BG Cooks

[Ohemgee]

I need a new way of grilling steak. Any tips on personal recipes, steak rubs, and you're grilling techniques? The old montreal steak seasoning and fire grilled method is bleh (gas grill btw).

[Yuri-G]

I need a new way of grilling steak. Any tips on personal recipes, steak rubs, and you're grilling techniques? The old montreal steak seasoning and fire grilled method is bleh (gas grill btw).

I'm sorry, I've never even cooked a steak (though I do love eating them). this is just a pet peeve of mine. carry on.

[The_OG_Nelta]

http://i40.photobucket.com/albums/e2...soy-sauce-.jpg

[Atreides]

Dale's is probably the best meat marinade I can think of, and I've pretty much tried them all:
Dale's Seasoning - History

Peter Luger's is decent if you're just looking for a steak sauce/dip type thing.

[Kerberoz]

If the steak is of any decent quality at all, it's a crime to use anything but salt and pepper, or cook beyond medium-rare. If you're slathering it in seasoning or overcooking it, you probably don't actually like steak and should just eat something else.

I usually just use a cast-iron pan indoors, so can't help ya on the grilling part.

[vagus]

A good piece of steak should only need pepper. You salt it after you cook it, so it doesn't dry out the meat. The over night marinades actually end up cooking the meat, especially if there is anything acidic in the marinade. And imo takes the real meat flavour out. I hate people who cover there meat in bbq sauce. Ribs i can understand but a piece of porter house steak, it's unholy.

The key to making a nice piece of steak is to sear it on both sides. This keeps the juices inside. Once it's nicely seared, remove from heat and let it sit on a cool plate for a few minutes, letting the juices reabsorb. Sprinkle some corse salt then cut crosswise of the lines.

O, finding lean steak sucks. Fat is awsome, and its what has the most flavour. And usually fat beef is cheaper. Buy it and trim some fat off of it and you'll be king at your next bbq.

One last tip, to test the rareness of your steak use your left hand and press your thumb to your pointing finger. The flesh underneath your thumb, that is rare. Touch your thumb to your middle finger and that's medium rare. Thumb to ring finger is medium & thumb to pinky is well done.

[GRT]

One last tip, to test the rareness of your steak use your left hand and press your thumb to your pointing finger. The flesh underneath your thumb, that is rare. Touch your thumb to your middle finger and that's medium rare. Thumb to ring finger is medium & thumb to pinky is well done.

Do I fail if I don't feel any differences?

'cept maybe the pinky

[Qalbert]

The Perfect Grilled Steak

Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of the master griller.

RULES OF THE GRILL:
1. Choose the right steak.
The high, dry heat of grilling requires a tender cut of meat. It should be well-marbled (fat content within the grain of the meat). Thin (1 inch) is always better than thick (more than 3 inches).

2. Build the right fire.
Steaks need high heat to sear the meat and form a crust. To cook a thick steak such as a porterhouse or center cut rib-eye, you will also need a moderate heat zone to one side to finish the cooking without burning the outside. This is done by lighting your coals in the center of the pit. Once the coals are completely lit, rake a double thick layer over to one side of the grill and a single layer over to the other side. You should start cooking the steak when you can hold your hand over the hot zone for 2-3 seconds and over the moderate zone for 5-6 seconds. For gas grills, just turn one side down to medium.

3. Season to taste.
With steaks, you should keep the seasoning simple. Coarse salt, freshly ground black pepper from a mill and granulated garlic is best. However, some steaks such as flank or sirloin do well with flavorings such as herbs, soy sauce, Worcestershire, etc.

4. Know when and how to turn the steak.
Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top, approximately 4-6 minutes for a 1" steak or 8-10 minutes for a 2" steak. The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run onto the coals and create a flavorless, dry steak.

5. Never desert your post.
Remember, you're only grilling for a short time. Great steaks demand constant attention. Once they hit the grill, stay with them. Never forget the fact that, like polish on a mahogany table, a steak needs a pat of butter anointing it immediately upon leaving the grill. This rounds out the flavor, and it is a great time to re-season the meat with just a small pinch of salt & pepper. Try my herb butter for grilled steaks at the bottom of the page for a flavorful finish on the perfectly grilled steak.

6. Let it rest.
All steaks need to rest a few minutes before serving. The high heat tends to tighten the protein. Transferring the steak to a warm platter and letting it rest for 3 minutes will allow the juices to return to the center of the meat as it sits.

BEST STEAKS FOR GRILLING:
Rib-eye - Juicy and well-marbled.
Rib steak - A bone-in rib-eye, thicker than a normal rib-eye, but you all know how much more flavorful a steak on the bone can be.
Strip steak - Lean, meaty and firm texture.
Sirloin - Rich, red and meaty. Flavorful, but tends to be tough. Slice thinly when serving.
Porterhouse - Two steaks in one: a firm strip sirloin and a succulent tenderloin. Normally 2-3" thick.
T-bone - Similar to a Porterhouse, but the tenderloin is smaller.
Filet Mignon - Lean and tender; you can cut it with a fork.
Flank or Skirt Steak - From the underbelly of the steer. Highly flavorful, but tough and stringy. Cook medium rare; slice against the grain.

[Tsuko_Asura]

Lost me completely on the last part..

[Atreides]

yeah I understand the point of letting the flavor speak for itself, but I couldn't even imagine NOT marinating skirt/flank for ~10 minutes before grilling, with vidalia onions. One of my favorite cuts of meat and seemingly very underrated.

[Lbelle]

http://www.bluegartr.com/forum/77619-bbq-grilling.html this thread has good grilling techniques

http://www.bluegartr.com/forum/68808-bg-cookbook.html so does this one

[MayorBee]

If the steak is of any decent quality at all, it's a crime to use anything but salt and pepper, or cook beyond medium-rare.

QFT.

Actually if you want to season up a cheaper piece of meat is to salt and pepper (for the love of christ use kosher salt or sea salt and fresh ground black pepper) to taste and slightly sear to medium-rare with a good olive oil. ALWAYS LET YOUR MEAT COOL 10 MINUTES AFTER COOKING. Do not poke or prod your cut of meat in anyway, just leave it alone, otherwise all the natural juices will collectively flee your cut of meat. You can top it with a little unsalted butter if you like. I find just a smear of course grain mustard is very tasty on a cheaper piece of steak.

[Jodwahh]

MEAT AND FIRE OM NOM NOM.

Steak is man food at it's finest.

[SamanosukeShiva]

jerk seasoning, yum

[Ksandra]

If the steak is of any decent quality at all, it's a crime to use anything but salt and pepper, or cook beyond medium-rare. If you're slathering it in seasoning or overcooking it, you probably don't actually like steak and should just eat something else.

I usually just use a cast-iron pan indoors, so can't help ya on the grilling part.

this is wrong because this exists:

http://www.miesfelds.com/images/sauc...ADES%20028.jpg

[sephir]

I have a few techniques I use depending on my mood:

-Montreal Steak spice is the usual
-Dales sauce when I can marinate it for a good 4-6 hours ahead of time
-Barbarian's steak spice is my new favorite but Im not sure how you would get it outside of T.O.
-Soak it in beer for 30 mins then when it goes on the grill pour some on it. My favorites include Guinness and Heineken flavors.

[Bwelch]

http://parthenonfoods.com/images/Spice-cavenders2.jpg

+

Butter/sprinkle of lemon juice is all you need.

Rub both sides with the greek seasoning
Grill it for a few minutes till the outside starts to brown
Melt some butter, grab some lemon juice, and put it in a pan
Coat the steaks with the butter/lemon juice
Heat up a pan (I use cast iron) to medium and slowly cook it to about medium rare =P

[vagus]

Do I fail if I don't feel any differences?

'cept maybe the pinky

Feel the flesh underneath your skin with your right hand. God that sounds wrong. Lol.

[Xfaustx]

I know every steak connoisseur will tell you only season with salt and pepper and grill on high heat for a crust, but not everyone is a connoisseur and may not like their steaks this way (I like my steaks this way but that's besides the point). If you're looking for a way to make steaks other than said way pan fry your steak in a mix of oil and butter, get a nice crust on it, make sure there are tidbits of juice and meat left in the pan, deglaze the pan with 3 tbs-ish cognac or brandy (add only a little bit and set it ablaze with a lighter (***!!!BE FUCKING CAREFUL!!!***) if you don't trust yourself doing this, don't do it, just let the alcohol work it's way out through slow evaporation) , sweat some shallots in the pan (or red onions if you can't find shallots), finally add in some 1/4-1/2 cup white wine (a wine you like, not shitty tasting cooking wine), 1 cup heavy cream (36% fat content), 1 TBS of dijon mustard, and 2 TBS of green, black, or pink peppercorns (whatever you prefer is fine, they all taste mildly similar, fuck it and mix the 3 if you like or add whole allspice in the mix), let the mix reduce slightly until it has thickened up the white wine a bit. Spoon over steaks, whole peppercorns and all. This is one of the few other ways I like to cook my steaks, make some scallion mash potatoes to go along with it, and a simple creme brulee for desert. It's a money dinner. This is a Peppercorn cream sauce by the way in case you wanted to google it and find variations of the recipe I just typed.

*Edit* And when they're talking about the flesh near your thumb trick, touching your thumb to your pinky will make the muscle by your thumb harder indicating the feeling of a well done steak and the feeling of touching your thumb to your pointer finger will indicate medium rare, holding no finger indicates the feeling of a rare steak, this method is very loose so you can sort of rely on it (definitely better than testing by temperature), temperature testing is a pretty mediocre way.

[Zalius]

list to faust he knows all about meat