How do you grill the perfect steak?

Question

How do you grill the perfect steak?

Answer 1

Lexi IS out of her mind NEVER PUT BB-Q Sauce on a good cut of beef save that for pork or chicken !!!After the steak is at room temp rub just a LITTLE Worcestershire sauce or soy rub in some Montreal Steak season ( McCormick ) is a good brand.Do it on each side.Grill on charcoal if you can.Flip it one time and only one time.if you like grill marks turn it 180 to get the marks on that side but not over,repeat after you flip it if you like.THE HARDER IT IS WHEN YOU POKE IT THE MORE IT'S COOKED.WELL DONE IS HARD M-R IS MUCH SOFTER.AND YES YOUR STEAK HOUSE COOK POKES YOUR MEAT !!!! LOL HAPPY GRILLING

Answer 2

Skip all that marinating crap..

If you get a good quality piece of meet like RibEye, or Filet etc..something that has a lot of flavor then you do not need marinating, that only hides the true flavor of the meet.



Skip the gas grill, and the kingsford charcoal and go buy yourself a bag of the real wood charcoal. You dont need a gallon of lighter fluid to light it, and your food will taste better b/c it's a wood fire and not a fire made of chemicals.



Take your slab of meet, for ribeye I would suggest 8-10 oz, for Filet 6-8 oz.



For those people that like to burn the heck out of their streaks (anything > medium) butter fly the Filet (which will pretty much ruin that piece of meet overcooking it that much).



anyway, so for the Ribeye, after you've got your base of coals, go in and turn 90 degrees every 2.5-3 minutes..

after the 5th or 6th minute...Flip. Repeat the turn 90 degrees (this gives you the pretty grill marks, but more importantly it allows you to keep track of how long you've cooked the steak for.



IF you have a large grill after 10 minutes, put the piece of meet over to the "slow cook" portion of your grill (ie..the grill w/ no fire under it) and just allow it to slow cook for another 2-3 minutes until you get the desired temperature.



W/ the Filet I would start it on the portion of the grill, go 10 minutes there it will start browning on the outside, and cooking inside. The problem w/ Filet is that it is an awkward cut of meat.



After you've browned it nicely on the "low heat" side of your grill, then move it over and turn it every two, first 90, then over.



This will give you a medium-rare for the Filet, if you need it longer then put it back ont he slow cook side of your grill. The problem w/ Filet is that the awkwardness of the cut makes it hard to cook over direct heat, so it's better to slow cook it over indirect heat after you've gotten the outside to your intended texture.



Good Luck

Answer 3

First, start off with the perfect steak. I prefer a rib eye with good marbelling, but whatever you like. Then let the steak come to room temperature. Heat the grill to medium high for about 5 minutes. Right before you are about to grill them salt and pepper each side of the steak liberally. The put it on the grill for about 5 minutes per side depending on the thickness of the steak. Do not touch the steak and flip it with tongs, not a fork. I like mine medium rare. Let the steak rest for about 5 minutes before you serve it.

Answer 4

I definately would use a cast iron skillet for one, second, make sure the pan smokes a little, just a little, then turn it down to about medium or above, not much, and make sure you use garlic and fresh herbs, seasoning to taste and it has to be medium rare, just pink!

Answer 5

I worked at a highly known steakhouse for 5 1/2 yrs. Part of the training was to teach us about all the different kinds of steaks and what there assets were.



Filet-most tender

Ribeye-most marbeling(nicer way to say fat) also most flavorful

Sirloin-leanest

NY Strip-Lean and strip of flavor



As for cooking, they cook it on a FLAT top grill to ensure that the juices stay sealed in until you cut the steak open. The middle is nice and juicy and the outside isn't dried out from the flames or the exposed air under neath from a traditional grill.

Answer 6

Pick a good cut like a fillet, rib-eye or porterhouse. Eat it fresh, don't put it in the freezer to eat another day. Take it out of the package, rub some garlic pepper on both sides, put into plastic bag and let it sit in the refrigerator for 2 or 3 hours.

Start your grill. If gas, turn it up to about medium. If charcoal, let the coals burn down till gray and reduce the air flow to get medium heat. Add your favorite wood chips, I like pecan. For the gas grill you can get a tray that holds the wood chips. Brush a little vegetable oil on the grill to keep the steak from sticking and put your steak on for about 2 or 3 minutes on each side. I like my steak with a hot pink center so I usually take it off the grill when the center is around 140 degrees. I use tongs to turn the steak and I wait until I think its nearly done before I stick a thermometer in it. I usually serve it with a baked potato, corn on the cob and steamed broccoli. Good luck.



monitor3x3, vegetarian is an old Indian word for bad hunter.

Answer 7

I like a really nicely marbled Rib Eye!!

Grilling: Here's what I recommend. Get your grill good and hot. The ideal temperature is one that will cook the steak to the desired doneness in the shortest amount of time without burning the surface. Place the room temperature steaks on the grill and close the lid. Watch closely to avoid flare-ups and turn when the sides start to turn gray and the bottom side has good grill marks on it. Flip and close the lid again. Continue to watch for flare-ups. When the sides are gray all the way through and the second side has good grill marks check for doneness.

Doneness: One of the biggest problems people have about steaks is how to know when it's done. Some people will cook up a small piece of meat with the steaks and use it for testing purposes. The only problem with this is that the smaller pieces will cook faster. I use what I call the stiffness test. Take the raw steak and place it on a plate. With your spatula or fork press down on the steak and move the spatula back and forth. Get a good feel for how the steak moves between the top and bottom. A completely cooked (well done) steak will have almost none of this motion. A medium rare steak will have a little motion but will feel stiffer. This is a skill that you have to practice with. Remember that you can always put a steak back on the grill if it's too rare but you can't uncook a well done steak. Err on the side of under cooked and throw it back on the grill if you need to. If you pay good attention to the way a steak cooks you'll get better at telling when it's just perfect.

Testing: To properly know when your steak is done it is good to know something about what it's like before it even hits the grill. Developing a feel for the cut of meat raw will help you learn how it changes as it cooks. I recommend taking a raw steak and getting a good feel of it. A raw steak is going to be spongy and soft. The fat will typically be hard, but the meat will be squishy to the touch. As the meat cooks it will become harder and more solid through the middle.

Answer 8

I preheat my gas grill for 15 - 20 minutes. I brush each steak with a little olive oil and dust with salt & pepper or some cajun seasoning. Leave the grill on high. Place on the grill for 2 minutes, then rotate 90 degrees. Cook for 2 more minutes then flip. Cook for 2 minutes then rotate 90 degrees. Cook for 2 more minutes then remove and allow to rest for 5 minutes. I end up with a perfectly juicy medium rare steak.

Answer 9

Season your steak. Allow it to come up to room temperature before cooking.

Clean your grill. Light, and preheat.

When the coals are ready, place the meat on the grill. Turn once, and check for done.

I like my rare. Cook yours as you like!

Answer 10

Start with a good cut of beef. This is a personal preference thing. I know many people who love a porterhouse but I personally find them to be too fatty. A good steak does require some fat though. Marinate the streak for 3-4 hours in an acidic blend, Italian dressing works great but a blend of olive oil and lemon juice (with some spices works well too).



Soak some wood chips in water, alder or mesquite are the best. Heat the grill as hot as your BBQ will go the hotter the better as this will seer the meat and keep it moist and Juicy. Put the wood chips into the BBQ (under the grill). Next sprinkle the meat liberally with Montreal spice blend of a blend of coarse salt and coarsely ground pepper. Put the steaks on the grill. The exact timing is dependant of the grill but after a couple of minutes rotate the steak 60 degrees. This will put the nice cross marks on the steak. Wait a couple more minutes flip the steaks followed by 1 more 60 degree turn. Remove it from the heat, cover and let rest for 5 minutes before serving.



The best steak is the one you prefer, it could be a T-bone, porterhouse or a fillet. Whether it is blue raw or well done, it is all about you!

Answer 11

here are some good ways to grill a perfect steak



-------------way1------------





You can marinate or season so many ways to your own taste but the secret is a really hot grill so the steak sears and holds in the juices, I leave it for 6 minutes each side on high heat for a medium cooked steak and then let it sit on the platter for 5 or ten minutes.



--------------------2nd way-------------------



To prepare a steak on the grill, cooks often create a hot side for searing the meat and a cooler side for steady cooking. The steak is first seared to create appealing hash marks and to seal in its natural juices. The indirect heat of the cooler grill allows the steak to reach a preferred level of doneness over time.



------------------3rd way----------------------------





Easy Ways to Master the Grill



1. Grill over wood



Forget about the gas-versus-charcoal debate: Wood is the only fuel that adds real flavor to food. If possible, use whole hardwood logs in a wood-burning grill. The next best option is to burn hardwood chunks in a regular grill. (Light them in a chimney starter as you would charcoal.) As a last resort, toss some wood chips onto the coals of your charcoal grill—you use hardwood charcoal, right?—or in the smoker box of your gas grill just before you begin grilling.





2. Keep your cool



You don’t need to bring steaks to room temperature before grilling: There’s no appreciable difference in cooking time. Steak houses keep meat refrigerated until they’re ready to cook it—for reasons of convenience and food safety—and so should you.





3. Line it up



Align the food on your grill in a neat row with soldierly precision. This helps you keep track of which foods went on the fire first, so you can turn them and take them off in order. Plus it looks more professional— and looking professional is half the battle.





4. Flip just once



You can’t get killer grill marks (the signature of master grillmanship) or accurately gauge cooking time if you’re compulsively turning over your steak every 10 seconds. To lay on a handsome set of crosshatches, rotate the steak 90 degrees after a couple of minutes of grilling.





5. Season before grilling



You might have heard that salt "bleeds" the juices out of raw meat: It doesn’t. Instead, it helps steaks form a savory crust as they cook. Just before putting the steaks on the grill, sprinkle on a generous amount of coarse salt and freshly ground black pepper.





6. Keep the grate hot, clean and oiled



This is the grill master’s mantra. Following it will prevent food from sticking and give it excellent grill marks. Before grilling, scrub the hot grate with a wire brush, then rub it with a tightly folded paper towel dipped in oil. Scrub the grate again when you’re finished cooking.





7. Grill your veggies



The dry heat of a grill intensifies a vegetable’s natural sweetness. Grill tender, watery vegetables, such as bell peppers and onions, directly over the coals. Grill dense or starchy vegetables, such as sliced potatoes and eggplant, using indirect heat, as far away from the coals as possible.





8. Grip, don’t stab



Use a pair of tongs—not a barbecue fork or, worse, a knife—to turn meat or move it around on the grill. Forks and knives poke holes in the meat that can allow precious juices to drain out. If you must cut and peek to check doneness, make a small slit with a knife.





9. Know when it’s done



For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don’t let it touch any bones, or you’ll get a false reading.





10. Let it rest



When you grill a piece of meat, its muscle fibers contract and drive the juices to the center of the cut. Meat served right off the grill will taste tough and dry, but a post-grill rest allows the muscle fibers to reabsorb the juices, resulting in a tender and succulent cut. Larger pieces of meat, like leg of lamb and pork shoulder, need to rest longer than steaks and chops—for approximately 15 minutes.

Answer 12

Seasoning and which cut is a matter of personal taste and economics so I'll skip that. I use a different seasoning each time for variety. The really important part is to not overcook the steak. A steak should have a hot pink center. Regardless of which cut you buy, you can make even a cheap steak like a London Broil come out great if it's not overcooked. Also, I never buy a steak that's not at least 1 inch thick. Thin steaks are for sandwiches.



I have a gas grill (never cook a steak indoors in my opinion). I actually prefer charcoal but that's another story. I heat the grill for about 10 minutes on high then reduce to about medium. Place your steak on the grill. Watch for juices starting to come up through the top of the steak. This is your queue to turn it over. Now with the steak turned, watch for the juices to start coming up through the top (previously cooked side) of the steak. Once this happens your steak is DONE! if you push on it with tongs, it should give as if your pushing the center of your palm. NEVER EVER cut your steak before or during grilling.



I use this method and it works every time. My free hand is usually holding a beer rather than a meat thermometer.

Answer 13

To grill a perfect steak you have to chose a perfect steak. My pesonal favorite if the ribeye, it has good marbeling which constitutes good flavor. Heat your grill to the hottest setting. When grilling steaks you want very intense heat to get a good sear on the meat.



Let you steaks come to room temperature, this will make it so the meat won't get shocked from cold to hot which can cause toughness. Once the meat has reached room temp. rub in some freshly chopped garlic, an nice pinch of dry thyme rubbed in, kosher salt (never iodized), freshly cracked pepper, and a light drizzle of olive oil.



Never salt your meat prior to cooking. What I mean by this is only add the salt just before you go to grill it. If you add the salt the meat to early the salt will leach out the moisture leaving you with a dry steak.



Cooking time:



I like mine medium rare, so for a 1" steak I place on the grill for 4 1/2 to 5 minutes a side. Now when you put the steak on leave it alone until it is time to turn over, and repeat the 4 1/2 to 5 minutes on the other side. When the cooking time has expired remove from grill and place on a plate and cover with foil and let sit for about 5 minutes before serving. This is called the resting period. This is very esential because the steak is like a sponge it will reabsorb all of it's juices back into the meat and promote a nice juicy steak. When you don't let it rest that is when you have the big pool of blood left on the plate, and that is a loss of flavor and simply unapetizing.



I hope this answers your question on grilling the perfect steak.

Answer 14

Usually grilling a steak is a no-no, which is why most famous steakhouses DO NOT do it. But if you must do steak on the grill then I assume you do it for flavor. Skip the gas grill, no flavor added there just drying heat, which ruins the meat.



Get out your charcoal grill and get a nice pile of super hot coals going. Grab your cast iron pan (if you don't have one, get one) and put it directly on the hot coals. When the pan is hot enough where water dances around and disappears almost instantly, then you can throw your streaks in it.



Sear the steaks for 60-75 seconds on each side then remove the cast iron from the coals with a long pair of plumbers pliers and put the grill plate in the grill. Then set the cast iron back on the grill plate. Basically what you just did is reduce the heat, and by a lot. Cover the grill with the lid and let the steak cook in the pan covered for 4 minutes each side. Take the steaks out of the cast iron and set them on a plate, cover them with foil and let them sit for 5 more minutes.



What you will end up with is a steak that has about a 1/8" inch deep section on the top and bottom that is brown (cooked more) and the rest will be juicy and red. You will have a nice crust on the outside that sealed in the best juices.



As for marinades or rubs, go with a rub if you must do anything. I prefer just lightly coating the beef with kosher salt and letting it sit in olive oil for about 20 minutes at room temperature.



If this recipe yields a steak that is not done enough for you then just go to Burger King and get a burger.

Answer 15

1. Combine all of your ingredients, excluding the salt and pepper in a bowl and gently stir. Pour 1/3 of the mixture in a flat glass pan and place the steaks in the marinade. Pour the remaining marinade over the steaks.

2. Step TwoCover your pan and refrigerate for 3 to 4 hours, turning the steaks occasionally. Remove and use salt and pepper on both sides. Let your steaks sit at room temperature for at least 30 minutes before cooking. This helps the steaks cook more evenly.

3. Step ThreeOnce your grill has been preheated to the maximum temperature place the meat on the hottest part of the grill. One of the key components to cooking a great steak is not to flip them over too many times.

4. Step FourPlace each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.

5. Step FiveRemove when done. Let the steaks rest for 2-3 minutes before serving.

Answer 16

The most important step is having great meat. Get a nice thick cut, 3/4" - 1" of top sirloin. Room temp.

Assemble your spices: Kosher Salt, Black Pepper, Garlic powder, Onion Powder.

Rub the meat with olive oil and then apply the spices (Salt generously, ligthly pepper, generous Garlic, light Onion--or as your taste prefers).

I prepare one side, put the meat on the grill and then do the other spice on the grill (I dont mind the heat, but be careful)



You should always grill steak on the upper part of the grill (not the hottest) Low heat and slow cook makes YUMMY STEAK.



Makes sure the grill itself is hot as you place the steak so you get nice char marks on the meat.



CHECK THE TIME WHEN YOU START.

24 min for medium rare



I rotate the meat on the same side after 3 minutes and then flip the steak after about 6 minutes. and then place the olive oil and spices.



after 22 minutes I take a pieces off and cut at the thickest point to check how the meat is done.



You must be attentive to the cooking, if fat drips, you need to move the steak away from the higher flames.





My wife tells me I make the best steak in the world.

I hope this helps you have a great meal!

Answer 17

Anybody that marinates a quality steak should be forced to read The Jungle out loud at a vegetarian convention.

Two basic rules of cooking;

GIGO & simple foods are best when cooked simply

To wit

1) Buy a prime aged 1.5-2" thick Porterhouse , Ribeye or T-Bone steak

2) Heat up a charcoal grill until brutally hot

3) Season steak w/ Kosher salt and freshly ground black pepper

4) Place on grill -after 4 minutes move to another part of the grill while rotating the steak

90 degrees- It's actually a yaw not a rotation & -cook another 3 minutes

5) Using tongs ,flip over and cook for another couple of minutes or until an internal temp of 135 is reached

6) Allow to rest 5 minutes prior to serving

7) Those of you who would want such a magnificent and expensive piece of beef cooked well done can spell the guy reading The Jungle

Answer 18

Slow Grilled Steak

Answer 19

Five things matter, everything else is fluff.



Cut. Choose a well-marbled steak: look for that fat, you want it. Ribeye, strip, porterhouse (strip and ribeye together), tenderloin medallions.



Marinade: Choose something with acid. Acid breaks down connective tissues in the steak, the entire purpose of the marinade, some people marinate in soy sauce or other stuff: that adds flavor i guess, but really is not a marinade but a seasoning. Fact: If it dosen't have acid, it's not a traditional marinade. Examples: Red wine, Italian viniagrette, lemon juice or lime juice (as in fajita). Salt and pepper it. It is pointless to marinade for more than two hours, but some people say overnight: that's overkill.



Temperature: Get that steak to room temperature before you grill it. What happens when you go from the outdoors into a sauna? You tense up: your meat will do the same and be tougher.



Grill: Get that grill hot as heck and sear the outside on both sides to help seal in the juices, then turn it down! If gas grilling or if it's charcoal, deprive it of oxygen to lower the temp.



Rest: When you take it off the grill: let it sit for at least 5 minutes to allow the tissue to relax and stay juicy.

Answer 20

As many have already said, start with the perfect steak. For me, this is a Porterhouse, but the perfect cut of meat is still a matter of individual taste.



The second best way to do a steak is in a frying pan. You get totally even heat and you have control over everything.



But the best way... that's on a charcoal grill outdoors. The difference in taste between charcoal and gas is like night and day. Why do people bother with gas grills? There is no flavor imparted from gas grilling. All you're doing is cooking outdoors. But you can do that with charcoal and get such a beautiful, smokey, perfect flavor with everything you do. We bought a charcoal BBQ a while back and now we never use our gas grill anymore.



I prefer not to use marinades. I find the marinade flavor gets in the way of flavor of a good steak. Use marinades for cheaper cuts of meats done with inferior cooking methods and equipment.



The best steaks done on a charcoal grill are done for about 5 minutes per side on high heat, or after your charcoal briquettes have been lit for about one hour. I add some olive oil and Montreal Steak Spice, but that's about it.

Answer 21

Many Australians don't know how to cook steak properly. If you follow these tips from Geoff Jansz, those burnt offerings from the barbie will be a thing of the past! Instead, you'll always end up with tender, mouth-watering steak, cooked to perfection.







Geoff's tips

Geoff recommended the following cuts of meat for grilling:oyster blade or barbecue steak (budget cuts not as tender as more expensive cuts but full of flavour); rump; T-bone; sirloin (also called striploin, New York cut and porterhouse); or tenderloin (also called eye fillet). Geoff selected a cut of sirloin to grill.

Use a heavy, cast iron grillpan or the barbecue to cook your steak, not stainless steel or enamel pans as the meat will stick to them.

Before you begin to cook, heat the pan until it is really hot.

























Season the meat on both sides with salt and pepper. Do this at the last minute, otherwise the salt will draw moisture out of the steak and ruin its flavour.





Add some oil to the pan (olive oil is fine). Geoff used herbs to apply the oil, instead of a nylon brush which will burn on the heat.





When the pan is really hot, put in the piece of steak.





When the bottom is crispy and brown, brush the uncooked side with a little oil, and turn the meat. At the same time turn the heat right down. (Note: It is very important to turn the meat once only. If you continually turn it, you will overcook the surface and the steak will dry out.)





Cooking time will vary with the type of pan you are using, the thickness and cut of the steak, and how you like it done (see Geoff's rule of thumb below, as a guide).





When the steak is cooked, place it in a warm spot to rest before serving. Geoff recommends using an oven that has been heated on high for a few minutes, then switched off. If the meat is not rested it will lose its juices and flavour.

Answer 22

Well, the perfect steak is pretty much a matter of taste, but I have the perfect taste so I know that it must be done rare to medium rare over woodcoals.



Not all wood makes good coals. You want a hard wood, preferably with a dark core. It must be dry and let it take its time to burn to coal; an hour is good, two even better. The fireplace needs plenty space so that you can have the wood burning to one side and do the grilling on the other. You rake the coals from the burning fire to the grill area where it must be HOT. Depending on the thickness of the steak, keep the grid 6 to 10 inches above the bed of coals. If the steak is thin (don't bother with anything thinner than one inch), do it at the lower end and higher for thicker cuts. Be ready to rake in more coal if the temp drops below HOT.



The steak should become a little charred, but not too much. So you don't want too much flames licking it, although a little flaming is good. Dripping fat from the steak will burn and produce flames, so keep a glass or bottle water of handy to sprinkle just enough to keep the flames down. Sprinkle the fire, not the steak.



How long to cook depends on heat, thickness and taste, but two to four minutes each side should be ample. I don't do it on time, but check the blood coming out after prodding with a thin, sharp knife into the centre a little while after turning the steak. When the blood seeps out slowly and a little delayed after the knife is withdrawn, it's ready. If you like the steak medium wait until there's no blood coming out, but not much longer.



After a couple of minutes on a hot plate, which is just enough time to dish up the potatoes and sauce and everything else, it's perfect.



The potatoes, by the way, are best done wrapped in aluminium foil right at the edge of the fire for about half an hour or so for average size. You can salt them, add garlic butter or do whatever you like with them before laying them in the fire. Once in the fire, turn them every five minutes or so with thongs. When they're done (check with a thin prod), pull them a little aside and start grilling the steak.



You turn the steak only once while grilling, otherwise the meat on the outside gets overcooked.



I prefer rump or sirloin and cut the outer fat off with scissors before I grill because it causes too much flames, it contracts and disfigures the steak (especially thin steaks) and isn't good for me anyway.



The steak doesn't need any other preparation; it comes out great just like that. But you can coat it in liberal amounts of very coarseground pepper or chopped garlic if you like. Pepper works best. Do not prepare with salt or fineground, dry spices - they dry the meat out. If you, like me, enjoy salt then apply it to the meat after it is cooked.



All that sounds complicated, but isn't. Just get the fire going and after a couple of tries you'll be doing the perfect steak. Woodgrilled is best!



bon appetit!



Sven

Answer 23

There are two options. In all cases, season with garlic and chinese oxo with a touch of salt and red powdered peper.

1. One can use the "George Foreman" griller. It depends on the weight and size of the steak but when you put the meat there, open the machine, have a look every 3 mins. or so and continue grilling if not satisfied.

However, you can push a fork or a similar kitchen tool through. If the meat is done, the steak will be tender.

2. Secondly, one can put the steak under a grill in the oven but not too close to the actual fire. Again regularly check until tender as described earlier.

Answer 24

A perfect steak is any good cut of steak. It all depends on how you cook it is what makes it perfect, I hate restaraunt cooked steaks they don't even taste like steaks.



I grill, don't use gas or regular charcoal..makes the meat taste funny. I use a natural BBQ charcoal called Cowboys. It is natural charcoal and makes a better charcoal. I also use a brinkman smoker set in the grill position. Don't ever cook a good peice of meat in too high temps it ruins the flavor.



Fire up the grill and then get the meat ready. I lay the meat on a plater and sprinkle meat tenderizer and lemon pepper on both sides. Let it set until the grill is ready. I put the steak on the grill and put the lid on. Watch the temp gauge, you don't want it too hot. I keep it in the mid of the ideal range.



While it cooks, melt butter. This is what I baste with. The meat will absorb it's own natural flaver in the brinkman you just about can't mess up. As I turn the meat, I baste with butter and that is all. Save the A-1 and all that for the table. The butter keeps the meat moist.



Depending on how you want your steak as to the time it takes to cook. For a better steak always cook slow. For a smoked flavor add a hand full of moist chunks of your favorite wood to the charcoal, while cooking.



No spices, just tenderizer and lemon pepper, and butter, and it's own flavor.

Answer 25

I find the perfect steak is cooked by first preheating your oven to about 150 degrees Celcius and placing a heat proof dish in the oven too. Then heat up a fry pan with a tablespoon of vegetable oil, when the pan is hot, place the steak into the pan and sear until it has a nice deep brown colour, then turn the steak and repeat the above step. Once the meat is nicely browned on both sides, transfer the steak into the preheated oven dish and pour the pan juices over it (this helps the meat to stay tender) cook the steak until it is cooked to your liking (e.g if you like your steak blue - then do not put it into the oven and just serve, rare - cook for further 5 minutes in oven, medium - 8 to 10 minutes in the oven, and well done - take it out of the oven when you feel it is cooked enough for you.) Good luck, I hope that helps, happy cooking!

Answer 26

I enjoy a hot but rare steak, cut nice and thick with a small amount of fat to smoke the meat as it cooks. Cooked any more and the steak would be tasteless and dry. I heat the grill to searing, then turn it down, putting the COLD steak on the grill. I do not marinate it or use an rubs. I do not use any type of steak sauce to diminish the flavor of the beef. I turn it once and serve it on a nice hot metal plate made for steaks, served with onion rings and fresh mushrooms sauteed in real butter. With the salad we had before grilling we enjoy a perfect meal.

Answer 27

Have a very sharp knife, cut the fat every inch just to the meat, salt the top only of the steak. Place the steak over the very hottest part of the fire to sear the meat and pull the juice down so it doesn't run out the top. When the steak is suffeciantly seared then salt the top of the meat and flipit over sear it on that side then move to a less hot area on the grill until done. This process may also be implemented on a stove using a hot skillet.

Answer 28

5 keys to a great grilled steak:



1) Quality of meat is #1. My top choices are slightly marbled New York steak, Porter house and Rib eye. It should never have been frozen.



2) Simple seasoning, only salt and pepper should be needed with a good quality steak. a lot of the seasoning will drip off while grilled, so i like to be generous. 15 - 30 mins is sufficient. Some rubs and marinades take longer, but why mask the texture and natural flavor with a great piece of meat?



3) Bring meat to room temperature before grilling. it takes the same energy to heat a 40 degree piece of meat to 80 degrees as from 80 degrees to 120 (rare).



4) Carmelization. This is where the flavor develops. Heat the steak with high heat a 3-4 minutes on each side, slightly charred is good. A thicker cut will allow for better carmelization without over cooking it. Cover the grill and let it smoke for a smokey flavor.



5) Rest it. This is one of the most important steps often left out. Rest your meat for 5 mins after you take it off the grill. It will continue to cook slightly, but most importantly the juices inside need to cool and redistribute, otherwise, when you cut it, all the juices flow out and you have a dry steak.



My mouth is watering just thinking about it.

Answer 29

Perfect you said?



Here's the real deal...



You'll need a big slab of beef, rib eye with its intramuscular fat gives it the best flavor. It's important to find beef from a good breed such as Angus or Hereford, etc. Your whole rib eye will be about 6 to 8 pounds. Don't slice it yet, the whole trick of getting a juicy beef is not puncturing it till the end.



Don't marinate or season, that will only intrude the real flavor. Seasoning is for when your beef was not good in the first place.



One hour before cooking, seal the piece of beef with a generous layer of salt, on both sides. This also helps keep the juices inside when cooking and will raise the flavor.



Preheat your grill if you do gas grills or start up your fire if you use charcoal, if the second, wait till the coals are all white or the black bricks of coal will throw bad tasting vapors into your food.



Cook 10 minutes per side at high temperature, this should start tanning the surface. Lower the temperature and let it wait for a full hour, you said perfect, this is not for impatient people. Then turn over and let it sit for another half an hour or a little more depending on the desired cooking point. Remember to turn it around with pliers, never puncture it till its done.



Once done, let it sit for 3-4 minutes on the cutting board, this will help the juices distribute evenly within the piece. And only now you will cut it into thin steaks with a sharp knife. Juice should flow all over your cutting board. Serve the steaks slowly during your meal ceremony, cutting only one slice per person at a time.



The whole cut as described should serve four to six people, depending on how hungry they are and how delicious you make it.



Rinse and repeat until you have the timing right, remember not to have guests at home until you've managed the recipe to perfection. This should get you praise from the most demanding grillers.

Answer 30

Rules of the grill



1. Choose the right steak.

The high, dry heat of grilling requires a tender cut of meat. It should be well-marbled (fat content within the grain of the meat). Thin (1 inch) is always better than thick (more than 3 inches).



2. Build the right fire.

Steaks need high heat to sear the meat and form a crust. To cook a thick steak such as a porterhouse or center cut rib-eye, you will also need a moderate heat zone to one side to finish the cooking without burning the outside. This is done by lighting your coals in the center of the pit. Once the coals are completely lit, rake a double thick layer over to one side of the grill and a single layer over to the other side. You should start cooking the steak when you can hold your hand over the hot zone for 2-3 seconds and over the moderate zone for 5-6 seconds. For gas grills, just turn one side down to medium.



3. Season to taste.

With steaks, you should keep the seasoning simple. Coarse salt, freshly ground black pepper from a mill and granulated garlic is best. However, some steaks such as flank or sirloin do well with flavorings such as herbs, soy sauce, Worcestershire, etc.



4. Know when and how to turn the steak.

Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top, approximately 4-6 minutes for a 1" steak or 8-10 minutes for a 2" steak. The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run onto the coals and create a flavorless, dry steak.



5. Never desert your post.

Remember, you're only grilling for a short time. Great steaks demand constant attention. Once they hit the grill, stay with them. Never forget the fact that, like polish on a mahogany table, a steak needs a pat of butter anointing it immediately upon leaving the grill. This rounds out the flavor, and it is a great time to re-season the meat with just a small pinch of salt & pepper. Try my herb butter for grilled steaks at the bottom of the page for a flavorful finish on the perfectly grilled steak.



6. Let it rest.

All steaks need to rest a few minutes before serving. The high heat tends to tighten the protein. Transferring the steak to a warm platter and letting it rest for 3 minutes will allow the juices to return to the center of the meat as it sits.



Best steaks for grilling:



Rib-eye - Juicy and well-marbled.

Rib steak - A bone-in rib-eye, thicker than a normal rib-eye, but you all know how much more flavorful a steak on the bone can be.

Strip steak - Lean, meaty and firm texture.

Sirloin - Rich, red and meaty. Flavorful, but tends to be tough. Slice thinly when serving.

Porterhouse - Two steaks in one: a firm strip sirloin and a succulent tenderloin. Normally 2-3" thick.

T-bone - Similar to a Porterhouse, but the tenderloin is smaller.

Filet Mignon - Lean and tender; you can cut it with a fork.

Flank or Skirt Steak - From the underbelly of the steer. Highly flavorful, but tough and stringy. Cook medium rare; slice against the grain.

Answer 31

I think that the perfect grilled steak is prepared on a flat grooved grill. I prefer a T-bone steak. over medium-high heat. preheat the grill prior to seasoning your steak. About 15 minutes. Season with salt,pepper, and garlic. Place the steak on the grill with a press for a few minutes and then turn it halfway on the same side to get perfect cross grill marks. Repeat the process on the other side until desired doneness is achieved. Using a 1/2 inch steak it should take aproximately 6 minutes per side to get it medium rare. 4 minutes more for well and 4minutes less for rare but (over High Heat)

Answer 32

Grilled Flank Steak with Rosemary

Yield: 6 Servings



2 1/4 lb Flank steak



1/2 c Soy sauce

1/2 c Olive oil

4 1/2 tb Honey

6 Cloves garlic; minced

1 tb Rosemary

1 1/2 tb Coarse grind black pepper

1 1/2 ts Salt



Combine marinade ingredients in a ziploc bag. Add

steak and refrigerate 2 hours, turning bag

occasionally. Remove steak and discard marinade.



Grill or broil to desired doneness. Let stand 5

minutes; cut across grain into thin strips.

Arrange on platter and serve.

Answer 33

Lately, I have been using the Montreal Steak seasoning from McCormick's and find it quite tasty. Of course, the hotter the grill, the better the steak, so I preheat to the maximum on my grill thermometer. And, Angus beef is best!



Another thing, I find that a good, clean grill does the best job. Changing your grill surface periodically makes a big difference.



I have to admit, I am really good at the grill, but aside from my boasting, nobody beats Ruth's Chris or Morton's of Chicago for the perfect steak. Food prepared by someone else always tastes better.

Answer 34

Chose a good steak, believe or not we have had good luck with Costco. We have been using their filets, New York strips,boneless rib-eyes. (we marinade their top sirloins).

Heat up your gas grill closed to at least 350 F. Bring the steaks to room temp and then season liberally with garlic salt and fresh ground black pepper. Place on grill and close cover and sear both sides. Usually a minute or two a side.

Turn down heat to medium to medium- low. Cook for 3-4 minutes more per side. Check for doneness by depressing steak with knuckle or thumb so steak is still spongy (medium rare) Don't overcook. Use tongs, never a fork. Let rest a few minutes before cutting. Enjoy!



Another tip: cut your strip steaks or boneless rib eyes in half when serving larger groups. People aren't overwhelmed with a big steak on their plate and the big eaters can always come back for more.

Answer 35

Marinate your steak in a little beer or Italian dressing 30-45 minutes is good. Season with season salt, Lawry's is great, some fresh ground pepper, pound in some fresh copped Rosemary( this is the key ingredient!!! Char col with hickory wood chips is aw some. Grill 2-3 minutes and turn 180 degrees with thongs( never a fork) for same, Flip for 2-3 minutes with that 180 degree turn. Your steak is medium rare when you pick up your steak and its limp to a half moon and can wiggle abit. Just Say NO to a well done steak.

Answer 36

You MUST start with good meat. Tenderloin is the most tender but New York Strip and Sirloins both have their differential flavors.



Second, you either cook the steak with coals or a gas grill. If you are cooking with coals you can add wood chips to add a smoky flavor. I have found these Jack Daniels wood chips from their whiskey barrels that are absolutely ... mmmm.



Third, you need a good temperature for the steak. Always push down on the steak while it is cooking to feel how flexible it still is. You MUST do this initially to be able to tell whether the steak is cooked.

Answer 37

lightly coat the grill with a no stick spray. Then get some jack daials, smoke flavoring and worcghestshire sauce. marinade your steaks for awhile in this. When ready place steaks on the grill for 5-7 minutes on the grill. then get some foil wrap the steaks in a bowl like foil add reaaining marimara on steaks let simmer for 8-to 10 minutwes. This will be the bewst steak ever...

Answer 38

Place the steak over the very hottest part of the fire to sear the meat and pull the juice down so it doesn't run out the top. When the steak is suffeciantly seared then salt the top of the meat and flipit over sear it on that side then move to a less hot area on the grill until done. This process may also be implemented on a stove using a hot skillet.

Answer 39

Get you charcoal white hot. Then take the steak and cook for 5 minutes on each side only Turing once and put them directly on the coals not on the grill. To keep the ash off of them spray a little water on the coals before putting the steaks on. Also by putting them on the coals directly the steaks will not burn from flare ups. After you remove the steaks wrap in foil but not tight leave a small opening on top to allow steam to escape. let stand for at least 7 minutes this will allow all the juices to redistribute in the steak. Good eating.

Answer 40

tricky question. The answer depends on what YOU deem perfection. In general, for a one inch thick NY strip, allow steak to come to room temp. (1/2 hour on the counter should do the trick). Pat dry with a paper towel. rub a little bit of olive oil on both side, season with salt & pepper. Garlic powder is ok if you like. On a HOT grill, place steaks over hottest point,after 4-5 minutes, flip over, after 3 minutes rotate steaks 90 degress (this makes those pretty grill marks) after 2 more minutes flip steak back over for 1-2 minutes. remove, let rest for 5-10 minutes to distribute the juices. Dig in. this should be perfectly medium rare. top with a nice compound butter if you like.

Answer 41

Choose:



Cook The Perfect Steak

http://ca.askmen.com/fashion/wine_dine_150/160_wine_dine.html

How to Grill the Perfect Steak

http://nymag.com/nymetro/food/homeent/features/676/

Grilling a Perfect Steak

http://bbq.about.com/cs/steaks/f/blfaqsteak.htm

Six steps to grill the perfect steak

http://www.chathamjournal.com/weekly/living/food/how-to-grill-steak-50622.shtml

Answer 42

First start with a good cut of beef (rib eye, new York , tenderloin) Take out of refrigerator and leave at room temperature about 30 minutes. Meanwhile get your grill hot.

Season your steak with salt and peeper on both sides generously. Before grilling, wipe the rack with olive oil (prevents sticking) then put your steaks on at a 45 degree angle. Watch till you see grill marks and then turn around90 degrees but in a different location from where it was. When ready, turn steak and repeat.only turn over once

Answer 43

For a well done steak, most of the other answers are just plain wrong. Start with a cut no more than an inch thick to avoid having too much of the steak very well. You cannot cook lean or cheap cuts past medium, they tun very tough even at medium well. You can NOT take it off before done and have it sent back, this makes it dry and tough. If it comes off hard it is not well, it is very well. The only way to get it perfect is to poke it when you are sure it is almost perfect, as the difference between medium well, well, and very well is what the juice that squirts out looks like.



Clear juice with streaks of red is still medium well, clear juice with streaks of brown is well, and clear juice is very well. Well should have dots that are redish but not red. These turn brown on the way to the table.



Never cook a well done before grace as it can't sit hot without becoming very well, and if you poke it more than four times trying to get it right you should throw it to the neighbor's dog (it is too dry) and start over.



Of course it tastes better cooked over charcoal instead of gas, but that has nothing to do with whether it is well done, tender and juicy. Well done starts on a hot spot, flips, flips to a slow spot, flips, flips twice quickly on the hot spot and lands almost well on the table still sizzling and finishes cooking to well on the table. And it must go on a paper plate.

Answer 44

get a nice thick steak, a little marble throughout - I prefer a 2 1/2 " thick New York Strip - in a bowl shake some extra virgin olive oil and Lea & Perrins Worcestershire Sauce in bottom of bowl. Just enough to line the bottom of bowl. Mix it up with a wooden spoon. Lay your steak in the oil and move around a little. Turn over so the steak will be coated on both sides. In another small bowl, combine onion salt, galric salt and just a small shake of white pepper. Stir dry ingreedents and shake over meat. Cover and let sit for an hour or so. Turn over and shake dry ingreedents again and let sit for another hour covered... or however long you want. On a heated grill, put steak on and cook on very low heat about 5 -7 minutes, move steak sideways as to get the criss-cross marks on the meat. Let cook another 5 - 7 minutes. Turn steak over and repete. Keep watch on steak as for the juices will make the flames jump and can burn the steak quickly. You will have a perfect med-rare steak.

Answer 45

Marinating steak is only for the worst cuts of beef, period! I really believe marbling in steaks should be picked by how long/hot you cook your steaks. Ever since I was a child it was pounded into my brain that no pink should ever remain in a meat after it is cooked. Ok I can see that applying to a family who buys clearance priced meat but if you buy fresh meat for grilling the same day its a whole different world. A lean, tender fillet is something I would grill up to a light medium at the most. A heavily marbled steak is something I would cook to medium at least to make sure the fat in the center of the meat itself has melted and the juices are even through out the steak. Gas or charcoal does not matter for they will cook the steak just the same. I really believe most people choose charcoal because of how it cooks the outer surface of the steak. So just remember all you need for great steak is a great cut of meat, a little salt, a little pepper, a little oil, and good steady heat on a clean grilling surface. For insurance add a digital cooking thermometer so you know if it is done in the middle for sure.

Answer 46

Rub the meat with olive oil and then apply the spices (Salt generously, ligthly pepper, generous Garlic, light Onion--or as your taste prefers).

I prepare one side, put the meat on the grill and then do the other spice on the grill (I dont mind the heat, but be careful)



You should always grill steak on the upper part of the grill (not the hottest) Low heat and slow cook makes YUMMY STEAK.



Makes sure the grill itself is hot as you place the steak so you get nice char marks on the meat.

Answer 47

first of all in the summer you have to have them outdoors grilling. Turn the gril up to 325 to 350, get you sauces out and ready, slap some on just before you drop them on the grill, and have water spray bottle nearby, About 4 minutes on first side, then flip over for 2 minutes at 350, then can turn the grill off, unless more to cook, if turned off, let the steak set for 2 minutes, slap a little more Sauce on, flip on plate, Nice 12 OZ. steaks work well. Between Well and medium well as the steak will continue to grill for about 3 minutes after you take it off.

Serve them hot, potato Salad, Aple pie or lemon Pie and fruit salad is a great meal, which makes the steak taste stand out, with cold food around it.



Root beer is great taste also.

Answer 48

use a charcoal barbeque for an outside cookout. the choice of steak is important best get some lean but marbled steaks. ribeye, strip loin, sirloin. the fat in the meat will give you a juicy steak dont over cook them. the steak should be at least one inch thick. marinate the steaks for at least 2 hours in a herb, pepper and oil marinade. the charcoals should be red but not flamimg. for a medium rare steak (my favorite) you need about 3-4 minutes on each side. after the 2nd side has been done check to see if the inside of the steak is just pink. enjoy the steak . let me know how you do.

Answer 49

Medium high gas grill, preheated for 10minutes, rub steak with oil, season to taste with kosher salt, fresh cracked pepper on both sides, grill 1in steak for three minutes each side for rare, for thicker steaks add 1 minute per half inch thickness, 1 1/2 steak 4 minutes each side.No poking cutting etc, the translucent fat trick is good, but with lean steaks there is no side fat. The index finger and thumb make great testers, spread the index finger and thumb 3/4 in apart. press the skin between, thats rare, 1 in apart med rare, etc, etc . Let steak set five minutes to regain juice, sit down and pig out. HaHa

Answer 50

i tried this recently, read it in the wall street journal, and the steaks came out pretty darn good, i think better then just grilling. First you grill each side for about 5 minutes, or enough so you have nice grill marks. then you put it in the oven in low to medium to let it cook the inside, time varies depending on if you want it rare to well done. but like i said they do come out great.

Answer 51

Pre-heat grill to medium high. I personally use a wood burning grill as the flavour is unmatched.



Season steaks before putting on the grill with salt and maybe a bit of pepper.



Steaks are best cooked on high temps as the surface of the steak is seared shut and retains much more juices. For a 1-1/2" to 2" thick steak, Grilling time on each side will be about 4 to 5 minutes, depending in desired doness and assuming you don't want to totaly char the steak into shoe leather.



Use tongs. A fork or any other type of utensil that pierces will just let out the juicy goodness.



I use the method of steak doness that George Auguste Escoffier outlines which is a touch method which goes as follows:

Lips: Rare

Cheek: medium rare

Earlobe: medium

Side of the nose: medium well

Tip of the nose: well done



I recomend you use a thermometer at first if you are not familiar with using touch, but remember, that every time you poke your steak with a thermometer, it will release precious juices.



After your steak is cooked, let it rest for a minute or two off the grill, this will allow the juices to migrate from the center and disperse throughout the steak so every bite is a nice, juicy bite. It also allows for excess juices to weep off before you plate it which is nice when you don't want to turn any accompanying foods red with meat juice.



As for finishing sauces, I let the lucky Ba***rd who get's one of my steaks to decide if they want to use it or not.

Answer 52

My secret recipe is as follows, pound your raw steak to flatten it out. Poke several holes in it with a fork, you can never poke too many! Once done let your steak sit in a bath of italian dressing. 30 minutes or so. Then toss that bad boy on the grill using medium heat. Sprinkle on some montreal steak seasoning. This is good stuff! Especially good on cheeseburgers. After a few minutes pick it up turn it slightly and drop it back on. This gives it that awsome cris-crossing. Poke your meat. Thats how you can tell if its done. For those who like a well done steak like me you should have no red juices come out when you poke it. Mmmmm Now enjoy that steak! Thats the Goodale Family Recipe! Once I cooked it on a stone. Talk about juicy!!!

Answer 53

Marinade it overnight in a mix of beer, worschestershire sauce, teriyaki sauce, cayenne pepper, paprika, garlic powder, & onion powder. You can also rub the spices onto the meat itself before putting it into the beer sauce if you'd like.



Heat the grill to somewhere between low and medium, and place the steaks on it. Be careful not to let flare ups burn the steak by buying a small spray bottle and spritzing the flames that flare up. Cook until the desired level of pinkness (you can check by buying one of those special thermometers or by cutting into the steak to see how red/pink it is.



Serve hot with sides of your choice. Enjoy!!

Answer 54

Let the steak reach room temperature.

Trim the steak of excess fat. Strips of fat should only be 1/4 inch thick.

Wash in clean water.

Season to your liking. Some fresh cracked pepper, garlic powder, whatever you like.

Preheat grill. Gas grill on high or a single layer of white coals for charcoal.

Oil the grate.

Place steak on grill and close the lid for one minute.

Lift lid and turn steak over. Close lid and continue grilling for another minute.

Turn again and continue for 2 plus 1 minute per 1/2 inch (1 1/2 inch equals 4 minutes).

Turn for the forth time and continue grilling for 2 plus 1 minute per 1/2 inch.

Check for doneness with a meat thermometer. 140o for rare, 150o for medium rare, 160o for medium, 165o for medium well, burnt for well done.

Well done, remove from grill.

Let steak rest for 2-3 minutes before serving.



Tips:

To oil the grill you can hold a piece of steak fat in a pair of tongs and rub it over the hot grate.

Letting the steak rest before you eat it is an important trick. This allows the juices to seap throughout the meat and gives you a much more flavorful steak.



http://bbq.about.com/library/howto/htgrillsteak.htm

Answer 55

From the USA and living in Argentina - the so called land of beef. Anyway...Just rock salt - THATS IT - sprinkle it on the steak at room temperature for a good 20 minutes before grilling. Then on the charcoal or wood grill - no gas - until the blood starts to pool on top. then you flip it...NO SAUCE EVER! Living in Argentina- never has the steak been so good and so natural...

Answer 56

Finances require that I sometime buy the less expensive grade of steak and then marinate it to tenderize it before grilling. One inexpensive marinade is Italian dressing. Put the steaks in a gallon bag with one bottle of dressing. Store then in the refrigerator for 4 hours turning it over each hour. After removing it from the marinade grill as you would normally (about 5 minutes on each side) on a hot grill.

Answer 57

My opinion is really just some tips. Do not marinade your beef too long...an hour is a long marinade. I like red wine and tarragon on filet You can get a lot of flavor by soaking Hickory chips in water for an hour or two then dropping them in your grill (smokey flav) NEVER turn your steak more than once-burgers ok -not steak. This will toughen meat. Cook on med heat--high will cook outside too fast and could leave inside raw.

Answer 58

This Site Might Help You.



RE:

How do you grill the perfect steak?

Answer 59

The most common mistake made in grilling steak is overcooking it; the second most common is undercooking. Here’s how to do it just right.



1. Pick the right kind of steak. Tender cuts like sirloin, tenderloin, porterhouse, New York strip, and shell steak are the best. Fibrous steaks, like skirt and flank, also taste great grilled-especially when thinly sliced on the diagonal. Save tough cuts like chuck and blade steak for long, slow, moist cooking methods like braising.



2. Some people let the steak come to room temperature before grilling. Most professionals, including myself, don’t bother. If you do cook a room temperature steak, reduce the cooking time slightly.



3. Preheat the grill to high. If cooking a very thick steak (say a strip steak 2 inches thick), build a two-tiered fire. On a gas grill, preheat one side to high, one side to medium-high.



4. Season the steaks generously with salt and pepper. Use a coarse-grained salt, like kosher or sea salt. Coarse grain salt crystals dissolve more slowly than fine table salt, so they hold up better during cooking, and steak pros all over the world use this. I always use freshly ground or freshly cracked black pepper and I apply it generously both before and after grilling.



Some people don’t add the salt until after cooking. The salt, they argue, draws out the juices. Believe me, you won’t get much juice loss in the short time it takes to cook a medium-rare steak. And besides, you can’t beat the flavor of salt mixed with caramelized meat juices.



5. Oil the grill grate. The easiest way to do this for steak is to use a piece of steak fat held in tongs or at the end of a carving fork. Rub it over the bars of the grate. An oiled rag or folded up paper towels work fine, too.



6. Place the steaks on the oiled grate, all lined up in the same direction. After 2 minutes, rotate each steak. Normally I rotate 45 degrees. This creates an attractive diamond crosshatch of grill marks on the steak. Sometimes I rotate 90 degrees; this produces a square crosshatch. Cook the steak until beads of blood appear on the surface, 1 to 2 minutes for a steak 1/2 inch thick, 3 to 5 minutes for one 1 inch thick, 6 to 9 minutes for a thickness of 1 1/2 to 2 inches. Turn the steak with tongs or a spatula; never use a fork. The holes made by a fork allow the juices to escape.



7. Continue cooking the steaks on the other side, rotating them after 2 minutes. You’ll need slightly less time on the second side. The best test for doneness is feel: Press the top with your index finger. A rare steak will be softly yielding; a medium steak will be firmly yielding; a well-done steak will be firm. Never cut into a steak to test for doneness. This, too, drains the juices.



8. Transfer the steaks to plates or a platter and season again with salt and pepper. At this stage, I like to brush my steaks with extra-virgin olive oil (à la Tuscany) or with melted butter (à la Peter Luger, the Brooklyn steak house). This is optional, but it sure rounds out the flavor.



9. This last step is usually overlooked, but it’s the most important. Let the steaks rest for 2 to 3 minutes before you serve them. This allows the juices to flow back from the center of the meat to the exterior, giving you a moister, juicier steak.

Answer 60

I learned this secret from Rachel Ray.You must take the steak out of the fridge and let it sit on the counter for 15-20 minutes before you throw it on a hot grill,season it the way you prefer, medium heat, 5 or 6 minutes each side., perfect every time.

good luck!

Answer 61

Soy sauce, garlic, Kosher salt, and a charcoal grill are all that you need to grill the perfect steak. Dip the steak in soy sauce, sprinkle with salt, rub in a little minced garlic and throw it on the grill. Flip it only once.

And NEVER, NEVER, use any of that McCormick $hit on a steak. Those McCormick spices have been sitting in barrels in a warehouse for years before they make it to the grocery shelf. Likewise, Zatarain's seasonings--since McCormick bought them, they've gone downhill faster than a fat kid on a toboggan.

Answer 62

Spices and marinade really make the steak. I like to use tenderizer with Adobo and Montreal Steak seasoning from McCormick. Then I make a marinade by using three tablespoons of barbecue sauce and one tablespoon of Worchestershire Sauce, to be spread on the steak while it's on the grill. Then I like to grill the steak a total of 20 minutes, ten minutes per side. This seals in the juices and balances nicely with the spices and the marinade used.

Answer 63

The best cut is fillet. do not salt it till finished or it will become dry, salt brings the juices out. Do not add lemon till finished, lemon makes meat tough, contrary to chicken. You can paste it with vegetable oil, grill it on high heat on both sides first then on medium heat till done, then add salt, pepper and lemon if you like. This way the taste of the meat is preserved and not changed by adding other ingredients. The other way is to marinate it in chopped onions seasoned with pepper( not salt at the moment), mustard, a little cinnamon and any other taste that you like. Then grill it as above, at last add the salt. I prefer the first method.

Answer 64

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Here is what I do: - Take the meat out of the fridge 30-60 minutes before cooking to let it come closer to room temp. - Heat grill rocket hot. Put a piece of foil on the grates to help trap the heat. - Salt pepper, olive oil on the steaks. - Turn grill down to medium high. - Put steaks on gril and time for 2:00 minutes. - After 2 minutes, turn steaks 45 degrees and if possible, move to a fresh grill grates. - After 2 minutes turn over, if possible onto fresh grill grates. - After 2 minutes, turn 45 degrees - Remove after 2 minutes to a plate. Tent with foil for 4-5 minutes before eating. This will give you cross-hatch gril marks and be medium rare inside. For extra thick steaks, turn heat down to medium and increase spin/flip time to 2:30 This also works for pork chops.

Answer 65

The perfect steak depends upon the individual perference of the people that you are preparing the streak for. Personally I like my steak flipped 4 times and the inside juicy with a pink color and seasoned with Salt and Pepper.

Answer 66

grilling the perfect steak is up to the individual eating the steak some like it rare, medium, or well done ... my pref is medium well not medium rare .. so your medium rare steak to me isnt perfect... but i like to grill my steak to perfection in about 10 minutes of flipping it only twice to help contain moct of it meaty juices ... have a great grilling day

Answer 67

First start with a good cut of meat. I prefer porterhouse to most others but center cut sirloin is ok too. take a small hibachi and heat the coals red hot and while they are heating up spread a small amount of margarine on the meat (both sides) and sprinkle a little black pepper and garlic powder (not garlic salt) on it. when the coals are good and hot put the meat on the grill and lower it to sit directly on the coals for 5 to 6 minutes the turn it over for the second side for 3 to 4 minutes (1/2" thick steak)



PS whoever has the best answer needs to invite me over to prove his method is better than mine.

Answer 68

first thing is, you have got to have the right steak and i'm sure everyone agrees that a nice thick bright red ribeye will do the trick. first I rinse off the meat and then i pierce it all over with a fork and add Lawry's garlic salt and black pepper. I then marinade it iin A-1 for about 30 min. I fire up the grill and throw that baby on high to sear in the juices for about 5 min and then i turn it on med until done. i have friends who beg me to come bbq because my steaks are so juicy and delicious. Happy grilling..........

Answer 69

You start with cut of Grass fed beef! Grass fed is the way to go, by far the best taste and best for you. Doesn't matter what cut you get as long as its grass fed (corn fed leaves a sweet taste and odd texture in the meat that just doesn't belong) I'm a fan of the T-bone steak with a light coating of lawry's season salt and grilled to medium rare over a good bed of hot coals.

Answer 70

First I place the steaks in a large zippered baggie.I add enough soy sauce and Worcestershire sauce to fill the bag one fourth full.Then I refrigerate it for two to three hours.Any longer than that will turn the meat to much.You can also add just a bit of meat tenderizer to the steaks before putting in baggie.Take steaks out of the bag and place them on the grill.Let them cook ,don't turn them over too much,they will be tender and you don't want them to fall apart.Use a meat thermometer to check for doneness.They need to be 160 degrees inside.If you don't have one,then take a sharp knife and make a small slit in the middle to check for doneness.

Answer 71

First you have to start with a good piece of meat,keep your eyes on the steak as you grill it(2 minutes).

Answer 72

Start with good meat. The cut is personal preference. By good meat I mean all natural with no additives. I buy mine from the local butcher a side at a time straight from the farm. I prefer a nice T-bone. Start with a very hot charcoal grill. I use 50% hardwood and 50% charcoal. Have a pitcher of water handy to douse flame ups. I season with fresh garlic, cilantro, and black pepper. (never any salt) Cook to medium rare and enjoy a little slice of heaven.

Answer 73

Chili rub on steak? That Bev Hills guy should be castrated, or maybe already is.



That cut of meat at the end of the video looked as puny as a pork chop. Sick, ugly meat.



Mr. Van Stratten, use less mousse. And cut the phoniness. You could also use some work on your tie knot. Keep it high and tight, yet loose enough for full head movement.



A piece like this could also use at least a cursory discussion of beef grading. Many consumers are confused by it all. Also no discussion of proper aging is criminal. Good steak must be aged for several weeks. Almost green. Those little bugs enhance the flavor and tenderness.



Sincerely,

Former steak cook at Don's Steak House in Lawrence, KS

Answer 74

In my opinion the perfect steak is a Porterhouse.

Also I think that seasoning a steak takes away the flavor of the steak. I like the taste of a charcoal grill but me cooking on a charcoal grill ends in disaster so I leave that to my husband. I can cook a pretty good steak on a gas grill. So if I am cooking I use gas, if hubby is cooking he uses charcoal.

I liked the video, some good tips. Thanks

Answer 75

Make sure your grill has enough charcoal and is well lit.

The seasonings make the steak! You must season it with Lawrys Garlic Salt, Lawrys Seasoning Salt and a slight dash of black pepper (not crushed down so much) and cook to your liking that is medium, rare, well done etc..

Answer 76

Use a pair of tongs—not a barbecue fork or, worse, a knife—to turn meat or move it around on the grill. Forks and knives poke holes in the meat that can allow precious juices to drain out. If you must cut and peek to check doneness, make a small slit with a knife.

Answer 77

Depends on your preference for Au Natural, Rub, or Marinade, then Preheat the grill for at least 20 minutes charcoal, or 10-15 for gas, you want to reach a temp of 450. Then put the steaks on and LEAVE THEM ALONE!!! dont flip too soon!!! 2 minutes per side for med rare, 4 for med and 5 for well done per inch of steak.(I get mine cut 2 inch thick) When they are done to your prefference let them rest for 5 MIUTES!! DON"T TOUCH!! DONT CUT!! This allows the juice to redistribute. Hope this helps.(if you marinate make sure you use an oil and an acid such as olive oil and lemon juice)

Answer 78

A lot of worthless advice and answers. Boring Repeaters. Money makes for the best steak. Period!



Grade of Beef is the most important factor of all. Forget how to cook it.. You could throw a Prime steak on a hobo stove and it would be the best steak you ever had in your life.



Prime, Select, Choice in that order!!!! Prime being best.. Your looking at about $30.00 per pound.

In your local store you would be lucky to find Select.



Dry aging 28 days.



Try Mortons, Ruth's, LG's, etc. it you can't cook.



Good Luck!

Answer 79

86 the grill. Put your nicely marbled room temperature steak trimmed of all heavy fat in a plastic bag with soy sauce, olive oil and a little chopped garlic for about 15 minutes. Heat a good sized cast iron pan quite hot on the grill if desired. Sear the first side, flip the steak and sear the second side. Lower the heat slightly, cook to desired doneness flipping occasionally to insure it doesn't burn. Add a can of mushrooms just before the steak is ready with a splash of soy sauce. Remove from pan, let it sit for 5-10 minutes for the juices to settle before serving, finish the mushrooms in the hot pan with the juices. This also works well for burgers. Cooking in a cast iron pan does not waste the delicious juices and prevents the meat from burning.

Answer 80

Once I found out the secret to steak, from rare to well, over charcoal, gas, or broiling, was to bring it to room temperature(not all day, just for 20 min. or so) before grilling, they turn out perfect every time!

Answer 81

Charcoal grill...hot, hot

A good NY strip or Ribeye picked out from the butcher counter (Anderson's has a premium meat selection)

A dash of Emeril's *bamb* seasoning on both side

The best secret to a GREAT steak is you never flip it more than once!

Answer 82

d holds in the juices, I leave it for 6 minutes each side on high heat for a medium cooked steak and then let it sit on the platter for 5 or ten minutes.



--------------------2nd way-------------------



To prepare a steak on the grill, cooks often create a hot side for searing the meat and a cooler side for steady cooking. The steak is first seared to create appealing hash marks and to seal in its natural juices. The indirect heat of the cooler grill allows the steak to reach a preferred level of doneness over time.



------------------3rd way----------------------------





Easy Ways to Master the Grill

Answer 83

A good cut of meat is always best. I use charcoal chunks as this burns hotter, and longer. Let meat come up to room temp. and then salt, and pepper both sides using fresh ground pepper corns. Place on hot grill for 2 minutes rotate 90 and let stand another 2 minutes. repeat this for other side.

Answer 84

PUT STEAK IN ZIP LOCK BAG POUR ITALIAN DRESSING IN BAG ON TOP OF STEAK.



LET SET AT ROOM TEMP FOR AT LEAST AN HOUR OR TWO....



TOSS ON MEDIUM HEATED GRILL...USE TONGS TO TURN



GRILL TO DESIRED STATE TURNING ONCE



ITALIAN DRESSING IS THE SECRET OF A GREAT STEAK.

Answer 85

well here's how.You'll be seasoning it with alots of brand names of seasons spices mabey with some pepper but before that chop it niceier and maybe you want to ask someone like how would you like to have steak like then they'll tell you but now you be sure to add seasonings some pepper and what ever else you would like for someone to add on your steak and don't grill it too long unless the one's is not done yet for that person.Now one thing i was going to say was when you start to fix up yours and the other one's steak be sure you do it right and ask the other one was or is this the way you want it to be cooked like and if that one says yes then take it out to your grill and grill that nice juiciest steak and again don't grill it too long but when you start bringing in the steak to the person let that one see to be sure is it done enough or like too done yet and go and grill it for alittle bit more then go get and hand it back to the one that had you to go back and to grill it for alittle bit more then bring it in to that one and i bet the steak will be nice and juicier and he/she will appricriate you for doing it right but i know some people likes theirs done or well done so again ask put plenty enough of spices and alots of seasonings and chop it good enough and go grill it and it will turn real good thanks goodbye

Answer 86

first get the grill ready and then light the coles

and them sit for 45 minutes until the coles get white and then you are reday to put the steaks on the grill.

Answer 87

The dry heat of a grill intensifies a vegetable’s natural sweetness. Grill tender, watery vegetables, such as bell peppers and onions, directly over the coals. Grill dense or starchy vegetables, such as sliced potatoes and eggplant, using indirect heat, as far away from the coals as possible.

Answer 88

Buy the highest grade of meat with a lot of marble fat in it. Baste with a mixture of olive oil, soy sauce, garlic powder and pepper and cook on a very hot fire and leave very pink in the middle of the steak.

Answer 89

First, start with the perfect steak. You'll want high grade meat with a little marbling, but not so much that the steak is dripping fat when cooked. Marinate the steak in a little Worchestershire sauce, minced onion and garlic, and water for about 45 minutes or so. This will help to ensure that the meat is tender. Once you take the steak out of the marinade, you can use your favorite rub or seasoning.



If you're using a gas grill, heat one side on High and the other on Medium. Start the steak on the High side to sear the outside and retain the flavor and juices. Once both sides are browned, move the steak over to the Medium side and continue cooking until desired doneness.



Speaking of that, I just learned about a neat trick professional chefs use to tell how done a steak is. Take a look at the layer of fat on the edge. As the steak cooks, the fat becomes translucent instead of white. You can judge the steak's degree of doneness by how far the translucence has moved in from the outside edge!

Answer 90

good way of testing how cooked your steak is is to press thumb and index finger together touch the skin in between that is med rare press thumb and next finger together feel skin in between that if your cooked steak feels like this its medium again thumb and 4th finger pressed means well done hard to explain but try you will feel different pressure with each finger and this will allow you to always cook the perfect steak

Answer 91

I like to use hickory chips soaked in water overnite to create a pleasent smoke taste to meat that I let marinate in a blend of spices and liquids that taste great. I set my heat on propane fired grill at medium heat and grill about 4 minutes on each side or until they seem ready to eat. (naughty me, I don't use a temp probe to check the meats temperature-lol)

Answer 92

I would say gather whatever steak and seasoning you want to add to the steak. If you want to marinate the steak I would do it two hours before you're deciding to grill it. Once you've marinated it pat it dry with a towel so that there is no residual marinade on it so as to avoid any flare-ups while the meat is on the grill. Reserve the liquid so you can baste a little while grilling if preferred or reduce it down on the stove to make a sauce for it for later.

Preheat the grill (preferably charcoal or wood grill for that extra smoked flavor) and clean with a grill brush. Let the fire come to the right temperature you want to cook the steak but be careful not to let the fire die out on you. To hot will burn the hell out of the steak but to cold and you might as well eat it as is.

Soak a cloth in some oil and wipe down the grill itself so that when you put the steak on it won't stick to it. Grill the steak on one side then turn in 90 degrees to get that lovely grill mark. Flip and repeat. Season each side as your cooking because any salt or additional seasoning put on prior to cooking will actually toughen up the meat a little bit.

Cooking the meat to a particular internal temperature is all up to you. I normally try to do rare to medium at the most but mostly I shoot for Medium-rare.

Preheat the grill (preferably charcoal or wood grill for that extra smokey flavor) and clean with a grill brush. Let the fire come to the right temperature you want to cook the steak but be careful not to let the fire die out on you. To hot will burn the hell out of the steak but to cold and you might as well eat it as is.

Soak a cloth in some oil and wipe down the grill itself so that when you put the steak on it won't stick to it. Grill the steak on one side then turn in 90 degrees to get that lovely grill mark. Flip and repeat. Season each side as your cooking because any salt or additional seasoning put on prior to cooking will actually toughen up the meat a little bit.

Cooking the meat to a perticular internal temperature is all up to you. I normally try to do rare to medium at the most. but mostly I shoot for Medium-rare.

Answer 93

You have to have the best cut of meat. (Rib-eye) Make a rub using montreal seasoning, cilantro, garlic salt, and onion salt. Rub on both sides, sprinkle worchestershire sauce on both sides, and place in fridge for 12 to 24 hours. Heat grill on high for at least 5 minutes. Grill for 3 to 4 minutes on both sides. Decrease heat to low and grill for approx 5 minutes on each side. Remove from grill and let sit for 3 to 4 minutes, then serve. You won't even need yo use a knife to cut meat.

Answer 94

For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don’t let it touch any bones, or you’ll get a false reading.

Answer 95

We just spray it with Pam and sprinkle on my fathers seasoning that he made and cook it on the grill on one side until it is really dark then turn it over and do the other side. We like ours really well done so it's a little burnt on the outside.

Answer 96

well the way i like is with salt,pepper, and a little crushed red pepper. after I grill it, med rare, I do a fresh herb mix to top it. Cinnamon basil, and Oregano mixed with olive oil. But not a lot just enough to know it's there.

Answer 97

The secret to great steaks is a dry rub. Try Dan and Buck's Jalapeno Steak Butter it is the yummiest thing you ever tasted ! www.danandbucks.com

Answer 98

I agree with almost all of the grilling methods already listed. However, the best marinade (TRY IT!!!)



teriyaki sauce, guava nectar, pineapple nectar, lemon juice



then lightly spinkle Tony Chachere's cajun seasoning on both sides and let sit in the refig. for about 4 hrs. (2 each side)



save some marinade to apply while cooking

Answer 99

For a 1" thick steak over red-hot charcoal, cook it 6 minutes on the first side, 4 minutes after turning for "medium", 1 minute less on each side for "rare"; 2 minutes more on each side for "well done".

Answer 100

the steak before to grill,th steak must many ingredients

Answer 101

Prime Rib with Grilled Mushroom Salad



Cowboy-cut (24-oz.) prime rib, bone attached, 1

Portobello mushroom caps, 3

White mushrooms, 6

Fresh rosemary sprigs, divided use 2

Extra virgin olive oil, 2 oz.

Aged red wine vinegar, 3/4 oz.

Water, 1/2 oz.

Salt and cracked pepper, to taste

Mashed potatoes, 3 cups

Fresh horseradish, grated, 3/4 cup



1. Grill steak until desired temperature; keep warm.



2. Grill mushrooms over medium-high heat until soft. Place in bowl. Chop one rosemary sprig; add to bowl with olive oil, vinegar and water. Season to taste with salt and pepper; reserve.



3. To plate, place mashed potatoes in center of serving plate; top with grated horseradish. Remove beef from bone and slice; arrange meat around potatoes. Garnish with bone and rosemary sprig.



4. Top beef with mushroom salad, placing portobellos in middle and whites scattered around plate.

Answer 102

u must choose good steak...then put into AIs,waiting for a while ,then u wash clean...put batter on steak and behind, then grill into small good fire...don't cook to long... only cook ten minute, then u can eat !!!! don't forget put SOS chili and drink Whit wind...

Answer 103

well, grill a steak and then put Dale's Steak Sauce on it. It tastes delicious!!!

Answer 104

Like this, just add some potato salad and it'll be prefect.







Grilled Steak and Potato Salad



Prep Time: 35 minutes



Serves: 4







Ingredients:





1/4 cup red wine vinegar

1 tbsp. Dijon mustard

2 tsp. jarred minced garlic (or 1 large garlic clove, peeled and minced)

1 tsp. salt

1/2 tsp. dried thyme leaves

1/2 tsp. black pepper

1/2 tsp. granulated sugar

3/4 cup CRISCO Oil *

1 1/2 pounds small red potatoes scrubbed and quartered

1 lb. boneless sirloin steak

1/2 lb. fresh green beans stems removed and cut into 1-inch pieces [or 1 package (10 ounces) frozen and thawed]

1/2 lb. white mushrooms rinsed, stems trimmed, and thinly sliced

1 medium red bell pepper seeds and ribs removed, thinly sliced

1/2 small red onion peeled and thinly sliced

1 pt. cherry tomatoes stems removed, rinsed and halved

bibb lettuce or head lettuce leaves







Directions:







Combine vinegar, mustard, garlic, salt, thyme, pepper and sugar in jar with tight-fitting lid. Shake well to dissolve salt and sugar. Add Crisco Oil. Shake well again.



Place steak in resealable plastic bag. Pour one-third of dressing over meat. Marinate 30 minutes. Place potatoes in large pot. Cover with cold water. Add salt. Bring to boil on high heat. Boil for 15 to 20 minutes, or until tender when pierced with point of knife. Drain. Place in large mixing bowl. Toss with half of remaining dressing. Prepare grill or broiler.



Microwave green beans on HIGH (100%) for 2 minutes, or until crisp-tender. Set aside. Toss mushrooms with 2 tablespoons of remaining dressing. Add vegetables to potatoes, along with bell pepper, onion and cherry tomatoes.



Remove steak from marinade. Discard marinade. Grill steak to desired doneness. Allow steak to rest 5 minutes. Slice steak into thin slices across the grain. Toss with ingredients in bowl. Drizzle with remaining dressing. Arrange lettuce leaves on plates. Top with salad. Serve immediately.



TIP: *Use your favorite Crisco Oil product

Answer 105

My answer is hot and fast. Don't let it sit on low heat or too far from the burner. You want to sizzle it fast and very hot grill. Enjoy

Answer 106

the secret on the marinade ,,, marinade the steak for 6 hours and the cook it 3 minutes each side

Answer 107

before you grill the tenderloin steak just marinade in little red wine n some yoghurt salt to taste black pepeper at least 30 minutes after you will thanks me for this recipe

Answer 108

Using a gas grill, I like to marinate mine in soy sauce. I grill mine to well done, and I find this ideal.

Answer 109

Start with a excellent piece of meat. Doesn't matter what you put on a bad cut or cheap steak. If you don't start with quality you can't create it out spices.

Answer 110

Buy a tenderloin from the butcher, this is the best cut of meat hands down. You can have the butcher trim it for you, but the best way is to do it yourself right before you cook it (play for about 30 minutes to do it). Your goal when trimming a tenderloin is to remove every piece of fat off it. The fat is white, the more trickier fat to get off is the shiny looking silver stuff which is hard to get off because you have to skim it off without taking any of the meat with it, use the sharpest fillet knife you have, and take your time. I don't recommend and marinades or fillers or seasonings. Cut the fillet up into about 6 inch slices (like the you have seen at the retaurants). Put it on a extremely hot grill (350 degrees or till it is hot enough to where you cannot hold your hand over it for 3 seconds). To get the juiciest piece of meat (rare to medium rare), put the steak on the grill wait 60 seconds flip it over, repeat until you seen a dark red juice flow out of the steak and immediately take it off the grill. It is ready. Cooked for 10 years, and got tips for steaks, trust me, and good luck.

Answer 111

for gas grill only. buy a spare thin wire grill,at home depot any hardware store,and rig rhe spare grill on top of the original one about 2 or 3 inches high.heat up grill on high,then down to medium, put some olive oil on the steak so won stick to the grill,then close the lid grill keep it closed for a few minutes open the lid turn over the steak.close the lid for a few minutes,open turn over the steak,repeat same steps over cut one little tip of the meat to see if is the way you wanted,on the last turn over add what you like on bet my points on ..enjoy the perfect STEAK .

Answer 112

Rid Eye: Soaked in Jalapeno Juice for the day, Light Garlic salt, and Lawry's. Cook to 145 degrees and serve with scalloped potatoes, and salad with the works and blue Cheese dressing. Drink of your Choice! In fact That's my choice for the 4th of July.

Answer 113

Filet-most tender

Ribeye-most marbeling(nicer way to say fat) also most flavorful

Sirloin-leanest

NY Strip-Lean and strip of flavor

Answer 114

nice and slow on the grill basting with italian dressing yummy

Answer 115

Choose a fresh and quality meat from the local market. Marinate it for a an hour. Together with the marinated sauce, grilled it in an oven until the sauce comes little bit dry. Then grilled it using the charcoal. Well, this apply if you want a well done steak.



For rare and medium rare, after marinating grilled it directly to the charcoal, bypassing the oven.



Your sauce depends on your taste, I'm a Filipino here's my recommended sauce for marinating:



- pineapple juice unsweetened (if no unsweetened you can use sliced pineapple in can and you can include the pineapple slices too)

- brown sugar

- vinegar

- soy sauce

- black powdered pepper

- cloves of garlic

- meat tenderizer or a can of sprite

- banana ketchup

- slices of lemon

Answer 116

I agree



The perfect steak is a Porterhouse...



for a 1" thick steak, barbecue 20min or until done the way you like it...



Turn once, not over and over again...juices rise to the top and, if you turn it over repeatedly, you'll spill the juices...



Do not turn with a fork, because a fork will pierce it and your juices will run out



Do not apply salt until you've grilled that side...if you salt your steak before you cook it, the salt will release some of the juices if you turn it over after salting it



Test with a knife after you've turned it once to determine whether it's done the way you like it...



Remember that meat continues cooking even after you take it off the grill, because it's still hot from barbecuing it....if it's grilled to the doneness you like, return it, briefly, to the the glass pan with the marinade...it'll stop the cooking right at the point of doneness, and it'll add back the flavor without your having to serve the sauce on the side to pour over it...



I agree with olive oil in the marinade but, I did an experiment, lemon juice YES lemon juice makes a better ingredient for a marinade than does wine...

Answer 117

Charcoal grill...

Answer 118

its gotta be thick and covered with sliced garlic and cracked pepper, six minutes, flip it and make sure the coals are hot enough to flame up a little when the fat drips or you won't get that nice char

Answer 119

on the grill

Answer 120

marinade it over night. but before putting the marinade on put cuts in the steak. make sure not to cut the whole way through but cut enough so that the marinade will soak into the steak and give it flavor. to make sure that you don't over/under cook it you have to depend on your hand. if you want it really soft touch the part of your hand in the middle of you thumb and you index finger and then touch the middle of your steak. if you want it a little harder touch the middle of your hand and then touch the middle of the steak. if you want it really hard touch the very bottom of you palm. the feeling of your hand should be the same as your steak if you have follow the directions.

Answer 121

well done. not burnt ,but cooked all the way threw. Seasoned with Worchester sauce and some Steak seasoning .

Answer 122

It really depends on how you like your meat cooked. I like mine medium well. To make sure I don't get sick. I like to use dale's seasoning. It is in liquid form. It kinda looks like soy sauce. You can use it with anything.

Answer 123

under the grill

Answer 124

mojo. find it at Kroger. Publix ,wal mart. in the hispanic area. good the longer meat sits the better. ask for it

Answer 125

i marinate mine in burgundy before i cook it on a grill while it is cooking i add the steak fat ,the butcher cut off, to the coals ,while the steak is cooking

Answer 126

This is the perfect sirloin saute in 1 part orange juice (not from concentrate) 1 part extra virgin olive oil and 4 parts white Chardonnay wine for 25 minutes. Spice on the grill with good garlic pepper mixture, paprika and cilantro. Grill between medium rare and medium. try it you'll like it.

Answer 127

first you have to marinade the steak for 12-24 hours at the least in beef broth with any number of seasonings. i use crushed and minced garlic, black pepper (coarse ground), sliced yellow/white onion and a splash of olive oil. i use a Foodsaver and seal everything up and throw it in the fridge for use the next day.



grilling: medium heat if you are using a gas grill. 2 and a half to 3 minutes each side for medium.



another option is broiling or using a george foreman grill.

Answer 128

You have my boyfriend make the rub and grill it...seriously.

Answer 129

I put my heart on it, and always come out nice and perfect.

Answer 130

2 minutes one side - i minute the other - rest for 10 minutes

Answer 131

as it comes-just grill till cooked how you like it-lol.xx

Answer 132

cook it rare and dont stick or poke a fork in it

Answer 133

1. choose well marbled cuts

2. season simply

3. use charcoal NO FLAMES

Answer 134

I saw lots of answers, but I was shown by a sis in law you can put what ever you want on for seasoning, and cook it how ever you want, but if you pour olive oil on your hands and spread it ALL over your steak, it comes out juicy, and done how you like. The olive oil traps the juices inside the steak, and using olive oil is better for you.

Answer 135

maranate it in italian dressing, it won`t dry out, and it will be seasoned to perfection.

Answer 136

marinated over night....when cooking the steak keep basting it with the juices from the meat and marinate. Don't over cook the meat either. cook it slow too.

Answer 137

I prefer in a non stick frying pan with butter and rubbed with garlic , so as not to loose any juices and have the steak sizzling in the hot butter ,so that it gets a nice even brown on the outside and medium rare in the middle

Answer 138

Go to a restaurant.

Answer 139

Buy organic. Buy fillet. If you buy a decent enough piece of beef, you don't need "marbling". That's just rubbish to say you want fat in there. NO! More meat, less fat!



Coarse crushed black peppercorns on either side.



Cook it "blue". 30s on each side on a *very* hot grill.



Perfect.

Answer 140

Add beer.lol

Answer 141

http://www.petatv.com/tvpopup/video.asp?video=meet_your_meat&Player=wm

Answer 142

hmmmmm

Answer 143

always marinate and dont overcook

Answer 144

make sure you put some beer on it!!

Answer 145

very carefully dont get burn---------marinated--------spray grill, mmmmmmmmmmmmmmmm!

Answer 146

Hot & Fast!!!

Answer 147

rub it with olive oil add SALT and pepper and trow it on the charcoal grill I saw you video pretty cool you rock

Answer 148

u want MY ADVICE?????..read everyones answers, then have ur ppl tlk 2 mi ppl

Answer 149

all you have to do is

first marinate in soy sauce, beer, onions, spices such as Lawry's , Mrs. dash , Italian seasoning , and if you want to add any special herbs, sauces etc. for about four to five hours you don't have to for that long if you don't have the time

then when it is grilling spray or mop on apple and lemon mixed juice make sure you don't over cook it and don't mush it or keep flipping it like every two minutes let it sit and cook evenly but if you don't like it crispy dark in the edges spray more juice and the mid then evenly spray about every 5-10 min then wall-la a wonderful juicy cooked steak just the way you like it it may take a little practice to get it just right hope this helps

Answer 150

go to grillingsteak.com

Answer 151

On a grill.LOL

Answer 152

I don't know

Answer 153

Damn near RAW !!!

Answer 154

i will buy from Victoria Station and learn to grill

Answer 155

Marinate overnight in BBQ sauce, soy sauce, garlic powder and lemon or other marinade and grill over medium-hot heat on both sides. Cook until red but not bloody-red in the thickest part of the middle. (Or as desired.) Sprinkle with a little salt and pepper if you'd like. Enjoy!

Answer 156

SLOWLY

Answer 157

GIT-R-DONE

Answer 158

Using a perfectGrill

Answer 159

kick its ***, chop off its head and throw it on a plate