TABASCO CLASSIC - PERFECT SEARED STEAKSSource:
The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce by Paul Mcilhenny and Barbara HunterServings: 4
This is our favorite way to cook steaks outdoors on a charcoal grill, and it works well with hamburgers, too.
4 New York strip or rib eye steaks, 2-inches thick
2 2/3 tsp Tabasco Pepper Sauce
freshly cracked black pepper
salt
Start with a good "steak fire" of white coals 3 to 4 inches below the grill. To test the fire, put the palm of your hand just above the grill. If you can keep it there only for as long as it takes to say "One thousand and one," the fire is ready.
Place the steaks on a cutting board and, with the back of a spoon, briskly rub about 1/3 teaspoon Tabasco sauce and some pepper into both sides of each steak.
Grill the steaks over a hot fire for about 5 minutes on each side for medium-rare.
To broil, preheat the broiler, place the seasoned steaks on an oiled broiler rack, and cook 6 inches from the heat for 4 to 5 minutes on each side for medium-rare. Add salt to taste.