jwilkstn wrote:Nelson87 wrote:elk yinzer wrote:Olive oil, salt, pepper, fire. Why do more to ruin such a nice cut?
I agree, although I like to sprinkle lightly with Tonys.
I'm with y'all, except I prefer Montreal steak seasoning or sometimes work up my own blend. The grill execution is the key.
I reserve more ingredients for lower quality cuts of meat.
Yep. Gotta watch it like a hawk. Doesn't take long to go from perfect to catfood.
Tenderloins and heart from my doe this year.