How do you prepare your beef before grilling?

Question

I tend to go for a high quality cut (USDA Choice) and seldom marinate. I may season after it is grilled. I find that lesser quality meats often need seasoning or marinade. Anyone have a great marinade or seasoning for high end beef?

Oh, sometimes crumbled blue cheese is awesome on a tenderloin fillet.

Answer 1

Good greif - I live dead center in Wyoming cattle country, and have never been a beef fan. My husband, however, would rather eat no other kind of meat, given a choice. So I do have a great seasoning for quality steak grilling, and another for a marinade that is great if you haven't got the best Wyoming beef.

For a good seasoning, I have a recipe that is often called Canadian, but I don't know why other than that I learned it from a Canadian friend when I lived in Spokane. She would mix raw sea salt with dehydrated onion and garlic flakes, large chunk black pepper, ground red pepper and a little lemon rind. She'd lay out a layer of this on tin foil, set each steak on the stuff for a few minutes so that it would stick to the meat on just one side and then grill it, adding nothing else. OMG truly wonderful flavor, and doesn't masque the taste of the meat. I love it and so does my husband.

My marinade is this same recipe, except we've added olive oil, water and red wine vinegar (I like a good sherry better) to it. Don't get crazy with marinating though - a half an hour is more than sufficient or you may as well be eating red wine vinegar beef soup.

Give it a shot. And it's definitely open to interpretation! LOL

Answer 2

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 3

High end beef should NEVER be wasted with a marinade. The only exception to that might be carne asada. Carne Asada is awesome when done right. Most places jack it up.

I use skirt steak (sirloin will work) and cut it into fillets as thin as I can get them. MArinade for a couple of hours in Salt, tequila gingerale and garlic. Put it on super hot grill and cook for a couple of minutes on each side. Comes out so incrdibly good.

Other than that, if you are cooking a t-bone, porter house, fillet mignon or any other decent cut of steak, I would just put a bit of salt on it sand nothing else whatsoeever.

Answer 4

High quality beef doesn't need much. I use a little olive oil and some balsamic vinegar with chopped garlic. Also, let your meat rest at room temp for 30 minutes before grilling.

Answer 5

I usually marinade beef in Worchestire sauce, garlic powder, salt & pepper for about an hr. before grilling. And yes - Let the beef get to room temp. first before grilling.

Answer 6

ALOHA ! Wnenthus , Here in Hawaii I like to have my steak cut thin, @ 3 steaks, 4 cups soy sauce, 1 cup sugar, & 4 tbspoons chopped ginger. By the time you take out the grill and light it , it willbe marinated and ready for the grill, I don't like the wait in marinating either. ENJOY BRADA !!!

Answer 7

I really like the lemon butter topping that Longhorn uses. At home I RUB my Angus strips or porterhouses with something called BARREL HOUSE BBQ SPICES. This stuff is so tasty I use it in drinks and even shake a little on my tongue for fun.

See the link below and tell em BBQGUIDE sent you. I've given this as gifts and have to keep ordering more for myself.

Answer 8

I would wrap it in bacon. That helps preserve the juice inside and it adds flavor