Ultimate Grilled Steak

By boscobojo

Ingredients

• 1/2 cup A1 sauce
• 1/2 cup Balsamic Vinaigrette Dressing
• 2 small cloves garlic, minced
• 1 tsp. dried oregano leaves
• 2 medium beef rib-eye steaks, about 8 oz. each

Preparation

Step 1

Find the perfect cut. The best beef cuts for grilling are tender and include the rib-eye, top sirloin, top loin, T-bone and tenderloin. With any cut, look for meat that is bright red, with white fat evenly marbled throughout.

Mix your marinade. Combine steak sauce, dressing, garlic and oregano. The vinaigrette dressing will help tenderize the meat.

Pour 3/4 of the marinade over steaks in a resealable plastic bag, reserving 1/4 cup. Seal bag; refrigerate 30 minutes to marinate. Turn steaks occasionally to allow even exposure to the marinade.

Preheat grill to medium high heat. Drain steak; discard marinade. Grill steak 4 to 5 minutes on each side or until medium doneness.

Test for doneness. Insert a digital or dial thermometer into the center of the thickest part of the meat. Desired doneness temperatures are 145 degrees for medium rare, 160 degrees for medium, and 170 degrees for well-done.

Let steak stand for a few minutes and cover with foil to keep it warm and juicy. Do not put the steak on the original platter used to carry raw steak. Drizzle steak with reserved 1/4 cup dressing mixture and serve.