Monday, May 7, 2012


Jennifer S.
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Kosher salt
Black pepper
Garlic salt
Kitchen bouquet
butter (use 1 stick or 1/2 cup for 6 steaks)Optional

Sprinkle generous amounts of the three seasonings on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill.

Grill steaks until desired doneness, basting with the butter as needed.Optional.

Remove from grill when ready to wrap back in the foil to take to table. Let rest in foil for 8-10 minutes. Serve with baked potato and veggie of choice.

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