ahh... the 'other' Team Sergeant
reminds me of a style that I found particularly tasty. ( You need a nickname BTW! LOL)
Restaurant preparing it called it 'chicago style' or something like that...
Take thick 1 1/2 " steak, lightly pat down w/ spices, place onto a extremely hot griddle already on flames preheating. Let singe for 30 secs. turn... 30 sec... then roll the side edges of the steak on the griddle to lightly brown them and sear in the juices.
Serve......... its extremely rare but great flavor and JUICY, well bloody and juicy.
