Best way to grill a steak

This is a take from something I saw on America's Test Kitchen. They did theirs in an oven, I use a grill.

If you are using Gas, turn off the center or back burner and have the other (s) at medium. If you are using charcoal, mound the coals only on one side.

Take your steak, let it come up to room temperature. Or at least, off the chill. Season it well.

Place it on the cool part of the grill. And let it come up to almost your desired doneness level. Turning it once.

When the steak is close to being done, turn the heat up on the gas burner full blast. Move the steak to the hot spot on the grill and give it a good sear. Turning once again.

Take it off the grill and let it sit for a couple of minutes to allow the juices to distribute and for the heat to disperse.

Enjoy, Dan

 

season with what tho

 

b 12 or sea foam

 

Here's my idea for the "best" steak.

1 - Marinade in a choice single-malt scotch.

2 - Grill to desired doneness.

That's it. No added seasoning or other ingredients to "add" to the flavor - just beef and whisky. Simple, yet adds just the right flavoring to most steaks.


Of course, this could be done using your choice of alcohol - Whiskey (Jack Daniels, etc), Bourbon, Rum, Vodka, etc based on your personal preferences, tastes and liquor cabinet contents...

 

Sea Foam is a little to spicy for me. B-12 is provided by the beef.

I much prefer some Creole Seasoning from Tony Chachere.

http://www.cajunspice.com/seasoning/

And then a sprinkle of Sea Salt and fresh cracked pepper to brighten the flavor.

 

I save the bourbon for the Glorious Manhattan. (sigh).

But, I have eaten drunken steak while sober. And, it didn't make me want to join the steak.

But, I much prefer to eat bad steak while drunk. It makes the flavor of the bad meat.

 

I don't have a grill of my own, so I too use an oven set on broil.

I'm a cheap SOB, so I usually get the "London Broil" when it's on special at the store; 'taint the best cut of meat, but it works for me. I pick up a huge slab of it, divide it into 4 or 5 sections, wrap and freeze. When I decide I want a piece, I'll take a chunk out, and put it in a 1 gallon bag with a bottle of marinade. Let sit in the fridge at least overnight, or up to 24 hours.

That's the tricky part; figuring out how long it takes to get there. I thought I had a link to a site that gave some tips on checking doneness, but I can't seem to find it. Something about comparing the springiness of the meat to parts of your hand.

This. I usually cover it with the foil I used to wrap it in the freezer to begin with and let it recover for at least five minutes.

 

My preference:

Angus strip about 1 1/2" thick,

Dry rub wiht Montreal Steak seasoning,

Medium heat of the grill,

Put the meat on the grill.

After 2 minutes, no more, turn it over, two minutes later, remove it and eat it.

Ignore the mooing!!!

 

I think searing it on the hot grill first and bake untill done. Its like the oven effect seals the juice in and makes it much better.

What ever seasioning its all good in my book.

 

I like the Spicy Montreral Steak seasoning mixed with some Olive oil and Soy sauce.
I use one of these to perferate the steak.
Then marinate over night in the mix from above.

 

wow you can POP some ones tire with that thing ouch

 

1 1/4 inch rib eye

marinade over night in equal parts real of:
real maple syrup
Sam Adams Honey Wheat beer
a good Italian Salad dressing.

Throw on a hot grill and about 6-8 minutes a side.
Yummy yummy yummy
I'm salivating like Pavlov's dog

 

OOOOhh ... That sounds like a real nice marinade, I'm going to try that next.

 

What are you trying to do, cook the thing?!?!? :lol:

 

This reminds me. I've still got about 5 elk loins in the freezer I need to thaw out this weekend!!!

 

i've got sirloin's down to a science....lightly coat both sides with Ken's Steakhouse Northern Light Italian with Parmesan and Romano, dust both sides with Motreal steak seasoning. Wrap tightly with saran wrap. chill for an hour or so. Slap on grill and voila...beautiful!

 

Want to have T-Bone flavor on the cheap?
Ask your butcher for 7 bone- - Seven Bone.
Granted there's a line of gristle in it, but it tastes like T-Bone at half the price. Get ya some !

Or hop on your XJ and go to the Outback Steak House and get the ribeye!

 

The best source for steaks I have found is Costco. Their quality is top notch. Our neighbors are Sam's folks, so in good fun we had the great steak cook off. They had us over one weekend for the Sam's steaks, and then the next weekend we had them over for Costco steaks. It wasn't even close.

Costco is one of the top meat buyers in the states and gets top choices on their meat buys, so that is how they get their quality.

For seasoning, I like the Montreal Steak Seasoning that has been mentioned. If you have a good foundation, the seasoning is the easy part.

 

Take your steaks, I prefer Porterhouse because you get a fillet and a T-Bone, and get it to room temp. Lightly salt and put on Montreal Steak Seasoning. Brush lightly with Olive Oil. Turn over and repeat.

Then over real wood charcoal, not briquettes, cook the meat on a low heat and serve medium rate.

Low heat over coals will make it melt in your mouth....

 

Ahhh, that reminds me. There's this specialty butcher 'bout a 30-45 minute drive from here that stocks venison. And ostrich. And a few other species... but hey, "london broil" is on special again this week!

 

Them seven steaks, just had one this week. Always fatty

If you get a good cut steak, very little is needed.
Take a nice cut sirloin or ribeye, slaughtered within the last 48hrs(NOT COSCO/WALMART/RETAIL STORE CRAP)
At room temp, rub on olive oil and then lemon pepper.
Cook @ 450(gas) 2.5 mins each side. Perfect medium rare.

Its simple, healthy, and delicious.
Keep in mind this only applies to the good steaks, if your buying crappy steaks you NEED to hide it using marinades.

How many folks here buy a whole loin and cut their own steaks?

 

Dales seasoning and McCormick Dry Steak rub!!

 

Ribeye marinated for 2 days in Allegro, or a Filet tail in the same, just barely warm and red in the middle... mmmmm

 

Good meat, salt and pepper. Room temp start. Hot grill (unless you want it well or med well then lower).

Time depends on cut and thickness of meat.

When its1/5 done, rotate, not flip. (Prevents uneven cooking and yes, gives cool grill marks).

When its 2/5 done flip (NEVER FLIP A STEAK MORE THAN ONCE).

When its 3/5 done, rotate again.

When it 4/5 done, pull it off and put it on the plate.

Let it rest and it will be 5/5 done.

A test for doneness is to take your finger and thumb and make an okay sign (just touch'em don't press them together). Press the flesh that makes up the base of the thumb. Move the thumb to the middle, ring, pinkie finger... compare to the steak.

Index = med rare
middle = med
ring = med well
pinkie = well

I like mine on the index side of things. My wife wants me to add a 5th finger (the pookie finger?). I start her steak on the grill (cooler side) about 10 - 20 mnutes before mine (depending on the thickness). when we go to Outback, she has to have hers butterflied in order to get it edible to her. She builds a wall of menus between her and my plate so she can't see mine!

 

Properly aged filet - dry or wet aging, either is okay. Dry aging gives a stronger flavor.
Brought to room temp.
Marinate in olive oil, 2-3 tbsp bourgandy, garlic, other subtle seasonings to your taste.

Over low to medium low heat, grill until grey half way up the outside.
Turn over.
Repeat until grey on sides meet. There should not be any charred areas.

Serve with Krauter butter - butter mixed with garlic and herbs. Approx 1 tbsp serving on top of the meat.

You will be able to eat this with a butter knife. It melts in your mouth.

 

Just this small sample goes to show...

to each his own...

So what do you eat along with your steak?

Grill/sauteed onions, peppers, shrooms and steamed brown rice with some roasted fresh veggies...

 

They call me the Steak King around these parts. I do the thick rib-eye's on the charcoal weber after marinating in herb and roasted garlic. I prefer using apple wood for smoke (the greener the better without any bark). For an easy, butt kicking tasty sauce, try this: horse radish sauce mixed 50/50 with A-1. I call it Bucky's Secret Sauce. Check it out!


The '82 750 Maxim's almost on the road. I just need to install the new butterfly V-rings and I'm golden. Just installed:
New Avon Road Riders
Brakes (front & rear)
Fresh Clutch
Assorted goodies

 

Ok, my IDEAL steak...

Start off with a nice 10oz THICK cut of Sirloin from the butcher. Make sure it either has a very fine marble OR 4 a good line of fat on on the sides. Failing that, the grocery store meat department (not the package kind)

If you MUST season your steak (crappy cut or whatever) then by all means do. I personally prefer to leave my beef au natural when I have a good cut.

Crank the grill on high for about 5 minutes and get the grill right hot.

Drop the steak on the grill and count to 30. Flip and repeat.

This sears both sides of the steak, locking in the juices. Drop the temperature down to low and leave the steak to settle for 3-4 minutes a side.

I know that means you flip the steak 2-3 times, but I find this gives you the juiciest steak with all the medium rare flavour of the cut of meat

Serve with sauteed onions cooked with fresh roasted garlic, asparagus, and a baked potato with all the fixins

 

Someone mentioned steak on the cheap.
Look for the Chuckeye, usually runs $3.50 a pound.
Has some nice fat and flavor.
Can't beat the price.

As far as folks saying a poorer cut needs marinade to cover the flavor.
I'd put Hienz 57 on a Delmonico if that's what I felt like.
People like spice.