Just purchased my first grill and we broke it in last night with steak, chicken, and sausage. I would love to hear from other Ags on their favorite ways to cook up a steak.
Best Steak marinade?
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61 Replies |
Last: 18 yr ago by B-1 83
sounds great houston. is "all season" the same as season all?
mustard and cracked black peppercorn.
I like the Kraft Texas Mesquite marinade...
mainly because I just love the taste of mesquite grilled meat...
mainly because I just love the taste of mesquite grilled meat...
houston, you're in the wrong city or I would gladly pay you in beer.
dales steak marinade!! no other way!
My uncle uses a concoction of squeezed lemons, worchestershire sauce, yellow mustard, black pepper, season salt, beer, garlic and sliced onion...
And they turn out pretty good despite all that
...
Seriously, all that mess does make a pretty good marinade.
And they turn out pretty good despite all that
...Seriously, all that mess does make a pretty good marinade.
Kosher salt, fresh cracked black pepper, garlic powder, nothing else needed other than a good prime hunk of meat!
All the above are outstanding, but as an FYI, I learned to wrap steaks right off the grill in foil to let them continue to cook internally (and traps in the juices) and not cool down too quickly (when cooking large amounts of food). When that happens the meat tends to toughen up just a bit.....nothing worse than a steak that has cooled too much from coming off the grill.
Good Steak requires no marinade
BNS: I may give that a try. How long do you leave them wrapped?
Montreal steak seasoning, salt, pepper.
all that is needed
all that is needed
Montreal Grillmates.
Uncle Chris's Steak Seasoning by Fiesta!
If it is a good cut of meat, I try to not marinade it. I'll just use salt, pepper, chopped garlic, and a little butter.
HEB makes an excellent dry rub. I think it's just called HEB steak seasoning, found in the spices section. I coat both sides and let my steaks sit out on the counter for awhile. Good stuff.
quote:
Kosher salt, fresh cracked black pepper, garlic powder, nothing else needed other than a good prime hunk of meat!
Exactly.
wrapping isn't completely necessary, but you should let them sit after being on the grill. Usually about 3-5 minutes should do it, and they won't cool down very much. Be warned, though that they will continue to cook slightly so undercook them a bit.
And as has been noted, all you need is sea salt (or Kosher salt) some garlic and crushed black pepper. And a good cut of meat.
Also, use charcoal instead of gas.
And as has been noted, all you need is sea salt (or Kosher salt) some garlic and crushed black pepper. And a good cut of meat.
Also, use charcoal instead of gas.
Kosher salt, fresh cracked black pepper, garlic powder, nothing else needed other than a good prime hunk of meat!
+2
+2
Step 1:
-Buy good meat.
Step 2:
-Get stabbed for putting marinade on it.
People that marinade good steaks disgust me.
-Buy good meat.
Step 2:
-Get stabbed for putting marinade on it.
People that marinade good steaks disgust me.
Not a fan of marinading steaks.
Salt, pepper, garlic powder is pretty much all I use.
I watched a show (may have been on Food Network) about steak grilling and many of the folks on it used the above 3 main ingredients but also paprika.
I'm going to try it with paprika next time I grill a steak.
Salt, pepper, garlic powder is pretty much all I use.
I watched a show (may have been on Food Network) about steak grilling and many of the folks on it used the above 3 main ingredients but also paprika.
I'm going to try it with paprika next time I grill a steak.
I eat my steaks all kinds of ways. Sometimes they go on with nothing...sometimes I experiment.. Monotony sucks.
my grill has a temperature gauge on it....what temperature do the experts recommend? and how many minutes per side assuming i want it medium.
Depends on thickness of the meat, and what you consider medium, and how high your grill is over the flames/coals....
I do every one of mine to taste
I do every one of mine to taste
italian dressing
If the fire burns your arm hairs off when you flip the steaks, it's just right!
For medium on a HOT fire, 4-5 min per side, but I'd flip to get fire on each side twice at a minimum, or you'll have a burned steak.
For medium on a HOT fire, 4-5 min per side, but I'd flip to get fire on each side twice at a minimum, or you'll have a burned steak.
Mix the following in a ziplock bag, apply and use as a dry rub:
1/3 salt
1/3 coarse ground pepper (a little extra for good measure)
1/3 garlic salt
Nothing else needed.
1/3 salt
1/3 coarse ground pepper (a little extra for good measure)
1/3 garlic salt
Nothing else needed.
Along the same line.....I just wanted to say that I used the "Motor Oil" recipe for backstrap on the grill. Whoever that was that posted the recipe, my deepest thanks!!!
I'm not sure I will ever cook backstrap any other way. It was that good and better. I'm just upset I don't have more deer meat available.
I'm not sure I will ever cook backstrap any other way. It was that good and better. I'm just upset I don't have more deer meat available.
For a T-bone, I like to do what Ducks mentioned. Dry Mustard, Lots of pepper, and I also add Tabasco - "Hellfire T-bone"
Lately, I've been topping my cooked steaks with seasoned butter. I just whisk a stick of butter at room temp, with diced garlic, some green onions, pepper, and a dab of Worchestshire and it is really good.
Lately, I've been topping my cooked steaks with seasoned butter. I just whisk a stick of butter at room temp, with diced garlic, some green onions, pepper, and a dab of Worchestshire and it is really good.
Backstrapper,
Could you kindly post the recipe or a link? Never saw it. Thanks.
Could you kindly post the recipe or a link? Never saw it. Thanks.
Marinate? a steak? no way. Salt & pepper or one of the many shake on steak seasonings. A very hot fire two minutes a side.
Want to try something different? Melt some bleu cheese on top.
Want to try something different? Melt some bleu cheese on top.
Thank you swampstander. Salt(maybe Lawry's Garlic) and Fresh coarse cracked pepper.
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