I need pointers for how to grill steaks at home--simple ideas?

Answer 1

sure....never underestimate the power of a marinade....a really, really simple one that they use in latin america and pr that's AWESOME for steaks is olive oil, minced garlic, salt and pepper to taste. let the steaks sit in that for a few hours in the fridge before you cook 'em. you'll LOVE IT

oh yeah....and NEVER flip beef more than once. cook on one side; cook on the other...that's IT, unless you want leather

Answer 2

An easy way to season is marinade the steaks in Italian dressing (not creamy) however long you want to leave them in there is how strong the season will be. I'm a texas gal so we have plenty of mesquite wood around but a good mesquite charcoal (Kingsford and a bit of lighter fluid) If ya'll don't have that, I think you could find some wood chips and soak in some water for about 30 minutes until charcoal is just about ready ( i guestimate when coals are ashed over and a little bit of flame is still goin) I try to make sure the steaks are at room temperature before i grill because it makes them really juicy. I then put the grate over the coals (I have a homemade grill) and get it hot and I feel where the hot spots are and it depends on how you like your steak. If well done, don't put on hottest part of grill it will cook too fast. I have the patience of Jobe when it comes to my steaks I love to slow cook a well done. I try not to cut into a steak when its grilling but I have a picky hubby that has to have well done. Sometimes you can touch a steak and if it springs back it is well done. It is all how YOU like it. But I have done trial and many errors when it come to grilling. Sometimes I hover over the grill and watch if sometimes I get the brave soul that likes them still mooing and cook for a couple of minutes on one side ( until somewhat browned) and then flip for a few minutes more. I hope I have helped somewhat. I come from a long line of cattle ranchers and have watched and tried my own ways of grilling. I have had a few singed hairs with the lighting part of the grilling thing. Good luck on the steaks I hope they turn out good!

Answer 3

If you are cooking inside use a grill pan set on med high heat. Let it warm until you can feel the heat with your hand about 3 inches up from the pan. If on a gas grill cook on high. One inch steaks will take about 3 mins per side for Med Rare and add one min each side for med. Never cook a good steak past Med.

Coat the steaks with good extra virgin olive oil, kosher salt and I prefer fresh ground white pepper. You can add any others that you like but I love the taste of the beef and not the spices.

If the steaks are a cheaper cut then soak them in some dark beer for at least 4 hours. The beer will help break up the fat.

Answer 4

1.start with a steak that is meant for grilling, like a T-bone or a rib eye.
2.Keep the seasoning simple. Kosher salt and fresh cracked pepper, and salt does NOT dry the meat out, over cooking does.
3. Get the grill HOT. Get the grates HOT. let it heat up for at least ten minutes before trying to grill. Do NOT poke holes in the meat this will allow the juices to leak out and make the steak dry.
4. two minutes per side for each degree of doneness. (4 minutes for a rare) or you can temp it. 135F for rare and 5 degrees for each additional degree.
5. LET IT REST. let the meat rest so that the juices can redistribute.

Answer 5

Do not poke holes in it like one of your answerer's suggested. This will just dry out your steak.
Marinate in overnight if possible. You can use Italian dressing. Or a terryaki marinade or even just a really Good BBQ sauce. These are very simple because they are bottled and all you have to do is put the steaks in a large zip lock bag, and pour on the marinade, let it sit in the fridge over night. When you pull it out to cook let it come back to room temp before cooking it. then give it about 4-5 minutes on the grill per side. Once it's done let it sit for about 5 minutes before cutting into it, so the juices have time to redistribute throughout the steak and will be moist and tender.

Answer 6

the key to perfect grilled steaks is not to fidget with them. Simple salt and pepper on each side is sufficient seasoning. For best results let your steak come to room temp. Place on grill let cook for about 4 minutes. turn let cook for an additional 2 to 6 minutes depending on how rare or done you like your steaks. then remove and let your steaks stand for at least 5 minutes before cutting into them. By doing this the juices reconstitute into the meat and your steak will be very juicy.

Answer 7

My husband and I have a very simple way:

1) Coat the steak with olive oil then sprinkle on your choice of seasoning. [We use Tony Chachere's cajun seasoning or Montreal Steak Seasoning]

2) Let steak come to room temperature or close. Just don't throw a cold steak on the grill... turns out tough.

3) Grill to preference (rare, medium, well)

4) Important: Let sit for at least 10 minutes before cutting. This will keep the steak juicy.

Enjoy!

Answer 8

We like to season our steaks with salt, fresh ground pepper and fresh minced garlic. Then spray lightly with Pam for Grilling and grill to the desired doneness. We use the cookout calculator at charcoalbob.com to get instructions on how to grill steaks depending on things like the type of grill, cut and thickness of the meat, etc.

Many grilling recipies also recommend allowing the meat to stand at room temperature for 20-30 minutes before grilling, and to let the meat rest for at least 5 minutes after grilling before cutting it. This allows the juices to absorb back into the meat.

Answer 9

Don't completely defrost the steak... score the meat ... melt butter with some garlic ... drizzle each side... put some of your favorite spices... ground pepper...all seasonings salt......some hot spices... if you like a little twang... turn the grill on ... almost high... grill the steaks a couple of minutes each side... try not to turn them to much... there you go... you have perfectly grilled steaks... great for filets..... any good grade of meat

Answer 10

Polk several holes in the meat with a fork on both sides. Sprinkle a pinch of salt, grind some fresh black pepper on both sides. Give a couple of dashes of Worcestershire sauce. Meat should come to room temp. b4 grilling. A one inch thick steak should be grilled 3 min. on one side then turned and grilled 2 min. on the other. This should give you a nice med. rare. Remove and cover with foil for approx. 5 min. to let the juices redistribute throughout the steak.

Answer 11

Start with a good cut of steak. I prefer rib eye steaks. Great taste. Pick one with a moderate amount of marbeling. Cook them over a HOT charcoal fire. Throw some damp hickory chips on top of the charcoal just before you put on the steaks. Cover with lid of grill and cook as you like them.