Barbequed New York Strip Steak
There ain't nothing wrong with that.
OUT of the night that covers me,
Black as the Pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.
In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.
Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.
It matters not how strait the gate,
How charged with punishments the scroll,
I am the master of my fate:
I am the captain of my soul.
This poem is more meaningful to me than you can imagine. It usually emerges when I am up against a life challenge and I need to be reminded of what I am made of. I am the commander of my life compass. "I am the master of my fate. I am the captain of my soul."
Turn your barbeque on high (trust me). This step is for all of you out there who are laughing right now because your grill looks like it has about six unintelligible different meals on it. Just turn your grill on high for a few minutes and soon you won't be able to tell what you barbequed last week because it will be incinerated!
2 t. Olive Oil
1 t. Seasoning Salt
2 or 3 t. Grill Seasoning, like McCormacks
Put the steaks on the counter about an hour before you season them. Pick the most beautiful side of the steak. This is the side that will be face down first on the grill because it is going to be the up side when you serve it.