I wouldn't do that with most good cuts of steak. With flank steak, I score the meat, insert thin slices of fresh garlic into the scores, then slather it with dijon mustard. Its a tough cut of beef, so slice it thinly on a bias to serve. It's delicious.

Wow. This old girl is going to try mustard tonight. Thanks everyone.

April Fools!
 

This has to be a very clever April Fools joke 😂😂

Actually it is really good on Pork Chops.

Never! But you should let it come to room temperature before putting it on the grill.

Nope. See here?

steak grilled with mustard - Bing

I don't eat steak, but I love Dusseldorf mustard (available in Publix in a glass mug).


So maybe that is a Dusseldorf invention.

I use Montreal Steak Seasoning. If I don't have that I just use salt and pepper and maybe a little garlic.

Sprinkle them liberally with this. Cook them hot, turn them once.

For those of you not familiar with sous vide please check it out. You wont go back to cooking steak any other way.

We used Montreal Steak Seasoning too, but now use the beef bullion spread. Not generously, lightly, and don't reinsert the knife into the bullion spread jar after it touches the steak. Germy. You know that Ken...sigh.

I'm going to pull a marinated tri-tip out of the freezer this weekend and sous vide it for 6 hrs at 129º. Online reviews say it is one of the best cuts to sous vide. It comes in a vacuum sealed bag, and you can leave it in the same bag and put it in the pot. When I take it out of the water, it goes on the infrared side burner of my grill for a minute or two each side.

Tritip
 

I love tritip where did you find one?

I got one at Costco from Morton's of Omaha, and then a couple of weeks ago got the same thing at Aldi's.When I was there last week, they still had them at the 466A store. I picked one up for an elderly friend (older than me) around the same time at Sam's, but don't recall the brand. He fell in love with them too, and now I have a standing order to get him one every time I do.....I love them too!

I marinated a small ribeye steak yesterday in a plastic bag with olive oil, red wine vinegar, lots of garlic powder, salt, pepper, cayenne and a tablespoon of Grey Poupon mustard. Cooked the steak medium rare on high heat on my gas grill and it was spectacular.