Southwestern Steak

From Ars Cookbook

By Semi On

Directions

Grab a large sealable plastic bag.

Mix together cayenne (a lot!), fresh cracked pepper, salt, garlic powder and whatever other spice tickles your fancy.

Poke whatever cut of beef you can get from your butcher (I always go with Black Angus aged steak) with a fork in one inch intervals. Rub the bastard with your seasonings, and throw it in the bag. Grab some olive oil, steak sauce, Worcestershire sauce, Cholula hot sauce (if you can’t fi nd this stuff in a grocery store near you, move) and whatever other liquid you’ve got sitting around the fridge. If you’re anything like me, you’ve got little food but a lot of stuff to put on the food you bring home. Let it sit for an hour while downing a few cold beers and watching the ball game then stumble out to the barbecue. Heat it up to hot, and throw your steak on the grill. Cook each side for about 5 minutes and let it sit for another couple of minutes afterward. If you cut into it right away, expect a dry steak floating in a pool of liquid.

Notes

To tell if it is done:

Don’t cut into a steak to tell if it is done! This is the sign of a grilling novice and will get you nothing but constant teasing by any real man in eye shot. Poke your steak with your finger. If it feels like the tip of your nose, the bitch is rare. If it feels like your chin, it’s medium, and if it feels like your forehead, it’s a hockey puck (I mean well).