How do you guys cook your steaks?

[shdw01]

I'm pretty simple. I just season with garlic salt (or other salt seasoning I may have) and throw it on the propane grill for a few minutes on high heat.


anyone else have specifics on how they like their steaks? Certain cut, certain heat, certain time?

anyone cook steaks on the stove or in the oven?

 

[shdw01]

I'm trying to see if there is something I can try next time.

MikeB - please do not answer if it is what you said in another thread before (that you floss your ass with the raw steak before cooking it).

 

[Danny_Boy]

i have a whole cabinet of spices. everything from garlic to hot and spicy. i do ribeye's mostly

usually different flavors of pepper and salt

on a grill until Medium - Medium rare combo

 

[C.P.]

on a Grill

 

[scottcarter]

medium

 

[JustinCruise]

Medium

 

[HacheMan]

I had some cut the other day 2 inches thick.

I like them cooked medium but it turned out that they were probably a little too thick and they ended up being more medium-rare.

I use/rub in garlic, seasoning, a lil season salt, and light pepper...

 

[akphidelt]

Rare all the way! Just jack your grill up as hot as you can and then grill each side twice in different directions for 1.5 to 2 min each depending on the thickness. You'll get a beautiful checkered outer crust and just some delicious rareness in the middle!

 

[doubledeuce22]

I like Montreal seasoning..

 

[Bushay]

I buy this by the 5lb. bag. It's the greatest steak rub you will ever try. I promise you. Best $10 you will ever spend.

http://www.amazon.com/gp/product/B0...pf_rd_t=101&pf_rd_p=1688200382&pf_rd_i=507846

 

[Hotpizza]

Ribeye and Filet Mignon only.

I marinate them overnight in olive oil and italian dressings and keep them in the fridge until 30 minutes before cooking time. At that point, I'll add garlic salt, onion powder, pepper and sprinkle on some cajun rub or montreal spice. Let it sit the 30 minutes to let it soak in with the olive oil and dressing.

Fire up the grill 5 minutes before cooking time on the lowest of heat settings. Then 5 minutes late put the steaks on the grill kept at low heat and not flipping them at all. Let them cook for about 30 minutes and then turn up the heat a little not a lot and cook for about 10 more minutes.

The meat comes out super tender and the juices are locked in. The meat ends up being well done with no pink. When I say well done, I am not talking burnt, just no pink and it's a well rounded cooked steak.

The biggest mistake grillers make is to constantly turn over the meat on the grill. Don't do it and you'll taste and see a big difference in how your bbq turns out.

Enjoy.

 

[MikeB]

I cut across my steak (about 1 inch apart) going against the grains of fat. I angle the knife and only go about 1/8 inch deep. This makes the little bit of fat (flavor) melt into the steak easier.

 

[shdw01]

Ribeye and Filet Mignon only.

I marinate them overnight in olive oil and italian dressings and keep them in the fridge until 30 minutes before cooking time. At that point, I'll add garlic salt, onion powder, pepper and sprinkle on some cajun rub or montreal spice. Let it sit the 30 minutes to let it soak in with the olive oil and dressing.

Fire up the grill 5 minutes before cooking time on the lowest of heat settings. Then 5 minutes late put the steaks on the grill kept at low heat and not flipping them at all. Let them cook for about 30 minutes and then turn up the heat a little not a lot and cook for about 10 more minutes.

The meat comes out super tender and the juices are locked in. The meat ends up being well done with no pink. When I say well done, I am not talking burnt, just no pink and it's a well rounded cooked steak.

The biggest mistake grillers make is to constantly turn over the meat on the grill. Don't do it and you'll taste and see a big difference in how your bbq turns out.

Enjoy.

i love my rare - med/rare steaks...but my wife hates the pink, i will try this with hers next time. thanks!

 

[NickPappagiorgio]

rare to medium rare with oregano and garlic salt on a grill

 

[Defying]

Thick Sirlons (Marinding them so I dont buy expensive meat) More about the thickness than anything for me..

For those that marinade, balsamic vinegar is my secret ingredient.

Balsamic vinegar, Soy and Worchester Sauce...
A little olive oil, louisanna hot sauce...

sprinkle some of the mcormicks steak spice on it (forget the name of thier most popular blend) little salt and pepper.

On grill: Wife likes it Rare, I make mine MR to Med.

 

[Redagger029]

Good link shdw01.

 

[mplastered]

Rare all the way! Just jack your grill up as hot as you can and then grill each side twice in different directions for 1.5 to 2 min each depending on the thickness. You'll get a beautiful checkered outer crust and just some delicious rareness in the middle!

Same here, almost. Salt and pepper up on the upper rack of the grill until it's sweaty and warm. Then I drop it down below for the grill marks. Raw to barely rare for me as long as it's warm.

 

[akphidelt]

Same here, almost. Salt and pepper up on the upper rack of the grill until it's sweaty and warm. Then I drop it down below for the grill marks. Raw to barely rare for me as long as it's warm.

Warming it up on the top of the grill is genius. I will have to try that. It's so hard to get a rare steak perfect where it's not too rare and not too cooked. But honestly I rather have too rare than too cooked.

 

[mplastered]

Warming it up on the top of the grill is genius. I will have to try that. It's so hard to get a rare steak perfect where it's not too rare and not too cooked. But honestly I rather have too rare than too cooked.

I hear ya. Can't get a good one out, that's for sure. When they bring it rare it's usually cool. Like my burgers the same way. That's even harder, as most places refuse to serve them any where near rare.

 

[akphidelt]

I hear ya. Can't get a good one out, that's for sure. When they bring it rare it's usually cool. Like my burgers the same way. That's even harder, as most places refuse to serve them any where near rare.

There's 3 places here in Alaska that serve a rare filet mignon perfect every time. So cool on the inside and nice and cooked on the outside. I'm so hit and miss when I cook them myself. And it's just so depressing when it's cooked too much. Makes it so hard, lol. I do get medium burgers though. Rare hamburger meat scares me for some reason.