PARADISE RANCH STEAKS - A LA PETER LUGER

INGREDIENTS

·Steak

· Broccoli

· Garlic

· Butter

· Salt

· Black Pepper

BEFORE THE FIRE

Take your steak out of the refrigerator 30–45 minutes before cooking.

Pat it dry and season generously with salt and freshly cracked black pepper on both sides.

Mince the garlic. Divide the garlic and butter in half — one half for your steak, the other half for your broccoli.

GET IT HOT

Heat the hibachi or cast-iron skillet until seriously hot.

A good steak needs a good sear.

THE STEAK

Place the steak down and leave it alone.

Sear approximately 2–3 minutes per side, depending on thickness.

During the final minute, add half the butter and half the minced garlic to the pan.

As the butter melts and the garlic becomes fragrant, tilt the pan and spoon the hot garlic butter over the steak.

For the Paradise version, we like it medium-rare — beautifully seared outside, warm and pink inside.

THE BROCCOLI

While the steak rests, add the broccoli to the same hot pan.

Add the remaining butter and minced garlic, season with salt and pepper, and cook until the broccoli is tender with a little char.

Let it pick up all those steak juices and garlic butter left in the pan.

LET IT REST

Give the steak 5–10 minutes before slicing.

Slice against the grain and spoon any remaining garlic butter and juices over the top.

Good meat. Garlic butter. Hot fire. Very little interference.

Eat outside.

Paradise tastes better in the woods.