Spring Hill Ranch Go-To Grilled Steak 1

To make the marinade, combine all ingredients (except the steaks - duh!) in a small bowl. Using a whisk, beat the hell out of it until the spices are well incorporated. (Note: This can be done in a blender or food processor, but then you have more clean-up to do!)

Place the steaks in a gallon-sized zip-lock bag. Pour the marinade into the bag. Remove as much air as you can from the bag and seal it. Slosh it around a little to ensure the marinade touches every square in of the meat. Place the bag in a baking dish (just in case the sucker leaks!) and put it in the 'fridge. Let the steaks marinate for at least an hour...or even overnight.

Take the steaks out of the 'fridge 30-45 minutes before you start grilling them to allow them to warm up a tad. Start your grill for direct high heat.

When the grill is hot and all the side dishes are about ready, use tongs (*Never* poke holes in a fine piece of meat!) to remove the steaks, letting some of the marinade drip off. Discard the remaining marinade - The steaks will be just fine without pouring it over them later! Place the steaks on the grill. There will be a little flare-up, but hang in there! Don't touch them for 2 minutes. After the 2 minutes have elapsed, lift each steak, rotate it 45-90° and set it back down on a hot portion of the grill. Don't touch it for another 2 minutes. After the second 2 minutes, flip the steaks to the other side, again placing them on a hot section of the grill (and admire the beautiful cross-hatch of grill marks you just made on the first side!). After 2 more minutes, again rotate the steaks 45-90°, placing them on hot sections of the grill. 2 more minutes and the steaks are done - Medium rare for a 1-1/4" steak and just a tad closer to medium for a 1" steak. Note: You can adjust the time you grill each side a little for more rare (Yum!) or more well-done (YUK!) steaks.