Pat the steaks well with a paper towel or kitchen towel, score the fat a few times with a sharp kitchen knife. Remove the peel from the garlic cloves, crush them and stir through the oil, mustard, pepper and Tabasco. Massage the meat well with the marinade and let sit for 2-3 hours. Before grilling, pat the steak again well and place on the hot lightly oiled broiler. Roasting times: 3-4 min. per side pink, 6-7 min. per side cooked through. The steaks are cooked on the side facing the fire when the blood begins to bubble on the raw side. Turn the steaks to the other side, never pierce with a fork. You can keep the typical grill pattern if you grill the steaks on both sides for only half of the cooking time at the beginning and then place them diagonally on the second turning. Only the finished side is salted and seasoned. Serve with baked potatoes, glazed onions or onions cooked in foil and a strong red wine.
Our tip: Use high-quality red wine for a particularly fine taste!
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