Posted By: Halfadozen
Worcestershire | Steaks - 10/19/20 04:51 PM
My Dad used it all the time as a sauce after his steak was cooked. I thought it over powered the steak. Well this past weekend I found a great deal on a T-Bone. I poured a bit of it on the steak and used my Jaccard to let the Worcestershire penetrate into the meat. Then put my favorite rub on and put the steak in the freezer for 30 minutes and then brought it back out and put on the Pit Boss. 5 minutes of low temp smoke - then cranked up the Pit to 500` and opened the flame cover and flame broiled for 2 minutes each side. Let rest for 5 minutes and it turned out a perfect Pittsburgh style Medium Rare. I should have taken a picture.