Steak Recipes

[Swayze11]

Hey guys I am having a BBQ on thursday for a lot of people and was wondering if you guys have any good personal Steak flavours or anything you can recommend. Any home made BBQ Sauce recipes or different ways of cooking it would be great. possible marinates, rubs, anything that would help would be great.

[timbit]

Sea salt and pepper are all you need, if the steaks are good cuts and somewhat aged. Don't mess up the beef flavour with a pile of gummy sauces. Sear both sides at high heat and then slow cook them. Don't continually flip them. Flip after searing each side.
Use your finger to determine temperature....not a knife.

Make sure the meat is out of the fridge for a few hours. It needs to be at room temperature when you put it on the grill.

[oly74]

Originally Posted by fotze

Don't buy the meat at Safeway is a good shart.

LOL perfect.

[urban1]

Costco is good for AAA beef if you want it on the cheap.

[troutman]

Time permitting, I like to brush on olive oil, minced garlic and steak salt, and have it sit overnight in the fridge.

IMO steaks should be cooked rare (medium rare at the most). Don't pierce the steaks with forks or cut them open while they are cooking. Use tongs.

Sometimes I serve it with a nice peppercorn sauce on the side (red onions, beef stock, red wine, grainy mustard, green peppercorns).

http://forum.calgarypuck.com/showthr...ighlight=steak

http://forum.calgarypuck.com/showthr...ght=peppercorn

[HalifaxDrunk]

Don't ask me, I like my steak well done! If it Moos or bleeds send it back is my motto.

Flame on my Albertan friends...

[HalifaxDrunk]

Originally Posted by fotze

I just cannot get into that taste of rare. It tastes like nosebleed.

Wow, if you have mussels as an appetizer then you have a mouth full of snot followed by a nosebleed. What a meal!

I have sent this thread off the tracks, Fotze, I’ve followed you down to hell….damn you!

[troutman]

Originally Posted by fotze

That's what all the food gourmets and foodies say. The head chef my wife used to work for used to huck the staek in the microwave if someone sent the steak back to get cooked past medium in disdain but, I just cannot get into that taste of rare. It tastes like nosebleed. I associate that taste with cancer (thanks to the X-Files and Scully) not pleasure, so I can't enjoy rare, so I end up trying to swallow the pieces whole to avoid the taste. Much like sushi.

nosebleed > leather shoe

[RW99]

Originally Posted by troutman

Time permitting, I like to brush on olive oil, minced garlic and steak salt, and have it sit overnight in the fridge.

IMO steaks should be cooked rare (medium rare at the most). Don't pierce the steaks with forks or cut them open while they are cooking. Use tongs.

Same here, though I have the 'prepared' crushed garlic and I use Keg brand steak salt. Haven't had a complaint yet

[Shawnski]

OK, there was a thread about 4 months ago or so (search steaks if you want), where I was pretty avid that searing was better than the flip once methodology.

Have to admit, having tried it several times now, yes, the flip once method works just fine too.

Anyhoo, here is my neighbourhood famous teriyaki steak recipe.

I get rib steaks from Costco (about 1 1/4 inches thick), looking for the best marbled ones (not a lot of fat on them, but evenly spread throughout.) They also have a fantastic teruyaki sauce (with ginger and sesame - Rice Road brand).

Marinade: (per steak)

1/2 cup of the Costco teriyaki sauce
1/4 cup Bulls Eye BBQ sauce (most flavours are fine)
1 clove garlic (minced)
1 tablespoon course mustard

Again, that is PER STEAK. Mix marinade in a big zip lock bag, put in steaks and mix around until coated. Store in fridge overnight, or up to 24 hours.... longer, the better. And yes, your steaks will be so much better with marinading... VERY tender.

About two hours before BBQ, take steaks out of fridge and allow to get to room temperature.

Heat BBQ to 400 F, cleaning, then oiling grill with vegetable oil prior to putting steaks on.

Once at 400, place steaks on at slight diagonal (7 oclock/ 1 oclock). After 3 minutes, turn each steak from the 7/1 angle to 4/10 angle (NOT flipping). This will get a nice diamond shaped grill mark on each. After another 3 minutes, flip the steaks, again setting to about 7/1. After 2-3 minutes (depending on desired doneness) again turn the steaks from the 7/1 position to the 4/10 position. 2-3 minutes later, remove steaks (again, depending on your desired doneness). I find on the last two turns that 3 minutes gives you a nice medium texture.

Now, and very important, put them on a tray and tent them with tin foil (put tin foil over the tray) for at least 5-6 minutes. This will allow the meat to relax and the juices to restore properly.

Lastly, never poke the meat, for any reason. You will lose the juices. Use tongs to do your turning/flipping.

Love the flavours in this recipe...

[Buff]

My parents used to only cook steak well done. I never really liked steak because when it is well done you just chew and chew and chew and chew. I'm eating the cow, not emulating one! So one day when at a restaurant I thought I'd be daring and get medium rare, and I've never looked back. So much more juicier and tastier.

I don't have any special recipes. We got some steak salt from my sister-in-law, I'm not sure what it is, but it is mighty tasty.

[thatguy]

Originally Posted by timbit

Sea salt and pepper are all you need, if the steaks are good cuts and somewhat aged. Don't mess up the beef flavour with a pile of gummy sauces. Sear both sides at high heat and then slow cook them. Don't continually flip them. Flip after searing each side.
Use your finger to determine temperature....not a knife.

Make sure the meat is out of the fridge for a few hours. It needs to be at room temperature when you put it on the grill.

Couldn't of said it better myself. Definitely the way to BBQ a steak.

[Madman]

I love just Montreal steak spice rubbed into both sides.

Place steak on very hot grill on a 45* angle, rotate 90* after 2 minutes or so, (depending on thickness of steak), to get cross hatch marks. Flip after another 2 minutes and repeat. Once they are done, let them rest for 5 minutes so the juices stay in the steak and not go all over the plate.

Perfect steaks everytime.

[Sample00]

I like a rib steak myself, and I use Garlic Plus and season salt. wife says its the best steak ever!

oh and sear both sides, then cook each side for ten minutes. done!

[Hack&Lube]

Beef + Heat = Steak

Add flavor after, not during cooking. I like steak with a side of Montreal Steak Rub or Grainy Mustard.

[HalifaxDrunk]

Originally Posted by Hack&Lube

Beef + Heat = Steak

Add flavor after, not during cooking.

Flavour is added before the meat touches grill.

Cooked meat = good meat.

[Maritime Q-Scout]

The thing I like most about BBQ'ing steak is that I like to try new things.

Tonight I did a marinade of worsechire (sp) sauce, olive oil, Montreal steak spice, pepper, crushed chillies, and two different kinds of BBQ sauce (PC Tequila, and Kraft Original).

My BBQ has a mind of its own with temperature, so I over cooked them (booo). I find olive oil, and the spices above, followed by coating of the two BBQ sauces works well.

Now I like a kick to my steak (hence the pepper and chilies).

I was laughing tonight as I prepared thinking "The Dali Lhama says to approach love and cooking with wreckless abandon, my minister at church growing up used to say God will meet you half way, so since I cook with wreckless abandon . . . "

[Reaper]

Lets not forget my tried and true method of putting small slits in the steak and sticking frozen slivers of garlic inside. I freeze the garlic so it is rigid enough to go into the steaks like spikes. Sprinkle some sea salt and pepper on the steak, brush with olive oil and sear the meat so it closes around the garlic. Now you have a steak oozing with garlic juices and yummy slivers of garlic every few bites. You also end up with a wife who hates it when you play "Dutch Oven" after that meal. lol

[Hack&Lube]

I seriously don't like my steak with anything but beef taste and the whole "infusing with flavors" and "marinating" thing has always seemed silly to me. Steak is a flavor all to itself that should be able to be cherished pure off the grill. I slice it afterwards and dip the morsels in Montreal Steak Rub (the kind with Bourbon + Generous Black Pepper) and Mustard if I want some flavor every now and then before putting it in my mouth...or I can have them straight up.

Maybe this is the whole European way of eating steak that appeals to me...sort of like Steak au Poivre -> which is the world's most perfect meal when served with frites.

[guzzy]

If you want to do it right you go to Costco, buy a $100 tenderloin roast and you can either cook it whole on the rotisserie or cut it up and do indidual steaks. Don't use BBQ sauce on Alberta beef, that is almost a sin. Season with a good pepper, garlic, salt blend etc. Montreal steak spice on one side of the steak with a cajun and garlic blend spice on the other is my personal fave.

The biggest favor you can do your friends is don't buy cheap steak. Round steak etc is solely for those who can't afford the good stuff. BBQ sauce and marinate the hell out of that steak.

If you don't want tenderloin as it is expensive, sirloin is one of most flavourful cuts and is relatively cheap compare to other good cuts (tenderloin, strip, or rib eye). Tbone is the best of both worlds. You get the small side which is your tenderloin and your long side which is your NY strip.