Marinated the steak in red wine, then coated with olive oil and seasoned with salt, pepper and garlic. Seared at 600 degrees for 4 minutes a side to internal temp of 135. Let rest in foil for 10 minutes before slicing. Turned out more tender than a filet. The heat of the sausage and the sweet of the honey make one of my favorite appetizers.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA