cliaz Posted April 11, 2006 Share Posted April 11, 2006 Please list some of your grilling Recipes for steak here: Quote Link to comment Share on other sites More sharing options...
untateve Posted April 11, 2006 Share Posted April 11, 2006 steak is easy-- rub olive oil on the steak and season with kosher salt and pepper fire your Big Green Egg up to about 800 degrees. Sear a 1 1/2 - 2 inch steak one minute on each side. Take steaks off and cover with foil while you bring your Big Green Egg down to 400 degrees (takes about 20 minutes). I like a little hickory wood so I throw in some chips. About 4 minutes on each side at 400 degrees. Take the meat off, let it rest about 10-15 minutes, and enjoy your medium rare steak. On occasion, some home made garlic butter melted on the steak is nice. Quote Link to comment Share on other sites More sharing options...
TDFFFreak Posted April 13, 2006 Share Posted April 13, 2006 One of the best times of year... even for those of us not as skilled around the grill as we'd like to be. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 13, 2006 Share Posted April 13, 2006 steak is easy-- rub olive oil on the steak and season with kosher salt and pepper fire your Big Green Egg up to about 800 degrees. Sear a 1 1/2 - 2 inch steak one minute on each side. Take steaks off and cover with foil while you bring your Big Green Egg down to 400 degrees (takes about 20 minutes). I like a little hickory wood so I throw in some chips. About 4 minutes on each side at 400 degrees. Take the meat off, let it rest about 10-15 minutes, and enjoy your medium rare steak. On occasion, some home made garlic butter melted on the steak is nice. 1414408[/snapback] Pretty much how it should be done - even for those of us without a BGE. Sear the steak up well - keep the seasoning simple and do not overcook the meat! Anything over medium is just a shame. Quote Link to comment Share on other sites More sharing options...
chester Posted April 13, 2006 Share Posted April 13, 2006 Great simple marinade for lesser cuts: Lots of worchestershire. Olive oil. Red wine (boil off the alcohol if marinading for more than a few hours) Chopped garlic. Quote Link to comment Share on other sites More sharing options...
ChuckB Posted April 27, 2006 Share Posted April 27, 2006 Season with my uncle Ben's seasoning, a little Lawry's and a little garlic powder (Yes the same thing I use for chicken and pork for that matter) cook over high heat for a couple minutes then lower heat and cook to medium rare (I can tell by the touch) Dam I'm gettin hungry. Quote Link to comment Share on other sites More sharing options...
nogohawk Posted April 27, 2006 Share Posted April 27, 2006 (edited) I'll have to give the Lawry's a try. Usually just salt, pepper, onion powder, a little garlic and some Montreal seasoning. Love using the Mesquite charcoal if I can find it. Sometimes for a change, do my wife's with a little Stubb's Mesquite BBQ sauce. Edited April 27, 2006 by nogohawk Quote Link to comment Share on other sites More sharing options...
PantherDave Posted April 27, 2006 Share Posted April 27, 2006 I use three things, and three things only. Garlic Salt, Morton's Nature Seasonings, and Lawry's. Puncture steak several times with grilling fork on the side that's up-sprinkle Garlic S, Nature Seasonings and the Lawry's. Let the steak start to sweat(moisture will become apparent) flip and repeat with the other side. Cook about 10-12 minutes over med-high coals, keep grill grate at least 4-6" over the coals. Enjoy med-rare perfection. Quote Link to comment Share on other sites More sharing options...
untateve Posted April 27, 2006 Share Posted April 27, 2006 I use three things, and three things only. Garlic Salt, Morton's Nature Seasonings, and Lawry's. Puncture steak several times with grilling fork on the side that's up-sprinkle Garlic S, Nature Seasonings and the Lawry's. Let the steak start to sweat(moisture will become apparent) flip and repeat with the other side. Cook about 10-12 minutes over med-high coals, keep grill grate at least 4-6" over the coals. Enjoy med-rare perfection. 1440622[/snapback] I'm somewhat confused with your method--by puncturing your steak, are you not losing juices while it's grilled, thereby causing your steak to be dry? Quote Link to comment Share on other sites More sharing options...
PantherDave Posted April 27, 2006 Share Posted April 27, 2006 I'm somewhat confused with your method--by puncturing your steak, are you not losing juices while it's grilled, thereby causing your steak to be dry? 1440861[/snapback] No, my steaks are juicy and tender, and we have alot of ajus to dip it in on the platter. As the steak warms it expands somewhat, closing the holes, and sealing the seasoning inside-it's wonderful. Quote Link to comment Share on other sites More sharing options...
untateve Posted April 27, 2006 Share Posted April 27, 2006 No, my steaks are juicy and tender, and we have alot of ajus to dip it in on the platter. As the steak warms it expands somewhat, closing the holes, and sealing the seasoning inside-it's wonderful. 1440898[/snapback] so these would be very small punctures then Quote Link to comment Share on other sites More sharing options...
PantherDave Posted April 27, 2006 Share Posted April 27, 2006 so these would be very small punctures then 1440922[/snapback] yes, just barely under the surface with a grilling fork. If I can get it past the filter, more small thingies than punctures. Quote Link to comment Share on other sites More sharing options...
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