I would love to know the secret to grilling a great steak....?!
I would love to know the secret to grilling a great steak....?
can you help me out?
Answers: A good steak should have visible flecks of fat (marbling) distributed throughout.
Beef should be a bright, cherry-red color and the fat a creamy white.
Look for beef that is firm to the touch, not soft.
Make sure that the meat is packed tightly and remember to purchase meat last to ensure it stays as cold as possible.
Always marinate in the refrigerator, never at room temperature.
Tender beef cuts need to be marinated only 15 or up to 2 hours for more flavor.
Brush meat with fresh marinade during cooking for more flavor.
Do not pierce meat before marinating as it causes juices and moisture to be lost during cooking.
Leave a thin layer of fat on steaks during cooking to preserve juiciness. Trim fat after cooking. Most steaks purchased in supermarkets have a fat trim of 1/8 inch or less.
Pat steaks dry with paper towels for better browning.
Use the correct cooking temperature. Cooking beef steaks at too high a temperature can cause the outside of the steak to char before the interior reaches the proper doneness.
Use the "poke test” to determine whether your steak is done or not. Gently push the top of the steak with your finger. The resilience will tell you the degree of doneness.
? Rare: Soft/squishy
? Medium-rare: Slightly resilient
? Medium: Semi-firm.
? Well-done: Firm
Steak Marinate
1 1/2 cups steak sauce
1 tablespoon soy sauce
1/3 cup Italian-style salad dressing
1/3 cup honey
1/2 teaspoon garlic powder
I like to put Greek Seasoning on mine if I do not marinate them.
nfd? Source(s):
from my recipe box Great Steak Recipes
A flavorful combination of pepper and coffee offer a distinct and unique variety for New York Steak. Serve with soup or salad, stir fried vegetables, twice baked potatoes or fresh seamed asparagus and fresh-baked rolls.
Prep Time: 15 Minutes
Cook Time: 10-25 Minutes
Ingredients
2 New York Steaks
1 fresh leak
1 tbsp Peppercorn
2 tbsp olive oil
1 tbsp coffee beans
1 tbsp fresh lemon juice
Salt to taste
Directions
1. Grind coffee beans and peppercorns and add 1 tbsp olive oil to mixture.
2. Flavor each side of the New York Steak with coffee and pepper mixture.
3. Splash each side of New York Steak with a dash of lemon juice and add salt to taste.
4. Preheat the grill to medium-high and sear each side of the New York Steak for 1-2 minutes.
5. Reduce gill heat to medium and grill each side for 7-10 minutes, flipping the New York Steaks once.
6. Meanwhile, heat 1 tbsp olive oil in sauce pan and sauté chopped leaks until tender.
7. Serve New York Steaks immediately with sautéed leaks on top if you opt to not marinade then dont season the steak til the last few min of grilling otherwise the 'flavor' you are trying to add will BURN! the only good seasoning you can add w/o burning is salt. Also its best to throw the steak on a HOT grill(or pan) and DoNT mOVE it for at least 2-3 min on each side because it MAY (more than likely ) STICK (then tear the flesh) to the grill. as a chef i can tell you that there is no secret...you can pan fry a great steak..........it's the meat itself that is important......there is a quality grading system....ask your butcher if he/she has the highest USDA grade....if it's aged(very important) like Omaha steaks,or if you can get Japanese Kobe .....the best in the world........than,no matter how you cook it, it will be great.... Miss Faith, The way we cook them at the Veterans of Foreign Wars that I attend. Is very simple and they will be the best tasting steaks you have ever had in your life! There are 2 main things you have to have to cook a great steak. 1. Is a good cut of beef. We use rib eye it has plenty of marbling (the fat streaks) in it. This helps keep it moist and tender. 2. Cook it over a natural wood fire. We use oak and pecan to cook with. The only other thing we use on them is salt and pepper. We do this before putting them on the grill. To me marinating a steak is taking away from the natural flavor of the meat. I have a secret and I'll tell you. After you poke the steak with a fork and season it with a few spices, get a Ziploc bag and pour some sauces in there weather bbq or others and a little lemon juice and seal it so it gets all on the meat. Then put it in your refrigerator and let it marinate for 45mins. Then grill it slower than you would normally. This is the best way I know because people always complement me so much every time I have a bbq. They always tell me it's the best they've ever tasted and that makes me fell really good. Selecting the best steak ( I love fillet Mignon and my hubby likes rib eyes and/or flatirons) is a good place to start. You can read all about that at www.all-about-meat.com
Then you need to decide if you want a marinade or just plain,
The true secret is to not overcook!!!!!! You can cook a poor steak perfectly and it'll be good but if you cook the daylights out of a great steak it'll be like cardboard but a lot more expensive. Use a meat thermometer. I like to cook my steaks a little slower and keep turning..... we like gas grills but some people prefer other methods. The gas gives you a lot of control and you can adjust the temp plus I'm impatient and want the grill hot NOW :) have a great steak!