(Family Features) - Start your grills, it's steak season! Crowned king of the "barby," steak is still America's favorite grilled entrée, according to the National Cattlemen's Beef Association. Beef also reigns supreme when it comes to protein, and is packed with B vitamins and iron.
So what's the secret to making a mouthwatering, restaurant- style steak on your own backyard grill? First, choose the right cut. With its lean, tender meat, top sirloin is an excellent steak to please just about everyone, and a perfect candidate for marinating.
Marinades like new Lawry's Steak & Chop Marinade make it easy to bring the robust flavor of your favorite steakhouse home, with a blend of garlic, black pepper, coriander, mustard, caraway seed and a splash of lemon juice to tenderize. The easiest way to marinate is in a resealable plastic storage bag. Simply place your meat and marinade in the bag and seal, turning occasionally. After marinating, just discard the used bag and marinade. Remember to always marinate in the refrigerator.
To know when your steak is properly cooked, using an instant- read thermometer, check for the following temperatures: medium- rare, 145°F; medium, 160°F; well-done, 170°F. Never stab your steak with a fork - always use tongs to turn while on the grill.
So celebrate steak at your next "backyard soiree" with this simple yet savory chophouse recipe.