Copyright 2002 Blacks Culinary

When selecting the beef almost any cut will work. We have used everything from Beef Chuck to Tenderloin for our Kabobs. When it comes to steaks we really think this recipe shines on Rib Eye, T-Bones, Strips and our favorite the Chuck Eye. Start by placing the steaks into a marinating pan. Add the Dales mixture over the steaks then splash a bit of Worcestershire over each. Season liberally with the seasoning and flip to coat evenly. Marinate the steaks for at least 2 hours. Flipping often to promote even marination. To Grill: Heat the grill to very hot and oil the grates. Lay the steak on the grill and do not touch. Let the steak cook for 2 ½ minutes to establish grill marks. Rotate the steak and cook for another 2 ½ minutes. Flip and lower the heat. Cook for three minutes then rotate again. Cook for another 3 minutes. At this pace the steak should be a decent medium rare, the preferred way to serve it. You can continue to cook it indirectly to preserve the grill marks or simply repeat the process by flipping the steak and cooking it for more time on each side. Pro tip: Touch your thumb to your pointer finger… that’s rare. Touch your thumb to your middle finger… that’s medium rare. And so on. *Note- Dales original can be quite salty. To remedy I make a blend of 50/50 Dales regular and the low sodium version. This combination works incredibly.