Steak Grilling

Just curious if anyone has any special recipes for grilling steaks.  I've been trying a few different things lately and just thought I would see what everyone else does.  Different seasonings, marinades, cook time/temp etc...

My favorite so far is coating a steak with olive oil.  Using just a standard steak season and then salting it real well... 

Overnight soak in Teriyaki sauce or coat them with Seasoning Salt

just drown it in Worcestershire sauce whilst cooking it with seasoned salt, onion powder, garlic powder and some sauce. On the grill or in the pan. Then if you do it right, you've got a nice sauce left over on the grill or in the pan that taste like gold.

I don't like much on my steak, just a little salt and a little season all.  Absolutely NO sauces on my steak.

Lawry's makes a lemon pepper marinade that can take an old tough steak and make it taste like prime rib. If you don't like lemon pepper then they make some other flavors too.

Unless it is a flatiron steak ( which we marinade ) , I won't let my wife put anything on mine. Her & the girls use some garlic salt & some other stuff , but I tell her if the steak tastes that bad we should have had it ground uo with the hamburger.

Doc said:

Unless it is a flatiron steak ( which we marinade ) , I won't let my wife put anything on mine. Her & the girls use some garlic salt & some other stuff , but I tell her if the steak tastes that bad we should have had it ground uo with the hamburger.

Click to expand...

EXACTLY.  My dad loads his steaks up with all kinds of stuff that I think just takes away from the flavor of the meat.  Makes me sick when my girlfriend puts KETCHUP of all things on hers.

If it's a high quality piece of meat, all that's needed is salt and pepper. I put a little olive oil on too.

I very lightly rub some worchestershire sauce on my steaks and some fresh cracked black pepper.  That's it.  Then after i grill them I salt my own steak to taste...... which usually means quite a bit.  When I'm at a restaurant and they ask if I'll need steak sauce I always tell them I'd better not need it.  lol  I love the taste of steak & a good steak shouldn't need much help. <beer>

Tenderized flank steak - season it, put it in a ziplock baggie ,pour in a bottle of blue cheese dressing ,let it sit over night  and then grill.

Olson Family Shorthorns said:

My dad loads his steaks up with all kinds of stuff that I think just takes away from the flavor of the meat.  Makes me sick when my girlfriend puts KETCHUP of all things on hers.

Click to expand...

Ketchup?! OMG!! Got to be some issues there. ;D ;D At least get her to use A1.

Make my own lemon pepper by grating real lemon peels and cracked pepper. If it's sirloin I marinate with soy sauce. Ribs (Beef) get bathed in Coca-cola.

Baldridge Seasoning and worchestershire sauce.

My favorite is a prime filet coated with Monteal Steak Seasoning and cooked medium over a hot charcoal fire.

There isn't anything wrong with ketchup on a steak - although I'd be too embarrassed to let someone see me use it on a good steak in public.

CHARCOAL  HEAT. NEVER PROPANE GAS GRILL

NO SEASONING  NO SAUCE. A NICE PIECE OF APPLE WOOD IF YOU HAVE IT?  IF IT IS A TOUGHER CUT, LIKE FLANK I USE INDIRECT HEAT .


WE USE A FRESH HERB , GARLIC AND OLIVE OIL RUB FOR LARGE CUTS OF BEEF- IF YOU MAKE IT TO JUNIOR NATIONALS ... STOP BY AND TRY IT.

Soya sauce and lil' bit of Lawry's seasoning................. rub it in good  and leave in the fridge overnight and throw it on the grill for supper, let it cook slow , baked potato and budweiser and gotta have a lil' ketchup on the side....just gotta!!! (thumbsup)

Here is a link to Caveman T-Bones. Steven Raichlen took 4  1.5" t-bones (I would image at least $25 each retail) coated them heavy with cracked pepper and coarse salt and laid them right on the hot coals. This method produced a crispy salty crust and the most amazingly juicy pink middle.  I will have to give this a try.

http://www.primalgrill.org/recipe_details.asp?RecipeID=85&EpisodeID=28

Marinate in coke and red wine in the fridge overnight and grill on low heat only adding a little soya sauce on each side. Brings the flavour right out. I have also used Fresca or Canada Dry Ginger Ale instead of coke.
On a side not make sure to stop by Sue's trailer at the Junior Nationals in Michigan next week. Uluru and I ate supper at Sue's on night last year and the way she does her beef is amazing.

Jim

my preference is letting the steak thaw in the fridge for 2-3 days covered.  then, before cooking, let it come to room temp, about an hour.

blot the steak dry.

lightly pepper the steak

sear both sides either in a pan or on the grill in some oil or clarified butter.

lightly salt the steak with kosher salt or "custom" salt.  (i never presalt a steak)

then, put it in a hot container and let sweat for 5-10 minutes.

serve on a heated plate so the steak won't get cold. 

for large steaks, me and the wife just split a steak.

we cut all our steaks to 1.5".

for other stuff, i use a teriyaki base marinade with ginger and citrus brown sugar and soy to taste.

in general, i don't use marinades anymore except on ribs as i want to taste the meat.