What is the very best steak?

Question

How long should I cook it on the grill? What is the best way to season it or marianate it?

Answer 1

Easy Recipe for
Grilling Steak
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This is more of a steak grilling "technique" than a Recipe for Grilling Steak, but whatever you call it, the results are always the same...delicious steaks grilled perfectly. Try these steak grilling techniques for your next cookout.



This recipe for grilling steak comes from an article I found during one of my frequent search for different grilling techniques and grilling and bbq recipes. I've tried this technique on several different cuts of good steak and have been pleased with the results every time.


If there are certain spices that you have always liked on a steak, go ahead and use them along with the salt and pepper. The great results will still be the same, but if you add to it you'll just be tailoring this recipe more closely to your taste.



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6 Steps to Grill the Perfect Steak
Author: Laura Bankston



There's nothing better than a nicely grilled juicy steak.


But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak?


Well, I found out how to grill steak perfectly - and with this technique, or recipe for grilling steak, you can too.


1. The choice of meat is important!!! Just because your local grocery store has labeled the steak "good for grilling" doesn't mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) - basically the same cuts that are the ones you love in the restaurant.



2. Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat.


If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion.


3. Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling.


4. Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I've been told that you should be able to hold you hand over the heat for 3 seconds before you can't take it!


5. Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I've been told, is 6-7 seconds. You will want to use a timer to cook the meat - or use the slice and peak test to see if the meat is done enough for you. Just don't cut and peek too often or you'll lose all the juice!


6. When the steak is done, take if off the grill and let it set for at least 5 minutes. Some people call it "resting". It allows the juices to spread back out so that you'll have a juicy steak with a nice crust.


Follow these steps and you'll be enjoying perfectly grilled, juicy, melt-in-your-mouth steak that will impress and satisfy the most discriminating steak eater!

Answer 2

Strip steak is the best cut by far. When you look at the store for the steak look for a little bit of fat marbling in the meat. The fat marbling will keep the steak from drying out while you are grilling it. Filet is wonderful but if you are not used to grilling it the thickness can be decieving in regards to it being fully cooked they way you guests want it or not. Strip steak is easy to figure out. While it is grilling when the meat starts to become firm to the touch the center is cooking and it will be about the time to take it off for medium.

Marinades are to numerous to become involved with but lowry's makes different kinds of liquid or powdered marinades. Try to marinade for at least a few hours. I have even marinaded for up to a day before.

To let you all know, strip steak was origonally from my home town of KC, Mo were all of the old west cattle barons brought their beef for sale and the railroads. NY strip is really an adopted KC strip.

Answer 3

I think a ribeye steak is the very best. Get one about 2 inches thick. The best way to season it is with Kosher salt and fresh cracked pepper...that's it, really.

Get your grill very hot. Then brush the grill hard with a brass bar-b-que brush until smooth. This will keep the steak from sticking. Throw the steak on for 3 minutes per side, watch for flareups. Then one minute per side to crisscross the grill marks. This will get you an excellent medium rare steak!

Answer 4

Best steak I've ever grilled myself was a ribeye. I used salt & pepper on one and Old World Steak rub (from www.oldworldspices.com) on the other. They both tasted fantastic.

No matter which kind of steak you get, make sure it's a great cut and fresh. If it doesn't look perfect to you, don't buy it.

As for grilling time, that depends on your grill. My best-ever ribeye was grilled on a nice Charmglow grill. It gets super hot. I didn't have to grill the steaks long.

Answer 5

I prefer a rib eye
or maybe a nice little culotte steak ( steak strips from the tri tip)
We use McCormick meat marinade
for the best flavor marinade over night and let the steaks come to room temperature before putting on the grill

Answer 6

Ribeyes are awesome, so are t-bones. Use Montreal steak (made by McCormick) seasoning and a little olive oil and red wine for a couple of hours. Place the steak on a medium grill. Push on the meat...
Look at your palm... feel the skin between your thumb and forefinger.
The two resistances will feel similar
Open palm- rare
Put your forefinger and thumb together med rare
middle finger and thumb med
ring and thumb medium well
pinky and thumb well

Answer 7

I like a nicely trimmed NY strip - about 7 minutes over a hot grill on the first side then 5 on the other

if you have a good cut you don't need to marinate or dress it up but if you have something that might not be so great try a Montreal rub - very tasty

Answer 8

This is my favorite!!!

Chicken Fried Steak and Mushroom Gravy
Yield: 4

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
2 (4 oz cans) Sliced Mushrooms, drained

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10-15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5-10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Answer 9

Black Angus strip steak , just grill to your taste , rare, medium or well done. I prefer not to marinate but I do use some A-1 steak sauce. You can't go wrong here , steak from black Angus cattle are more tender and better tasting than the standard cuts.

Answer 10

Filet Mignon by far! I like to season it with a little lemon pepper and garlic salt. Cooked medium on the grill. Mmmmm