How to make a good steak on the barbeque?!
How to make a good steak on the barbeque?
Anyone have any secrets they would like to shar on how to make a mean steak on the barbeque?
Step by step instructions please. What kind of spices. everything, the whole bit.
Thank You
p.s. I understand by telling me your secret recipes it will no longer be a secret but don't be selfish! Share the wealth!
Answers:
Start with a good cut. I like a dry-aged ribeye.
Bring the steak to room temperature to insure even cooking. Salt, pepper, garlic powder.
Grill on HIGH heat for 6 mins a side.
Serve mushrooms and onions sauteed in red wine.
Scrumptious!
my fav sauce is CattleMans.
(ive only found it at WinnDixie stores)
Its AMAZING! lol
No secrets in making a good steak on the grill. Make sure the coals are white hot - no flames.
Put a marbled steak on the grill - use tongs so as not to pierce the meat and therefore letting the juices escape. Five minutes on one side and 5 on the other. Let sit for several minutes before serving.... Salt & pepper and or maybe some garlic salt, pepper and a drizzle of olive oil.
Don't flip the meat too many times, don't smash it on to the grill. Let the hot grill do the work. Itì's almost like a spectator sport. Make sure to have plenty of beer in the cooler. Have a spray bottle handy to "tame" the flames should you have any. Put 3/4 water and 1 soy sauce in the bottle.
Get a good rib eye steak.
Take McCormicks Montreal Steak seasoning (tsp)
1/4 cup of olive oil
2 tbsp soy sauce
mix ingredients well. Put steak and marinade in a ziplock quart size bag and marinate over night in the fridge.
Use only a charcoal grill. Take the ribeye out of the fridge and let it rest at room temperature for an hour. Cook on the hot charcoal grill. A typical 1-11/2" steak will take about 4 minutes each side to have a nice pink middle.
Let me know what you think. You'll be very happy about the results. Sauteeing mushrooms with butter, salt and pepper covered on low heat on the stove is a good topper. A baked potato with all the fixings is a great compliment to the steak
The night before take 1/2 cup granulated garlic (NOT garlic salt) 1 tbsp salt & 1/2 tsp pepper. Now use enough worschester sause to make the dry ingredients into a thin paste. Add 1 tsp of oil to that. Now smear over your steaks and let them sit in the fridge over night. The next day, use your hand to scrape the excess paste off the steaks then grill to the desired doneness. They will be tasty, juicy and delish! Good luck!
get a good cut of steak (rib-eye or t-bone) bring to room temp and then rub on some olive oil, then sprinkle with garlic herb blend (there are several at your local supermarket) let set for fifteen or more minutes...then place on preheated grill to desired doneness...enjoy....
SIRLOIN STEAK WITH MUSTARD PEPPER CRUST
Real meat lovers sometimes feel deprived when they are served a small steak, but if you slice a large sirloin steak very thinly on the diagonal, a 4-oz portion looks like a lot of meat.
You can also use flank steak in this recipe, but marinate it in the refrigerator for 4 to 8 hours or overnight, and cook for 3 to 4 minutes per side for rare. Or try this recipe with individual smaller steaks.
Makes 6 to 8 servings
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp coarsely ground black pepper (less if you use regular pepper)
2 cloves garlic, minced
1/4 tsp hot red pepper sauce
1 11/2 lb/750 g sirloin steak
(1 inch/2.5 cm thick), preferably boneless, well trimmed
1. Combine mustard, Worcestershire, pepper, garlic and hot pepper sauce. (If I used regular ground pepper , I use about 1 ? to 2 tsp)
2. Pat steaks dry. Spread marinade over steaks and marinate in refrigerator for a few hours.
3. Preheat broiler or barbecue and grill steaks for 5 to 6 minutes per side for medium rare, or to an internal temperature of 120°F/50°C. Allow steaks to rest for few minutes before carving.
4. Carve steaks in thin slices slightly on diagonal (to make a wider slice). Serve 3 or 4 slices per person.
I marinate my steaks for a half hour while the grill is warming up (it is SO important to have the grill completely heated for even cooking).
My marinade: I don't measure, so the measurements here are guesses: half cup soy sauce, three tablespoons minced garlic (from jar), one tablespoon each minced oregano and basil (from jar, hard to find but I ordered a box from Dean Foods), some olive oil - maybe a tablespoon - dump all into a ziploc, toss the steak in for a half hour. You can use freshly cut up basil and oregano if you can't find the jars - too much work for me!
Grill on high heat, no or low flame, 9 minutes each side. Enjoy!
ok just let me teach u......start from marinated fresh roasemarry,thyme ,sage just take off the leaf make it chop,put at steak with some black papper crust and marinade more than half hour !!!when you grill or pan fried your steak just seasoning salt only......the favour of meat will come out n.n
Swiss Steak and Onions Recipes
Ingredients
2 lb. round steak, cut in cut in strips 1 tsp. salt
1/4 tsp. black pepper 1/2 cup flour
3 tbs. margarine 2 onions, sliced
1 cup water 1 clove garlic, minced
1 bay leaf 2 tbs. parsley, finely chopped
Preparation
Cut round steak into strips. Combine salt, pepper, & flour. Coat
steak strips with flour mixture. Pound flour into meat. Place
margarine in heavy skillet, add sliced onion & minced garlic. Cook
until tender. Remove & set aside. Add a little more margarine to
skillet & brown meat on both sides over medium heat. Add water, bay
leaf, & parsley. Place saut?ed onions on top of steak. Cover
tightly, cooking slowly for 1-1 1/2 hours or until meat is tender. More
water may be added if necessary. Stir occasionally to prevent
sticking.
You probably mean to grill a steak, not barbeque. To 'barbeque' meat, you are cooking over low, indirect heat (around 225). Grilling meat is what most people are meaning when they use the term 'barbeque'. This is over propane or charcoal briskets at a higher heat.
My first step is to open my favorite beverage. Cooking meat outside is suppose to be fun, not stressful.
The most important thing you can do is get a good cut of meat. My favorite is ribeye, but there are others that are good too. Check with your butcher. This will cost more, but it is worth it. If you start with crap meat, you will end up with crap meat.
I prefer it a bit spicy, so I use a dry rub of Emeril's Essence. (You can get the recipe for this on Food Network's website, or buy it at the store. It is cheaper to make.) If you don't like that much spice, a light coat of seasalt and fresh ground pepper works. I put the rub on both sides of the meat, and let it sit for 30 minutes.
You should get the grill going and up to cooking temperature prior to tossing on the meat. How long this takes depends if you are using gas or charcoal, but you want the grill at cooking temperature first. Cooking times vary by grill, and how you want the meat done. It truly is something you have to learn from practice. (I have been trying to teach my wife this for years, and she still doesn't get it.) I use a touch test, and what the juices look like. Some people get a meat thermometer and check the temperature during cooking. This could help you learn how you like it done. Time wise, you can expect 4-10 minutes per side.
Good luck, and have fun 'practicing'.
start with a good ribeye
place on bbq grill
sprinkle garlic salt, pepper and worchester sauce on one side
bbq until underside fat is kinda crispie...maybe 7-10 mins.
flip the steak over
sprinkle with the garlic, pepper and worchester again
when you touch the middle of the steak with your tongs and it gives a little...medium rare...if it doesn't give...it's well done.
all this depends on how thick your steak is...after a few trys you'll get the hang of it and have your perfect bbq steak.
hope this helps and good luck.
good steak usually means getting a good cut of meat. I like to marinate it in garlic and soy sauce for a few hourse. Then sear them on the grill for about 30 seconds a side on really high heat. Then add montreal steak seasonings and turn down the heat a little. Cook to your liking. Enjoy with friends and beers is a must! haha. Cheers!
Marinade with the least amount of liquid, and prick with a fork all over steak. Before grilling pat dry, and add a bit of oilve oil.
Never poke a steak with a fork while cooking.
Rotate your flip so that the grill carmalizes the steak-this adds flavor. To check doneness just press on the thickest part if it comes back slowly give it a few minutes more.
i only use a well marbled rib eye steak. i rinse it off, pat it dry with a paper towel, and then i pour a half cup of olive oil in a glass bowl, a few shakes of some McCormick garlic salt, and some black pepper. i put all that on the steak, and i let it marinade in the fridge with a lid for at least 3-4 hours. then i take it out an hour before i cook it and let it rest.
next, i light my grill and get it nice and hot.
i sit the steak in a nice hot spot on the grill and i sear it on both sides and cook it until it is medium well.
i take it off the grill and let it rest on a plate for 10-15 minutes before cutting into it.
This is easy....
Grilled Steaks
4 ribeye steaks
1 cup dry red wine
2 teaspoons garlic herb seasoning
1 teaspoon chili powder
1 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
1. Place all of the ingredients in a large ziplock bag.
2. Marinate for 2 to 4 hours in the bag. Turn the bag over every once in awhile to keep the meat covered with the liquid.
3. Grill on barbecue until done as desired..
This will make 4 servings.