Home Grilled Steak

yeah its ok but i prefer texas bbq on otto cir in south sac

 

Olive oil and McCormicks Montreal Steak. Tough to beat.

 

I concur. Montreal FTW

 

brown sugar, garlic salt, hawaiian salt and peper

 

Nice simple recipes there guys. Never been to Texas West, but been to Morton's The Steakhouse on Capital Mall. I found this recipe online and will be trying it later. Thought I share it with all of you:

• 2 tablespoons fresh thyme leaves, minced
• 1 tablespoon fresh oregano leaves, minced
• 1 teaspoon fresh rosemary leaves, minced
• 1 teaspoon dried marjoram
• 1 teaspoon dried lavender buds
• 1 large garlic clove, minced
• 4 (8-ounce) ribeye steaks
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray

 

let us know if its any good ...you should def try jrs texas bbq its actually pretty famous alot of celebrities have been in there their pics are on the walls

 

I'll give jrs texas bbq a try. I'm kind of new to the area so it will be nice to try out some of the best locals.

 

It really is a matter of personal preference. I used to be a HUGE A1 sauce kind of guy....till I quit smokin' and started cookin'. Now, when a waitress asks me if I want steak sauce, I usually say something like "I *better* not need any!

Ahem.

Just a normal, no-fuss steak night here is *beef*, salt, pepper, old bay for me, montreal steak seasoning for the mrs. I'm really becoming a fan of that stuff.

However, marinades are AWESOME when you use them correctly. I'm a big fan of leaving meat alone, or just adding some onions/mushrooms personally.



I only wish people would listen when I try to tell them about resting the meat though....*sigh*

 

I use a pork seasoning made by Pleasoning from my home town La Crosse WI.

Even though it's their Pork blend I use it on pork, beef, chicken and salmon.

Lightly oil rib-eye and then sprinkle with pleasoning.

I go through a 4lb container every year or so.

 

heres the key, buy really good steak so that you don't have to season it. This is a 45 day dry aged sirloin:



nothing but flame..... delicious

 

Fresh cracked peppercorns as a dry rub.

 

Steakout from Sunday for the fam..... not a single morsel was left uneaten...30 day dry aged ribeyes and a 3 inch thick 30 day dry aged porterhouse.

 

One key element I have discovered is actually finding good steaks to cook. We are lucky here in GA to have many smaller scale family owned livestock farms. And some of these operate their own meat markets or they supply directly to local mom and pop butcher shops.

You can get the really good (prime grade) steaks that you normally don't get at the grocery stores. Their suppliers are large operations and the higher grade cuts usually get snapped up by restaurants.

 

I am definitely a believer in "less is more" when grilling good steaks but I do use this marinade sometimes.

olive oil
red wine
worcestershire
beer
liquid smoke
crushed garlic
crushed ginger
creamy horseradish
salt & pepper

 

We put ares in dales for about 3 hours so so so so good! Its like a soy sauce type taste but not as salty

 

Also like Mansmith's grilling spice.

http://www.mansmith.com/Original-Grilling-Spice-p5.html

 

toughtaco
Those are some mighty fine grill marks. It looks just like an ad or something.
My freaking mouth is watering right now.

I have found just a little olive oil and some Montreal Steak Seasoning works for me. Then when you slap them on the grill just a little butter on each side and it will be the most tender steak you have every had.

 

toughtaco!! those are awesome grill marks!

takes grill know-how to pull that off. kudos!

 

buy a bottle of Goya brand "mojo" and marinade it for an hour, makes the blandest steak full of flavor . You wont even need steak sauce

 

We mojo chicken and beef. Great stuff.