The Perfect Steak.......
 

I'm going to grill some steaks this next weekend and am looking for something new in the art of grilling and seasoning. Got any suggestions?

What works for you?

i buy the super market brand of steak umms or whatever it is and make philly cheese steaks, i never cook steak myself..

http://www.amazon.com/exec/obidos/tg...books&n=507846
webers big book of grilling

a variety of spices a t-bone and a grill is how i like mine, a-1 and worstershire sauce

Make sure the grill is as hot as it can get, burn the outside of the steak and make sure it is still raw inside then call me up and I'll eat mine.

The secret of a perfect steak.. :winkwink:
LINK :pimp

i'm a big fan of the American tube steak.

Beer Beef Steak Stroganoff

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- 1 inch thick
butter or shortening
3 medium onions -- sliced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups beer
1 teaspoon Worchester sauce
2 tablespoons flour
water
1/2 cup sour cream
1 small can mushrooms -- drained


Preparation:
1. Cut round steak into or 8 uniform serving pieces. Brown the slices in butter or shortening on both sides in a deep frying pan. Add onions, salt, black pepper and cook for 10 minutes.

2. Now add beer and Worcester sauce. Cover and cook slowly for about 1-1/2 hours (or when the meat is tender) and then remove the meat to platter and keep hot.

3. Combine flour with water to make a smooth paste and add to the gravy in pan. Stir constantly until thickened.

4. Finally add sour cream and mushrooms.

5. To serve, pour-gravy over the steak and surround with mounds of whipped potatoes and small whole carrots. And if your quests are ready before the meal is, serve them a beer or two to wet their appetites and tickle their taste buds.

A1 Garlic & Herb Marinade - 24-48 HRS = the perfect steak

I got some smith and wolynskies steak sauce at safeway the other weak, OHH MAN it is SO GOOD. I would reccomend some of that.

if you have quality meat

i suggest the antrecote

they are the juiciest part.

tell your butcher to cut them into wide cuts.

at least 350 grams

get you grill really hot and grill them from each side for 1.5 to 2 minutes.

then lower the heat to medium and let it broil

that will get you nice medium rare to medium steaks.

add to that a nice herb and garlic butter:
mix the butter and the seasoning and roll them up in nylon wrapping into a cylinder shape.

then slice the sausage into small round slices 1 cm thick.

have fun :winkwink:

Bern's Steak House - Tampa...
:P

a REAL steak:

-thick,quality meat...(porterhouse,top siriloin,NY,..)
-the nicer and more marbling...(steak should look like a slab of marble-red w/ white 'marble effect' from fat in it)
-season both sides with: salt, pepper, garlic

that's it... a good steak should not and won't need marination or crazy sauces or seasoning... it's all about enhancing the taste of the meat, not distorting it.

cook on high flame and constantly rotate it to diff parts of the grill.. giving it equal heat throughout cooking...


enjoy :thumbsup

Tube steak by Jenna Jameson cumming soon

Nebraska Corn Fed Steak hands down

http://www.omahasteaks.com/servlet/O...ping?PCR=1:100

Order up some Omaha Steaks..

man after my own heart :thumbsup I have cast iron grills on my bbq, I preheat it it so I can get the nice criss cross on there, it also seals in the juices. You eat with your eyes first, so it also has to look appetising :thumbsup

mmmmmm, this thread made me hungry

reading this thread makes me drool

:thumbsup :thumbsup

mmmmm, im getting hungry for some bbq'ed

i would reccomend cooking over charcoal with some cedar chips sprinkled in for flavor.

i would take the steak, and rub it down with extra virgin olive oil, fresh garlic, salt,and black pepper.

now you don't want your heat to high, the olive oil will tend to flame up. so keep and eye on it, and a small spray bottle handle to control flare ups.


you can also try marinating the steaks for about two hours in olive oil, garlic, salt, pepper, and a little red wine vinegar.

Try to find Reese's Steak Salt. It's the most simple blend of spices, it's perfect for steaks and baked potatoes.

Rub it in right before you grill nothing else is needed.

Garlic powder. Charcoal. Salt lightly when done. Nothing else.


If you do anything else to a steak it's ruined...

If you want the very best steaks you have ever had, start with high quality beef. Take a steak knife and scrape the top and bottom of the steak with the edges, DONT cut it, After that take Kosher salt and sprinkle it on. Rub it in just a bit, and grill.

Chopped Fresh Garlic, Kosher Salt and Fresh Ground Black pepper applied liberally to both sides of nice marbled porterhouse. roughly 1 hr prior to cooking.

Bring Grill to 550 degrees and slap down them steaks.
I prefer mesquite wood or a very seasoned gas grill.
cook 3/4 through or till blood pools on top of steak
turn steak over with tongs (never ever stick a steak with a fork)
finish cooking other side to color

Have all other meal ready and on the table so steaks come off the grill and only wait a maximum of 5 mins before serving.

Enjoy


Big B
CECash.com

AMEN!!!

That is EXACTLY how I have made steaks for the past 20 years and have gotten tons of compliments on them. People can't believe it when I tell them my secret is only Garlic powder (coated in the stuff) and a small amount of salt when done. If you salt it before you cook it then the salt draws the moisture out leading to a tough, dry steak.

Coat it with garlic powder, grill it, grab some A-1 sauce and you're eating the best steak in town! :thumbsup