I rubbed the steaks with salt, pepper, and garlic salt when MBH surprised me by coming home with some Montreal Steaks Spice Rub. I added some of this to the steaks and headed off to get the grill going.
|The steaks after rubbing. They greyed a little from being at room temperature for a bit too long (no harm done).|
When going for high temps I usually light the grill in several spots to ensure the grill gets hot quicker. After lighting, I placed the grate on to heat and left the vent open and the daisy wheel off. I was shooting for 750º and when i came back I was almost there (725º) and a little bit of a surprise...
|Flames were shooting out of the top of the egg and the temp was right around 725º.|
|At 750º the lump begins to look like lava.|
This was one of the best steaks i have ever eaten. It was perfectly done and seared to perfection. The Montreal steaks rub was very tasty and definitely had a kick of spice after each bite. The spaghetti squash and broccoli we served it with rounded out this perfect meal.
The food was plentiful and I was stuffed so i did not finish my steak that night. I instead reheated it and had it for breakfast with eggs and toast the next morning.
|Wish I could have this for breakfast everyday.|