steak,steak,steak,steak,steak,steak,steak,steak

[adsantos13]

Top quality steak needs very little seasoning. Salt, fresh ground pepper (accept no substitutes), and either some olive oil or butter rubbed along the surface.

OTOH, cheaper steaks such as flank, hangar, london broil and skirt are all about the marinade. I usually use something acidic in order to take away some of the toughness. Here are a couple marinades I came up with and use/tinker with a lot...

Marinade #1:
-fresh garlic, chopped
-several dabs of worcestershire sauce
-several dabs of soy sauce
-about a half cup of seasoned rice vinegar
-pinch of hot pepper flakes
-teaspoon of onion powder
-TSP mustard powder
-TSP salt
-1/2 TSP fresh ground pepper

Marinade #2:
-TSP garlic powder
-TSP oregano
-TSP kosher salt
-1/2 fresh ground pepper
-1/2 TSP cumin
-1/2 TSP Paprika
-1/2 TSP coriander
-1/4 TSP turmeric
-About a cup or so of distiller white vinegar

Marinade #3
-fresh garlic chopped
-about a half cup of fresh cilantro chopped
-TSP of oregano
-pinch of cumin
-juice of two limes
-TSP salt
-1/2 TSP of fresh ground pepper

Marinade #4
-fresh garlic chopped
-2 TBSP of hoisin sauce
-About a half cup of soy sauce
-About a half cup of seasoned rice vinegar
-Sriracha hot sauce to taste
-chopped green onions
-chopped shallots
-TSP mustard powder

[bigswol2]

Salt pepper and minced fresh garlic!!!

[uncballzer]

Marinate in Heinz 57 for several hrs w/butter and McCormick's meat tenderizer; then grill or oven--punch w/fork multiple times and makes it really really tender! and Delish!

[JMAC]

Two inch thick porterhouse.

Brush with olive oil. Sprinkle with gray sea salt and fresh cracked pepper.

Lump charcoal, very hot, on one side of the grill. 4 minutes on each side.

Move to cool side of grill and let roast for 4 more minutes.

Let it rest on the plate for 5 minutes.

Steak perfection.

[onlyonerm]

Little Olive Oil
Fresh Ground Pepper
Little Chardonnay Seasoned Sea Salt

Seared on both sides and served rare. Doesn't get better then that

[Jack1000]

I find a good butcher and have him cut 2-3 inch thick bone-in ribeye's. Cover the outside with kosher salt--a lot of it makes for a good crust-- and some pepper.

Heat grill as hot as I can--500-600 degrees. I usually grease the grill with a little high temp tolerent oil like canola.

Steaks this thick with the bone in can be seared really nicely while leaving the inside rare/medium rare.

It takes a while to cook a steak this thick. Maybe 10 minutes a side. I don't mess with it--only flip it once if possible. I use a meat thermometer to get it to about 125 degrees at the center.

I mix up a little blue cheese with a pat of butter and drop it on top while it's still steaming.

My favorite meal.

[Darrell]

Originally Posted by Jack1000

I find a good butcher and have him cut 2-3 inch thick bone-in ribeye's. Cover the outside with kosher salt--a lot of it makes for a good crust-- and some pepper.

Heat grill as hot as I can--500-600 degrees. I usually grease the grill with a little high temp tolerent oil like canola.

Steaks this thick with the bone in can be seared really nicely while leaving the inside rare/medium rare.

It takes a while to cook a steak this thick. Maybe 10 minutes a side. I don't mess with it--only flip it once if possible. I use a meat thermometer to get it to about 125 degrees at the center.

I mix up a little blue cheese with a pat of butter and drop it on top while it's still steaming.

My favorite meal.

[icehog3]

Originally Posted by Darrell

I used to use that, but lately haven't been able to find the LARGE containers of it.

Just buy lots of small ones!

[Darrell]

Originally Posted by icehog3

Just buy lots of small ones!

Problem is, they're like $3.50 each and the big one was only $5.99. Go figure.

[shaggy]

no salt....dries out the meat
no pepper.....turns bitter on the grill
2 min sear on each side
4 mins indirect heat on each side
slab of butter on it while resting on the plate for 5 mins

perfect dinner

[Cigary]

a 2 inch thick Rib Eye grilled,,,use your favorite marinade and use salt right before serving,,,not in the marinade as it tends to dry out the meat,,,as the experts tend to say,,,,who knows about "those experts",,,,I tend to believe my own tongue as to what is best and it's all about trial and error,,,eat more steak and find out what is best.

[Cigary]

Originally Posted by Jack1000

I find a good butcher and have him cut 2-3 inch thick bone-in ribeye's. Cover the outside with kosher salt--a lot of it makes for a good crust-- and some pepper.

Heat grill as hot as I can--500-600 degrees. I usually grease the grill with a little high temp tolerent oil like canola.

Steaks this thick with the bone in can be seared really nicely while leaving the inside rare/medium rare.

It takes a while to cook a steak this thick. Maybe 10 minutes a side. I don't mess with it--only flip it once if possible. I use a meat thermometer to get it to about 125 degrees at the center.

I mix up a little blue cheese with a pat of butter and drop it on top while it's still steaming.

My favorite meal.

Yummmm,,,,,I am stealing this recipe

[RPB67]

Favorite is Filet .

Little salt and pepper cooked to a nice rare- med rare status. Yum Yum ....

[SteveDMatt]

1.5 to 2 inch think ribeye.

I also use a montreal seasoning type, but not too much of it. (Darrell, check atlanticspice.com - their steak seasoning is the same a montreal and about $7 a pound if I remember right).

I give it about 3-4 minutes a side on high heat on the grill and let it rest for a good 10 minutes. Med rare. While the grill is going, it can't hurt to grill up some onion, portabella mushrooms and a couple whole heads of garlic in tin foil (as to roast). Mushroons, onions and garlic are great with steak.

Also can't hurt to have a nice sweet potato.

[shaggy]

Originally Posted by SteveDMatt

1.5 to 2 inch think ribeye.

I also use a montreal seasoning type, but not too much of it. (Darrell, check atlanticspice.com - their steak seasoning is the same a montreal and about $7 a pound if I remember right).

I give it about 3-4 minutes a side on high heat on the grill and let it rest for a good 10 minutes. Med rare. While the grill is going, it can't hurt to grill up some onion, portabella mushrooms and a couple whole heads of garlic in tin foil (as to roast). Mushroons, onions and garlic are great with steak.

Also can't hurt to have a nice sweet potato.

mmmmmmmm sweet potatoe