*ROOM TEMPERATURE. Rub the meat with garlic clove, some pepper and a little bath of olive oil. Then leave it covered on the counter until it reaches room temp… maybe 2 hours.
*DON”T USE SALT. Chemically-speaking, salt draws out moisture. It will DRY OUT your meat! So don’t use it in the preparation stage of your process. Put a dab of salted butter on the meat when it’s resting (after the BBQ), or place salt on the table when serving.
*PLEASE PLEASE DON’T USE STORE-BOUGHT MARINADES, SOY SAUCE OR BBQ SAUCES, OR MONTREAL STEAK SPICE etc. You’ll never taste the true flavours of your meats… you’ll only taste the ‘ADD-ON’! *BBQ grill or CAST-IRON FRY PAN must be SUPER HOT for the searing. So when beginning the cooking, have the grill or the griddle very hot and fry 2 minutes on each side, thus locking in the nutrition and natural juices.
*MUST USE A MEAT THERMOMETER When done the 2 minutes of searing, turn the heat down, and finish them to your desired “doneness” (ie. rare- to well done) using a meat thermometer. 130 degrees is rare, and 160 is medium to well done.
*REST THE MEAT. Once the meat is done to your preference, set it to the side, and cover it with foil, allowing it to REST for at least 2-3 mins. Add the dab of salted butter at this stage if desired.