Steak grillin tips

#4
#4
Sear them on one side, lower the heat a bit and then flip them. Don't overcook. Rare to medium rare is what I prefer.

I like Dale's as a marinade.
 
#5
#5
vader said:
Sear them on one side, lower the heat a bit and then flip them. Don't overcook. Rare to medium rare is what I prefer.

I like Dale's as a marinade.
Click to expand...

I use Dale's as well but it doesn't quite get the flavoring I'm looking for. Pretty good though.
 
#10
#10
Not sure how this would taste with steak, but it's really good with chicken. Combine Italian dressing and honey as the marinade and let the chicken marinade all day.
 
#11
#11
If you get a choice or prime ribeye, all that is needed is some coarse sea salt. Rub that in very harshly on both sides (serves to tenderize the meat), throw on the grill, serve Medium-Rare.
 
#12
#12
For deer and wild turkey: Take some Jack Daniel's,some garlic, some brown sugar, some spicy brown mustard and worchestire. Let them soak in it all day.

For steaks: Just some Dale's, some garlic salt and some black pepper. Cook rare to medium rare on low heat.
 
#17
#17
For me, it depends on the quality of the meat. If the meat is really good (e.g., from Fresh Market or some place similar), you don't need much marinade. I use melted butter, salt, pepper and a small amount of olive oil. I also try to get steaks that are about 1.5 to 2 inches thick. I get the grill as hot as possible without burning the meat (that would full-on high for my grill, which is not a great grill). For a 1.5 inch steak, I would cook it about 7.5 minutes on the first side, then a little less than that on the other side. That will get the steak to about a medium to maybe slightly more rare than medium. Obviously, if you like it more done, add a little more time, but not much, it will cook pretty fast in the final seconds before you flip it and before you take it off. Good luck. It took me about 5 years to figure out how to correctly grill a steak (and I still screw it up sometimes).
 
#20
#20
I think that the people who are saying nothing but maybe S&P on aged prime beef are pretty much spot on. Last grilling season I found myself buying more grass fed beef for two reasons, it is leaner and for some odd reason it always seemed to be a lot cheaper than grain fed beef at the grocery. I did find that the leaness of the grass fed beef, even filets, really necessitated some marinating time just to break up the cell structure a little give it the familiar texture of grain fed beef.
 
#24
#24
This will sound bad, but taco seasoning and a coke. It tastes just like Outback. Hard to believe, but true.
 
#25
#25
DRY RUBS ONLY!!!!!!!

you people who marinade your steaks are killing all the flavor of the meat.

either:

1. flush your money down the toilet
2. send it to me so i can buy some steaks and cook them up right
 
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