John Pollette
Dunnellon, FL

Ingredients:
1/8 teaspoon paprika
1/8 teaspoon oregano
1/8 teaspoon mexican chili powder
1/4 teaspoon onion powder
1/4 teaspoon brown sugar
1/8 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon fresh groud black pepper
dash of ground coriander
dash of ground ginger
1/8 cup of soy sauce
1/8 cut teryaki sauce
2 tablespoons of bourbon
1 tablespoon of bacon drippings – (you can substitute a good olive oil)
couple dashes of tobasco

Directions:
Mix all the dry ingredients together in a mixing bowl.  Add the liquids
and stir to incorporate.  Take a one gallon size resealable plastic bag
and add the mixture.  Then add 2 steaks and remove all possible air within
the bag without spilling any of the marinade.  Be sure that both steaks
are coated extremely well and place in a shallow pan in the fridge. 
Marinate from 4 to 12 hours.  Depending on your preference of the intensity
of flavors.  Then cook to desired doneness. 

Richard Tortora
Harrington, DE

Oriental Honey Mustard Grilled Steak

Ingredients:
1/3 cup dark soy sauce
2 tablespoons prepared brown mustard
1/4 cup honey
Salt and Pepper to taste

Directions:
Slather 2 to 4 steaks with the prepared mustard, more or less to taste.  Marinate in bag or container with dark soy sauce for 1 to 2 hours in the refrigerator.  Heat the honey in the microwave for a few seconds to make it pourable and drizzle onto both sides of steak.  Grill over medium high heat.  The grate marks will brown quickly so rotate your steaks 45 degrees after 1 or 2 minutes to create cross hatch grill marks.  Flip and repeat on the other side of your steaks.  Remove the steaks from the grill and let rest for 10 minutes while kept warm and covered.  Serve medium rare.  If you like well done, make a pot roast.

Janel Houchens
Gainesville, FL

Melt in your mouth Steak

Ingredients:
Four 6 oz boneless ribeye steaks (or two 1 pound T-Bone steaks)
Four medium garlic cloves minced finely
One teaspoon onion powder
One sprig fresh rosemary (hold sprig at one end and pull needles downward, discard the stick) Chop rosemary finely (or use one teaspoon dried – crushed)
Two ounces “Better than Bouillon” beef base (one fourth of jar) disolved in 3 cups hot water till smooth

Directions:
Place steaks in large container at least one inch apart and deep enough for marinade to come up three quarters of the way.  Pour marinade over steaks allowing the “seasonings” to spread over meat.  Place container in refrigerator for a minimum of four hours, turning steaks every half hour.  Heat grill on high for 15 minutes (mean while drain steaks).  Drain steaks on brown bag for at least 5 minutes.  Reduce heat to med-high on grill and place steaks two inches apart, cooking 4 minutes on each side for Medium Rare.  DO NOT MOVE STEAKS WHILE COOKING.  Let steaks rest 5 minutes before serving, allowing the juices to redistribute.