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07/18/2008 11:58:05 PM · #1 |
Here's how I do it lately...
I use this on ribeye and on bacon-wrapped tenderloin.
Marinade: Corona and Dale's steak seasoning, then Country Bob's seasoning salt.
Grill on aluminum foil (top layer of a VERY small grill) over 1 layer of coals. Close lid, open up vents. 10-15 minutes each side.
Serve with baked potatos and sateed mushrooms.
MMMMMMMMMM...
How do you Do It?
edit to add the secret ingredient, Country Bob's seasoning salt.
Message edited by author 2008-07-19 00:04:46. |
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07/19/2008 12:07:51 AM · #2 |
| With just some basic seasonings, really hot grill, just a couple of minutes on each side because I like my steak on the rare/medium rare some (some where in between that) and juicy! What I serve with the steak is always a toss up ... everyone likes my corn on the cob on the grill or my yellow squash, zucchini, onion, butter & pepper mix cooked on the grill wrapped in foil. With the hot weather this week nothing got cooked in the house, everything went on the grill! |
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07/19/2008 12:12:04 AM · #3 |
| I take crushed Garlic and spread it lightly on the steak, then sprinkle on some meat tenderizer. I then put a slice of butter on both side and grill over a hot charcoal flame about 4 to 5 minutes on both sides. So good! |
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07/19/2008 12:13:30 AM · #4 |
Yeah, lots of grilling going on here, too. At least it's a dry heat :)
Do you guys cook it hot with the lid open?
Message edited by author 2008-07-19 00:17:59. |
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07/19/2008 12:22:58 AM · #5 |
It is starting to get humid here in Louisville so I bet it's moving your way. This early evening was really hazy and the air was very heavy!
I close the lid for the first few minutes .. then leave it open for the last few minutes. |
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07/19/2008 12:36:37 AM · #6 |
uhg... thanks for the warning.
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07/19/2008 01:30:36 AM · #7 |
Found this recipe a while ago, great rub.
I use it on rib-eyes.
Cowboy Steak with Coffee and Chili Rub
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07/19/2008 01:53:26 AM · #8 |
| If your talking about a true steak, I have not had one in about 15 to 20 years. Nothing wrong with it...I just don't like T-bone, rib steak, etc. |
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07/19/2008 02:24:27 AM · #9 |
Adam's Patented Teriyaki/Jamaican Jerk Rib-eye Steak Marinade:
I just throw a whole lot of goodies in there :O
Chopped Habaneros
Soy Sauce
Teriyaki Sauce
Lots of Garlic
Lime Juice
Sugar
Red Wine
Salt, Fresh Ground Pepper
Olive Oil
Cook on high each side until slightly blackened, oh man thats delicious |
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07/19/2008 11:36:38 AM · #10 |
| bump for more... I'm getting inspired. |
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07/19/2008 11:45:24 AM · #11 |
Darken the room, put a small, old looking table in the center with an uncomfortable chair. Shine a bare bulb light on said table.
It is best accomplished using the "good butcher / bad butcher" approach, but that requires two interrogators.
In the case of steaks, the "vegetarian / carnivore" approach is more effective.
Just make sure the steak understands that you will tan its hide if it gives you any bull.
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07/19/2008 12:34:58 PM · #12 |
I have many different ways to do steaks, but this is probably my most used method...
Put steak on a plate. Generously rub in dried oregano (ground up in the palm of your hand to bring it back alive), dried basil, fresh ground pepper, dried onions (not powder) and (preferably roasted) chopped garlic from a jar. Do this on both sides of steak. Throw it into a one gallon ziplock back (these things are the shit for marinading!) and pour in just enough Worcestershire Sauce to coat both sides of steak. Force out all the air in the bag and throw it into the bottom of the fridge for at least an hour though an overnite is better.
Grill to rare/medium rare over hot coals. When I put the steak on the grill and when I flip it over, I move the coals up closer to the steak for about thirty seconds to get a better sear then lower it for the rest of cooking. When steak is done, I move it to the warming rack of the grill and sprinkle on Garganzola or another blue cheese, and lower the lid for another say thirty seconds to get the cheese gooshie... Let steak rest for 5 minutes and enjoy!
Oh yeah, this is the most important part. There is only one Worcestershire Sauce and that is Leah and Perrins! Anything else is a waste of money, time and meat!
Message edited by author 2008-07-19 12:36:22. |
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07/19/2008 12:37:05 PM · #13 |
First start with good meat, cured for 21days, itâs well worth the extra $2. When you start your ânatural woodâ charcoal start soaking your Hickory or Mesquite wood chips in water ( if your feeling adventurous try Jack Daniels whisky barrel chips, great flavor). As for the steak, keep it simple, Sea salt, and fresh ground pepper. When ready sprinkle wood chips directly on charcoal, restrict air intake to about ¼ ( bottom holes), Close exhaust (top holes). Cook steak to just short of preference, âdo not cut steakâ use your best guess. It looks good doesnât it, (important) leave it alone, let it rest for 20 minutes .
After your meal you can then acknowledge me as âtheâ grilling guru.
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07/19/2008 12:40:36 PM · #14 |
Never grilled a steak. Never eaten one either for that matter. But I do grill other things like pizza (the best - home grown tomato, basil, oregano, garlic - grew 7 different kinds this year), swordfish, bbq vegetables, etc. Also use the grill as the fire to boil the water when I make jelly (like fresh picked this morning raspberry, home grown strawberry, numerous others as fruit comes into season as well as pickles from home grown pickling cukes).
Message edited by author 2008-07-19 12:41:03. |
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07/19/2008 12:47:27 PM · #15 |
Ribeye or N.Y. cut with Italian dressing grilled med/rear.
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07/19/2008 02:49:44 PM · #16 |
I usually use Montreal Steak seasoning, some Worcestershire sauce, and a couple of key limes. Rub the steak with the seasoning, put it in a ziploc baggie, drop in a little sauce, then the juice of two limes. I also put the lime halves back in the baggie with the steak. After zipping it up, I usually beat it with a meat tenderizer for a few seconds. Then I let it marinade for about an hour or so in the fridge. I have a propane grill, so I let the grill heat up to about 350 or 400 before cooking, then cook the steaks for about 6 or 7 minutes on each side, or until it's done according to the meat thermometer. It's really good with grilled corn...just soak the corn, still in the husks, for about 20 minutes in water before grilling. That way it literally just steams in the husk.
Now I want to grill tonight. Thanks. ;)
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07/19/2008 06:30:55 PM · #17 |
1½ to 2 inch thick filet, hand trimmed by my butcher in town.
Pittsburgh Rare: Fire up the grille as hot as it'll go, close the lid to get it hotter, flip the lid open long enough to throw it on, sear it for a minute or two on each side just long enough that the sides aren't still red.
Serve with fresh steamed asparagus.
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07/19/2008 06:32:15 PM · #18 |
| Wipes its ass, stick it on the grill til it just stops mooing, serve. |
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07/19/2008 06:34:58 PM · #19 |
Originally posted by Nobody:
Darken the room, put a small, old looking table in the center with an uncomfortable chair. Shine a bare bulb light on said table. |
You left out hanging for long periods in stress positions while playing Neil Diamond and Celine Dion on endless loops ...
I suppose waterboarding is reserved for salmon filets ... |
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07/19/2008 07:15:17 PM · #20 |
Dry aging is the secret to improving supermarket steaks. Remove THICK steaks from plastic, wrap in clean towel, and age in refrigerator for 2-5 days. Remove, rub with crushed garlic, olive oil, and minced fresh rosemary. Sear over intense coals on each side, then move away from coals, lower lid, and roast for 4-6 minutes, whatever gets them done on your particular grill. Let rest for 5 mins before carving and serving.
R.
Message edited by author 2008-07-19 21:59:48.
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07/19/2008 07:35:01 PM · #21 |
Cut it up in to big pieces.
Put it in a pan with wine-acid, citrus, onions, herbs and add pressure.
Leave it there for 12 hours @ 20-30 degrees celcius.
Put the pieces on a long iron thingie.
Grill the stuff slowly for half an hour on a secondary coal fire.
Eat with Heinz, smetana and drink vodka.
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07/19/2008 07:46:57 PM · #22 |
Originally posted by Azrifel:
Cut it up in to big pieces.
Put it in a pan with wine-acid, citrus, onions, herbs and add pressure.
Leave it there for 12 hours @ 20-30 degrees celcius.
Put the pieces on a long iron thingie.
Grill the stuff slowly for half an hour on a secondary coal fire.
Eat with Heinz, smetana and drink vodka. |
What is smetana? |
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07/19/2008 07:47:59 PM · #23 |
Originally posted by Spazmo99:
Originally posted by Azrifel:
Cut it up in to big pieces.
Put it in a pan with wine-acid, citrus, onions, herbs and add pressure.
Leave it there for 12 hours @ 20-30 degrees celcius.
Put the pieces on a long iron thingie.
Grill the stuff slowly for half an hour on a secondary coal fire.
Eat with Heinz, smetana and drink vodka. |
What is smetana? |
Let's hope it's not Smegma...
R.
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07/19/2008 07:48:09 PM · #24 |
Originally posted by Spazmo99:
Originally posted by Azrifel:
Cut it up in to big pieces.
Put it in a pan with wine-acid, citrus, onions, herbs and add pressure.
Leave it there for 12 hours @ 20-30 degrees celcius.
Put the pieces on a long iron thingie.
Grill the stuff slowly for half an hour on a secondary coal fire.
Eat with Heinz, smetana and drink vodka. |
What is smetana? |
Wiki - Smetana
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07/19/2008 07:49:52 PM · #25 |
Why bother grilling when you can have Steak Tartare?
1 lb. filet Mignon, freshly ground, med. grind
2 tbsp. yellow mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)
Don't use any other grade of beef.
Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread. |
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