To all you experts at the grill: We need help with steak!?!
Our nephew and his new wife are returning from a long-awaited honeymoon, and we want to welcome them home with a very special meal on the grill!. We want to have steak, but don't have a good track record with it!. Ours is usually bland and sometimes sort of tough, so please help!
What cuts of meat are the most tender!?
Are there any natural tenderizers or marinades that really work to ensure the meat will be tender!?
What combination of seasonings are best!?
All tips and suggestions are welcome - we appreciate the help!Www@FoodAQ@Com
What cuts of meat are the most tender!?
Are there any natural tenderizers or marinades that really work to ensure the meat will be tender!?
What combination of seasonings are best!?
All tips and suggestions are welcome - we appreciate the help!Www@FoodAQ@Com
Answers:
all of the others are correct on what to get and how to cook but i like to use McCormick's grill mates Montreal Steak seasoning!. several seasons mixed in one !. tasteful!Www@FoodAQ@Com
Ribeye and Filet are the most tender!.!.!.I like the Rancher's Select brand at Tom Thumb best (also Angus is good)!. It's a little pricier, but still less than a steak dinner at a restaurant:) !.!.!. I like Lawry's marinades the best: Baja Chipolte, Hickory or Mesquite, and marinade them at least an hour!. NEVER use salt on uncooked meat (it draws the juice out), and NEVER poke holes in it (the juice comes out)!. !.!.!.It's best to use a specified marinade, rather than a salad dressing; since salad dressing has oil and the oil can catch fire on the grill!. Sear each side first, and then move off the direct coals and cook to desired doneness!.!.!.!.!.!.Www@FoodAQ@Com
What cuts of meat are the most tender!?
RIBEYE STEAK, NY STRIP, FILET MIGNON ($$)
Are there any natural tenderizers or marinades that really work to ensure the meat will be tender!? IF YOU USE A GOOD CUT OF MEAT (ABOVE) YOU WON'T NEED TENDERIZERS!. THEY JUST MAKE THE MEAT MEALY IN TEXTURE!.
What combination of seasonings are best!?
MY FAVE IS PRETTY SIMPLE: KOSHER SALT + FRESHLY GROUND BLACK PEPPER
Turn your grill up very high, and slap the steaks on the screaming hot grill!. Don't mess w/ it, but let it cook!. Flip after 5-7 min, and leave alone again for 5-7 min!. Let rest on platter under some foil for abotu 15 min, then serve!.Www@FoodAQ@Com
RIBEYE STEAK, NY STRIP, FILET MIGNON ($$)
Are there any natural tenderizers or marinades that really work to ensure the meat will be tender!? IF YOU USE A GOOD CUT OF MEAT (ABOVE) YOU WON'T NEED TENDERIZERS!. THEY JUST MAKE THE MEAT MEALY IN TEXTURE!.
What combination of seasonings are best!?
MY FAVE IS PRETTY SIMPLE: KOSHER SALT + FRESHLY GROUND BLACK PEPPER
Turn your grill up very high, and slap the steaks on the screaming hot grill!. Don't mess w/ it, but let it cook!. Flip after 5-7 min, and leave alone again for 5-7 min!. Let rest on platter under some foil for abotu 15 min, then serve!.Www@FoodAQ@Com
london broil marinate 24 hours with soy souce, fresh lemon juice (1 lemon) fresh chopped garlic, splash of oil, fresh chopped parsely, swish around while in fridge over night!. Grill for 7 minutes each side!. I serve mine with rice a roni and salad!. Enjoy your visit!. Oh, the meat must be cooked at room temperature!. Thats the secret to steak being tender!.Www@FoodAQ@Com
Cut of meat: Most tender - Filet (tenderloin), very tender however, very lean meaning not a lot of flavor!. Takes well to a sauce!. Flavorful - N!.Y!. Strip or Porterhouse, a little chewier, in a good way, wonderful flavor!.
Rub with fresh garlic and black pepper!. Olive oil to keep from sticking, salt after you've turned the meat on the grill only!. Salt draws out moisture!.
Cook over a med!. hot fire!. Med rare is best for me!.Www@FoodAQ@Com
Rub with fresh garlic and black pepper!. Olive oil to keep from sticking, salt after you've turned the meat on the grill only!. Salt draws out moisture!.
Cook over a med!. hot fire!. Med rare is best for me!.Www@FoodAQ@Com
Rib Eye!.
1" thick
Coarse ground black pepper
Place on hot grill until up side is covered with juices!. Turn over until the "new" up side is again covered with juices!.
Remove from heat, let stand 4 minutes and serve!.
Perfect medium steaks everytime!.
Good LuckWww@FoodAQ@Com
1" thick
Coarse ground black pepper
Place on hot grill until up side is covered with juices!. Turn over until the "new" up side is again covered with juices!.
Remove from heat, let stand 4 minutes and serve!.
Perfect medium steaks everytime!.
Good LuckWww@FoodAQ@Com
Buy some filets, you don't really need seasoning but you can try cavenders greek seasoning, I buy it at wal-mart!.Www@FoodAQ@Com
In my experience:
1!. Start with a good butcher shop!. Does not have to be pricey, just have good cuts of meat that are well marbled and NEVER frozen! As they be cut fresh while you wait!.
2!. I prefer small filet to a bigger steak as they are thicker, you are looking for at least 2 inches thick!.
3!. You will not need a tenderizer or marrinade with this cut if good and cooked MR which is always the recomended!. At most M!. You will be able to cut with a fork!.
4!. I make a baste of half margerine half butter with Mrs!. Dash added w/ a twist of lemon , dash of salt n pepper(given to me by a chef)
5!. You want your grill hot with the coals high on the grill so as the flames will char the meat!. Put the steaks on when you can not hold your hand over the heat for the count of three!. Put filets on grill, baste, and flip after about 3 minutes at most!. Save any extra baste to baste one last time on serving!.Www@FoodAQ@Com
1!. Start with a good butcher shop!. Does not have to be pricey, just have good cuts of meat that are well marbled and NEVER frozen! As they be cut fresh while you wait!.
2!. I prefer small filet to a bigger steak as they are thicker, you are looking for at least 2 inches thick!.
3!. You will not need a tenderizer or marrinade with this cut if good and cooked MR which is always the recomended!. At most M!. You will be able to cut with a fork!.
4!. I make a baste of half margerine half butter with Mrs!. Dash added w/ a twist of lemon , dash of salt n pepper(given to me by a chef)
5!. You want your grill hot with the coals high on the grill so as the flames will char the meat!. Put the steaks on when you can not hold your hand over the heat for the count of three!. Put filets on grill, baste, and flip after about 3 minutes at most!. Save any extra baste to baste one last time on serving!.Www@FoodAQ@Com
To make a great steak, you really shouldn't need any marinades or tenderizers or additional flavorings!.
Just get a thick steak that has some good marbling of fat in it!. That way the meat will be juicy when cooked!. Sirloin and ribeye are good choices for the grill in my opinion!. Avoid skirt steak - it can be tasty, but has to sliced in a specific manner, or it will be unbearably chewy!. The butchers at the grocery store should be able to point out some good meat for you if you're still having some problems choosing!.
While the charcoal or gas heats up, be sure to rub the grill down with some vegetable oil!. Just take a clean towel, pour some oil on it, and then rub it on the grill with a pair of tongs!. It doesn't take much, just a light coat so the steak won't stick (and will make cleaning easier later on!.)
When the grill is hot put the steak on!.!.!.and don't touch it!. Don't poke it, move it, flip it, etc!. Just let it sit there!. You want to get a good sear on that side!. Then flip!. Just once!. Don't fiddle with the meat!. Use tongs or a spatula - not a fork!. You don't want to poke holes in your steak, or the juices will run out!.
How long on each side depends on how well-done you want the steak to be!. Going beyond medium is just waste if you ask me!. So, usually about 5 minutes to a side should do it!. Experienced chefs can tell how well done a steak is by sight, and by poking it with their finger!. A medium steak feels like the flesh between your thumb and forefinger - rather soft, and slightly springy!. Until then, just get a digital meat thermometer!. These have settings for doneness as well as temperature!.
Once the steak is done, remove from the grill, put on a plate, loosely cover with foil, and let it rest for 3-5 minutes!. The foil will help keep the steak hot while resting it lets the juices re-absorb into the meat where they belong!. If you immediately cut into a steak fresh from the grill, you'll get this puddle of juice on your plate - that should be in your meat!.
If you want something a little different, try a dry rub!. This is basically a mixture of salt, pepper, and other spices!. It's sprinkled onto the meat, rubbed for good measure, and then tossed onto the grill!. There are rub mixtures you can buy from the store, or just make your own!. There are plenty of recipes for rubs, and since they're just made out of dried spices they keep really well!.
I don't tend to marinate, since it takes at least a few hours, and I'd rather just get to cooking so I can eat :-) If you still want to, put the steak and marinade into a ziplock bag and remove as much air as possible before sealing!. This way, the marinade remains in contact with the meat better!. Put the bag in a bowl (just in case of leakage) and put that into the fridge for 2-4 hours!. Be sure to turn the bag every so often!.Www@FoodAQ@Com
Just get a thick steak that has some good marbling of fat in it!. That way the meat will be juicy when cooked!. Sirloin and ribeye are good choices for the grill in my opinion!. Avoid skirt steak - it can be tasty, but has to sliced in a specific manner, or it will be unbearably chewy!. The butchers at the grocery store should be able to point out some good meat for you if you're still having some problems choosing!.
While the charcoal or gas heats up, be sure to rub the grill down with some vegetable oil!. Just take a clean towel, pour some oil on it, and then rub it on the grill with a pair of tongs!. It doesn't take much, just a light coat so the steak won't stick (and will make cleaning easier later on!.)
When the grill is hot put the steak on!.!.!.and don't touch it!. Don't poke it, move it, flip it, etc!. Just let it sit there!. You want to get a good sear on that side!. Then flip!. Just once!. Don't fiddle with the meat!. Use tongs or a spatula - not a fork!. You don't want to poke holes in your steak, or the juices will run out!.
How long on each side depends on how well-done you want the steak to be!. Going beyond medium is just waste if you ask me!. So, usually about 5 minutes to a side should do it!. Experienced chefs can tell how well done a steak is by sight, and by poking it with their finger!. A medium steak feels like the flesh between your thumb and forefinger - rather soft, and slightly springy!. Until then, just get a digital meat thermometer!. These have settings for doneness as well as temperature!.
Once the steak is done, remove from the grill, put on a plate, loosely cover with foil, and let it rest for 3-5 minutes!. The foil will help keep the steak hot while resting it lets the juices re-absorb into the meat where they belong!. If you immediately cut into a steak fresh from the grill, you'll get this puddle of juice on your plate - that should be in your meat!.
If you want something a little different, try a dry rub!. This is basically a mixture of salt, pepper, and other spices!. It's sprinkled onto the meat, rubbed for good measure, and then tossed onto the grill!. There are rub mixtures you can buy from the store, or just make your own!. There are plenty of recipes for rubs, and since they're just made out of dried spices they keep really well!.
I don't tend to marinate, since it takes at least a few hours, and I'd rather just get to cooking so I can eat :-) If you still want to, put the steak and marinade into a ziplock bag and remove as much air as possible before sealing!. This way, the marinade remains in contact with the meat better!. Put the bag in a bowl (just in case of leakage) and put that into the fridge for 2-4 hours!. Be sure to turn the bag every so often!.Www@FoodAQ@Com