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How do you like your steaks?
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The Pacifier
Joined: Jan 2003
Posts: 8,245
Likes: 7
From: Cloverdale, BC
How do you like your steaks?
Grilling season is now upon us. I've been on the grill a couple times in the last couple weeks, 2 of our neighbours were grilling last night. So, lets have some mouth watering steak recipes for all of us to try out.
Here's mine. Take the T-bone steak, put it on medium heat with some "Grillslinger's Sauce" on the up side, and leave it for 6-7 minutes. Flip it over, apply more sauce, cover it for 6-7 more minutes, then it's done. I know it's not the way to marinate a steak, but we just don't plan that far ahead.
I like my steak medium, by the way.
So, what do you guys do to marinate your steaks?
Here's mine. Take the T-bone steak, put it on medium heat with some "Grillslinger's Sauce" on the up side, and leave it for 6-7 minutes. Flip it over, apply more sauce, cover it for 6-7 more minutes, then it's done. I know it's not the way to marinate a steak, but we just don't plan that far ahead.
I like my steak medium, by the way.
So, what do you guys do to marinate your steaks?
Senior User
Joined: Aug 2004
Posts: 394
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From: Nashville
ive been getting shoulder steaks from save-a-lot (due to my limited college student budget) i throw em on the grille, put some montreal steak seasoning, garlic salt, and onion salt on, cook for 6 mins, flip, and repeat. i cook on med-high, and its good stuff. dale's steak sauce is good stuff too
Posting Guru
Joined: Apr 2004
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From: central TX
Get a decent thick Choice cut, rub it down with sea salt, ground pepper, a little garlic powder and a little onion powder. Let it sit out for about 2 hours at room temp. Throw it on the grill for 3 or 4 min per side. Turn the grill off, flip it again and let it sit for one more minute. Depends on steak thickness and weather/temp., this will usually get it a perfect medium rare. Yum.
EDIT: a little olive oil in the rub also, to help it stick
It pains me to see someone ruin a good cut of steak by cooking it too much,. Medium is my limit. It just get's tougher/drier after that. Fajitas yes. a good Choice NY strip/Ribeye? No way. Medium rare
EDIT: a little olive oil in the rub also, to help it stick
It pains me to see someone ruin a good cut of steak by cooking it too much,. Medium is my limit. It just get's tougher/drier after that. Fajitas yes. a good Choice NY strip/Ribeye? No way. Medium rare
Last edited by tdister; Mar 20, 2007 at 07:19 PM.
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From: northwest,sc
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Lea&perrins Worcestershire sauce, in a gallon ziploc bag with lawrys season salt, garlic pepper, lemon pepper. let marinade for as long as you want (up to 24hrs) Cook med heat to however you like it. mmmmmmmmm........ Great with baked tater & 12 pack bud lite
Tom
Tom
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From: Where's my map???
When ever we buy steaks, they are put in a ziplock with teriyaki marinade. They then sit in fridge for two days. Now you can either eat em or freeze em.
Cooking= 4min on high to sear then flip and 5min more. Depending on who likes what way they want it is up to me. (I can shuffle some steaks) I also like a dry rub but, the family don't. TO EACH HIS OWN.
Cooking= 4min on high to sear then flip and 5min more. Depending on who likes what way they want it is up to me. (I can shuffle some steaks) I also like a dry rub but, the family don't. TO EACH HIS OWN.
Post Fiend
Joined: Apr 2004
Posts: 6,473
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From: Lafayette, IN
I used to like my steaks medium to medium well, and even got pretty good at getting a well-done steak to come out juicy and tender. Not anymore. I've developed a taste for medium rare, and I could probably eat one straight off the cow if I didn't know better.
I just sprinkle both sides with garlic granules (better than powder, I think), white pepper and salt. Then I cook it over hardwood charcoal with a few hickory chunks thrown in for good measure (and a little smoke action). No sauce needed.
My in-laws (beef cattle farmers) once brought some ribeye that I cooked this way. My Ma-in-law said, "Hey, this tastes like bacon!" I took that as a compliment, even though I know they never put ANYTHING on their steaks.
Jason
I just sprinkle both sides with garlic granules (better than powder, I think), white pepper and salt. Then I cook it over hardwood charcoal with a few hickory chunks thrown in for good measure (and a little smoke action). No sauce needed.
My in-laws (beef cattle farmers) once brought some ribeye that I cooked this way. My Ma-in-law said, "Hey, this tastes like bacon!" I took that as a compliment, even though I know they never put ANYTHING on their steaks.
Jason
Senior User
Joined: Mar 2005
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From: Goldsboro, NC
Similar to tdister...
First, start with a good steak, 1.5" thick USDA Choice Angus ribeyes. Sometimes I'll save my change and splurge for dry aged ribeyes. Before cooking, set them out to get up to room temp.
Stoke up your kettle, or favorite grill, and get that sucker hot, I mean 700+ degrees hot. When your grill is ready, toss the steaks on. Let them get nice and brown on one side, rotating them or moving them around if needed. Once they have great color on one side, flip them over and brown them on the other side. I don't go by time. I cook them on each side until they have that great sear for flavor.
Once they're seared good on both sides, take them off, season them how ever you like (just salt and black pepper for me) and let them rest, uncovered on a plate. DON'T cut them, they're not done yet.
Get the grill temp down to 350, then put the steaks back on and cook until they hit the temp you want, turning if needed, 135-140, med rare for me and the Mrs. Take them off and let rest for 5-10 minutes
First, start with a good steak, 1.5" thick USDA Choice Angus ribeyes. Sometimes I'll save my change and splurge for dry aged ribeyes. Before cooking, set them out to get up to room temp.
Stoke up your kettle, or favorite grill, and get that sucker hot, I mean 700+ degrees hot. When your grill is ready, toss the steaks on. Let them get nice and brown on one side, rotating them or moving them around if needed. Once they have great color on one side, flip them over and brown them on the other side. I don't go by time. I cook them on each side until they have that great sear for flavor.
Once they're seared good on both sides, take them off, season them how ever you like (just salt and black pepper for me) and let them rest, uncovered on a plate. DON'T cut them, they're not done yet.
Get the grill temp down to 350, then put the steaks back on and cook until they hit the temp you want, turning if needed, 135-140, med rare for me and the Mrs. Take them off and let rest for 5-10 minutes