Thread: Grilling steak

Knock the horns off and wipe his a** and put him on ''HOT'' a charcoal grill one and a half min. per side, serve with bake tater, and salad and garlic bread.

crappie cowboy

Hey Bill
I've used McCormick's Steakhouse Grinder Seasoning and really like it. It's has all the good steak seasoning stuff in it and it's a no brainer.

Gotta agree with everyone else too. Start with a really hot grill and then move to med-low heat to finish cooking.
Of course, if you can, try to get a good fresh cut of meat. If you are really serious about it I would get some fresh stuff from the butcher.

Here's another one to try. It's from the BBQ University guy that I like.
BBQ U Tuscan-Style Porterhouse Steak

i sprinkle meat tenderizer on em, then some seasoning salt. throw em on a HOT grill and sear em fast. wont take em long to get to the inside doneness you want. i think most folks cook em to slow.

Originally Posted by rango

i sprinkle meat tenderizer on em, then some seasoning salt. throw em on a HOT grill and sear em fast. wont take em long to get to the inside doneness you want. i think most folks cook em to slow.

I agree, slow cooking dries them out too much.

I've tried just about everyway you can think of and here is how I do it. let steak reach room temp. (whenever you see a cooking chart on how long to cook for rare, med. well, ect., they are assuming the meat is room temp.)
rub oil (I use olive) on both sides of steak. Do not oil pan!
rub montrael steak seasoning into oiled steak.
Meanwhile, heat a cast iron skillet until a spalsh of water dances around and evaporates quickly. Lay steak on hot skillet for 3 min. (I'm using about a 3/4" - 1" cut here, T-bone or ribeye), then flip over for 2-3 more minutes.
WARNING: this will set off the smoke alarm!
If you are one who likes it well done, have the oven preheated to 350^ and place in oven for 3 min.

For 3/4 to 1 in steaks . I like um all - Rib eye , t-Bone , Strip.
Marinate a couple of hours in a mixture of 1/4 cup Dales , 1/4 cup Coke ( not diet , not Pepsi ) and a dash of lemon juice. Put lots of pepper on the top.
HOT HOT Grill - Sear for 2 1/2 to 3 min per side and you get a medium .

Enjoy!!

a good high quality piece of meat is being wasted if you put anything more than SALT, Pepper and OLIVE OIL on it. It doesn't need anything more than this unless it some butt cutt low grade meat, then yes you want to marinate it, soak it, grill it, then toss it out and eat the grill. Most restaurants will never put more than OO and S&P on it. I prefer MR to Rare as this makes it TENDER and you get the FLAVOR of the meat. If you do want to cook a steak slow, use off-seat cooking method and you can make the toughest butt cutt meat tender. My freind from Columbia showed me a way to cook off the direct heat and uses peppers, onions, etc and throws those dirrectly on the fire and the meat AWAY from the fire. Do not sear it for slow cooking method. We did this with Sirloin one time and it was more tender than a filet mignon.

montereal seasoning is nothing more than course ground salt, cracked black pepper and paprika