Full Moon Grilled Steak Recipe

"Get ready to sink your teeth into a Full Moon Grilled Steak that embodies the primal energy and bold flavors of the werewolf. Enjoy the sizzling, perfectly cooked meat as you bask under the moonlit sky, savoring every bite. Preparation Tips: Experiment with different marinade variations by adding spices like paprika, cayenne pepper, or Worcestershire sauce to suit your taste preferences. For optimal results, let the steaks rest at room temperature for 20-30 minutes before grilling to ensure even cooking. Use a meat thermometer to check the internal temperature of the steaks for precise doneness."

Original is 4 servings

Metric US

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Ingredients

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4 steaks (ribeye, New York strip, or your preferred cut)
4 cloves of garlic, minced
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped

2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Nutritional

Serving Size: 1 (14 g)
Calories 70.4
Total Fat - 6.9 g
Saturated Fat - 1 g
Cholesterol - 0 mg
Sodium - 583.1 mg
Total Carbohydrate - 2.4 g
Dietary Fiber - 0.8 g
Sugars - 0.1 g
Protein - 0.4 g
Calcium - 36.6 mg
Iron - 1.9 mg
Vitamin C - 1.8 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Mix well to create a marinade.

Step 2

Place the steaks in a shallow dish or resealable bag and coat them thoroughly with the marinade. Make sure each steak is evenly covered. For optimal flavor, refrigerate the steaks and let them marinate for at least 2-4 hours or overnight if possible. Allow the steaks to come to room temperature before grilling.

Step 3

Preheat your grill to medium-high heat. Make sure the grates are clean and well-oiled to prevent sticking.

Step 4

Remove the steaks from the marinade, shaking off any excess, and place them on the preheated grill. Discard the remaining marinade.

Step 5

Grill the steaks for approximately 4-6 minutes per side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C), while medium should reach around 140-145°F (60-63°C). Adjust the cooking time accordingly based on the thickness of your steaks and personal preference.

Step 6

Once cooked, transfer the steaks to a clean plate and tent them loosely with foil. Allow the steaks to rest for about 5 minutes. This resting period ensures that the juices redistribute, resulting in a tender and flavorful steak.