Steak Recipes

**chefchris** · 05-24-2007, 09:15 AM

It's time. Summer time. Grillin' time. The thrill of the grill. Chillin' & Grillin'.

I had my first official grill out last nite. Steaks, as usual, and corn on the cob.

What I wanna know is how you do it. From start to finish. I cook mine the same way everytime.

Usually marinate in Dale's. Throw it on the grill. Add some Tony C's Creole Seasoing. And I like to flip it multiple times. I know guys who flip it twice, but I'll flip it about 6 times.

It's a good steak, but I wanna try something new.

Also, what's some side items that you cook with it?

**Bucnak** · 05-24-2007, 10:29 AM

Coat my steaks with a brush of Vegetable oil and a steak seasoning powder, I usually get my steaks from Costco, usually a 4 pack size of Sirloins so you can guess the size, nice big steak!
I do them one side for about 6 to 7 minutes a side (turning about 40 degrees after 3 minutes, for the criss cross marks) than turn once for the other side.
Last night with my steak we had baked potatoes and I did a summer squash wrapped in foil a little EVOO and italian seasoning mixture, wrap in foil and put on the top rack of grill for about a half hour, delicious!

**nhcigarfan** · 05-24-2007, 10:41 AM

All depends on the cut. But for a sirloin, usually salt, pepper, garlic powder, onion powder and then grill on a hot grill, I don't prescribe to any turning method, I just move them around to make sure they all cook even.

For a rib-eye, just coarse salt and pepper.

I'll marinade strips and London broils. Kinda depends on what I'm after for flavor.

Sometimes I'll use a little liquid smoke, sometimes not. My four year old loves steak medium rare but I need to go mild, a lot milder than I would prefer, on the spices.

**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.