Pokey in San Antonio, TX's Note:
Years ago, I worked my way through college as a cook in a family owned Pub/Steak house in Savannah GA. This is a recipe for the searing sauce we would brush on the steaks just before taking them off the grill. The salty/sweet combination really enhances the flavors of the beef without being overpowering. I prefer ribeyes or T-bones, but this is good on any grilled beef.
My Private Note
Units: US | Metric
- 1Mix soy sauce and honey. It's basically a one to one ratio, but you can adjust for sweet verses salty preferences.
- 2Warm the mixture on the stove until the honey is incorporated into the soy sauce. Keep warm until ready to brush on steaks.
- 3Salt and pepper the steaks. I use coarse ground black pepper and kosher salt.
- 4Place steaks on a HOT grill.
- 5For great looking grill marks:.
- 6Place the meet on the grill at a 45 degree angle for 1/2 the cooking time for the first side. Turn 90 degrees for the remaining cooking time for the first side. Turn the steak over, again at a 45 degree angle for the first half, then turn 90 degrees and finish cooking. You should end up with diamond shaped grill marks.
- 7When meat is almost ready to come off the grill, brush with the soy sauce/honey mixture. Let it cook/sear on one side, then turn over and do the same to the other. Repeat as necessary to get a noticable glaze on the meat.
- 8Remove from heat and brush again (this is important).
- 9Let meat stand for 15 min before serving (also important).
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Nutritional Facts for Ye Old Pub Grilled Steak (English/Uk)
Serving Size: 1 (267 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1074.9
- Calories from Fat 679
- Total Fat 75.4 g
- Saturated Fat 29.4 g
- Cholesterol 205.6 mg
- Sodium 1935.1 mg
- Total Carbohydrate 24.8 g
- Dietary Fiber 0.3 g
- Sugars 23.6 g
- Protein 71.5 g