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Grilling Steak Recipes

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Badger inohiovalley

Grilling Steak Recipes

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Posts: 5636

April 3, 2009 10:37 AM

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Just curious if others have any good ways to marinate or season your steaks for grilling? I have a good one going right now, but would like to do others. Here is mine....

My local grocery store sells a "Flat Iron Steak" - I think it is like a flank steak. I do two simple things to it.....season with garlic powder, then add soy sauce (not covered, but up to the half point, and I flip the steaks at half time). I marinate for a minimum of four hours, but double that would be better. Then I grill it on a charcoal weber. They come out really tender and flavorful.

Who's got other things I can try?

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"It is official - this is a rebuilding year." - St. Bucky a.k.a., The Seer, re: The Wisconsin Badgers Basketball Team, 12/8/07

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JollyBobHere

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Posts: 293

April 3, 2009 10:57 AM

This recipe is more geared towards better cuts of meat, but it's very simple and excellent.

put grill on high, heat the sucker up nice and hot
apply sea salt and pepper to both sides of the steaks-be generous, especially with the salt
mince 2 cloves garlic and mix into 1/2 cup of cold pressed olive oil. The better the quality of olive oil the better the steaks turn out
add 1T rosemary and some sage to the olive oil as well
allow the spices to soak into the olive oil, mix occasionally.

Slather the olive oil mixture all over the steaks before and during grilling. Oil the grill grate just before putting the steaks on as well as it should be hot and you don't want the steak to stick to it. But if you use enough of the mixture that probably won't be an issue anyway.

Go Badgers.

gobbz

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Posts: 10000

April 3, 2009 11:03 AM

Ron Santo's Heart & Soul

only salt your steak right before it goes on, otherwise you bring out the flavor right away with the salt.

"If you lie, it becomes part of your future. If you tell the truth, it becomes part of your past." ~Rick Pitino

Timster96

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Posts: 10000

April 3, 2009 11:06 AM

Loudmouth Bastard

"Cold pizza is for assholes. If the delivery guy brought it cold, you'd kick him in the fucking nuts."

I really like the olive oil and minced garlic discussed above. Also like a filet marinated in Teriyaki.

Chester

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Posts: 1471

April 3, 2009 11:33 AM

gobbz wrote:
only salt your steak right before it goes on, otherwise you bring out the flavor right away with the salt.

you'd be surprised how many people don't realize this.

badgerman27

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Posts: 2321

April 3, 2009 1:14 PM

Some good suggestions above.

Here are 2 more: McCormicks makes several different flavors of seasoning and marinade packets. You'll find them in grocery stores where the gravy/sauce mix packets are. 1.) Mesquite - Follow the directions on the packet, and marinade for 1-2 hours. Blot with paper towel before grilling. 2.) Montreal Steak seasoning. Comes in a bottle, just shake on, and rub in.

For other types of meat, McCormicks makes more flavors. You can still find a Hickory in some places. Great on steaks and chicken. A Zesty Herb that is terrific on chicken and shrimp. Grilled, they make a great mix with pasta. There is a Baja Citrius, again great on chicken or shrimp. Several others I haven't tried.

wettle

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Posts: 2190

April 3, 2009 4:31 PM

I like to use Kikkoman's Roasted Garlic Teriyaki marinade. I'm also a fan of Montreal Steak Seasoning.

"NEVER TRUST ANYONE WITH MORE EARS THAN TEETH!"

Last Edited By: wettle April 3, 2009 6:16 PM. Edited 1 times.

Slimm21

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Posts: 12938

April 3, 2009 4:43 PM

I've paid for bottle service

Montreal steak seasoning before grilling.

It is all you need.

Big Eddy Springs

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Posts: 4728

April 3, 2009 6:05 PM

I use the Olive oil method too.
To me it makes a less expensive cut taste so much better,
I agree on the heat, the hotter the better.
I also like to marinate in Olive oil and try to get meat to room temperature prior to grilling.

CCBadger

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Posts: 5189

April 3, 2009 7:02 PM

First, buy a good steak - nice and thick with a good bit of fat throughout it (highly marbled).

Get the grill at hot as you can, I mean REALLY hot. A little olive oil on the grill and steak, lots of pepper or Montreal steak seasoning and on to the VERY HOT grill. About 3 minutes on one side if your grill is around 700F or better, flip it and cook it 2 more minutes. If your grill doesn't get that high, still no more than 4 minutes and then 3 minutes. Pull it off and let it rest a full 5 minutes, putting a coarse salt on before the rest. Will come out nicely rare, anything further, grab a burger instead.

"I wish we played football the way Wisconsin does." -Studwell55, Gopher fan with a little Wisconsin envy

badgering

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Posts: 4489

April 3, 2009 8:50 PM

"Crowds. Queing. Waiting. Bad weather. Many liberals, few conservatives and virtually no libertarians.

These conditions are tolerable only at a Buckyville tailgate."
- badgering on the inauguration events

Olive oil method as discussed above.

Except don't reapply olive oil mixture during grilling. Instead, sprinkle generously with red wine; cabs work great. Put enough wine on to soak meat without washing off whatever spices you've applied with the olive oil.

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scoobs69

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Posts: 6023

April 4, 2009 10:19 AM

porterhouse - leave it out to bring to room temperature before grilling, pan searing, or broiling.

As the steak sits out, I lightly coat my porterhouse in olive oil, salt, fresh cracked black pepper and dried thyme.....or dried rosemary....on both sides. Once it's at room temperature it's on the heat until rare or medium rare.

OH! awesome.

don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor.

scoobs - 11/11/02

gomezbadger

Question

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Posts: 183

April 4, 2009 8:12 PM

Do you guys cook tenderloin with the same heat?

SaguaroBadger

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Posts: 7028

April 4, 2009 8:16 PM

Sully

"Football Saturdays in Madison are holy days."

scoobs69 wrote:
porterhouse - leave it out to bring to room temperature before grilling, pan searing, or broiling.

As the steak sits out, I lightly coat my porterhouse in olive oil, salt, fresh cracked black pepper and dried thyme.....or dried rosemary....on both sides. Once it's at room temperature it's on the heat until rare or medium rare.

OH! awesome.

Do you disagree with the multiple posts before yours that advocate only applying salt (a) immediately before grilling or (b) after the steak comes off the grill?

jrreiser

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Posts: 449

April 5, 2009 7:18 AM

Lately the wife and I have toyed more with the method of cooking than with seasoning. The trick is to have the steaks at room temp, sear them in an oven safe pan, then finish in a very hot oven. This is how Smokey's Club does it I'm told. The pan needs to be just short of smoking hot prior to searing; the oven should be pre-heated to 475 to 500 degrees. After searing both sides of the steaks, put the pan in the oven cooking to just shy of desired doneness. Remember the steaks will "rest" in the pan once removed, cooking for a few minutes. You serve them still sizzling, A cast iron pan works real well. My wife uses Le Cruset cookware, and for this process we use their grilling pan. It leaves the same grill marks an outdoor cooker creates.

Two wrongs do not make a right. But three do.

TxBadger

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Posts: 1484

April 5, 2009 7:51 AM

I'm with jr, HOT cast iron pan for searing and into a HOT ove for the finishing.

I also buy at a minimum choice and dry age in the fridge, wrap in towel, change daily for 4 days or buy prime... melt in your mouth.

Timster:"Drink until you like yourself" Okie Dokie
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mhbostrom

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Posts: 2276

April 5, 2009 9:08 AM

CCBadger +1. Try to find good steaks, that's really the key more than how it's prepared. If you get a good steak, your prep is to avoid messing up the meat. I buy prime steaks (different cut depending upon mood - tonight I'm making Delmonicos from a local organic farm). Brush with olive oil. A little pepper. Onto the SUPER HOT grill. Then a little salt finishing just after they come off but before they cool.

If you pan sear, it MUST be cast iron skillet. A non-stick pan will ruin them.

"They care a lot more than I do about something, which is admirable, although not particularly difficult. "

scoobs69

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Posts: 6023

April 5, 2009 9:48 AM

YUP!

SaguaroBadger wrote:
Do you disagree with the multiple posts before yours that advocate only applying salt (a) immediately before grilling or (b) after the steak comes off the grill?

don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor.

scoobs - 11/11/02

scoobs69

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Posts: 6023

April 5, 2009 9:55 AM

Using high-heat and a broiler will ruin your non-stick pan, but a non-stick pan won't ruin your steak.

When I do the sear/broil method, I use my All-Clad Stainless Steel pan. They can take the high heat of the broiler.

I agree getting good beef is key, but not every market offers prime cuts. ...Kinda wish it was easier for me to get a good prime porterhouse.

mhbostrom wrote:
If you pan sear, it MUST be cast iron skillet. A non-stick pan will ruin them.

don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor.

scoobs - 11/11/02

Last Edited By: scoobs69 April 6, 2009 8:01 AM. Edited 1 times.

Buddj4

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Posts: 6826

April 5, 2009 10:35 AM

"I too, have never experienced a "meat raffle". I'm thinking about bringing the concept to Texas."

I love steak. To me its right in there with bacon.

Allegro original marinade for 30 min. It's awesome. Allegro also works well with chicken and pork. Allegro is the Christopher Walken of marinades.

mhbostrom

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Posts: 2276

April 6, 2009 11:33 AM

Using high-heat and a broiler will ruin your non-stick pan, but a non-stick pan won't ruin your steak.
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Respectfully disagree. The sear you can get in a cast iron can't be matched in non-stick. It gives you that crusty outer carmelization (forget the technical term for it) that you just can't get with non-stick. All Clad stainless probably gets as close as you can get.

A normal non-stick like a Calphalon and you've destroyed it. It just doesn't cook the same.

FWIW, the key to cooking on the stovetop/oven method is again the heat. Start by heating the pan in the oven. Try to get it SUPER hot in the oven broiler (so that it's already evenly preheated) and THEN put it over the cooktop to heat more. Throw the steak in to sear on each side, and then put the whole thing in the oven (preheated to broil) for a few more mins.

I still prefer a good grilling with woodchips personally.

Almost all other meats are the opposite - low and slow.

"They care a lot more than I do about something, which is admirable, although not particularly difficult. "

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Grilling Steak Recipes

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