Steak Recipes

[nhcigarfan]

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]

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]

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]

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]

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]

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...

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]

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

[Shelby07]

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]

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

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

[cigar no baka]

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]

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

[nhcigarfan]

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

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

[Newfie]

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

LOL, you were saying??

[Labman]

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]

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]

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.

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]

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]

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.

[metaldonnieg]

One time last summer I took some steak straight out of the package and threw it on the grill then cut an orange in half and squeezed a half onto each side of the steak while it was cooking.

It was different...

I'm going to have to try it a couple more times before I decide if I really liked it better than the usual way.

Also, marinating overnight in Italian dressing is a great way to make a cheaper cut of meat taste better. Try it. You'll be surprised. (sorry if that was already mentioned, I didn't read the entire topic)