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Grilling Steak

post #1 of 83
Thread Starter 
I am wondering if you guys have any tips on how to grill a steak. It has to be done on a gas grill because my building doesn't allow charcoal. ANy tips on how to add some flavor to it are greatly appreciated as well. Thanks a bunch!
post #2 of 83
If you're grilling a good cut (ribeye, t-bone, etc), salt and pepper (generous amounts of both) are all that you should need. You can use marinades, but most of them obscure the beef flavor.

Heat up the grill, pat the steaks dry, brush a little oil on the grill, and then sear each side 2-3 minutes. Once seared (depending on thickness and degree done you want) you can move off direct heat to finish. Test with thermometer or by feel - the steak will firm up as it cooks. If in doubt, pull the steaks sooner rather than later, since you can return to heat if a steak is underdone.

And, keep spare steaks on hand for the occasional oops.
post #3 of 83
Thomas pretty much said it all, except make sure you sear the steak at high heat, then move to a cooler portion of the grill, especially if you like it a bit more done.

If you want to add flavor to less than choice cuts, use a rub instead of a marinade. A simple one has (in order of proportion) paprika, cumin, black pepper, and cayenne. Use 2:2:1 but 1/4 as much cayenne as blk pepper.
post #4 of 83
Personally, I use a light marinade to add a crust to steaks, although I'll echo the previous comments about the natural flavor of meat. However, I'll add that marinades are more important on gas grills because you don't get charcoal flavor. Typically I will mix a marinade of teriyaki and soy sauces and add some pineapple juice, then marinade the steaks for about 1 hour, then constantly glaze the steaks with it during cooking. I normally cook them at high temperatures for about 2 minutes per side then reglaze, and cook again for 1 minute per side, which usually results in a nice medium rare, but again it depends on the temperature of your grill. I use a Weber 1-touch gold. If you want to make steaks more tender, you can soak them overnight in bourbon, but that's usually not necessary for anything USDA choice and above. Omaha steaks sells some very nice cuts for a good price.
post #5 of 83
Thread Starter 
I was goign to stop at the butcher shop on the way home and was planning on getting a tbone or new york strip. All this talk is making me hungry. Thanks for the goood advice.
post #6 of 83
Slather it in butter and then add a lot of sea salt or kosher salt and cracked pepper. The crust and taste will be above what you find at restaurants.
post #7 of 83
If you have a good piece of meat, you absolutly should not add a marinade.
post #8 of 83
Opt for a cut with the bone in, if possible. If your local shops carry dry aged beef, buy it.
post #9 of 83
McCormicks Montreal Steak Seasoning
post #10 of 83
I've found that even with cheap steaks, this very brainless system works quite well:

Poke the steak firmly but not too deeply with a fork a bunch of times on both sides. Pour "some" olive oil and "some" soy sauce in a pan big enough to lay the steak in. Crack black peppercorns in a mortar and pestle, or I guess you could use a grinder on coarse. Sprinkle this and some sea salt into the pan. Lay the steak in and press it down. Flip it and possibly add more pepper and salt depending, just get it even on both sides. Then grill it medium hot (for an average grill) for about 3-4 minutes per side. Check the doneness by pressure, not time. You'll have to get to know how a properly done steak feels (with "some" pressure it should indent 1/4-3/8"). It will cook a little after taking it off, so take it off while it's still just a bit soft.

I've never tried cooking it further on a cooler part of the grill, but I think the grills I've used haven't been able to get hot enough to use that method. Regardless, steaks made this way have always been pretty damn good.
post #11 of 83
good thread. the only problem with being able to make a great steak is the dissatisfaction you inevitably feel after eating a steak at a restaurant.
post #12 of 83
Originally Posted by scnupe7
McCormicks Montreal Steak Seasoning

That's a great rub.

My technique is pretty similar to that above. Buy a good cut, and sear for 3 minutes a side on the highest possible heat. I like my steak medium rare, so after the searing, usually just another minute on the grill and it's done.
post #13 of 83
I actually prefer range-prepared, and use Alton Brown's method (modified):

Preheat oven broiler to as high as it will go. (mine does 1500 degrees)

Heat a cast iron skillet on the stove top

Season a good cut with salt, pepper or whatever (I like Lawry's) and pat with peanut oil

Two minutes on one side (don't move it!)
Flip it, two minutes on the other (don't move it)

Cast iron skillet and steak go into the broiler, 2 (rare/med rare) - 5 (medium) minutes on each side. I go 3 for medium-rare.

Remove from heat and

DON'T SKIP THIS STEP : place in a loosely-covered plate/bowl for a couple minutes. There shouldn't be any juices in the bowl when you're done (unlike the way Dad did it, where there was a puddle on the plate...)

Result: perfect crust (because you didn't move it), evenly-distributed juices (because you let it settle after cooking), perfection.
post #14 of 83
Originally Posted by Mr. Checks
I actually prefer range-prepared, and use Alton Brown's method (modified):

Alton is, without question, the man. He and Christopher Kimball are my heroes.
post #15 of 83
Originally Posted by Thomas
Christopher Kimball
I love that nerd. Great magazine, great recipes.
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