The Story

Luchi and I were first introduced to this recipe 40 years ago by our dear friend Larry Katz. Larry was known throughout Orlando as an accomplished gastronome and bon vivant. This steak, along with an ample supply of J & B provided by Larry and cooked by the Palermos, was a weekend staple.

Servings: 2


  • Two 2” Thick Long Bone Sirloin Steaks, Approx. 4-4.5 lbs. or Boneless Top Sirloin Steak.

  • Ground Black Pepper Shaker

  • Granulated Garlic Shaker

  • 1 Bottle Kikkoman Soy Sauce

  • 1 Bottle L&P Worcestershire Sauce

Accompaniment & Sides:

Serve with baked Vidalia onions, baked sweet potatoes, and several warm baguettes.

Quad® Setup:

Full chimney of coal, hot fire, Quad® with the grill in place. Do not use the dome.



  • On an aluminum pan, bring the steak to room temp. (1-2 hours), then place the steak on the hot Quad®.

  • Douse top side liberally with soy sauce and coat heavily with granulated garlic.

  • After 2 minutes, flip steak and repeat, using the same spices on this side.

  • After 2 minutes, flip steak and douse with L&P sauce, then coat heavily with pepper.

  • Repeat this process approximately every 4 minutes, alternating between the soy sauce/garlic and L&P/pepper.

  • Check for desired doneness with a digital instant read thermometer.

  • When done, remove from the grill & rest for 3-5 minutes, then slice across the grain in 1/4” slices.