Best way to grill a steak

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.