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How To...

Put yourself in a happy frame of mind for this is truly God’s prepay. It is for those that stand firm for what they believe in. This is your reward in advance. Keep up the good work.

Get yourself a freakin’ medium sized bowl and put the ranch dressing powder in it. Pile on onion powder like some kind of silly monkey. Now add garlic powder and lemon pepper. Follow with the celery salt.

Mix in cider vinegar.

Mix in balsamic vinegar until the whole mix turns from paste to liquid.

Mix in the brown sugar. The mixture should be the consistancy of syrup. If not, add balsamic vinegar until the consistancy is that of a thin syrup.

Microwave the entire mix for about 1.5 minutes and stir it all up well. Put the mix in the refrigerator and let chill. After its cooled, taste the mix to see if its too tart. If it is too tart, add in a little more brown sugar. If it is too sweet, add in some cider vinegar. Balance it to your taste. It should taste like the best steak you’ve every had.

Marinate the steaks in a ziploc bag in the refrigerator for 2 to 5 hours. 5 hours is best. The longer the steaks marinate, the more tender they will be.

Before putting the steaks on the grill, let them reach room temperature first. This will help them cook properly when placed on the grill. Do not discard the marinade yet.

Cook the steaks on a grill directly over the heat. Make sure the steaks cook on the first side before you turn them. A slight amount of charring is good but don’t burn them up. Before cooking the steaks on the other side, put them back into the marinade bag then place them back on the grill and cook on other side. (When the hot steak comes in contact with the cold marinade, it will absorb a bit more of the marinade flavor). Now discard the remaining marinade.

Keep checking to make sure the steaks are done but not over cooked or over charred.

Let the steak rest for a few minutes before eating.

Recipe is courtesy of: It's my Dad's recipe