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Grilling Steak - Page 4

post #46 of 83
Quote:
Originally Posted by montecristo#4 View Post
I no longer order steak in restaurants (unless I'm stuck in a high end steak joint) because my own steaks are far superior. Here's what I do:

- Bone in ribeye with no growth hormone, typically from Whole Foods

Marinate for 3-4 hours in a manly concoction of the following:

- Lea & Perrins worcestershire sauce
- Extra virgin olive oil
- Jim Beam boubon
- Pressed fresh garlic
- Fresh ground pepper
- Soy sauce

Fire up the grill to max temperature.

toss it on the grill. Sear a side for a little under two minutes.

Make sure the steak is room temperature when it first goes on the grill!

and then turn the steak over. If you're using a gas grill, which I do becuase I grill all the time and can't be bothered with charcoal, turn the middle burner to low and the outside burners to medium. Proceed to cook the remainer of the steak over the middle burner until done to taste. If you have a good grill you can time it exactly for consistency every time.

Let the steak sit a couple minutes before eating, which optimizes the juiciness.


Now for the steak sauce. Some may consider steak sauce bush league, but a good steak sauce can add a lot of flavor IMHO when used properly. Most steakhouses seem to agree with me.

Steak sauce is really easy to make. Simply mix:

- Finely chopped white onion
- Heinz ketchup
- Lea & Perrins worcestershire sauce (the key ingredient)
- A splash of tobasco sauce

The result is something like Heinz 57 sauce but fresher and with a kick.

Serve this to friends and they will bow down before your grilling mightiness, I guarantee it.

The part in bold is all I do -- no marinades, no sauce. Just kosher salt immediately before it hits the grill (salt side down) and then more salt immediately before the turn. Give the meat a 1/4 twist after the initial 2 minutes and leave it for a 3rd if you want the grid pattern before flipping to complete cooking on medium.

I also tend to favour the striploin, just because I am more used to the "firmness" of the meat at precise cooking levels, whereas I struggle a bit with the ribsteak since it is "squishier".
post #47 of 83
Quote:
Originally Posted by Manton View Post
Opt for a cut with the bone in, if possible. If your local shops carry dry aged beef, buy it.

My Fry's (Kroger) carries dry aged beef and it's on sale almost every weekend.

As for ways to enhance the flavor, I highly recommend using a dry rub. Spray your steaks with Pam or drizzle some olive oil on and then put some dry rub on and rub it in with your fingers.

I use one called "The Art of Spice" that sells for $4.50 a can. One can lasts for nearly a year.

http://www.urbanaccents.com/products...l.asp?c=3&p=48

It adds a great flavor.
post #48 of 83
Skirt steak for dinner tonight, a cut I rarely eat but when I am eating it I always ask myself, why don't I eat this more often?

post #49 of 83
I think I'm the only one that likes any red meat well done.
post #50 of 83
Quote:
Originally Posted by edmorel View Post
Skirt steak for dinner tonight, a cut I rarely eat but when I am eating it I always ask myself, why don't I eat this more often?


That looks like something more exotic, like eel or croc meat. Nevertheless, I'm salivating. Any cow meat tastes better on the grille.
post #51 of 83
Quote:
Originally Posted by GoSurface View Post
I think I'm the only one that likes any red meat well done.

Nope, count me in as well although I've been leaning to medium well with the slightest bit of pink lately. I'm sure we are considered odd. The only thing that I like rare and pink is............... Ah forget it.
post #52 of 83
Isn't that what carne asada is typically made from? It's very easy to overcook, but I think I want to get one and try it sometime.

I made another NY strip tonight with some asparagus... yummy. And the other night I grilled some sort of sirloins that were basically fatless - only $3.99 so they weren't anything special, but boy they were excellent. You could probably have cut it with a fork.

I need to start a thread on grilling other stuff though, my attempts at potatoes and vegetables haven't been too great.
post #53 of 83
Quote:
Originally Posted by edmorel View Post
Nope, count me in as well although I've been leaning to medium well with the slightest bit of pink lately. I'm sure we are considered odd. The only thing that I like rare and pink is............... Ah forget it.

We are. And jenkies @ the bolded portion.
post #54 of 83
Drat. Will you guys stop posting about steaks with such delicious looking pictures? I'm on a diet right now!
post #55 of 83
Quote:
Originally Posted by j View Post
Isn't that what carne asada is typically made from? It's very easy to overcook, but I think I want to get one and try it sometime.

I need to start a thread on grilling other stuff though, my attempts at potatoes and vegetables haven't been too great.

Yep, it's carne asada. You'd be surprised how easy it is to cook well, not in the doneness sense either. It has a lot of fat running through it and it keeps it tasty and moist.

Most veggies really shouldn't be grilled. They are a lot better steamed/roasted. if you want to gril veggies, I suggest smoke them. In other words, put them on the side with no heat and let the smoke from the other stuff you are grilling cook them. Also, cut the veggies big, most people grill veggies that they cut too small and they dry out/taste horrible.

Try grilling fruit (pineapple/bananas/mangos) and using them in deserts. I make a bananas foster with grilled bananas (marinated in rum), that makes people cry, in a good way. you can do the same with almost any fruity and ice cream.
post #56 of 83
Quote:
Originally Posted by chobochobo View Post
Drat. Will you guys stop posting about steaks with such delicious looking pictures? I'm on a diet right now!

What's wrong with eating steak while on a diet? Just get a leaner cut. Last year when i was cutting I lost 30 lbs and ate steak almost every day.
post #57 of 83
Quote:
Originally Posted by montecristo#4 View Post
Make sure the steak is room temperature when it first goes on the grill!

J, just in case the stainless grill grate hasn't completely solved the sticking problem, here is another key to prevent sticking. The colder the meat (esp. if straight from cooler or fridge), the higher the likelihood of sticking.

Alton is more responsible for my realization of what I've done wrong when I go wrong with food than any other influence, though Kimball comes close. I also love the emphasis of both on fundamentals and their general eschewal of specialized tools.
post #58 of 83
I find that nothing chars a steak like a good cast iron grill, and I never have a sticking problem. They sell cast iron grates at Home Depot and you can just throw that on top of your grill's grate. Aluminum just doesn't get hot enough. Also, for those of you that grill outside with charcoal, use the natural kind. Whole Foods sells a good one for about $5 a bag. It burns hotter and cleaner than the briquettes. I hate eating grilled foods and having that gasoline aftertaste. Lastly, do not turn the meat more than once. Nothing eff's up steak more than turning it constantly on the grill.
post #59 of 83
Change title to "Grilling Snake"

Quote:
Originally Posted by edmorel View Post
Skirt steak for dinner tonight, a cut I rarely eat but when I am eating it I always ask myself, why don't I eat this more often?

post #60 of 83
Quote:
Originally Posted by Sartorian View Post
Looks tasty. For mushrooms, olive oil, garlic, salt and tarragon work well. You pretty much should only cook them as long as they sweat (the steam rising off them.) They really don't need to cook long.



Kosher salt is very porous, so it soaks into the meat is it cooks, and it can be used in greater amounts without creating too salty a flavor.

One trick you steak lovers might try is to brown your steaks on a sauce pan with peanut oil, low-medium heat, on each side, before putting on the grill. A few minutes on each side and on end is fine. This seals the surface of the steak and keeps the meat moist and juicy.

Tried this tonight. my third night eating steak in a row, thanks to this thread. Best result yet! Thank you!
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