Steak - Bobcat Country Style

"Grilled steak with a very simple marinade that's full of flavor, but doesn't overpower the flavor of good quality meat. You only need 4 ingredients, including the steak, and it takes very little time to prepare and cook so it's great for unannounced guests. When I moved to the country a year ago, my best friend gave me a "Kill it and Grill it" birthday gift - an Old Henry .22 repeating rifle and a gas grill. Thank goodness there was this recipe and a steak included so we didn't starve!"
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Ready In:
1 fabulous steak




  • Place steak on deep plate or in pie pan.
  • Sprinkle lightly with garlic powder, too much will kill your meat's flavor.
  • Cover very generously with seasoning salt, you can't add to much of this.
  • Add plenty of worsteschire sauce, making sure it gets through the seasonings to the steak.
  • Flip steak over and repeat all 3 ingredients in order.
  • Let marinate for 20 - 45 minutes, flipping over at half time.
  • Heat your grill on the highest setting for 5 - 10 minutes.
  • Add steak once grill is hot and pour 1/2 of the remaining marinade on the steak - be careful not to let the grill flame up.
  • Cook for approximately 3 minutes and rotate the steak 180 degrees.
  • Cook for another 3 minutes and turn the steak over, pour the remaining marinade on at this time, again watch out for flames.
  • Cook for 3 minutes and rotate the steak 180 degrees.
  • Your steak is done when you see the meat starting to separate from the bone, but cut into it to check for individual preference on color.
  • These instructions are for a 2 - 2 1/2 lb. porterhouse steak, about 1 1/2 - 2 inches thick, cooked on a regular gas grill, preferably to a rare (warm red) state. If cooking for guests sharing the steak, you can always cook a little longer in the microwave for those that like the center pink or well done.
  • Serve hot with your favorite red wine and good cheese, light salads & herb pasta or mashed potatoes and steamed veggies aren't a bad idea either.
  • Best part is any leftovers make great cold steak salads, yummy toppings for nachos or breakfast fillings for tortillas.

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