Best way to cook a steak

#1
Voldaddy

Voldaddy

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#1
The best steakhouse thread got me thinking. How do you guys cook your steak? Medium rare of course is the only way to fly, but I'm talking marinades/rubs/nothing. I use Dale's, it is great stuff. However, I soaked some ribeyes for 2 days in Dale's in the fridge and it overpowered the meat. Dale's is a good quick 30 minute to 1 hour soak. I also use 1 part soy sauce and 1 part worcestershire. You can leave this overnight, and it is very good. Last, when I splurge for Filet, all I use is kosher salt and fresh cracked pepper. I always set my steaks out for an hour or so to bring them to room temp prior to cooking, and let them rest 5 minutes after pulling from the grill. We never use any steak sauce...if your steak is cooked well you won't need it. We do sometimes put a dab of seasoned butter on top of the steak for an added flavor. My mouth is watering now. What do you do?
 
#2
#2
if it's a choice cut of meat i only use cracked pepper. if the meat isn't so good, i'll marinade it in soy and worcestershire. have you ever used the dale's in chicken? it's fabulous
 
#3
#3
don't care for dales as much because it is sooo salty. I like Wickers black label, but again dont marinade it for ong periods of time it will over power. For chicken and pork take a whole bottle of Zesty italian dressing and about a 1/4 to 1/2 bottle of dales/moore/wickers/soy. The dressing andd your choice of marinade combined is unreal in chicken and pork.
 
#4
#4
Bone's Sucking Sauce is good for steaks.

1/2 and 1/2 of Italian dressing and BBQ Sauce is good for chicken.
 
#6
#6
AlabamaVolunteer said:
don't care for dales as much because it is sooo salty. I like Wickers black label, but again dont marinade it for ong periods of time it will over power. For chicken and pork take a whole bottle of Zesty italian dressing and about a 1/4 to 1/2 bottle of dales/moore/wickers/soy. The dressing andd your choice of marinade combined is unreal in chicken and pork.
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That's what ruined my ribeyes, the salty flavor where it soaked in Dale's for 2 days. I use Dale's for an hour or so and it works great.
 
#7
#7
volfanbill said:
if it's a choice cut of meat i only use cracked pepper. if the meat isn't so good, i'll marinade it in soy and worcestershire. have you ever used the dale's in chicken? it's fabulous
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Absolutely. We also use Dale's on veggie skewers. Shrimp and sea scallops soaked in Dale's and grilled are very good, too.
 
#8
#8
AlabamaVolunteer said:
don't care for dales as much because it is sooo salty. I like Wickers black label, but again dont marinade it for ong periods of time it will over power. For chicken and pork take a whole bottle of Zesty italian dressing and about a 1/4 to 1/2 bottle of dales/moore/wickers/soy. The dressing andd your choice of marinade combined is unreal in chicken and pork.
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i go w/ dales, italian dressing, and just a touch of honey mustard for chicken. it's out of this world good
 
#9
#9
The key, I've found, is to get your grill HOT. REAL HOT. For good meat, a little kosher salt, cracked pepper, a touch of garlic and onion powder, and cayenne if you like spice, is all you need. I avoid "wet" seasonings because they keep the meat from searing.
 
#11
#11
kiddiedoc said:
The key, I've found, is to get your grill HOT. REAL HOT. For good meat, a little kosher salt, cracked pepper, a touch of garlic and onion powder, and cayenne if you like spice, is all you need. I avoid "wet" seasonings because they keep the meat from searing.
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best advice is right here.

i almost exclusively used dry rubs for everything. every now and then i'll just go through the fridge and fix together whatever i can find, but that was mostly when i was getting free steaks from my old job. who knows, you may stumble on something good.

but if i'm paying for the meat, i use rubs. i've just always enjoyed the fact that a good rub will also allow you to taste the meat. a marinade takes away from the flavor of the meat, as many of you have figured out.

Dale's is, in my opinion, the worst marinade there is. i enjoy it on the occasional hamnburger, but past that, no thanks.

one final thing i do that nobody else has mentioned, is brush cooking oil onto the beef or chicken. i use olive oil but anything will work. it helps to keep it a little more juicier when you cut into it.

and, if it was said, i missed it, medium rare is the only way to go.
 
#12
#12
doozer said:
best advice is right here.

i almost exclusively used dry rubs for everything. every now and then i'll just go through the fridge and fix together whatever i can find, but that was mostly when i was getting free steaks from my old job. who knows, you may stumble on something good.

but if i'm paying for the meat, i use rubs. i've just always enjoyed the fact that a good rub will also allow you to taste the meat. a marinade takes away from the flavor of the meat, as many of you have figured out.

Dale's is, in my opinion, the worst marinade there is. i enjoy it on the occasional hamnburger, but past that, no thanks.

one final thing i do that nobody else has mentioned, is brush cooking oil onto the beef or chicken. i use olive oil but anything will work. it helps to keep it a little more juicier when you cut into it.

and, if it was said, i missed it, medium rare is the only way to go.
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Speaking of dry rub, what's the best for pork tenderloin?
 
#13
#13
I use Tony Chachere's seasoning on ribeyes, pork and chicken. It has a hint of salt, pepper and ceyene seasoning.

Dales is good for pork and chicken, but you only want to marinate for a short time. A good steak should require no marinade at all, and should be cooked in accordance with the Omaha Steaks cooking manual. You buy a good piece of beef (I prefer NY/KC Strip) 1 1/4 to 1 1/2 inches thick, and make sure your grill is hot enough to sear it. Cook it about 4 to 5 minutes a side on very high heat, and it will deliver a steak perfectly done to medium. It will also have an perfectly seasoned crust.

Before you cook a steak in this manner, clean the top of your grill, and give it a vegetable oil coating that will prevent the meat from sticking.

Pork and chicken is best when seared on both sides, and then cooked on indirect heat for about 20 minutes.
 
#14
#14
1 part Dale's, 1 part Worcestershire, and 1 part red wine. The wine helps cut out the saltiness. Add as much garlic as you can stand.
 
#16
#16
I use McCormicks Seasoning salt and use real charcoal with Hickory chips and cook indirect(slow cook) and that's for all meats, steak,chicken , pork, turkey(good for my cholesterol).

Off topic a little but 80% of my meat diet is turkey now, and I have found that simmering ground turkey in a cup of beef boulion before using it in chili , spaghetti sauce or tacos makes it so you can't tell it's not beef.
 
#17
#17
Sounds like everyone is pretty much on the same page:

For me it's hot grill, cracked pepper and sea salt, medium rare.

Like Lexvol, I prefer strip steaks (and filets of course). Not a big fan of the ribeye but to each his own.

For pork (chops), I use Stubbs Pork Marinade.
 
#18
#18
BTW, grab a copy of Steven Raichlen's BBQ USA or BBQ Bible (or watch BBQ University on PBS).

There's some great ideas - this guy cooks everything on the grill.
 
#19
#19
Take a nice thick cut of ribeye and soak it in Budweiser while the fire is getting ready don't cover the whole steak leave the top exposed rub the top with mckormicks spicy montreal seasoning. When your fire is nice and ready around 450 to 500 degrees if your grill has a thermometer lay the side that you seasoned on the grill and then season the other side. Ten minutes on one side five on the other and let it rest for five when you take it off.
 
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