Ahhh! Steak! T-bones, marinated for 24 hours in a delicious, complex mixture and then grilled on high direct heat. So soft you can just bite them apart….

Grilled t-bone steaks

…a week or so later, here are the details. Take four t-bone steaks, the best quality you can afford. Pound them GENTLY – no need to go overboard. Then make a marinade out of balsamic vinegar, olive oil, sea salt, fresh ground black pepper, rosemary, thyme, garlic powder, liquid smoke and three crushed bay leaves. You can optionally add a very little of something sweet – honey or syrup or fruit juice. Marinate covered in the refrigerator for 24 hours. Grill over VERY high heat and check for doneness regularly. You shouldn’t need a knife to eat these.

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