GARLIC-AND-CHILI-RUBBED STEAKS

To easily tell when the steaks are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 4

Ingredients

2	Tbsp.	chili powder
1	tsp.	ground cumin
3/4	tsp.	sugar
3 1/2	Tbsp.	Worcestershire sauce
4		1-inch-thick strip or shell steaks
		salt
2	cloves	Garlic (large), chopped and mashed to a paste with a teaspoon

Steps for Preparation

1. In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.

2. Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.

3. Prepare grill.

4. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side. Test for doneness by using the Cook'd Right^® Sensor.

   a) Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.

   b) Remove sensor tip and check color.

   c) Continue checking with the same sensor until done.

   d) Discard sensor when finished.

5. Transfer steaks to plates and let stand 5 minutes.