Cooking Steaks?

[sherban]

I have to open this request by admitting our lack of experience and knowlege in cooking a good steak....ohhh the shame....I'm in my forties and I don't have one good steak cooking trick up my sleeve. We have worked around this problem of ignorance by only cooking filet mingnons...it is hard to mess one of those up.

Anyway, I know there are some awesome cooks out there...would you be willing to share one or two of your steak cooking secrets with us? What cut of steak do you use, and how do you prepare it and cook it?

Would appreciate any advice...thanks!
Sherb

[Xislandgirl]

I am not a grill expert but I have a few tricks I use, they may be against the grilling rules, so take them for what it is worth.

Let the meat come up top room temperature before grilling.

Don't mess with it, let it cook and then flip it once.

Let it sit after you take it off the grill before cutting into it.

I am a very picky steak eater, so I mainly cook Filet Mignon. I usually season liberaly with salt and pepper and just let the natural flavor come out.

I do marinate london broil or flank steak in the summer often. I mix CBGR, olive oil, worstershire (sp?) and/or soy.

[Kathyzhere]

Hi there Sherban,

Hubs and I just finished off a couple of grilled
NY Strips that were literally like butter!!

I would not claim to be an awesome cook but do
enjoy grilling often.

To me for a good grilled steak, less is more!
Less fuss with it is what I mean. I place the
meat in a zip loc bag with enough Worcestershire
sauce to thinly cover (wet) and put back in the fridge
for 2-3 hours before grilling. After I place
them on the pre heated grill I just douse with
finely cracked pepper and other side as well after
I turn over. Grill to your temp preference.

I slice sweet onions & peppers and place in
a foil pouch with Cruz Bay rub and butter drizzled
over. Place on grill as well. Only takes about 5-8 minutes depending on your preference.


Anyway, dinner was fantastic and very easy!! My
personal fave cut of steak for grilling is boneless
NY strip. If it's a good piece you shouldn't have to
flavour it up too much, hence only a bit of
Worcesteshire and black pepper. I like mine med-rare
and hubs is med. Try not to turn more than 1-2 times
and keep the temp even. I agree with XIG and don't
cut until it's off the grill for a minute or so.


Good Luck and Enjoy!!

Kathy

[jayseadee]

We grill a lot of steak in the summer - NY Strips, Sirloins or Ribeyes.

Don's the grill master at our house. Last summer he would only use CBGR - no other spice or marinade allowed. We use a charcoal grill - let it get hot - set on the steaks, wait a few minutes and flip. Since I like mine mooing, he'd put mine on after he flipped his.

Was actually tempted to grill today - 60 degrees at the end of December is to die for here in the northeast.

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[California Girl]

SJ, how rare does this method come out? I'm a med-well girl.

[Jamestown]

I'm a huge Bobby Flay fan and received his book "Grill It!" for xmas. His suggestion for perfectly grilled steak:

1. 20 minutes before grilling, remove from fridge and let sit at room temperature.
2. Grill on high.
3. Brush both sides of steak with oil and season with salt and pepper. Grill until slightly charred 4-5 minutes. Turn and grill 5-6 minutes for medium rare, 7-8 for medium and 9-10 for medium well.
4. Remove from grill, tent loosely with foil and let rest at least 5 minutes.

He also said that the more marbling in the beef, the better. Also, let the meat alone while it grills....don't be poking and turning.

I think X-island Girl got it all right!

Jamestown[/u]

[mbw1024]

I got the Mesa Grill book for Christmas.
Had brunch at Bar Americain a few weeks ago too.

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[sherban]

Xi, Kathy, Janet, SJ,Jamestown....thanks for sharing your tips... No question is a stupid one, right....what is CBGR?
Thanx!

[Jamestown]

Mary Beth,
My sister was in NYC 2 weeks ago and ate at Mesa Grill. I purchased the Mesa Grill cookbook for my brother-in-law. Bobby rocks!! I saw him in D.C. at the Metropolitan Cooking Show in November. Saw Giada also, but Bobby's show was better.

[Jo Ann - VA]

Cruz Bay Grill Rub - available at St John Spice.

I grilled steaks last night and used it and they were wonderful!

[sherban]

Cruz Bay Grill Rub - available at St John Spice.
I grilled steaks last night and used it and they were wonderful!

Got it, thanks....I figured the "...GR" was grill rub

[nothintolose]

I like to use the British Virgin Islands Caribbean Seasonings I get from Ruth on my steaks and that's it. I sprinkle it on a little ahead of time.

The only other thing I do is not open the grill other than to flip them once.

[sherban]

What cut of steak do you-all think is "the best", excluding filet mingnon?