Question to You Grilling Experts

lawry's steak sauce marinade..you'll have your woman suckin' the fat off the bone.

 

Amen - make your own. The flavor variation is awesome.

Try rubbing half an onion on the grill grate prior to cooking. Cleans it up and imparts some light grilled onion flavor.

 

Some of the places mentioned have really good meat, and you can occasionally find USDA prime (the best) cuts, but you'll pay out the butt for them.

Most of the regular grocery stores stock mostly USDA Select (the worst of the three), but you can often get some USDA choice (not as good as prime, but can be close if you root through the packages).

From a price/quality standpoint though, I always think of Sams Club and Costco first. All of their steaks are USDA choice, and they generally have the best prices (unless someone else is running a sale).

 

Where's fatty when you need him?

 

Sam's and Costco generally sell choice cuts at the same price as select cuts at the grocery stores.

 

Marinating steaks is for suckers. It's all about Mesquite smoking 'em...

 

Don't smoke steaks.

Grill steaks.

Smoke Doobies.

 

I have never heard of smoking a steak. I've heard of using wood chips for flavor but not smoking them.

 

You know what I mean. Grill them while using mesquite smoke to give them flavor rather than a marinade...

 

oh i see, i thought you were talking about smoking tube steak, not that there's anything wrong with that.

 

i love BBQing with dried broken pecan tree twigs. my whole neighborhood is a pecan forest. i always pick up broken branches to put in my charcoal. definitely adds a unique aroma.

 

now there is the man that knows what he is talking about. look no further then this drummer

 

At the same time. Makes for a great eating experience.

 

Throw some Jim beam on them, with soy, stubbs brisket sauce, pepper and tony's. Let sit in fridge while at work, come home, cook and enjoy.

 

To be fair, I don't have a grill right now, and oven-broiled steaks aren't that good, although once in a while, they're OK. For cooking a steak indoors, go with a two-inch thick Tenderloin and fry it over med-high heat in Butter. I prefer mine with an oyster in the middle with some parsley, butter, and garlic.

 

Gracias senor...

As for cleaning the grill I've found rubbing it while hot with with half a lemon does wonders.

 

marinade a steak?? Blasphemy...

season salt or steak seasoning I can see, but a good cut of meat doesn't need to soak in a marinade.

salt and pepper are all I ever use...freshly ground black pepper. I might try some steak seasoning one day, though...

 

I like to use montreal steak seasoning, minced garlic, olive oil and red wine (cabernet or merlot) can be cheap kind too. The better the cut of the meat the less seasoning and marinating you have to do.

The most important part is not to dig in right away after grilling. As tempting as it may be wait about 10 minutes for the juices to set in (where the real flavor is) especially for thicker cuts such as filets/ rib eyes.

 

Sam's has really good meats. The whole tenderloin (cut your own thick steaks) T-bones, and rib eyes are consistantly good. I prefer to use dry rubs instead of marinades, but I will make a grilling sauce now and then. The montreal is mostly salt and pepper, but a good start. Omaha is salt, pepper and garlic.
If you take some powders and herbs, you can make your own. I like some strange things now and then, like mint or even coriander, but I regularly use basil and cilantro and garlic and ginger and wasabi, with just a little olive oil and with lemon and a little sea salt and crushed red pepper. If you want to infuse those flavors and cook through thouroughly, cut little criss cross slices in the meat before grilling, and drop a pat of butter on top. The slices will cook the meat through more quickly and soak it through with your flavor mix. I use an asian market meat clever to make quick work of it. It's good to grill some vegetables nearby too, and set them on top if you want to mix flavors, or cut your beef late in the game into slices and mix them. I like to mix some beef with portabello mushroom slices. I'd grill asparagus and green onion and cilantro and red bell pepper and mint and basil and garlic and ginger and mushroom in a foil pack next to the meat. You can always put some w-shire in there to make a sauce, and spoon it over new potatoes or rice. Then, a nice glass of cab will make things right for you and date.