or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Grilling Steak
New Posts  All Forums:Forum Nav:

Grilling Steak - Page 2

post #16 of 83
BTW, I need to emphasize if you've never tried it, to get a heavy duty mortar and pestle and crack the peppercorns. My mortar and pestle is a Russian antique job that weighs about 15 lbs. all told. Ground pepper just isn't the same as fresh cracked corns.

Okay, I feel better now.
post #17 of 83
Quote:
Originally Posted by Manton
I love that nerd. Great magazine, great recipes.

I came this close to saying nerd, but then I would be worshipping a nerd (two, actually).
post #18 of 83
Quote:
Originally Posted by Manton
I love that nerd. Great magazine, great recipes.


Always enjoy his editorials, too. A cook who can write with some emotion.

~ Huntsman
post #19 of 83
Thread Starter 
I just put a steak on the grill...stay tuned for details!!!
post #20 of 83
Thread Starter 
The steak came out great. It was a porterhouse that was just over a bound. I put salt and pepper on it with a dash of lemon juice. I also used a Montreal steak seasoning on it by Mccormick. Thanks to you guys it came out great.
post #21 of 83
This is my favorite marinade, found on drkoop.com (no longer there I think)

Beef Burgundy Marinade
"¢\t1/2 cup of Burgundy wine, or any red wine
"¢\t1/4 cup olive oil (optional)
"¢\t1 clove garlic, minced
"¢\t1/2 teaspoon dried thyme
"¢\t1/2 teaspoon ground pepper
"¢\t1/4 teaspoon salt
"¢\t1/4 teaspoon dried crushed rosemary
"¢\t2 tablespoons chopped fresh parsley
Combine all ingredients. Best on beef.


Careful on the olive oil...this can be easily ruined and make the steak impossible to cook if too much is used. Otherwise, it makes the best steak I've ever had.
post #22 of 83
Move to a new building that allows carcoal grills.
post #23 of 83
Good advice fellas.

post #24 of 83
Seriously, these steaks don't seem to have enough surface caramelization, nor even hardcore grill marks. Higher temps, longer preheats, and lower grills are in order, I do believe. Regards, Huntsman
post #25 of 83
Quote:
Originally Posted by Huntsman
Seriously, these steaks don't seem to have enough surface caramelization, nor even hardcore grill marks. Higher temps, longer preheats, and lower grills are in order, I do believe.

Regards,
Huntsman

I did the best that I could do with the gas grill that I have, but you're right, the temperature was not quite high enough when I was first searing the steak. But, it did look a lot better in real life than it looks in the picture because the flash makes all of the oiliness on top stand out. Nevertheless, the steak was delicious.
post #26 of 83
I'm having trouble keeping the crust on my steaks. It sticks to the grill no matter what I do to it. Last time I sprayed it down with a ton of Pam or whatever and it still crusted up and stayed on the bars. I think I need a new grill (just the metal grill itself), maybe stainless? Mine seems to have disintegrated some, probably from being left without cleaning by someone.
post #27 of 83
That's a pain. I grill in the house, and keeping the grate spotless is key to smoke control -- copper gauze pads work well. After heating, I wipe with canola oil, and put the steak (which has been lubed with olive) on immdiately. Keeps the oil from burning off or anything prior to contact.
Quote:
Originally Posted by odoreater
Nevertheless, the steak was delicious.

Gas is fine (I actually think the main benefits of charcoal aren't gained with steak), but that loong preheat is essential. Anyway ^^^^^ is the key.

~ Huntsman
post #28 of 83
Quote:
Originally Posted by j
I'm having trouble keeping the crust on my steaks. It sticks to the grill no matter what I do to it. Last time I sprayed it down with a ton of Pam or whatever and it still crusted up and stayed on the bars. I think I need a new grill (just the metal grill itself), maybe stainless? Mine seems to have disintegrated some, probably from being left without cleaning by someone.

We just switched to a stainless grill this summer, and it definitely makes a difference regarding sticking. As long as you spray/oil it prior to cooking and clean it regularly, I've found the sticking to be much less. I'm going to have to try some of the steak preparation suggestions that have been floated here - most of the time we're in such a rush to get things cooked, we don't bother with a rub or marinade. The flavor of the steak definitely suffers.
post #29 of 83
Quote:
Originally Posted by JBZ
We just switched to a stainless grill this summer, and it definitely makes a difference regarding sticking. As long as you spray/oil it prior to cooking and clean it regularly, I've found the sticking to be much less. I'm going to have to try some of the steak preparation suggestions that have been floated here - most of the time we're in such a rush to get things cooked, we don't bother with a rub or marinade. The flavor of the steak definitely suffers.
Excellent, thanks. I will have to look for a stainless rack for my grill.

Steak lunch today:

I made a kebab out of a little piece that was in the same frozen bag with my main piece. I'm munching on it now - it's very, very good. This is just cracked black pepper and salt with a little olive oil. Barely stuck at all this time.



Put it on a plate, son, you'll enjoy it more:



Tableau:



Then a little friend dropped by for lunch.



It was a little overcooked this time, but still delicious. Note to self: warm up the plate before serving up, so steak isn't cold by the last bite.
post #30 of 83
Nice view.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Grilling Steak