Steak - Bobcat Country Style - cooking recipe

Ingredients

2 lbs porterhouse steaks, 2 inches thick
garlic powder (can use California style with herbs)
seasoning salt (i.e. Season All, Lawry's)
Worcestershire sauce

Preparation

Place steak on deep plate or in pie pan.
Sprinkle lightly with garlic powder, too much will kill your meat's flavor.
Cover very generously with seasoning salt, you can't add to much of this.
Add plenty of worsteschire sauce, making sure it gets through the seasonings to the steak.
Flip steak over and repeat all 3 ingredients in order.
Let marinate for 20 - 45 minutes, flipping over at half time.
Heat your grill on the highest setting for 5 - 10 minutes.
Add steak once grill is hot and pour 1/2 of the remaining marinade on the steak - be careful not to let the grill flame up.
Cook for approximately 3 minutes and rotate the steak 180 degrees.
Cook for another 3 minutes and turn the steak over, pour the remaining marinade on at this time, again watch out for flames.
Cook for 3 minutes and rotate the steak 180 degrees.
Your steak is done when you see the meat starting to separate from the bone, but cut into it to check for individual preference on color.
These instructions are for a 2 - 2 1/2 lb. porterhouse steak, about 1 1/2 - 2 inches thick, cooked on a regular gas grill, preferably to a rare (warm red) state. If cooking for guests sharing the steak, you can always cook a little longer in the microwave for those that like the center pink or well done.
Serve hot with your favorite red wine and good cheese, light salads & herb pasta or mashed potatoes and steamed veggies aren't a bad idea either.
Best part is any leftovers make great cold steak salads, yummy toppings for nachos or breakfast fillings for tortillas.