Grilling Secret Weapon for Steak

Ingredients

2-3 tablespoons Extravagonzo Roasted Garlic or Red Chili Culinary Oil – for 2 small/medium steaks, more for larger portion.
Sea Salt (there are kosher sea salts available)
Fresh ground black peppercorns

Instructions

Bring your steak (or other protein portion) out of the fridge and place it in a ziplock style baggie
Add the Extravagonzo Roasted Garlic or Red Chili Culinary Oil and seal the baggie
Knead the steak in the baggie so the oil is well coated top and bottom
Place baggie on counter and intermittently knead it and flip it a few times while it warms to room temp
During this time you can prepare your side dishes and/or salads
After about 40 minutes or so, bring the steak out of the baggie and place it momentarily onto a paper towel and immediately flip it and immediately remove to plate. This is done in order to absorb any excess oil so it will not drip on the grill and flare up, yet not long enough on the towel to absorb TOO much of the Extravagonzo Roasted Garlic or Red Chili Culinary Oil .
Prep and heat grill to your normal grilling temp – we all differ here, so there are no rules, just don’t over cook it. 😉
Grind some peppercorns and sprinkle sea salt on the top side of the steak
Put it on the grill, spiced side down
Now, grind more pepper (I’m a BIG fan of fresh ground pepper) and sprinkle more sea salt on the up side of the steaks
Cook 3-5 minutes, depending on heat and thickness, then flip and cook approx same amount of time to finish
Remove to plate and let rest for 5 minutes