"MrAoD" > wrote in message
...
> Yer right hoss. The grill I worked in the restaurant was 4x6, gas fired
grill
> rock with a warming shelf and a knee-level broiling shelf. Six burners.
>
> I always kept one burner on high (actually medium, ready to kick into high
on a
> moment's notice), one on low, and the other three on medium.
>
> The high burner was for black 'n blues and the moment the order came in up
went
> the gas. Steak on order came to the grill from the back kitchen and I'd
douse
> it with a melted-seasoned butter and vino mix (me, I threw in some
EverClear
> for extra flameage, dunno what the other grill chefs did) and slap it down
on
> the 3" flames.
>
> Whoosh!! [we had a whole grill updraft exhaust hood. sucker was so big
it was
> the only thing cooling my @$$ during the rush]. Flames would go up as
high as
> 12" then subside to about 6".
>
> When the flames died down, about 1 minute or so, I'd flip the steak onto
the
> low part of the grill, paint it with the mixture and re-introduce to Mr.
Heat.
>
> Trick is to ignite for a moment, the outside of the critter and let it
> self-char.
>
> On the home front the best I've ever been able to do is rack up the flames
on
> the Weber and give the meat a soak in an alcohol-heavy marinade for about
20
> minutes, then glaze with a looooong-handled paintbrush dipped in brandy.
>
> Mmmm, crusty steak . . . /drool.
>
> Best,
>
> Marc

Ooof! Just your description makes me want it *now*, right now. Happily I'm
on a low carb diet so there's lots of meat on the menu; unhappily eating at
a really good steak restaurant is usually a wallet draining experience, but
just now and then ye gotta have it! Thanks for taking the time to write
about life on the hot line!