|2-2 1/2 Pounds sirloin, strip or porterhouse steak (boneless)
Seasonings to taste: salt, pepper, or garlic powder
|1. Put steak on a cold grid or on a greased hot grids over a shallow greased pan, the top surface of the meat 3 inches from the heat source for a 1 1/2 inch steak.
2. Brown the meat on one side, then turn once and brown the other side, allowing about 7 minutes per side for rare and about 8 minutes for medium.
3. For a 2 inch steak, place meat 4 inches from heat source; turn more frequently, allowing in all about 9 minutes per side for rare and about 10 minutes for medium.
4. Minimum temperature 145 degrees F for 15 seconds