Black and Blue Moo
- 2 garlic cloves, minced
- 1/4 C Onion, minced
- 3/4 C Balsamic Vinegar
- 2 T-bone steaks
- 1/4 C Olive Oil
- 2 TBSP Brown Sugar
Combine everything in a plastic Ziploc bag and marinate for 1-4 hours.
Oil and season the steak according to the GWS Official Charter. Put your cast-iron pan on your hottest burner, set to the highest heat. Let it heat for about five minutes.
Sear on both sides, about two and a half minutes on the first and two on the second. I had a hard time restraining myself from eating it right here.
Rest it five minutes, then plate, again, using your finest china.
Don’t worry, it was medium-rare. I marinated this steak for about twenty-four hours to see if there was any difference than four and there wasn’t much. The only difference is that the 24hr seemed to be juicier, making a nice crust more difficult to achieve. The vinegar gives it a nice tang and I definitely recommend it as a way to switch steak up.