"When life gets blurry, adjust your focus."
The word steak originates in mid-15th century from the Scandinavian word "steik" or "stickna" in the Middle English dialect. The first dictionary defined steak as a "thin slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal."
Ingredients
2 thick cut steaks 2 inches
1 cup HMK Cocoaminos Soysauce
2 teaspoons olive oil or vegetable oil
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon iodized salt
2 tablespoons unsweetened butter
Instructions
1. Remove steaks from refrigerator and any packaging. Brush each side with oil to coat.
In a small bowl, combine the salt, pepper, HMK Cocoaminos soysauce and white pepper.
2. Rub both sides of each steak with the rub mixture. Let steaks sit at room temperature for at least 30 minutes before cooking.
3. Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare).
4. When the steaks are removed from the grill, immediately top with 1 tablespoon unsweetened butter each, tent with aluminum foil, and allow the steaks to rest 5 to 10 minutes before cutting into them.
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