"MULTIPLIES EASILY," SUCH SWEET POETRY:

Lynne's Secret Steak Grill (Lynne Rossetto Kasper, The Splendid Table)

Four 1-1/2-inch-thick chuck steaks, prepared as described below (organic and grass-finished if possible)
3 tablespoons extra-virgin olive oil
1 tablespoon Vietnamese or Thai fish sauce (your family will never know it's there)
3 large cloves garlic, crushed
1/2 teaspoon Tabasco sauce
1/3 cup dry red or white wine
2 packed tablespoons brown sugar
Salt and fresh ground black pepper

• The night before cooking, place steaks in a large, sealable plastic bag. Add remaining ingredients, except salt and pepper, blend and mix to coat steaks. Seal and refrigerate overnight.

• About 40 minutes before dining, fire up the grill, letting coals (ideally wood charcoal) burn down to a gray ash. If possible, have two piles of coals in the grill, with an empty space in the middle. Wipe grill with a little oil. Drain the meat, patting it dry. Season with salt and pepper.

• Sear steaks over the largest pile of coals, then move them to the center of the grill to cook slowly. Anticipate 4 to 5 minutes per side for medium rare (internal temperature of 130 to 135 degrees).

• You can also check doneness by poking with your finger. Very soft is very rare, some firmness is medium rare. Firm is well-done.

• Transfer steaks to a heated platter. Thin-slicing on an angle across the width of the meat helps tenderize it, but usually it isn't necessary.

• Serve hot.

• Serves 4 and multiplies easily