His and Her Steaks

When I think of steak, I think of rich, hearty, savory meat. That is why I only added a few ingredients, and I allow the meat to “shine” through. The garlic powder really makes the difference, and I love it on steaks. I also like to add about ½ Tbs of butter right before serving. It adds a little moisture and richness to the filet. I think both garlic and butter are two ingredients that are a must have when dealing with a grilled steak. Now, my wife on the other hand is the exact opposite. One day I sprinkled a little sugar on her steak and she loved it. So, now when I grill a steak I have to add sugar to hers. The reason I don’t have measurements for each ingredient is because not every filet mignon is going to be the same. The larger, the more spice, the smaller, the less spice. So my rule of thumb for applying spices to a steak is to add just enough to cover all sides, even the edges.

His Steak

1.      1 Filet Mignon 1 ½ inch thick

2.      Salt

3.      Pepper

4.      Garlic Powder

5.      ½ Tbs butter

Her Steak

1.      Filet Mignon 1 ½ inch thick

2.      Salt

3.      Pepper

4.      Brown Sugar

5.      White Sugar

Directions:

Preheat grill to high heat. Allow the steaks to come to room temperature. Oil the steaks and add the spices to them. Grill the steaks on high for three minutes on each side to get a good sear. Afterwards, lower the grill to medium heat and continue to cook for another 2 minutes on each side or until the temperature reaches 160 degrees. However, rare is considered 120-130 degrees and medium-rare is considered 130-140. USDA says that beef is safe to eat at 160 degrees.