Steak grillin tips

#26
#26
also, i find it personally insulting when i cook a steak and somebody asks for A1.
 
#28
#28
doozer said:
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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this man speaks the truth!
 
#29
#29
The only thing I grill steak wise are ribeyes. I have to agree that a good steak shouldn't require anythting like a steak sauce.
 
#30
#30
I am with therealut on the sea salt, I like to throw in some freshly ground black peppercorn as well though. My advice, find a dedicated butcher shop, get a porterhouse cut an inch thick, coat both sides liberally with sea salt and peppercorn, cook rare.
 
#31
#31
i also recommend brushing both sides of the steak with vegetable/olive oil before applying your seasoning of choice.
 
#32
#32
emainvol said:
I am with therealut on the sea salt, I like to throw in some freshly ground black peppercorn as well though. My advice, find a dedicated butcher shop, get a porterhouse cut an inch thick, coat both sides liberally with sea salt and peppercorn, cook rare.
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i wouldn't go as far as liberally, but i agree that a good cut of meat makes itself good.

For chicken I either like dale's seasoning or I agree with whoever suggested Italian dressing, except i use honey mustard over just honey.
 
#33
#33
volfanbill said:
i wouldn't go as far as liberally, but i agree that a good cut of meat makes itself good.

For chicken I either like dale's seasoning or I agree with whoever suggested Italian dressing, except i use honey mustard over just honey.
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combine the honey with a balsamic dressing and you have one helluva marinade
 
#34
#34
The quality of the meat and the cut are most important. If you can afford USDA Prime then get that. If Not, Choice. Get NY Strip steaks, You cant go wrong with this cut.
Do not over season, dust with a good steak seasoning.
Cook over natural charcoal at high heat, close to the coals. depending on the thickness, anywhere from 3 to 7 minutes per side (depending on rare -med rare -or medium). After cooking, let cool down for 5 minutes.

BUT IF YOU WANT SOMETHING SUPER, THAT YOU HAVE NOT HAD BEFORE, FIND QUALITY BISON, SIRLOIN CUT AND COOK IT AS STATED ABOVE. IT IS ABSOLUTELY DEVINE.
 
#35
#35
chicken is excellent for marinading but i generally find myself using a dry rub for it anyway.
 
#36
#36
gasguy98 said:
After cooking, let cool down for 5 minutes.
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disagree.

the steak is going to continue to cook even though it's not on the grill.

i have seen some instances, especially with thinner pieces of meat where i took it off the grill, let it sit, and turned a mid rare into a medium.

once that puppy comes off the grill, eat it.
 
#38
#38
doozer said:
disagree.

the steak is going to continue to cook even though it's not on the grill.

i have seen some instances, especially with thinner pieces of meat where i took it off the grill, let it sit, and turned a mid rare into a medium.

once that puppy comes off the grill, eat it.
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NO WAY! You gotta let the juices redistribute!(sp)
 
#39
#39
no.

watch any good steakhouse kitchen. once the steak hits the plate it's gone to the table.

the major misconception is that taking it off the grill ends the cooking process.
 
#40
#40
honestly, i'm not trying to toot my own horn or sound egotistical here but i cooked for 6 years on a grill at a steakhouse. i know what i'm talking about when it come to a grill.
 
#42
#42
i don't watch food network.

however, i would think that the reason they do that is because they're teaching you how to cook. they are cooking more than one thing at a time and rather than run around like a chicken with their head cut off, they cook one thing at a time so you can keep up.

it's hard to cook and explain what you're doing at the same time.
 
#44
#44
doozer said:
i don't watch food network.

however, i would think that the reason they do that is because they're teaching you how to cook. they are cooking more than one thing at a time and rather than run around like a chicken with their head cut off, they cook one thing at a time so you can keep up.

it's hard to cook and explain what you're doing at the same time.
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let me rephrase that. they finish in an order that allows you to follow what they're doing. cooking on TV is incredibly different than cooking at home or in a restaurant.
 
#45
#45
doozer said:
no.

watch any good steakhouse kitchen. once the steak hits the plate it's gone to the table.

the major misconception is that taking it off the grill ends the cooking process.
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I've never waited either. Even reached a point nowadays where i eat my salad while i let it cook. I think it's at it's juiciest and most correctly cooked right off the grill.

Obviously a steakhouse is different from a fish house but do you (or anyone else) have any ideas for grilling fish? I typically just use lemon pepper on salmon, but salmon is getting so expensive and "fresh" talapia and other white fishes aren't so fresh once they reach E. Tenn and therefore don't have as much flavor as I'd like.
 
#46
#46
volsforever27 said:
Besides Dale's, someome tell me some good seasoning to use on a ribeye.
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my best advice is to go to the store and find the seasoning isle. most of them you can take the lid off and get a whiff of. find one that satisfies you. eating is every bit as much about how it smells as it is taste.
 
#48
#48
doozer said:
my best advice is to go to the store and find the seasoning isle. most of them you can take the lid off and get a whiff of. find one that satisfies you. eating is every bit as much about how it smells as it is taste.
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I'm just trying to get that same taste that my fav steakhouse over here gets it. I can tell it's a seasoning almost like a powder (ok not powder but you get the idea), but not really sure what kind it is.
Nothing in a store has really impressed me, other than Dale's.
 
#49
#49
volfanbill said:
I've never waited either. Even reached a point nowadays where i eat my salad while i let it cook. I think it's at it's juiciest and most correctly cooked right off the grill.

Obviously a steakhouse is different from a fish house but do you (or anyone else) have any ideas for grilling fish? I typically just use lemon pepper on salmon, but salmon is getting so expensive and "fresh" talapia and other white fishes aren't so fresh once they reach E. Tenn and therefore don't have as much flavor as I'd like.
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hard to go wrong with a cajun or blackening seasoning on fish, especially salmon.

i find that if you can't buy from a place that flies in fresh seafood daily (in Knoxville that Place is the Shrimp Dock) that Kroger is hard to beat for their meats and seafood.
 
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