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Tips for grilling steak

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shmokes:

--- Quote from: mpm32 on October 20, 2006, 12:07:53 pm ---
I just rub the meat down with some butter, garlic, onion and pepper.


--- End quote ---

Do you mean garlic powder and onion powder, or are you chopping unions and mincing garlic for this?

str1der:
A nice little trick to tell if it's done, I like mine medium, is push on the meat with your finger. If it gives about the same as pinching your thumb and forefinger together then it should be done. Definetly let it sit for about 10 minutes once you take it off the grill to let the juices redistribute. If you like the flavor you should definetly sear the steak first. It adds great flavor but don't fall for the myth that it holds in juices. Goodluck

boykster:
Look in a book or somewhere online for a thickeness/time chart.  I do 1 1/2" steaks for about 5 mins a side for rare....that's how I roll  8)

Most of this has been posted, but here's my technique.  Allow steaks to come to room temperature, rub with salt, pepper, and a high heat oil (I prefer NOT to use butter or olive oil because of their low smoke point).  Unless it is a very tough cut of beef, DO NOT pierce it in any way whatsoever.  If it is a tough cut, then I suggest an overnight marinade (or as long as you can) after piercing it with a fork or small knive, or one of those rolling tenderizers, but not one of the mallet types (those are for making thin cutlets not tenderizing real steaks).  Yes it's ok to put salt on your steak at this point, it wont be on it for long so it won't have a chance to dry out the steaks.

pre-heat the grill for at least 10 minutes...leave the cover open while heating.  use your tongs and some wadded up papertowel to wipe the grill down with canola oil or other high heat oil. 

Temp control will be up to you, I know my grill really well, and I use medium high.  Place the steaks over the hottest portion of the grill -> USE TONGS!!!!! NO FORKS!!!!!! and cook for 2 minutes, do a quarter turn (same side) and cook for 3 more minutes.  now turn the steak over and cook for 2 minutes, quarter turn, 3 more minutes.  Remove from the heat and place single layer on a plate.  Tent with aluminum foil (leave some head room, dont wrap tightly) and let sit for at least 10 minutes.

If you want less rare, you will need more time, and probably lower the temp for the later cooking.  You can always sear as above, then move the steaks to a cooler section of the grill.

mpm32:

--- Quote ---Do you mean garlic powder and onion powder, or are you chopping unions and mincing garlic for this?
--- End quote ---

It depends on how rushed I am.  Sometimes I use the powder, and sometimes I chop.  The chop tastes better.  I like marinaded steaks but I think that butter, garlic, onion and pepper let the taste of the meat come through.

My rule is the cheaper the cut, the more you need to season it.  A nice filet or porterhouse only needs a little seasoning.

boykster:
I'm partial to Rib-Eyes....a good ribeye needs nothing but some loving preparation, a bit of salt and pepper, and a good grilling!

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