Grilled Flintstone Steak Recipe

How to make it

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• My Guide for great grilling steak
• Bring the meat to room temperature.
• Some people marinade with seasoning overnight so the salt and spice get into the fiber of the meat, others say this brings out the juices to soon.
• I have done both ways but prefer to season when the steak when left out to come to room temperature.
• One can use steak seasoning , but I prefer salt, pepper, garlic , thyme and paprika, rubbing it into both sides of the meat.
• Heat your (gas) grill to high
• Sear both sides of the steak to get a real good color
• Now one can place steak on indirect heat or reduce heat to medium to finish grilling.
• It is important to turn the steak every so often for best cooking.
• One can rely on the finger touch to test meat for doneness or use an instant read thermometer
• Finger touch: very springy - spongy meat- still under cooked, very firm meat, is overcooked. If you cooked enough steak you can tell the different stages of cooking.
• We prefer meat to be medium rare or around 130F.
• 120F is rare, 140F, medium but you cook it as you prefer it to be.
• Remember meat will continue to cook, once off the grill and it is important to remove from grill before it gets to the desired temperature and to let the meat rest and juices settle before serving.
• Place the grilled steak on a large serving platter and enjoy!
• Note: Flintstones can be real thick, some parts of this particular steak were about 2 inches thick, others can be over 3 inches thick. For us , 2 inch thick cooking was preferable because thicker steaks can even take longer to cook