The perfect steak
 

Who has the best steak grilling recipe?


Here's mine:

Start by using sea salt and pepper on the meat.
Oil the grill with olive oil.
Use tongs, never pierce the meat.

Cook about 5 minutes (depending on thickness)
then turn 90 degrees for 2 minutes.
Flip it, cook 3 minutes, turn 90 degress for anothe 3 minutes.
That way you get that perfect crosshatch.

Brush on some melted butter on both sides and let sit for about 5 minutes.

Thats always been my favorite way, forget the steak sauce.


Any other ideas?

Drop the pre salting. Convert your sea salt or kosher salt into a salty liquid and put in spray bottle.

Continue on as noted but spray steak while on grill with salt water. That way the salt does not cause your steak to expell juice.

I thought kosher salt and sea salt was pretty much the same?

Salt 101:

Most common salt is mined from salt deposits left by salt lakes around the world which have dried up over the past millenia as the earth's surface has changed. Sea salt is distilled from the ocean, a more expensive process, resulting in a heftier price. Here are the most common types of salt

Table salt: This is the common salt normally found on every table. It is a fine-ground, refined rock salt with some additives to keep it free-flowing. Smaller particles mean more particles per measure and more surface area than coarser grinds; thus, use about half the amount if you're substituting for coarse salt.

Coarse salt: Coarse refers to the grind. The jagged edges and large crystals make this a good choice for sprinkling on pretzels or corn on the cob because the edges tend to cling and the salt does not readily melt

Iodized salt: Salt which has iodine (sodium iodide) added. Iodine is a mineral necessary to the body to prevent hypothyroidism and some countries actually require iodine added by law. For those who live in areas away from oceans, iodized salt is an easy way to get this necessary nutrient into the diet. Surprisingly, iodized salt contains a small amount of sugar (usually indicated as dextrose in the ingredients listing), without which the salt would turn yellow due to oxidation of the iodine.

Kosher salt: This is a coarser grind of salt with large, irregular crystals. It contains no additives. Kosher dietary laws strictly require as much blood as possible be removed from meat before cooking. This coarse grind performs the job admirably. It is a favorite with not only Jewish cooks, but also professional and gourmet cooks who prefer its brighter flavor and texture. When substituting for table salt, you may need more to taste since it seems less salty. The size and shape of the crystals cannot permeate the food as easily as fine grades. Coarse pickling salt can be substituted

Celtic salt: This is the expensive type. It is harvested via a 2,000 year-old method of solar evaporation from the waters of the Celtic Sea marshes in Brittany, France. Its flavor is described as mellow with a salty, yet slightly sweet taste. Even more expensive and rare is fleur de sel, from the salt marshes in Guérande, which is said to form only when the wind blows from the east.

Sea salt: Distilled from sea waters, this form can be fine or coarsely ground. This is a less expensive version of Celtic salt. Some consider sea salt nutrionally better than rock salt because it naturally contains trace minerals, but the difference is too minute to note. It does, however, have a stronger and more interesting flavor.

Pickling salt: This fine-grained salt has no additives and is generally used in brines to pickle foods. Unlike table salt, the lack of additives will help keep the pickling liquid from clouding.

Popcorn salt: This super-fine grind (think of the texture of confectioners' sugar) of salt is generally colored yellowish-orange and is used on popcorn for both color and flavoring.

i usually just use montreal steak seasoning

all steaks taste incredible with heinz 57 sauce. :thumbsup

http://www.espicebazar.com/images/Mo..._seasoning.jpg `

i use some garlic salt, some onion salt, some grill mate, some a1 and some worcrestershire, let that sit on your steaks for atleast an hour and your good 2 go

I like using Soy sauce rather than salt itself

Marinate it for an hour with pepper, garlic cloves, onion

definitely charcoal over propane grills! comes out way better

You must be a well-done eater!
I was for years, until SERGE showed me the way. With Serge's first poking at me, and MIkeAI's trip to Berns Steakhouse, I have seen the light! I nolonger eat steaks with steak sauce. I like mine medium/medium well. I've learned that a properly dry aged steak helps me get over the "bloody meat" factor as the meat is not red/bloody anymore with the aging.

Shok has some good advice.. nice steak.. love the crosshatching.

I like to try mine a number of different ways. My wife likes when I make a nice garlic & herb butter and melt it over top the steaks when they are done. Before cooking I put some coarse fresh ground pepper , a little sea salt & a few fresh minced onions on it.

Another trick to add some flavor is to marinade the steaks in warcestershire sauce for 10-15 minutes prior. I've picked up some hickory flavored wercestershire sauce recently and it tasted pretty good.

Go with a nice Delmonico or Rib eye if you like your meat medium or hotter.. or a filet or New your strip if you like it under medium.

Marinate the steak with a good Shiraz or merlot / fresh garlic / pepper corns / fresh ginger and fresh mushrooms for 2-4 hours.

make sure that the marinade covers the steak, turn it every 30 mins when marinating.

Grill it for a few mins each side and you are all up in munchie heaven.

While Tailigating yesterday I picked up some thin Delmonicos ( Thank you AAA Ryan!) and marinated them in teriyaki sauce for 30 minutes. Cooked em up and they tasted excellent, just like Benihana... not bad for tailgating!

Damnit shok!

I'm going to have to go buy a steak for dinner now.
Fuck you. I was going to be good and eat chicken!

I blame my weight on you!

A. Soy Vey Terriyaki mixed with mustard, salt + pepper of course.

B. Wasabi + Butter, salt + pepper.

C. Worsteshire, crushed garlic, olive oil, salt, pepper

_________________________________________________

I bbq 5 nights week, have our own gourmet grocery store as well as a wholesale meat company here in Newport Beach, ex chef.

I don't eat red meat but I've worked in high end restaurants for 15 years and steak should always be med rare to medium, anything more and u've ruined the steak...marinating a steak for a period of time is the best way to tenderize a steak and the marinade soaks into the meat :2 cents:

hahaha Sharky I know.

I was just thinking about what to do for dinner, then I remembered I had some New York strips to cook up!

My most often used steak reciepe.

1 or more quality aged Ribeye or Porterhouse steaks. No less than 1 inch thick. Strong marbeling in the Ribeye and ok marbeling in the Porterhouse. Never use a piece of meat that was wrapped in plastic film, sitting on a diaper in a foam tray.

2-4 large garlic cloves.
Freshly cracked black pepper.
Freshly ground black pepper.
Kosher salt diluted into water and in spray bottle. Melt the salt in warm to hot water so it disolves and add enough so that it tastes like sea water or stronger.
1 stick unsalted butter, soft.
1-2 onces maytag blue cheese or stronger variety finely crumbled.
Brine packed capers, rinsed twice. Approx 1 tsp.
Fresh herb like parsley, chopped.
Extra virgin cooking quality olive oil (no need for good stuff)

Mortal and pestal.
Smoking hot grill, grill pan, or cast iron pan. If cast iron pan heat in oven at 450 for 20 minutes.
Plastic wrap.
Foil.

Heat grill or pan.
Prep steaks by verticly slicing through any side fat every 1 to 2 inches to prevent curling if needed.

Completely coat the steaks on both sides with cracked pepper. Massage it into the meat and fat area. Let rest.

Place peeled garlic cloves in mortal and reduce to pulp. Add in ground pepper to your tastes. Mix butter, capers, parsley, and blue cheese into mashed garlic. Make a log of this butter using plastic wrap, twist ends and chill.

Mist bottom of steak with spray bottle. Then place that side on hot pan or grill. Do not touch for several minutes unless you wish to rotate for marks. Right before flipping spray uncooked side with bottle. Flip then spray again. After few minutes remove rare to medium rare steak and lest rest under foil tent for five minutes.

Unwrap butter, cut into medalions.

Serve steaks and drop some of the butter medalions on it.

I like Playa's style of cooking with soy.... but from time to time I like slicing little slivers into the streak and stuffing garlic into the steak... grilling or roasting the steak... it susually tasates better from the over becasue it allows the garlic to cook its juices into the meat... and since I like it rare well... mmmmmmmmmm I love steak... although here in Toronto Im lost when it comes to great steak houses... or buying good steaks for that matter...

i put nothing on it and i let it grill for just under 2 minutes on each side

very bloody, cool in the middle

No salting until AFTER cooking... NO seasonings (don't want to taste anything but the delicious meat), nice, juicy medium and for god's sake... NO STEAK SAUCE!

I do eat A1 on my fries, somtimes, though.

I like your ingredients but I lose the grill mate and A1, and add a LOT of lemon pepper and a little red wine.

Sear each side for one minute, then cook each side for 4-5 minutes (for thick ribeyes).

ok that was rediculous.

Looks Good!! :winkwink:

yup, just bored while uploading.

Ruth's Chris

Yep - my recipe is "Reservations at a good steak house"! :1orglaugh

Don't tell Hank Hill :)

I like the one where he's talking to his neighbour who uses mesquite for flavor.

Well thats good if you like the taste of wood. I like the taste of meat.


Mmmm steak!

I thought your recipe was blowing the old timers at the nursing home so they let you eat off their plate when they fall asleep?

Cooking up a t-bone right now with McCormick Montreal Steak Seasoning and a bit of garlic salt. Yum :thumbsup

Jackson's Steakhouse (Fort Lauderdale)
Hollywood Prime (Hollywood FL)
Morton's of Chicago (anywhere)

Maison de la Costa (Torrevieja Spain)
Yellow Rose of Texas (Benijofar Spain)

Many good Steak places in Holland aswell....to many to mention.

DynaMite :2 cents:

El Gauchos in Seattle

Beyond that..no seasoning before it goes on the grill.... baste with a mixture of melted butter, garlic and worchestershire sauce while cooking.

I make the best steak and WEGCash is giving away $17,000 Dollars!

The first couple of posts were right on....but the REAL secret ingredent is.......ELK. Elk meat is sooo delicious, really flavorful, not gamey at all, just the right amount of fat......Damn it, I'm hungry now! Rare to medium rare Elk.

I'm a tri tip guy mostly...

I like to rub it down with rock salt or kosher salt, sprinkle with your favorite seasoning blend.

Get your fire nice and hot then spread the coals in a circle, put a tin pan full of water, in the center of those coals.

Slap your tri tip in there fat side down and prety much burn that side, rotate 90 and keep burnin'...flip for texture, slice and serve...

*Never pierce the meat*

I need to stop telling you my secrets - blabbermouth! :mad:

Hey now, you should appreciate that. Have you ever accidentally used popcorn salt on your steak? No, because now you know the different kinds of salt. :thumbsup

Bloody rare, slightly warm on the outside. A dash of black pepper.

Absolutely NO steak sauce. If you have to put sauce on it.... the steak sucks.

:2 cents: