Lisas Grilled Steaks Recipes

Steps:

• 1. Preheat your grill to high heat.
• 2. Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
• 3. Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
• 4. Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
• 5. Place the steaks on the hottest part of the grill and then stand ready with the tongs.
• 6. At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
• 7. Continue to grill with the lid open for about 4 - 6 minutes.
• 8. Flip the steaks over onto the other side, still over the hottest part of the grill.
• 9. Grill the steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
• 10. Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the rib-eye, so be patient. Enjoy!

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Steps:

• Marinate steak tips in Italian salad dressing for 2-24 hours.
• In a lg. teflon skillet add olive oil, then add mushrooms, onions, and garlic.
• Season with salt and pepper, to taste.
• Add Marsala wine and let gently boil, until veggies are done, and wine has reduced.
• Grill steaks to desired doneness, and put on serving plate.
• Cover with veggies, and serve hot.