ok, every once in a while i like to get some small sirloin steaks for my own eating pleasure. i USUALLY grill them, but today i was out of propane.

so i took a frying pan, put in some water, threw in the steaks, put some steak seasoning and seasoning salt on them, cooked them slow for a long time, dripping in a little bit of water to keep them tender. turned out really good.

( i used water because i try to cut down my oil/grease intake )

any tips on how to cook steak ???

 

Recipe#1

For 2 steaks usually sirloin but this recipe will turn any
cut into a gourmet delight 12 to 18oz 1 1/2 to 2 inch

1/2 cup corn or canola oil
1/4 cup water
1 can of Coke
1/4 cup of Montreal steak spice
1 tbl spoon Bovril liquid or 1 cube Bovril powder
half a Spanish onion sliced

Mix it all up and drown your beef in it in the fridge at least 12 hours.
Then pre heat grill on high "the hotter the better" sear side 1 till you think it's sealed.
Turn and cook till the top bleeds then turn again and
grill till it's where you want it .



Recipe#2 Hay steaks

Don't laugh it's great

Good cuts should be used for this Sirloin,T-bone,NY 1 1/2 to 2 inch

Start with a good 2 handfuls of clean hay "yes I said hay"
soak hay in a 50/50 water and beer with spice mix for a few hours.
Then tightly wrap your steaks in the hay and put on hot
bbq grill. Let all the hay burn off "it will be a smoking inferno"
but that's part of the fun. After the hay burns off keep cookin
till it's the way you like it.

Caution keep a spray bottle of beer or water near by in case hay gets out of hand !

Tastes just great!

A buddy showed me this a few years back up at the hunt camp.
We do it at least once a month at home when we have company
over it makes it look like I really know what I'm doing after they taste it

 

One of the ways I cook steaks:

Heat my cast iron pan, dry, medium high heat till it just starts to smoke, (HOT-medium/high heat). Spray the pan with oil and immediately throw in the steak and some minced garlic. Sear the first side for about a 1 1/2 min. Turn over, and sear for about 30sec. Pour a little red wine and Worcestershire right on top and steam for about 1 minute. I add some seasonings at this time.

When that minute is up, I put steak in the preheated 350deg oven for 8 to 15 min. (depending on how rare I want it). While that's cooking, I add the mushrooms to the steak pan and add a bit more wine and Worcestershire. Mushrooms and the steak are done about the same time.

This is making me hungery!..lol

If you're into kind of low cal. Flank steak is great. Cut into long strips. Marinate your flank steak in the fridge for at least two days. Put it in a bowl filled with chopped onions and half apple juice/half water, (I know, but trust me). After the two days, roll into discs, stab a toothpick in and slow cook the whole mess in a crock pot, slow, all day. I usually have to add a bit more apple juice. If you don't worry about cal. then you can wrap with bacon before you cook and smother with hollandaise when you're done. If you want to sear it a bit before you serve, thats fine.

 

lol..Nutter, I can't wait to try the Hay Steak!

 

New York Strip

Fire

Cook very briefly....Medium Rarish

Eat with your paws.

Consume with cold beverage from the Ale family.

Burp, fart and be manly. Talk about cars, trucks, boats and broads. Never once mention "feelings" !!



OK, this is more of a recipe for relaxing than a good steak.

Enjoy it anyways.

 

Tip #1 - convert your grill to natural gas. I did this years ago and have NEVER run out of gas. I use my grill all year 'round even if I have to stand in a snow bank.

 

There is no GAS in Grilling!!! Maybe I'm just Old-Fashioned, but without charcoal it aint grillin. The only way to cook a steak is with charcoal and chips. Whether its Hickory, Oak, Mesquite or whatever. Every where I look I see gas grills. What's next, Women starting the fire?? or maybe Imports in Nascar??? Oh well, I guess I better hush before I upset someone, just had to vent a little....

West

 

Hay, Hay, Hay...I mean hey, hey hey Mr. AlabamaBronco..and what's wrong with women starting the fire? We do a fine job...and remember, you are lucky that we LET you start fires..if ya get my meaning.
I do have to agree with you on one point..that gas stuff just isn't as good as good old charcoal....the gas stuff is meant to hurry things along...yes, it takes awhile to get a nice charcoal grill going..but it's worth wait. Ok...I'm done.

Lisa

 

AlabamaBronco,

Now you've done it. Hank Hill is pissed.

Waxy

 

(insert Hank Hill voice here)"I sell propane and propane accessories" I love that show. Charcoal is the only way I grill. It doesn't take that long for it to be ready to cook, maybe 10 minutes. In that time, I can prep everything else I am making for dinner. I think I'll have a t-bone for lunch. Rare to medium rare for me

 

My wife and I have an agreement, I dont turn on her oven and She doesnt fire up my grill, I dont push her vacuum and She doesnt ride my mower. I dont decorate the living room and She doesnt decorate the shop. Although I do let her drive my truck, and She lets me drive her boat....so I guess it works out......
Didnt mean to ruffle anyones feathers with my earlier post, just stating an observation of my twisted mind. Have a great day!!

West

 

Well, it's that time of year again, and being inspired by the Charcoal or Gas poll, I was just wondering, what's some of ya'll's favorite grilling recipies?

I like to take a couple of steaks, poke some holes in em, soak 'em in some Jack Daniels Grilling Sauce for about 30 minutes then throw it straight on the grill. Add a little garlic salt, to taste. Makes quite a tender and tasty steak.

Any others?

 

I start with the best, freshest, highest quality beef I can get my hands on -- the local Costco/Price Club usually has something that fits that discription quite well. I think it's flank meat -- long cuts of steak. I trim those down to shiskebob size, and let them drown in some red wine in the refrigerator at least overnight -- 2 days is great, if I have enough lead time. Right before the BBQ, I cut up some tomatoes, peppers, and onions into large cunks, season the beef with salt & a little pepper, and alternate meat/vegetable on a skewer. I also make sure a piece of onion goes on both ends -- helps seal the deal and keep things tender. The wine marinade keeps the meat very juicy and tender -- just warn everyone beforehand that the red stuff dripping from the meat is wine, not blood!

 

Well I've got a secret connection. A buddy of mine is a big wheel at a Cargill meat packing plant just outside of town. He gets me entire chunks of Sterling Silver Alberta AAA Angus beef. Aged 60 days and beautifully marbled. You get an entire chunk of NY strips that you can cut as thick or thin as you want. You can't get a steak like that in a restaurant. It's simply the best meat I've ever tasted (other than venison and antelope, but that's a whole other story). Even with the connection it's pricey, so it's only for the occasional "treat".

With the real good stuff like that I don't like much on it at all. A little garlic powder and salt and pepper. Rare to med. rare.

If I'm going with a little cheaper cut of meat (relatively, like haroutd, I always try to buy the best and freshest I can afford), here's my recipe. I'm a "little of this, little of that" kinda guy, so I have no idea about exact measurements of anything.

Marinade (at least 24hrs for optimum taste and tenderness, turn a couple of times to ensure evenness)

Kraft Italian Salad dressing - main ingredient
Soya Sauce
Liquid Smoke - just a hint for taste
Garlic Powder
Onion Powder (real deal is better for both if you wanna go all out)
Brown Sugar or honey
Hint of ketchup
Hint of BBQ sauce (Bullseye)
Pepper and lots of it.

Hot as the grill will go, sear one side, flip and turn down heat slightly and grill till juice is coming through the top. Don't add anything during grilling. I like'em pretty rare, med. rare at most, but grill to desired doneness.

Throw in some garlic bread, Caesar salad, a baked potato, and a nice tall glass of dark ale and you're in heaven.

Waxy

 

Waxy,

I've gone the Kraft Italian Salad dressing route many times myself. It's a nice quick and tasty marinade even all alone. But now I'm gonna have to try it with all the other ingredients you mention.

And I hear you totally on the garlic bread, Caesar salad, baked potato, and tall glass of dark ale!