Ultimate Steak

Kraft and I seem to have a difference of opinion on this one.

Here is Kraft's recipe.

1. Ingredients
1/2 cup A.1. Original Steak Sauce
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 teaspoon dried oregano leaves
2 (8 ounce) beef rib eye steaks
2. Cooking Directions
Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
Preheat grill to medium-high heat. Drain steak; discard marinade. Grill steak 4 to 5 min. on each side or until medium doneness (160 degrees F.) Serve drizzled with reserved 1/4 cup dressing mixture.
Grill steak 4 to 5 min. on each side or until medium doneness (160 degrees F.) Serve drizzled with reserved 1/4 cup dressing mixture.
Yield: 4 servings

And here is mine.

1. Find the biggest (at least 20 ounce) and best Porterhouse steak (preferably Black Angus) you can at a dedicated butcher shop. Unless the guy is wearing a mask, this should set you back about seven and a half bucks. Avoid supermarkets at all costs.

2. Burn it.

3. Eat it.