Simply put, local meat is the best, if available. This is a pork sirloin steak brought out about an hour before cooking, seasoned with garlic powder, sea salt and freshly ground black pepper. I used organic olive oil to wipe the hot clean grill. Sear! Turn a few times and keep flames at bay with a splash or water on the unwanted flames if necessary. This was cooked to a medium. I like to stand them up fat side toward the heat to sear the fat – because it’s delicious! Mashed potato and a fresh salad that includes arugula and whole basil leaves is a crisp accompaniment to a flavor fully seared meat. Happy Spring!