Fiery Steak with Williams Chili Seasoning

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Thursday, January 01, 2004

Categories:

American/Entree

Yield:

4 servings

Ingredients:

1 package (1 ounce) Williams Chili Seasoning1 can (12 ounces) beer, at room temperature
2 tablespoons hot pepper sauce
4 rib eye steaks, cut about 1-inch thick
Salt and pepper to taste

Directions:

Combine Williams Chili Seasoning, beer and hot pepper sauce; stir well to blend. Place steak in a resealable plastic food bag and pour beer mixture over to coat. Seal bag and refrigerate 6 hours or overnight.

Heat grill and allow coals to burn down to white ash. Grill steaks about 6 to 8 minutes per side for medium doneness, or until done as desired, turning to brown evenly. Season to taste with salt and pepper.

Serve with warm Earthgrains Garlic & Parmesan bread.