The Best Steak You'll Ever Make

Summer is here and Bar-B-Que season is in full swing. Here's a recipe for making the ultimate steak that will put your taste buds in heaven.

Ingredients:
Large T-bone steaks
Worcheshire sauce
Salt
Pepper
Garlic Powder
Chili Powder
Wood chips (I prefer apple but you can use any type you want)

Prep:
Sprinkle a few drops of the worcheshire sauce on each side of the steaks and rub into the meat.

Mix salt, pepper, garlic powder and chili powder in a bowl. Remember that the chili powder adds heat so don't use much if you don't want it spicy.

Rub the dry ingredients into each side of the meat and refrigerate for at least two hours.

Put your wood chips in water and make sure they are completely submerged. Depending on the size of the chips they should sit at least an hour. Drain the water off and shake out the excess moisture just before grilling.

Cooking:
If your using a gas grill then sell it in a yard sale since briquettes taste better.

Once your fire is going put your hand about 6 inches above the cooking surface and slowly count to 5. If you can keep your hand over the grill the entire time then your fire isn't hot enough let it heat up some more.

Place your steaks on the grill directly above the fire for 1 minute then rotate 90 degrees for one more minute. Flip and do the second side the same way. This locks in the juices and leaves the nice grill marks on the meat. For very thick steaks I will also do the sides of the steak.

Once the steak is seared move the meat to the side of the grill and off the direct heat.

Place your wet wood chips directly on the fire and spread them out to get the most smoke possible. (Keep a spray bottle handy since the wood will want to catch fire as it dries out. A quick squirt on the flame will produce a lot of smoke to help flavor the meat even more.)

After your meat has smoked for at least 20 minutes open the top and let the wood catch fire.

If you like the outside of your meat more done then move your meat directly into the flame and let it cook for several minutes on each side. **Use caution if you choose to do this there is a very real possibility of getting burned. Make sure you wear protective gear or use very long utensils for your own safety.

If you want your steak more done but don't want to cook the outside more then move it near the heat and close the cover on your grill. Check your steaks frequently but keep in mind that the more you open the grill the longer it's going to take. This is because you are now using the indirect heat from the fire to finish off your steaks so you need it to build up and hold the heat inside your grill.

Whatever you do don't cut into your steak to see how done it is. This will allow all the juices to flow out and into the fire. You can test how done it is by pushing on the meat. Soft meat is more rare and gets firmer the more it cooks. You can also use a meat thermometer to check the temperature.

Once your meat is cooked take it off the grill and let it set for about 5 minutes. This allows the fibers to relax and retain all the moisture.

Additional:
This is my basic recipe for steaks since it gives you a great flavor but you can still taste the steak. I designed this recipe because you may not know what your guests like. This way I have a fairly universal recipe that is enjoyed by most people. It was intentional that I didn't put any amounts in this recipe since everything should be mixed to your taste. Let me know of twists that you have found or tips that you want to share. One last thing, if you are going to use this recipe the please don't use BBQ or steak sauce. They are both designed to covered the flavor of your meat. Enjoy your summer!