Steak

Choice meat is the first priority.

Hot cooking temp

spices are debateable.

 

I do believe that steak tastes better after one screws Alicia Silverstone.

 

A good piece of meat only requires salt and pepper. A touch of garlic maybe at the most.

 

so, i really wanna learn how to make a great steak...could post a step by step to making one? i find myself watching the food network a lot, but have never tried making anything.

 

For a New York Strip, first get good meat. I use salt pepper and garlic.

Preheat a grill to high, or just get a charcoal grill white-hot.

Place each steak on the grill at a 45 degree angle. Add a pat of butter to each. Close the grill and cook for 3 1/2 minutes. Then twist the steaks 180 degrees. Close grill and cook 3 1/2 minutes.

Next, open the grill, flip the steaks, add salt, pepper garlic, and butter. Close for 3 1/2 more minutes. Then open the grill and, you guessed it, twist the steaks another 180 degrees and close grill for 3 1/2 minutes more.

That's it.

 

good stuff, thanks man. i'll def try to get to trying it out soon. i assume i should at the pat of butter first, to help have the salt and pepper stick better?

 

Marinate the steak in Italian dressing and throw those bad boys on the grill. Done and done.

 

I normally just great my own "marinate" out of scratch. I use stuff like salt, pepper, and worchester sauce. The easiest thing you can do to make a great tasting steak.

Sometimes I'll use some of those steak seasonings in the bottle (like mixed pepper and spices etc.)

hmmm

I wanna BBQ now.

 

Nope. Just stick the pat of butter in the middle of each steak right before you close the lid. Seasoning should already be on the steak prior to putting on the grill.

And you can do it longer than 7 minutes each side, but you shouldn't. 7 min. a side will get you a med. rare steak.

 

an unseasoned steak is like a blank canvas, or a base model luxury car.

it just ain't done yet.

salt and pepper wont git r dun.. nor will butter...

 

I like to marinate with salt, pepper, garlic, olive oil, and red Wine.

The most important part is getting a good cut of meat in terms of quality, freshness etc. Another important part is to kick it med rare (at least for me) then let the meat sit 5 mins before cutting into it. That way all the blood and juices wont leak out.

 

Soy Sause, seasame oil, and miso paste

 

^^^ Cook not kick ^^^^

 

Depends what you are cooking. If you want a Rib Eye, you want a piece of meat with great marble effect on it. That is, the white fat in the meat is all around looks like marble. That's where the flavor is.

 

Because of this thread, I'm going to cook some rib eye's tomorow night and enjoy some beers.

It's been a tough week, and I work 38hrs this weekend starting friday night.

 

a lot of msg.

 

I usually only buy the ribeye. I like to put some garlic salt and black pepper on both sides, turn the grill on high, grill for 5 minutes on the first side, then 4 minutes on the second side. Then turn the meat over as you put it on the plate. That makes the juices go back into the meat as it cools. I let it sit for about 2 minutes, then dig in.

I like the middle nice and RED.