David's Spike Steak
David's Spike Steak recipe
Yield
16 servingsPrep
15 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
beef, sirloin steak
1 inch thick |
*
|
|
| 1 | tablespoon |
black peppercorns
|
|
| 2 | cloves |
garlic
minced |
|
| 4 | cups |
salt
coarse |
|
| ¾ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
beef, sirloin steak
1 inch thick |
*
|
| 15 | ml |
black peppercorns
|
|
| 2 | Cloves |
garlic
minced |
|
| 946 | ml |
salt
coarse |
|
| 177 | ml |
water
|
|
Directions
Trim execess fat from steak.
Crack peppercorns coarsely and conce garlic.
Press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour.
Make a thick paste of salt and water; cover top side of peppered steak with half the mixture.
If cooking steak over coals cover salt side with a wet cloth or paper towels and place salt side down on grill.
(Cloth or paper holds the salt in place;will char as the steak cooks, but this does not affect the taste.)
Cover top side with remaining salt mixture and another piece of wet cloth or papper towel.
If broiling, put salt side up, 3 in. from heat. Put salt on other side of steak when it is turned.
Cook 15 minutes on each side for rare, 25 minutes for medium rare.
Remove salt before eating.
