Summer Thread: How to make the best steaks

[ResAlien]

I stick with the basics. 3 minutes a side per inch of thickness, little montreal seasoning ground in, HP if you need sauce. That's all I got.

[redforever]

One of the most important things to remember, is never grill cold steaks. They should be allowed to come to room temperature for about an hour.

Also, oil your grill.

And when you put your meat on the grill, let it sit for the desired time on one side, then dittor for the other side. Constant flipping is not good.

[Dion]

Originally Posted by ResAlien

I stick with the basics. 3 minutes a side per inch of thickness, little montreal seasoning ground in, HP if you need sauce. That's all I got.

We have a winnar - close the thread!

[lucky1]

Originally Posted by BlackArcher101

Oil doesn't belong on steaks. If the steak doesn't have enough marbelization in the first place to prevent sticking, then it ain't a proper steak .

Oh... and always get the steaks from the meat counter... the prepackaged... not the best.

hhhmm, not sure about this one...Costco meat technically is 'prepackaged' and you cannot 'beat their meat'

[You Need a Thneed]

Why is "how to best prepare a steak" only information for the summer? Steaks need to be prepared well all year round.

[moncton golden flames]

let steak soak in a simple brine w/ a shot of whiskey or rum for an hour or two in the fridge. remove from fridge and let it come to room temp...maybe an hour. drain brine and season the meat.

place on very hot grill, turning only once. cook it to the temp you like, but i recommend rare to medium rare.

[Shawnski]

Originally Posted by Sample00

I prefer rib steaks.
steaks need a little bit of fat in them in order to have them tender.
Make your grill nice and hot.
sear steaks on both sides (keeps the juices in), then cook evenly on each side. I prefer 5-8 minutes each side depending on the size of the steak.
I use Garlic plus for my seasoning. A little bit on each side.

I have also used just plain garlic and rock salt with black ground pepper on the steaks, equally as tasty.

So far, this is the closest recommendation to what I have.

First of all, YES we have awesome beef here, but DON'T be afraid to marinate it for a change, or for the better!!!

AAA rib steaks from Costco are my norm. Heck, I will buy a whole rib and cut it up to keep costs down (and I usually get better marbling anyway).

During the summer, Costco has a "Rice Road" brand of teryaki sauce. I use this as the main base for marination. Put enough in a zip lock bag to cover all the meat that you intend to marinate. Add about a sixth of that in bbq sauce (or even less, just a flavourer....pick your flavour). Add a dollop (tablespoon FULL or so) of course (whole grain) mustard and a minced clove of garlic per steak. Marinade over night.

Now for cooking, you need to know your grill. For ME, I get the grill to 400, oil it well (canola) then put on the steaks at an 2/8 o'clock angle. After 3 minutes, I rotate them to a 10/4 o'clock angle. Makes great diamond shape seer marks.

After another 3 minutes I flip them (2/8 angle, then another 3 minutes until a rotation to 10/4 angle).

Now this is dependent on many things, but a good basis to start.

The thicker the meat, the rarer it will be, likewise the thinner the meat the more done it will be. I am talking about 3/4 to one inch steaks here in my timing.

KNOW YOUR BBQ!!!! If you haven't flipped your steaks after the first rotation and they are smoking big time... oooopps, you are TOO HOT. In this version, smoking is an indication to perform the next turn/flip.

All I can say is try this recipe. No one has disliked it yet.

Can I copyright this?

[mikey_the_redneck]

As far as sauce goes............this thread begins and ends with Cattleboyz BBQ sauce......