Steak Recipes

**Newfie** · 05-24-2007, 10:55 AM

Mine is simple:

Knock it's horns off, wipe it's ass and walk it through the kitchen.

I like my beef blue rare, and in regards to steaks, I'll eat sirloin, rib-eye, strip-loin and once in a while, tenderloin. Unfortunately, since my weight loss program almost 1-1/2 years ago, I eat been maybe once a week, so it's a real treat for me.

Canada has a steak chain called The Keg, and they serve what they call a "Baseball Sirloin". It's about 3-1/2" in diameter and usually 2" - 2-1/2" thick. Mmmmmmmmmm good.

**Kass** · 05-24-2007, 11:07 AM

I usually coat my steaks in BBQ sauces and various spices and garlic powder and sometimes add some beer if I'm letting it sit for a while... its gotta be rare though. I like doing potatoes on the BBQ in tinfoil with some onions and peppers and spices for a side.

**cigar no baka** · 05-24-2007, 12:04 PM

I'm a big believer that steaks should be relatively unadorned; the flavor of the steakshould be able to stand on its own, and if they can't, buy your steaks somewhere else.

I almost always buy ribeyes, both on the bone and boneless. I heat my grill to about 600 degrees, then open the lid and slap my steaks down. Kosher salt and black pepper liberally on the steaks; wait about 2-3 minutes to get a good, deep char, then flip and season the other side. Wait 2-3 more minutes, then if they are really thick, take them off the direct heat, close the lid, and let them cook on indirect heat a few more minutes.

Best damn steaks in the world, except for a few high-end steakhouses I frequent.

**Newfie** · 05-24-2007, 12:14 PM

One thing I wanted to add, it isn't really a threadjack 'casue nuttin' goes better with a good steak than a baked potato ('cept maybe a frosty pint or 2).

Here's what I do with baked spuds:

Scrub some proper baking potatos (I find Idahos work best, but that's no secret). Rub 'em with a little olive oil, and then rub 'em again with coarse salt. Some of the salt should basically stick to the skin because of the oil. Put 'em on the top rack in the BBQ away from direct heat, length of time depends on size of the spuds.

Enjoy!!!!

**Shagaroo** · 05-24-2007, 04:26 PM

Originally Posted by cigar no baka

I'm a big believer that steaks should be relatively unadorned; the flavor of the steakshould be able to stand on its own, and if they can't, buy your steaks somewhere else.

I use to marinate in Dales, but then I learned to grill steaks...

Originally Posted by cigar no baka

Kosher salt and black pepper liberally on the steaks; wait about 2-3 minutes to get a good, deep char, then flip and season the other side. Wait 2-3 more minutes, then if they are really thick, take them off the direct heat, close the lid, and let them cook on indirect heat a few more minutes.

x2

**Kenyth** · 05-24-2007, 04:45 PM

Awwww, c'mon! You know you guys like ketchup on your Filet' Mignon!

**Shelby07** · 05-24-2007, 04:55 PM

I was told once by a chef that no matter how you grill a steak, let it rest for about 7 minutes after you take it off of the grill. It's supposed to improve the flavor.

I never have the patience.

**Bucnak** · 05-24-2007, 05:36 PM

Check Please.....Whatever floats your boat, I've seen it done

Originally Posted by Kenyth

Awwww, c'mon! You know you guys like ketchup on your Filet' Mignon!

**cigar no baka** · 05-25-2007, 12:39 PM

Originally Posted by Shagaroo

I use to marinate in Dales, but then I learned to grill steaks...

x2

If you're ever in Houston, let me know, and I'll get together a mini herf at my house and make steaks!!

**HersheyWalker** · 05-25-2007, 04:21 PM

Wrote a raving post on the greatness of Montreal Steak Seasoning, then saw it was already posted...

**victory01** · 05-26-2007, 07:32 PM

looks like enough steak suggestions. its all preference...you really cant go wrong with any steak with nice marbling to it. i persaonlly grab blade steaks.

sides...i love corn. on the bbq i soak however many cobs still in the husk for bout 15min is some water then leave them on the grill for bout 20 min. or if your grill is full, which mine usually is, you can stack them in the oven for bout 30min at 350. the cobs steam and char at the same time. very sweet.

-victor

**nhcigarfan** · 05-24-2007, 01:05 PM

Originally Posted by Newfie

Knock it's horns off, wipe it's ass and walk it through the kitchen.

You sure do love your...... er....

**Newfie** · 05-24-2007, 01:07 PM

Originally Posted by nhcigarfan

You sure do love your...... er....

LOL, you were saying??

**Labman** · 05-24-2007, 02:22 PM

There's nothing like a big Caribou or Moose steak on the BBQ! Newfie you can back me up on this one, man! "Got ta git me moose b'y!"

**nhcigarfan** · 05-24-2007, 02:32 PM

Never had moose and Caribou is something I've only read about. I read that because the feed on lichen and real bland stuff that the meat is less gamey than a most and really tasty.

**Newfie** · 05-24-2007, 02:34 PM

Originally Posted by Labman

There's nothing like a big Caribou or Moose steak on the BBQ! ....snip

Dude knows what he's talking 'bout ladies & gents. And trust me, you ain't had decent caribou 'till you've eaten from an animal from the Labrador wilds.

Mmm-mmmmmmmmmm good.

Originally Posted by nhcigarfan

Never had moose and Caribou is something I've only read about. I read that because the feed on lichen and real bland stuff that the meat is less gamey than a most and really tasty.

That's true Tyler. Normally very lean too.

**hex1848** · 05-24-2007, 02:35 PM

It really depends on what kind of mood I'm in. I'll do the basic salt & pepper thing with a little Worcestershire sometimes.

I also like to make a marinade with some Mojo, Worcestershire sauce, and some Montreal Steak Seasoning.

I bought one of these: http://importfood.com/mortarpestle.html a couple of weeks back. I made a kick ass marinade with a couple of cloves of garlic, some fresh rosemary, fresh basil, fresh thyme and fresh oregano (yes I have a garden). Added some balsamic vinegar, some Worcestershire sauce, and some sugar, salt and fresh cracked pepper. I basically grinded all the herbs and garlic with the mortar & pestle and added the wet stuff. I got 2 3/4 pound rib eyes and marinated them with this for a few hours. They went great with some of my roasted garlic mashed potatoes.

I love to cook, but I rarely measure anything or use recipes to a t. I just mix stuff together till I think its going to be tasty (and it usually is)

**Newfie** · 05-24-2007, 02:39 PM

Hey Hex, I have a paste I use occasionally on a Prime Rib that needs a M&P to prepare. If you're interested, PM me and I'll send you the recipe.

**Kass** · 05-24-2007, 02:53 PM

My roomate has this kick ass flank steak recipe... I can't remember it exactly but its somethin like 1/2 cup soy sauce, 1/3 cup sugar, garlic cloves, 2 tbs seasame oil... probably something else too. I'll edit when I find out. But it's damn good.