Anyone have any good steak grilling recipes?

Answer 1

hWhat can be better than filet mignon? It's delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead. If you are going to do so, double the amount that the recipe requires.
INGREDIENTS:
4 filet mignon, about 1 1/2 inches thick
4 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon majoram
1/4 teaspoon salt
1/4 teaspoon black pepper
PREPARATION:
Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds. Remove and allow to cool. Add herbs and stir. Place filet mignon into a shallow glass dish. Pour herb mixture over and turn steaks to coat.
Cover and let marinate for 1-4 hours in refrigerator. Preheat grill for high heat. Remove steaks, remove excess oil, and season with salt and pepper. Place on grill and cook for 5-6 minutes per side. Remove from heat and serve.

Answer 2

Simple preparation will let you taste the meat rather than mask it. I spinkle a little salt and pepper on the steak and let it sit for about ten minutes while the grill warms. If I am feeling like a little more spice and flavor then I also sprinkle something called Montreal Steak Seasoning available at your supermarket's spice aisle.

When you cook the steak remember low and slow. Low temperatures and slower cooking is better than high temperatures for a shorter cooking time. This makes it so that the steak is cooked evenly all the way through. Watch it so you do not have flare-ups and flip the steak after a while. Whatever you do, do not cut the steak or press down on the steak to speed up the process. If you cook with lower temperatures, when the outside looks done the inside will be done also. Let the steak rest covered for at least five minutes before you cut it open, this lets the juices redistribute throughout the meat. If the meat is still in need of cooking you can through it back on the grill or under the broiler for a few minutes. Good luck and let us know how it worked. Make sure you enjoy it with a glass of cabernet.

Answer 3

When it's too cold to grill, or you have some sheap sirloin cuts:

oven on broil. Get it hot.

Make a tin foil tray large enoung for one steak--do it so the juices can't escape.

Heavily salt and pepper both sides. Pour a tablespoon or two of sour mash whiskey on the top of steak (in tray). Jack or George Dickel (black label) works great.

Cut piece of bacon in half. Arrange over top of steak.

Broil on top rack. 5 min for each side of 1 inch thick steak for medium rare. 3-4 minutes for less thick steak.

After first few minutes is up:

Be careful opening the oven. The liquor might flare.

Remove bacon (should be slightly burnt on the sides but still fatty). Flip steak. Put bacon back on top. Place back in oven. wait another few minutes.

The bacon will burn and you'll probably have a very smokey kitchen. But it's a killer steak.

Just throw away the bacon and serve.

Answer 4

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Makes 6 servings.

Bon Appétit
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June 2006
Melissa Clark

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 5

One of my favorites is to marinate a flank or sirloin tip in sherry, soy sauce, crushed garlic, and minced onion for 24-36 hours, then grill over high heat until just medium rare. Slice on the bias and serve with sauteed veggies and rice.

Answer 6

The key to any steak or hamburger is ((only a clue))
Makes your breath smell
Vampires!

Answer 7

A little garlic and it is all good.