Grilled Steak, My Way

Makes 2 Servings

To grill means to cook quickly over a fire that’s close to the product being cooked, as in grilling hamburgers, hot dogs, steaks, and fish.  It’s quick cooking over hot coals, designed to sear the meat to hold in juices that otherwise would be boiled out by the hot coals. 
           
At my house, we have a Weber grill (there are several models to chose from to suit your needs) that is ideal for grilling steaks, burgers and kabobs. Arm yourself with grilling tools, long-handled metal forks, spatulas, tongs, and pot holders and oven mitts.  If you like grilled vegetables and small items like shrimp or fish filets, by all means get a couple of grill baskets.

2 porterhouse, rib-eye or sirloin steaks
12 tablespoons butter
4 garlic cloves, minced
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Italian salad dressing
1 teaspoon garlic salt
1/4 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 teaspoon black pepper

Prepare the grill. Melt 4 tablespoons of the butter in a saucepan over medium-low heat on the grill. Add the garlic and cook until it just becomes fragrant and begins to brown. (Be careful not to let the garlic burn, or you’ll have a bitter taste.) Remove from the heat. Add the rest of the butter to the pan and return to a low heat. Simmer, whisking constantly, for 2 to 3 minutes. When the foam begins to rise to the top, add the lemon juice, Worcestershire sauce, Italian salad dressing, and continue to whisk. Blend well for a couple of minutes, then remove from heat. 

Rub the steaks with the garlic salt, black pepper, oregano, and basil leaves. (The coals in your grill should be turning gray and should not be too hot.  If you’re using a gas grill, follow the manufacturer’s directions for grilling steaks.) Brush the steaks liberally with some of the sauce and place them on the grill. Continue basting with the sauce until steaks are cooked to desired doneness. Serve immediately.