how do u barbecue steaks on the grill?

Answer 1

Start with a Good Cut of Meat The steaks that grill up best are the darker colored meats marbled with fat. That fat helps as far as the cooking and also adds flavor. My favorites are Rib Eye or Filet cuts. Other options include T-bone or Porterhouse. These do cost more, but if you’re going to take the time to grill out, then you want a good meal. Invest in good meat, or you’ll be disappointed.

Marinate.Some die-hards do like unseasoned meat, but marinating tenderizes the meat as well as adding extra flavor.My favorite way to marinate steak is to sprinkle it with lemon pepper seasoning, splash on a little Worcestershire sauce, and pour spicy Italian dressing (the oily—not creamy type) over the meat. Sometimes I add a little beer as well.

You want a good hot fire before tossing on the steaks. With a gas grill that’s between medium and high. With charcoal, you want the coals to be ashy gray and no flames coming up.

Before putting the grate on, spray it with Pam. Use tongs to place the steaks on the grill. Do not use a fork. When you make holes in the meat, the juices run out. This makes the meat dryer and less tasty.

Some grillers like to sear the meat and turn only once. I turn the steak a couple of times and try to angle it so that the grill marks crisscross. This simply looks pretty and does not impact on taste particularly. In addition, I put the grill lid on when I have thicker cuts. If you like steak rare, you probably won’t want to cover with the lid. That cooks the steak more in the middle. For those liking steak in the medium range, the lid does help a lot. The vents can be used to regulate the heat.

Answer 2

Get some match light charcoal. Take the top grill off and place the coal bricks on the lower grill of the barbecue. Stack the coals in a tight pyramid and light.

Once the coals are no longer flaming, they should glow orange or grey. Once they glow, spread them out in an even layer using, but BE CAREFUL! They will be very hot!

Then replace the top grill and once the heat from the coals has cooled a little, put your steaks! Try not to have the steaks too close!

Answer 3

THE Most Important Thing is to use a brush, or a paper towel, or your hands, to cover the meat with oil, olive oil, whatever except not motor oil
Why? That keeps it from sticking on the grill. You CAN clean the grill super clean, then apply oil to it, instead...
But it's easier to take the steaks, sprinkle them with garlic, pepper, hot pepper, sage, other seasonings, THEN oil them, and put the on the pre-heated, very hot grill, then close the top, wait one minute, turn over, again, then THATS IT! To help cook more thoroughly, toss a few tablespoons of beer or water in there as you do so, and you'll get a steaming effect, but watch out you don't get burned from it, or put too much.
A neat effect is to soak wood chips, like hickory, an hour beforehand, then put them in just before cooking for a great smoky taste.
BBQ Sauce? Yes, but best added at the last, for it will blacken if put on too soon.
Send me your largest portion and I will taste test it for you free.

Answer 4

First you get the charcoal down to a nice pile of embers. Hopefully enough of them to spread out far enough to heat all or most of your steaks.
I've heard that spraying the grill you place the steaks on with a spray like PAM helps keep them from sticking, but I'd do that before I started the fire going.
Anyway, once you get the charcoal down to embers, throw in the water soaked mesquite wood chips (or what ever other wood flavor you prefer) to get the smoke going, then throw them steaks on the grill!
Let them sizzle for a while and then turn 'um over to sizzle a little longer (how long depends how done you like'um) (Yeah, I know, I know they are supposed to be heated to a specific temp inside. but if you like'um rare, you like'um rare!)
While the second side sizzles slap the BB Que sauce of your choice on it. If you want, you can flip it and put sauce on the other side too.
Then of course you make the same sauce available to your guests to add to their plates along with the beans, coleslaw, and potato salad. (Oh man am I hungry!)
If you have time you can also marinate the steaks in the marinating sauce of your choice before you cook them. (I prefer soy sauce myself.)
Happy grilling!

Answer 5

Gosh, name change will do anything for two points.

First, marinate them. Use a marinade with some citrus added..the acid helps break down and tnderize the meat.

Let sit out of fridge for about 10 minutes before cooking. (Putting them directly from fridge to grill..they will be less tender.

Use a very hot grill.

Grilling time varies..depending on steak thickness...but about 8 to 12 minutes per side....depending on how you like your steak. You can cut it open with a knife to check how done it is.

It's easy! Good luck!

Answer 6

Use good cuts of beef, shell, NY strip, Delmonico, porterhouse are all good. Sprinkle steak with Worchestershire sauce, salt & pepper about 1 hour before cooking, leave meat out on a plate, you want them to be room temperature before cooking. Have BBQ coals good and hot, put steak on grill and watch it, when blood starts to come up to surface of steak turn it over and watch until blood starts to come up to surface again, when it does your steak should be a nice medium, a little pink in the middle but not raw.

Answer 7

Make sure you get really good cuts of meat. I rub garlic and onion seasoning on them. Grill them once the coals are not flaming and are grayish with red, most of them anyway. Saute some onions and mushrooms add baked potato and a salad and yum...you are making me hungry.

Answer 8

All the time in the summer