Two Boucher Farm t-bones, 1/2 inch thick.
Stonewall Kitchen Grille sauce, my first time trying it.
Meat slathered with sauce, grill on "high", five to seven minutes per side.
Nice char, not too much sugar in the sauce or it would have turned black. If you want grill marks on a skinny steak like this, saucing before searing really helps.
They were removed to a plate on the counter, covered with aluminum foil and a heavy towel, and let rest for 20 minutes.
Did I eat these? Oh, yes! The meat had a slight livery flavor that I think the marinade brought out. I didn't take any plated photos, again. I sense a New Year's Resolution forming.
