For a 12- to 16-ounce sirloin strip steak, all you need is 1/2 to 3/4 cup Andria's Brush-On Steak Sauce and 2 tablespoons of butter---and a hot grill!
Before placing your steak on the grill, allow the meat to come to room temperature, resting outside the fridge about an hour. (If you use a less expensive cut of meat, use the sauce as a marinade, which enhances the flavor and allows for a nice charring.)
Whether cooking on a gas or charcoal grill, get the fire as hot as possible---with the grates positioned close to the fire. The act of searing--keeping in all of the steak's natural juices--is most important. Place the steak on the hottest part of the grill. Turn it over after it has marked well and continue to turn it over in a manner that makes a criss-cross pattern on the steak. Keeping in mind general safety precautions, do not worry about high flames. Dousing flames with water only creates not-so-appetizing ashes; simply move the steak out of the high heat if needed.
After the steak is seared on both sides, move it to a cooler part of the grill and work with it to achieve the desired doneness. If your guests prefer their steak more well done than you do, use a heated bacon press to cover that steak, which cooks the meat from both sides. Remember: you want to char the steak, not burn it--there is a difference.
Most cooks determine the doneness of the steak by feel: very spongy is rare; moderately spongy is medium rare; somewhat firm is medium; firm is medium well; and very firm is the dreaded well done. For those who feel more comfortable watching a clock, rare is about 7 minutes and medium is approximately 12 minutes.
We suggest you continue brushing the steak with the sauce during the entire cooking process. When the steak is ready to be served, place it with the best-appearing side on the hot part of the grill for a few seconds. Then turn it and spread the softened butter on top---and be ready for a flame. This blaze makes the steak set up wonderfully. And, of course, if you don't feel like cooking a steak yourself, come on over to our house and we'll do it for you!
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A tossed cabbage slaw is just one of the many ways to use our vinegar- and oil-based salad dressing:
1 head cabbage (chopped for slaw)
2 onions, sliced (substitute green onions, if you like)
1 dozen pepperincinis (stems cut, seeded, and sliced)1 dozen green olives
1 dozen black olives
1 tablespoon oregano
Mix ingredients and refrigerate before serving. Enjoy!