STEAK, it's what's for dinner. Tips?
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From: Off the Road, Alaska
While maranading, put in something that is high in citric acid, like pineapple, or mango (canned is ok). The acid helps tenderize, and allows the flavor from the marinade seep into the meat easier.
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From: Houston, TX
Originally Posted by Lumadar
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.
People have been strung up down here in Texas for doing things like this to a good steak........
wouldnt doubt it though 
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From: San Diego
Look for USDA Prime beef. Available in specialty supermarkets that have a butcher counter. Makes all the difference. This will be "aged" beef, same as you are served in a quality steakhouse.
GIve me a 1 1/2" thich NY Strip, black and blue. Meaning, charred on the outside and raw inside. If the beef is aged, you can eat it raw. I would not advise doing that with typical cuts from the supermarket.
Point being, that this beef requires some pepper on it, but that's about it.
GIve me a 1 1/2" thich NY Strip, black and blue. Meaning, charred on the outside and raw inside. If the beef is aged, you can eat it raw. I would not advise doing that with typical cuts from the supermarket.
Point being, that this beef requires some pepper on it, but that's about it.
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From: Little Rock, AR
I would say that if it is a good cut of meat, it really shouldn't need much tenderizing.
I agree with several of the other posters:
good cut of meat as thick as possible - rib eye, strip, filet, t-bone, porterhouse, whatever you prefer
make sure to bring out of fridge at least 30 minutes before adding to grill.
rub in some montreal steak seasoning or just salt and pepper or any other seasoning of choice.
lightly rub with EVOO to add flavor and to keep steak from sticking to grill.
cook to the temperature that you desire, but as mentioned earlier - a good steak is best served somewhere near medium rare. (i prefer medium myself, but prefer to err on the side of medium rare as opposed to medium well)
Something that you can experiment with to help you aid in knowing when a steak is done is by using an instant read thermometer. That way you don't have to cut into the steak as soon as you take it off the grill.
Also, let the steak sit for a minute or two after taking it off the grill. If you cut into it immediately it will let all of the juices run out and your steak will not be as good as it would be otherwise.
Oh yeah, Direct High Heat. Close the lid and try to time the steak where you only have to flip it once. A little practice and your family will think that you are the GRILLMASTER!
And what can you think of that might be more practice than cooking and eating steaks.
Making babies is the only thing that I would rather practice.
I agree with several of the other posters:
good cut of meat as thick as possible - rib eye, strip, filet, t-bone, porterhouse, whatever you prefer
make sure to bring out of fridge at least 30 minutes before adding to grill.
rub in some montreal steak seasoning or just salt and pepper or any other seasoning of choice.
lightly rub with EVOO to add flavor and to keep steak from sticking to grill.
cook to the temperature that you desire, but as mentioned earlier - a good steak is best served somewhere near medium rare. (i prefer medium myself, but prefer to err on the side of medium rare as opposed to medium well)
Something that you can experiment with to help you aid in knowing when a steak is done is by using an instant read thermometer. That way you don't have to cut into the steak as soon as you take it off the grill.
Also, let the steak sit for a minute or two after taking it off the grill. If you cut into it immediately it will let all of the juices run out and your steak will not be as good as it would be otherwise.
Oh yeah, Direct High Heat. Close the lid and try to time the steak where you only have to flip it once. A little practice and your family will think that you are the GRILLMASTER!
And what can you think of that might be more practice than cooking and eating steaks.
Making babies is the only thing that I would rather practice.
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From: NW Indiana
One: Steak Dust: rub it on, let it sit for an hour or so, then grill.
Two: Just as the grilling in finished, baste with garlic butter [real garlic, not powder and real butter, not any of this margarine nonsense.] Be careful not to burn the butter....
Dinner is served....
Woof
Bowser
Two: Just as the grilling in finished, baste with garlic butter [real garlic, not powder and real butter, not any of this margarine nonsense.] Be careful not to burn the butter....
Dinner is served....
Woof
Bowser
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From: Great Falls, Montana
Originally Posted by Lumadar
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?
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?
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From: San Diego
Originally Posted by wrench007
OK, I think I know what you are looking for. I used to buy top quality USDA Porterhouse steaks, Get plenty of garlic, skin and slice into small slivers. Take a sharp knife and poke the steak and push one of those slivers of garlic into to hole you made, do this many times, both sides of the steak. I'm talking a steak about 1 1/2 inches thick. Brush the steak in extra virgin olive oil and keep until room temp. Just before you toss on hot grill, season with spices, garlic powder and have a bowl of melted butter and a brush ready. Cook it hot, brush with the butter (I even put garlic powder in the butter) I prefer to turn the steak only once, but flipping it over and laying more butter and garlic on it is OK as well. Just don't over cook it. Maybe four to five minutes each side. I have done this before many times and they always came out great. But It's always been with a smokeing hot grill.
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From: Great Lakes
Originally Posted by 26point2
To me the secret to great steaks is to seer the meat. On a gas grill cook the steak's first side as hot as the grill will go for about 2 minutes. Turn the steak over and turn off the burner below the steaks. Turn the other burners to medium and cook for 7-15 minutes depending the tickness of the steaks. Do the same thing on charcoal but change the height of the grate to control heat.