About the Recipe
Cut of Steak (We are Costco steak lovers, usually I buy New York Strip Steak or if you're trying to impress, Ribeye)
Demitris - Bloody Mary Seasoning - Classic Recipe (There is NO alcohol in this mix, it is strictly season. It is most easily found at a restaurant supply store or off Amazon.)
Squirt a liberal amount of Demitris Bloody Mary Seasoning in an 8x8 or 9x13 casserole dish, depending on the number of steaks you are marinating. I usually do four large steaks for my large family.
Lay steaks in the seasoning and coat the top with another liberal amount of Demitris mix.
Wrap in plastic wrap and put in the fridge for 24 hours. I start this process the day before, at around noon.
Pull from the fridge the next day and allow steaks to warm to room temperature before grilling.
Cooking Instructions (for Medium-Rare steak):
Heat grill hot! My grill gets to 600+ degrees. I learned this trick from Alton Brown and adapted it to fit my cooking style.
Place a sheet of tin foil across the grill when it has reached its max temperature. You can skip this step, but keep in mind, there will be flames! Lots of flames and possibly charred steak. The tin foil ensures evenly cooked steaks and no fires to put out.
Place steaks on the grill and drizzle the marinade juices over the steaks. Close the lid and set a 4-minute timer.
At four minutes, flip each steak. Close the lid and set a 4-minute timer.
Flip the steaks again. Close the lid and set a 3-minute timer.
Flip the steaks one last time. You should see that they are getting firmer. At this point, I gauge how many more minutes I need. It also depends on the temperature outside. Hotter summer days, shorter cook time. * Ice winter days may need to length cook time. Yes, I cook in the ice and snow. Close the lid and set a 2-3 minute timer.
Check your steaks if they feel firm but not too firm and are beautifully browned, like the picture below. They are ready to pull.
Put back in the casserole dish and take them inside.
Add another squirt of Demetris on each steak and then cover the whole dish with tin foil. Set a 5-minute timer and walk away. The five minutes gives the steak time to redistribute the juices inside them, and they will be perfectly tender and medium-rare.
At five minutes, I then slice them into strips and serve them with rice and veggies.