- - Rub steaks (you can use almost any cut of steak - filet mignon, a t-bone or even top sirloin) with Hickory Bacon Salt. Put in the refrigerator covered for 4-6 hours or overnight.
- - This is one of the most important things to do steak just right - 1/2 hour before cooking, take the steak out of the fridge and let it warm to room temperature.
- - Prepare a hot grill. I take a paper towel, pour some olive oil on it, and use tongs to get the oil on the grill - which not only keeps the meat from sticking to the grill, but gives it very nice grill marks on the steak. Grill to desired doneness.
- In the last minute of cooking, sprinkle steaks with Peppered Bacon Salt.
The end result? Sweet and smokey inside, a little bit of a peppery kick on the outside, and absolutely delicious!