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I'd suggest your guy cook his own damn steaks. You can improve flavor and to some degree tenderness by buying top choice or prime beef, and by dry-aging/marinating the beef in the fridge before cooking. When I buy good beef, I take off the wrapper, sprinkle it with Montreal Steak seasoning, and let it age in the fridge for four days. It will darken and dry on the surface, but you are developing flavors in the meat. Cook at 400° F on the grill with the lid open. Turn them at the four-minute mark. Use an instant-read thermometer and cook the center of the thick-cut steak to 131°, medium-rare.