Quote:
Originally Posted by troutman
Time permitting, I like to brush on olive oil, minced garlic and steak salt, and have it sit overnight in the fridge.
IMO steaks should be cooked rare (medium rare at the most). Don't pierce the steaks with forks or cut them open while they are cooking. Use tongs.
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Same here, though I have the 'prepared' crushed garlic and I use Keg brand steak salt. Haven't had a complaint yet
