Summary

Ingredients

• 4 steak (s) (lumberjack steaks)
• 3 sprig rosemary
• 0.5 ½ onion (s), cut into half rings
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 3 teaspoons sugar
• 2 teaspoons garlic paste or 4 cloves garlic, finely chopped
• 1 teaspoon paprika powder
• 200 g sea salt, coarse
• 1.8 liters water

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Instructions

1. Mix the water with the rosemary (twist it a little, press it down), salt, paprika powder, garlic, sugar, cayenne pepper, pepper and the onion rings until the salt has dissolved.
2. Cut into the rind on the steaks (in a checkerboard pattern). Then place in the pickling solution and let sit in the liquid for an hour.
3. Preheat the grill.
4. Remove the meat from the liquid, pat dry and place on the grill. Grill for 90 seconds, then turn 45 degrees and grill again for 90 seconds. Then turn and grill again for 90 seconds, turn and grill again for 90 seconds.
5. Then place the meat in an indirect area of the grill and grill it in 5 - 15 minutes (depending on taste and grill). Then briefly put the meat on the grill with the rind facing down so that it becomes crispy. Finished!
6. Have fun after grilling.