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Black-and-Blue Bone-in Steak

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(“By the way, too much red meat can kill you.”—an old Mayan prophecy, coined by the same spiritual leader who said “Quit whining—we need the rain!”)

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2 20-ounce porterhouse steaks

2 teaspoons dried basil

2 teaspoons dried tarragon

1 teaspoon dried thyme

1/4 cup brown sugar

1/4 cup orange juice

2 teaspoons granulated garlic

3 tablespoons Worcestershire sauce

1 tablespoon olive oil

1 teaspoon Tobasco sauce

1 teaspoon black pepper

1/2 teaspoon salt

Mix all the ingredients, except the steaks, in a bowl and refrigerate overnight. Two hours before grilling, pour the marinade over the steaks and let sit at room temperature, turning occasionally.

Grill steaks over very high heat, about 3 minutes per side. The steaks should be blackened on the outside and rare on the inside. Makes two servings.

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