Hey guys and gals.

I'm going to pick up some nice big juicy steaks in a couple days and cook for the family. I have done it before, and although it was good, I want it to be better.

Last time I let the meat sit in some buttermilk for several hours to help tenderize, and went basically with a heavy garlic flavor. this time I want to use a marinade as well for at least a day. I want this thing PACKED with flavor. Still going heavy on garlic, but I also want a mild sweet flavor too. I've used Worstesher (sp?) in the past, but I was thinking of some type of peanut oil this time.


Anyone have any good tips/secrets for some mouth watering steak?

 

Steak - salt, pepper and a hot grille. Medium-rare.

To me, when cooking beef or any bbq - suaces and marinades only cover up two things; bad cooking or a bad cut of meat.

 

McCormick Grill Mates Steak Rub!!!! No marination required. Just rub some Lea & Perrins on the steak prior to rubbing the Grill Mates on the steak. Take 'em straight to the grill.

I like my steak a variety of ways. Sometimes plain is perfect, as Buhda suggested; but, this is by far the best tasting steak seasoning I've ever tried.


I always go for a big thick marbled ribeye.

 

My thoughts exactly. Hot grill, good cut of meat at least an inch thick, marbled lightly with fat, and just salt and pepper. It's hard to go wrong this way. I like the taste of beef not marinades.

 

Depends on the steaks. If it porterhouse/T-bone, Delmonico (rib-eye), or New York strip, salt pepper, and heat is all you need, make mine rare. Now with sirloin, I do use a 2 different marinades, one of which I made up myself. The easiest is use Ken's Steakhouse Caesar Salad dressing. Marinate in that for at least a couple of hours. That is excellent for Shish-ka-bob. The other, is take about 6-8 ozs of A-1 steak sauce, add one heaping tablespoon of Gulden's spicy brown mustard, and about 1/2 tsp of fresh cracked black pepper. Marinate in that for at least 2hours and cook over a grill. Both I like a lot.

 

Actually, a good marinade is bottled Italian dressing. Works great with steak or chicken.

 

I am a big fan of steak, I like it almost every way, in almost every cut, but that's a whole different story...The last time I made steak, I browned it, got a glass baking dish and loaded it down with butter, then I pleaced the steaks in it, covered them with chopped peppers, onions, a little garlic, and then I wrapped them in aluminum foil and baked them for 2 hours at 400 degress. It was the most juicy, tender, tastiest steak I have ever had.

 

You can go two ways here:

1. Buy a cheap cut like london broil or flank etc. Marinate the heck out of it then grill medium rare and serve.

2. Pay big bucks for choice or prime if you can find it. (These are USDA ratings) Get yourself a bottle of McCormick seasoned salt and a pepper grinder. Or buy some grill seasoning. But DO NOT use anything else!

Cuts with the most flavor are NY Strip, T-Bone and rib eye. These three taste the most like beef.

http://www.beef.org/documents/BME_MINI_handout.pdf

And for god's sake DO NOT cook any steak past medium rare! Especially if you pay big money for them!

Once you decide I can help you with tips on how to cook them!

 

Ive always liked medium, seasoning salt and a little BBQ sauce for some extra flavour. But no so much that I cover up the taste of the steak itself.

 

heh. Well I appreciate that some like their steak relatively simple and plain (I, for one, cherish a medium rare filet mignon at Ruth's Chris more than anything in life), HOWEVER I have also had some garlic loaded steak before (brother made it) that was straight from heaven.

This time, I want to try some serious flavor aside from the steak itself (which will be a good cut, just have to see what they have when I go though).

So, that said, any ideas of things to do that go well with heaps of garlic?

Also, any tenderizing techniques aside from buttermilk and simply pounding the meat out with a mallet?

 

Serve it up with a mix of sliced onions, butter, mushrooms and some garlic. Its delicious.
Edit : I meant a fried mix of those ingrediants, then put them on top when the steak is almost ready

 

Herbs that go with garlic?

You usually see: rosemary or thyme or oregano or sage and a few others.

 

The rub I suggested has quite a bit of garlic in it. You could add a little more if you like; but, the taste is there already. You can find it in you grocier's aisles. (I alway wanted to use that line for some reason or other. lol)

 

1 cup soy sauce
1 cup pineapple juice
2 garlic cloves, minced
1/2 cup firmly packed brown sugar
5 tablespoons sesame oil
2 tablespoons jerk seasoning

This one isn't overpowering and may not be strong enough for you.

Like others have said, if it's a good cut of meat it doesn't really need anything else for me.

I use the above on flank, sirloin and flat iron steaks. Some of the commercial marinades are good too (I like Allegro) but a lot of them contain too much salt for me.

 

Ruth's Chris is the best! Do you know how she gets so much flavor out of flavorless filet mignon? Butter! And lots of it.

Make your self some garlic butter, cook the steaks with salt & Pepper then after the last flip sprinkle on a little bit of oregano and a pat of your garlic butter, then pull the steak off the grill and let rest 5 min on the other side which you put another pat of garlic butter then when you serve it flip it back over add another pat (The butter MUST be room temp for this to work right, oh and use un-salted butter)

For the sides;

Garlic mashed red potatoes (Fresh garlic, un-salted butter and half and half)

Put 1 or 2 cans of green beans into a rocket hot large frying pan with butter and olive oil, once beans are hot ad a few cloves of garlic and a little onion and a small pinch of italian seasoning. after approx 1-2 min add a canned of diced tomatoes un drained. once all is heated through lower heat and simmer about 5 min then serve.

you could also saute some sliced baby bellas with a vidalia onion. use just un-salted butter (any salt at all makes the shrooms mushy) until onions are nice and golden, then add s&p and a small splash of either red wine that you will be drinking with your steaks or Worcestershire.