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Grilling Steak

Discussion in 'Social Life, Food & Drink, Travel' started by mrpologuy, Aug 24, 2006.

  1. mrpologuy

    mrpologuy Senior member

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    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!
     
  2. Thomas

    Thomas Senior member

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    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.
     
  3. life_interrupts

    life_interrupts Senior member

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    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.
     
  4. drizzt3117

    drizzt3117 Senior member

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    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.
     
  5. mrpologuy

    mrpologuy Senior member

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    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.
     
  6. edmorel

    edmorel Senior member Dubiously Honored

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    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.
     
  7. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    If you have a good piece of meat, you absolutly should not add a marinade.
     
  8. Manton

    Manton Senior member Dubiously Honored

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    Opt for a cut with the bone in, if possible. If your local shops carry dry aged beef, buy it.
     
  9. scnupe7

    scnupe7 Senior member

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    McCormicks Montreal Steak Seasoning
     
  10. j

    j Senior member Admin

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    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.
     
  11. Renault78law

    Renault78law Senior member

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    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.
     
  12. alflauren

    alflauren Senior member

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    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.
     
  13. Mr. Checks

    Mr. Checks Senior member

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    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.
     
  14. Thomas

    Thomas Senior member

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    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.
     
  15. Manton

    Manton Senior member Dubiously Honored

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    Christopher Kimball
    I love that nerd. Great magazine, great recipes.
     
  16. j

    j Senior member Admin

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    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.
     
  17. Thomas

    Thomas Senior member

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    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).
     
  18. Huntsman

    Huntsman Senior member

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    I love that nerd. Great magazine, great recipes.


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

    ~ Huntsman
     
  19. mrpologuy

    mrpologuy Senior member

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    I just put a steak on the grill...stay tuned for details!!!
     
  20. mrpologuy

    mrpologuy Senior member

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    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. [​IMG]
     

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