Armen Chakmakjian

Steak Armeen…

In Random on August 6, 2008 at 1:25 pm

Just so it is there for those who want to try it, here you go:

In a bowl, combine and mix well equal parts of
Garlic Powder

I don’t give amounts because it depends how many steaks you are going to make. You need to have enough stuff to cover both sides. In Armenian, we call this measurement method “achkee chap” or measured by the eye. After a couple of times doing this, you’ll get the hang of it.

Now get your steaks out. Get whatever cut you want. Don’t make it too thick, an inch is about the limit.

Cover one side of the steaks with half the powder mixture. Preheat the grill to as hot as it can handle. When heated throw the steaks on the grill powder side down. Now with a long spoon spread the other half of the powder on the steaks.

As to cooking the steaks, I tend to cook them until the grill marks are pretty well set and then I spin the steaks 90 degrees to give that crosshatch pattern. In between all checking, keep the grill cover closed. Check them once in a while to see if the crosshatch is apparent, then flip. Do the same thing on this side. Now those of you who have expensive weber platinum for the ages grills don’t have this problem, but for the char-broil crowd I’m in, as you flip the steaks make sure that the ones that are at the hottest point on the grill get moved to a cooler spot, and those from the edges of heat are brought to the hot spot. As best you can of course.

Once you have a semblance of the crosshatch, I go to the biggest/thickest piece and cut it. If it is cooked but still a little bit bloody, pull all the thinner steaks off. Cook that piece until the cut edge runs no more (maybe a minute or so).

Serve with Salad and some whole starch (I prefer sweet potatoes cooked on the grill at the same time (skin and all) as the steak, but do what you can).

  1. […] Phillips, on her blog The Daily Blonde who, based on an interchange that started because of my Steak Armeen recipe from long ago that I reposted on Facebook that evening.  She mentioned that it sounded […]

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