Ingredients

The following ingredients have 4 Servings
  • 4 - rib-eye or sirloin steaks; at least an inch thick
  • 1 cup(s) Moore's original marinade (I buy at Wal-mart)
  • 1/2 cup(s) melted butter
  • - Cavender's all-purpose Greek seasoning (I buy at Wal-mart)

Instruction

  • Preheat your grill to high heat.
  • Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
  • Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
  • Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
  • Place the steaks on the hottest part of the grill and then stand ready with the tongs.
  • At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
  • Continue to grill with the lid open for about 4 – 6 minutes.
  • Flip the steaks over onto the other side, still over the hottest part of the grill.
  • Grill the steaks for an additional 4 – 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
  • Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don’t run out when you cut into the rib-eye, so be patient. Enjoy!