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Tips for grilling steak
shmokes:
I don't eat a lot of red meat, so I don't cook a lot of it. I'm unbeatable on a grill when it comes to chicken and I can grill fish and burgers well. I've even got pork chops down to a science. But I've never got beef steaks quite down. How do y'all grill your steaks, particularly really lean steaks. I've got some bison steaks I want to grill tonight and I want them to turn out well.
Speaking of bison (a.k.a. buffalo), if you haven't been using it, I suggest starting as soon as possible. I picked up some ground bison about six months ago and it was fantastic -- far better than a regular beef burger. I've used it ever since, except the last time my wife went shopping and we were going to have burgers they were out of bison so she just bought ground beef. It was difficult to go back to. The bison is so much more flavorful and juicy. But if someone were to eat it without knowing they wouldn't be like, "What is this?" It just tastes like a really really good burger. It's also quite a bit healthier than beef.
Anyway, you can ask me after tonight if the same thing applies to bison steaks. So far all I've had is ground bison burgers.
So, yeah . . . help me make them good ;D How do you grill your steaks?
koso:
The wife and I like medium rare, and found that on the barbeque on max heat, 5 minutes one side, flip and 4 minutes on the other is perfect.
We either marinate beforehand, or lightly season (seasoning salt, pepper, garlic plus) on the grill with barbeque sauce in the last two minutes with another flip back with more sauce for one more minute.
mpm32:
One thing that I've noticed is to let the meat get to room temp before throwing them on the grill. Don't take them from the fridge right to the grill. I just rub the meat down with some butter, garlic, onion and pepper.
When you take it off, put it on a cutting board and cover with al foil. Put some butter on top and let it melt over the meat. Let it rest for 10-mins at least. Don't cut into before then, you'll lose all of the juices.
People wonder why stuff tastes so good in good restaurants, they use 1+ sticks of butter per dish.
Vigo:
I have to agree with the bison deal...Really delicous, really lean (leaner than even turkey and chicken meat)! I live near a couple Bison farms, so I make bison burgers, bison jerkey, bison pizza, heck, even bison spaghetti.
If you can get the stuff cheap, try it!
My standard method to steaks is to either marinate it or put in in a seasoning rub and tenderize it a bit. I usually go with a rub for steaks though.
Then on the grill, I crank up the heat as much as possible to sear the flavor in. Once the meat is seared, I throw it on a medium heat part of my grill to cook the inside better...
I cook mine to medium so it is a little pink on the inside, but not bloody.
I also use this big book that has been floating around the dollar stores around where I live, It's called BBQ Bible...Its loaded with marinades and rubs and cooking methods...like a 500 page book for only a dollar.
RayB:
Pre-heat the grill at least 10-15 minutes.
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