Wow. Let me say it again, wow! I will preface my review by stating, emphatically, the LTHs have always been firm proponents of "naked" steaks. We love great red meat and see no need to "sully" it w/extraneous stuff. However, I've been on a trying new recipes kick and decided to give this a shot w/our first delmonicos from our fresh side of beef. I followed the recipe to a "T", including the salt (though I did use sea salt as it's all we have/use) and leaving out the steak sauce because it's just not something we buy/use. Oh, and I halved the recipe for 2 steaks. Awesome. Both Mr. LTH and I commented multiple times how great our steaks were (in part to this stellar marinade and in part to Mr. LTH's stellar grilling skills). The only change I'll make when I use this again (and we WILL be using this again) is to reduce the rosemary because I'm just a rosemary fan and the flavor bordered on predominant. Many reviewers mention the salt. As a general rule, I salt each bite of steak as I eat it. I had no need for the salt shaker w/these; they were seasoned perfectly (I double checked w/Mr. LTH, as he's not a saltaholic, and he confirmed they were just right and not too salty). THANKS, MACAW06, for showing me there's more to life than "naked" steaks...
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Wow. Let me say it again, wow! I will preface my review by stating, emphatically, the LTHs...