how do yall cook your steaks?

i got two ways
lazy mans way: pour soy sauce all over both sides of steak and sprinkle lemon pepper, then broil flipping after about 5 min

the barbacue way: make my own special marinade, soak for at least 8 hrs and then cook on a charcoal grill till the meat is lightly brown

mmmmmmmmm mouth is watering already....

PETA
People for the Eating of Tasty Animals

 

I like to either cook 'em straight with just salt and pepper or A1 marinade's are great...Have also tried tons of diffrent marinades like beer, dales, worchestershire, etc etc. Always on the grill though. I can deal with either gas or charcoal usually use gas though cause it doesn't char the edges.

 

Rare to medium. Some special rubs and onto the charcoal grill. Then use some special bbq sauce to dip it in and eat.

special: dads homemade mixes, he won't even tell me whats in it.

 

I like Montreal Steak Seasoning rubbed on both sides, then bbq time

 

Sprinkle some Pappy's on it, and toss that sucker on the fire.

Or, once in a while, some Jack Daniels sauce. mmmm.

 

Wait till the grill is at its hottest point. Sprinkle steak with garlic salt and pepper lightly. Turn steak over after a few minutes (depending on how hot your grill is), then once more on each side to complete the grill marks. Total cook time varies due to grill temperature and how you like it cooked.

 

A little garlic powder and season salt flip it twice and it's done!..........I like mine still kickin.

 

...Garlic salt, Montreal steak seasoning, A touch of Bullseye bbq sauce (or substitute Italian salad dressing), Tenderize with a fork
...Vacuum seal for at an least 20 minutes up to an hour
...Hot grill, 3 min on a side

 

Turn on the gas grill, turn it on high and let it heat up for 10 to 15 minutes. Sometimes longer if I run back inside and get caught up on FTE.

Slap the steaks on and close the lid. Wait 3 or minutes depending on size of steak. (sometimes longer - see FTE note above) Keep the heat on High.

Turn em over for another 3 - 4 minutes, salt and eat. Steak of choice is 16-20 oz porterhouse and I always get rave reviews.

Go back to FTE site.

A couple of days later fill the gas tank cause I forgot to turn the gas off.

 

The Grill is my second wife.... I think the govorment tis going to make me use only 10 bags of charcoal a week.. lol

Steak,burgers,hot dogs,breakfast,corn on the cob, potatoes,chicken,fish, and so much more. I love to grill and light it up..

 

That Montreal seasoning is the shiznit!

I used to like everything welldone but have learned over time how much better med. rare really is.

 

Rare is the only way to eat steak!!!!

 

I want mine burnt. My dad always cooks his with the jack daniels sauce to a medium state- its good, but I dont like the texture. I wouldnt eat much any meat until about 5 years ago, and even now, I dont like white meat, but I am slowly getting a taste for it.

 

The Jack Daniels sauce is great for grilling, really has a great tase to it,

Here is how to make it if you rather do it yourself

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.


Makes 1 cup of glaze.

 

Fresh T-bone or Porterhouse rubbed with seasonings, thrown on a hot charcoal grill flipped only once medium rare!