HOW TO: Barbeque the perfect steak

[Flames89]

1. Steaks in pan
2. Marinate with Lee&Perrins, Garlic, Pepper, bit of oil, and some dried mustard
3. Heat of BBQ, good and hot
4. Put on steaks
5. Sear them for about 1 min (top down is optional)
6. Flip, sear the other side for about a minute
7. Flip (turn half turn to get grill pattern), turn down heat to medium-low, close lid
8. Cook for about 4 minutes*
9. Flip, cook for about 3 minutes*
10. Take off grill, put on plate with tinfoil over for at least 6 minutes prior to serving


(*Times above vary due to thickness)

[Cheese]

The "perfect" steak is NEVER marinated, unless its a cheap cut that needs to be tenderized.

Buy a nice T-Bone.

[dustygoon]

Isn't that too much flipping? I thought rotate, flip, rotate was the best way.

I find if i cook with the lid down, then the steaks seem to get a funny grey colour from the blood boiling out of them.

[Flames89]

I initially thought it was too mcuh flipping but since I have used it I have never gone back. You could get rid of the final flip however.

The key is the quick sear on both sides to trap in all the juices.

As for the "NEVER" marinate for the perfect steak - I do not agree. I marinate for flavour, not tenderness. I prefer the flavours that are added, some don't - no argument from me.

Anyway, the point of this was to hear contrasting styles ...

[Thunderball]

I never use a marinade... I just buy a good cut of T-Bone or Ribeye, throw it on the BBQ at high heat for a few mins a side, and throw some Hy's Seasoning Salt on it... that's a money steak.

[Cheese]

Originally posted by Flames89@Jun 10 2005, 02:11 PM
I initially thought it was too mcuh flipping but since I have used it I have never gone back. You could get rid of the final flip however.

The key is the quick sear on both sides to trap in all the juices.

As for the "NEVER" marinate for the perfect steak - I do not agree. I marinate for flavour, not tenderness. I prefer the flavours that are added, some don't - no argument from me.

Anyway, the point of this was to hear contrasting styles ...

Not picking T-Bones with ya my friend...but the title of your post says...How to BBQ the PERFECT Steak.

It doesnt say how to BBQ the most flavorful or marinated steak.

You wont find any of the top steakhouses marinating their steaks unless its spelled out as such in the menu.

[Mike Oxlong]

The key to a good steak is to get a good dry rub to put on it. Since I have been using dry rubs I will never go back to a marinade or barbecue sauce.

1. Put the rub all over the Steak about an hour before cooking.

2. Pull the steaks out of the fridge and let them sit at room temperature for 20-30 minutes. (Some good recipies say you should lightly brush the steak with extra virgin olive oil before putting on the Q)

3. Get the barbecue to medium/high heat. Steaks should sizzle when they hit the grill.

4. Put the steaks on for 2-2 1/2 minutes with lid down. Rotate half a turn and cook for another 2-2 1/2 minutes again lid down. (depending on thickness)

5. Flip them over and repeat step 4

6. Pull them off the grill and let sit for 5 minutes so the juices redistribute throughout steak. Also the steak continues to cook for these 5 minutes.

7. Perhaps put a pat of Garlic butter on top.

8. ENJOY!!

My favourite cuts are Ribeyes, Tenderloin and Top sirloin. Delicious!!.

Seriously, look into Dry Rubs and you will never go back. My girlfriend got me the Big book of Barbecuing and it has a few recipies for rubs in there. UNREAL!!

[dustygoon]

I love tips. I will try the quick sear and flip method.

I normally do 1.5 minutes, rotate 45 degrees (gives criss cross pattern), another 1.5 minutes, flip, 1.5 minutes, rotate, 1.5 minutes and then take it off. No marinade. Just salt and maybe a smidge of oil to keep it from sticking.

Anyone ever tried a flank steak? They are pretty common here (Bay Area). $10 for a steak that feeds at least 3 people. Very good. Marinade in what ever suits you.

[Neeper]

Screw t-bones. Get filet mignons!! CO-OP had them on sale for $12 for 6 x 4oz ones, I dunno know if they still or not.

[BlackArcher101]

Get the BBQ as hot as possible...
-proceed to place steak on one side and sear it for 1 minute,
-flip it and sear the other side for 1 minute,
-flip back to original side, pour beer on steak, and let cook for 3 minutes
-flip over yet again, pour beer on that side, let cook for 3 minutes
-enjoy the best tasting rare steak you've ever had

[Table 5]

i miss alberta.

[Maritime Q-Scout]

step 1: say "BITCH BRING ME SOME STEAK!"

that's basically it, steak in one easy step

[Mr. Ski]

Originally posted by Maritime Q-Scout@Jun 10 2005, 09:27 PM
step 1: say "BITCH BRING ME SOME STEAK!"

that's basically it, steak in one easy step

I can't believe you'd talk to your mother like that! :darnkids:

[Reaper]

My favourite way for preparing a nice filet (which doesn't happen very often as my wife doesn't like steak...) is this.

Take two peeled cloves of garlic and cut each lengthwise into 4 pieces. Dust the garlic pieces with some icing sugar (trust me on this - it helps with carmelization). Make 8 small slits in the steak just deep enough for the garlic pieces to poke out slightly when inserted. The slits should be small enough that you have to push the garlic into the meat with some force. This will keep the garlic from falling out during preparation and grilling. Always make the slits in the steak with the grain NEVER against. Lightly coat the garlic pieces with some olive oil before inserting into the steak.

Rub the steak with one teaspoon of onion puree with worchestershire sauce (recipe - one teaspoon worchestershire sauce per one large onion - puree in food processor) and let sit for one minute.

Shake on some sea salt and grind on some black pepper on both sides.

Brush the filet with a touch of olive oil and place on the barbeque (which is already preheated).

Sear the meat for one and a half minutes and give it a 1/8 turn (hey, I like diamond shaped grill patterns). Let sit for another minute and a half.

Turn and repeat.

Remove steak from the grill and let stand on a carving board for two minutes.

Enjoy.

If you've done this right you'll end up with small pieces of slightly carmelized garlic sticking out of the filet. The olive oil, onion and garlic compliment the steak very nicely with the worchester sauce, sea salt and pepper handling the rest of the spice duties.

The steak tastes awesome but man will you be rotten that night.

[Maritime Q-Scout]

Originally posted by Mr. Ski+Jun 10 2005, 06:42 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Mr. Ski @ Jun 10 2005, 06:42 PM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-Maritime Q-Scout@Jun 10 2005, 09:27 PM
step 1: say "BITCH BRING ME SOME STEAK!"

that's basically it, steak in one easy step

I can't believe you'd talk to your mother like that! :darnkids: [/b][/quote]
yeah I can't understand why I'm single

[8 Ball]

Originally posted by Mike Oxlong@Jun 10 2005, 12:23 PM
The key to a good steak is to get a good dry rub to put on it. Since I have been using dry rubs I will never go back to a marinade or barbecue sauce.

1. Put the rub all over the Steak about an hour before cooking.

2. Pull the steaks out of the fridge and let them sit at room temperature for 20-30 minutes. (Some good recipies say you should lightly brush the steak with extra virgin olive oil before putting on the Q)

3. Get the barbecue to medium/high heat. Steaks should sizzle when they hit the grill.

4. Put the steaks on for 2-2 1/2 minutes with lid down. Rotate half a turn and cook for another 2-2 1/2 minutes again lid down. (depending on thickness)

5. Flip them over and repeat step 4

6. Pull them off the grill and let sit for 5 minutes so the juices redistribute throughout steak. Also the steak continues to cook for these 5 minutes.

7. Perhaps put a pat of Garlic butter on top.

8. ENJOY!!

My favourite cuts are Ribeyes, Tenderloin and Top sirloin. Delicious!!.

Seriously, look into Dry Rubs and you will never go back. My girlfriend got me the Big book of Barbecuing and it has a few recipies for rubs in there. UNREAL!!

I pretty much B.B.Q. my steak the exact same way. I always lightly brush my steaks with a little extra virgin olive oil, I find it helps to flash sear them. And I agree, rub is the way to go.

[Calgary Flames]

Marinate in Italian dressing overnight, and the next day season with salt and lots of pepper. Works for me.

[Looger]

Originally posted by Table 5@Jun 10 2005, 08:52 PM
i miss alberta.

seconded.

my first winter in calgary, i was barbequeing in shorts in january, middle of a huge chinook.

for steaks i like the dry rub you can buy, with some montreal steak spice splashed on.

rub on steak, both sides, and let sit in the fridge for a little while.

high heat, 5 minutes a side for medium thickness, 7 minutes for big steaks.

that's it.

[Clarkey]

Originally posted by Reaper@Jun 10 2005, 09:58 PM
My favourite way for preparing a nice filet (which doesn't happen very often as my wife doesn't like steak...) is this.

That shouldn't stop you!

What is the reasoning behind putting tin-foil on it? I like to eat it immediately.

I like to rub some Jamaica jerk rub(that reads bad ha) seasoning on the steak and then put some Montreal steak spice on it. You've got to sear in both sides and then cook on each side for about 5 minutes give or take.

My favorite cut is a t-bone. The smaller piece of meat on the one side of the t-bone is the best cut. Does anyone know what that is called? I think it's the same cut that is used for filet mignon.

[FlamesAddiction]

Originally posted by BlackArcher101@Jun 10 2005, 08:42 PM
Get the BBQ as hot as possible...
-proceed to place steak on one side and sear it for 1 minute,
-flip it and sear the other side for 1 minute,
-flip back to original side, pour beer on steak, and let cook for 3 minutes
-flip over yet again, pour beer on that side, let cook for 3 minutes
-enjoy the best tasting rare steak you've ever had

8 minutes of cooking? You call that rare?