Home Grilled Steak

• Cloves garlic, minced: 5-10 depending on the amount of steak. (Or you can use about 2 teaspoons of the pre-minced garlic in the jar)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons basil
• 2 teaspoons dried thyme

Mix it all together, rub the steak down with it on both sides and let it sit covered in the fridge for at least an hour.

 

Terriyaki & Tony Chachere's.......Wishbone Robusto Italian & Lemon Pepper........

Strip the seeds out of some nice big Jalapeno's, cut them in half lenghtwise and throw them on the grill with whatever you're grillin too. Just grill til bright green is gone and just starting to blacken. Great flavor without the fire alarms.

 

Thanks, the grill was super hot and the steaks were out for about an hour. I wish that I can make money on my cooking again, referring to your comment about an ad. I have a good grill and lately it's been getting really hot, in the area of over 500 degrees and that makes it easy for the grill marks. I finished the porterhouse off in the oven at 300 degrees with a quarter stick of butter on it, what a good sauce after it was cooked.

 

Thank you, thank you... but seriously I have seen some of the awesome looking food you put out so I take your kudos seriously.

 

^^ i cant make grill marks like that!

i find the area between the grill bars brown to the point that my grill marks get erased. i assume i have too much heat.

doing some steaks this weekend, but i know they wont look like yours..they will taste great..but damn dude..

 

in my other life i was a photographer. we used to use that electric charcoal starter, and "iron" on grill marks for steaks we would shoot. the insides were cold and bloody, but the outsides were grilled perfectly and coated with glycerin. really sinful.

 

Only if you're using poor quality meat. I moved from marinades to no marinades and they're definitely better. If you really want to make a good steak and have some sort of other flavor, you want to make sauces, etc. that go on afterwards (think of any good steakhouse). That and maybe a rub instead as marinading is not very effective for adding flavor - cooksillustrated has a good article on how ineffective marinading really is on meats.

Here's a link, but you have to have a subscription to read it. Mine has since expired...

http://www.cooksillustrated.com/howto/login.asp?docid=19793

 

No marinades for me, only dry rub.

Salt heavily to bring the sugar out in the meat. Let it sit for room temp for an hour.
Heavy on the montreal and black pepper.

4 mins per side at 600 degs on the grill and it doesnt get any better than that.
I prefer rib eye but I did a new york strip this past weekend, same method and it was mouth watering!!

 

exactly.

like i said, sauces AFTER if you want them... IF you want to go fancy, buy some demi glace, that is the incredibly rich decant sauce that is often used on foods (especially chicken..).

 

I use this recipe:
http://www.mccormick.com/Recipes/Main-Dish/Montreal-Peppered-Steak.aspx

but with the spicy steak seasoning and usually twice what it calls for. And I marinade it for 24 hours (start it the night before, put it in a gallon ziploc, and flip it in the morning)

 

Good steak just needs salt & pepper. Go with a coarse sea salt grinder and fresh ground black pepper. Should only be grill marks in one direction. If you have criss crosses, then you're opening the grill too much. Cook over charcoal.

A tip: If you have a non-so-great piece of steak, marinade it in Coke (soda, not powder).

Pictured below: Prime quality Costco NY strip I ate last night.

 

wow.. please share ideas:

http://www.tacomaworld.com/forum/food-talk/151840-foodies-bs-thread.html

 

PETEK! that looks great.

but i disagree. pros love putting those 45deg angle grill marks on their steaks. they turn them slightly partially thru the cooking time. it is not an indication of opening the grill too much.

i'm no pro. but isnt a "lid down" approach more of a gas grill thing? a good charcoal fire is usually lid off, right?

 

Opening the grill too much leads to heat loss, therefore inconsistant cook times, which result in unexpected results. Maybe I'm a bit of a nazi?

And the lid on keeps the oxygen low, therefore resulting in less flare-ups. Flame is bad. Heat is good. Expecially with well marbled steaks. They drip fat and if the lid is closed, it'll just sizzle away on the coals. If open, it get more oxygen and therefore makes flames, which then burns portions of the meat. I use a Weber kettle, and it is designed to bounce heat off the lid back onto the meat. So the lid isn't there to hold up the grill cover when not in use, it actually serves a purpose during cooking.

All I know is the steaks I do are the best I've ever had, and others say the same, so I think some of my steps are right!

 

Dont forget that you only have to flip your steaks once.

 

Nothing but sea salt, pepper and garlic salt for me. I also brush a little melted butter on it once I take it off the grill, then let it sit for about 5 min.

 

really no right or wrong answer to that - they can be done either way.

he did have a flare up issue, which can help some by keeping the lid on. some finish in the oven, or over indirect heat.

you guys need to try using cast iron heated up really high, puts a better crust on it IMO.

 

jesus i really want a steak right now.

 

this

 

Thanks

Thanks I had the grill over 500 degrees F so that helped a little.

Plus I just learned how to use the multi post quote option. That is cool!!