What is the best way to prepare steak on the bbq so that it's really tender?!
What is the best way to prepare steak on the bbq so that it's really tender?
(Please no rude remarks from vegitarians. We're all free to make our own food choices.)
Answers:
Personally, have the most wonderful melt-in-your-mouth steaks that we grill.
Personally we like getting the 3/4" - 1.5" steaks.
Our secret is that we marinade our steaks overnite.
By using McCormick Grill Mates Seasoning Mix (directions include adding oil and water) We also add other steak seasonings and liquid smoke and A-1. I pierce the steak with a fork, so the seasonings soak inside the steak.
Let your steaks marinade in a covered dish overnite or 2-4 hours before you are ready to grill. You can lightly season while grilling.
Grill the steaks with the flames on medium - and cook on each side 8-10 minutes.......Check the steaks to assure they are cooked to your degree of your liking, medium, medium-well, well-done, etc.
Try it - it is ummmm so good!
Just salt & pepper. Grill to 158 degrees F. Let it sit for 5-10 minutes before cutting. Use a ribeye for the best quality marbling.
SALT
PEPPER
OLIVE OIL
16 OZ T- BONE STEAK
no matter how ur cooking it, when the steak is still raw, poke it all over with a fork all over, this goes for porkchops too. that helps alot, and just make sure you dont overcook it.
THEIR ARE MANY GOOD MARINADES OUT THERE IF YOU DON'T WANT ANY THING ON YOUR STEAK COOK IT CLOSE TO THE BACK WHERE THE FLAMES DON'T HIT IT. JUST BEFORE IT IS DONE PUT IT ON THE FLAME TO SEAR IT.
pound it with a mallet first. it works with pork.
Season and marinade before cooking, a few hours is best, as then the meat soaks in the flavour, But dont prick it while cooking it, as this will just let the juices run out. Obviously cooking time depends on how u like ur steak cooked, but about 8 mins is usually superb.
Its not the all the way you cook the steak its the quality of the steak. But prime beef and good cuts. To keep the juices in, make sure the grill is very hot and sear it on each side for about a minute. Then cook it as you normally would.
You can marinate it. The best thing is to buy a good cut of meat such as ribeye, though. Don't over cook the meat.
You could try and marinate it in pineapple juice, this will break downthe fiberous parts a bit.
You get a Robertson product called "meat tenderizer".
Simply sprinkle it on the steak about an hour before preparing.
On an open BBQ, never over cook the steak. It will go tough if you do.
Rather under cook it and then keep it on the side for a final cook through.
Enjoy
It starts with a really good steak. I would buy beef diaphragm or skirt steak, its the tenderist.
Mix up a little of each, worcestershire, soy, brown sugar, minced shallot, balsamic vinegar, oil, thyme, marinate overnight. Grill a few minutes each side. You could use the marinade for the steak after its done, but you have to boil that up a few minutes first.
Dont pound it! Season to taste.
Get the grill nice and hot.
Sear it on both sides, then cook.
Dont over cook.
Use a Prime cut with good marbeling.
Beat it. NO I am not quoting a Michael Jackson song. I am suggesting that you manually tenderize your meat by beating it with a mallet or stick it several times with a fork. I do mean several times. There is always the use of meat tenderizers also but you chance changing the flavor of the meat.
Marinade in yogurt for at least 3 to 4 hours before BBQ.
SPELL CHECK FEATURE WAS NOT WORKING, SO PLEASE EXCUSE MY MISTAKES:
For your best quality steak, do not marinate. Use a dry rub of salt, pepper, paprika, and touch of garlic powder. If you like it spicy, you can dash on some red and/or cayenne pepper too.
When you are grilling, use only a spatula. You don't want to use tongs or anything that will squeeze or poke the meat. Every time it is poked or squeezed, the juices will run out of the steak and it is the juices that make it really tender. Likewise, you don't want to poke or pound the steak before you cook it.
For best results sear the meat, and then cook it slowly. To do this on a gas grill, turn the heat up high for a few minutes. Put your steaks on for about 2 minutes until you get a nice dark brown on the bottom side. Then turn your grill down to low and flip the meat. The grill will retain enough heat to sear the second side too. If you are cooking on a charcoal grill, sear the meat in a frying pan with 1 tblsp olive oil or butter.
Once the meat is seared, put it on the grill on meduim low heat. If it is charcoal grill, try to put it on the coolest corner of the grill. In either case, do not allow the fire to flare up on your meat.
Once the steak is cooked to your desired temparture, remove it from the heat and allow it to rest for 5 minutes on a cool wire rack. This will make sure the juices stay in your steak. If you put it directly on a plate, all the juice will run off into the plate. While its resting put a pad of butter on top of the steak (this can also be done in the final minutes of grilling).
Letting your steak rest may be the most important step. This is the difference you get from the meat at a really fine steakhouse and what they serve at Applebee's.
The best way is to:
use quality cuts of meat. Don't buy chuck steaks or eye round steaks. These are cuts better suited for braising. Not grilling. Get a nice Ribeye/Delmonico, NY Strip, or Filet.
Skip the marinade. Contrary to popular belief, marinades do NOT tenderize. If they did, you could take a steak cut from an eye round, marinate it, and have it come out as tender as filet mignon. That doesn't happen. Marinades only help YOU to tenderize your own meat by getting your salivary glands working. Saliva is full of enzymes, which break down connective tissues, which tenderizes meat. A properly prepared steak needs little more than some oil and salt. No pepper until after it's cooked. Pepper burns, ya know...
Don't overcook it. Someone said cook to 158 degrees. That's WAAAAY overdone. As a matter of fact, you shouldn't be temping the steak at all. Or using a fork at all. It puts holes in the meat where the juices can run out of, making your steak dry. Learn to "feel" the doneness of your steak. Try this:
Hold your hand out, relaxed. Push on the underside of your thumb on your palm. Feel that give? That's how a rare steak will feel when pushed.
Now, touch the tip of your thumb to the tip of your index finger, and touch the same part of your palm. Feels a little tighter. That's medium rare.
Middle finger for medium. And, well.....anything past the middle finger really isn't worth eating. It's gonna be dry, and there isn't enough A1 to save it.
And don't forget to let the steak rest! Don't go cutting into it immediately. Let it sit for 5 to 10 minutes (depending on the size). It's worth the wait.