How to make a good grilled beef steak as good as Out-Back or Black Angus steaks?

Question

I've tried most ingredients in the markets but didn't really work well. Perhaps I didn't marinade long enough or something....I don't know...Anyone has any tip to make a perfect beef steak?

Please, be as specific as you can.

Also check out my other questions and give me your opinions.

Thanks!

Thank you very much everyone. I really appreciate your tips, time, and effort.

Answer 1

I read through all the answers that are here now and most are pretty good ...there are sveral things you need to know ....1st is the meat quality ... Prime is the best most top steak houses use it ..(.also some of the top steak places use prime dry aged beef it is very expensive has a rich flavor and is so very tender...this is hard to do at home)...it is expensive but always very tender and most groceries do not carry it ..... the next best is choice ...angus is choice ....the next is select this is what all the groceries sell as on sale for 4 99 to 5 99 a lb it is lean and tough ... now you have the cuts ...what do you prefer ...the ribeyes can be very fatty, a T bone or a porterhouse are good .... a word here a porterhouse is the same as a T bone but the tenderloin is larger on the porterhouse ... if you cut up a porterhouse you have a strip steak or a N Y strip and a tenderloin .. the tenderloin is the most tender of all the cuts ... another common steak is the sirloin.... it is my favorite.....I can get a 2 " thick centercut slab out of a whole PRIME sirloin ....mainate it Allegro original marinade for 2 dys in zip lock with the air squeezed ot turning every so often in the fridge...it will weigh 3 to 4 lbs and will feed a lot of folks ....I grill it on a hot grill about 10 mins per side ...let it sit about 5 to ten mins then slice it up against the grain in 1/4 " thick slices you will have meat cooked from med well on the edges to rare in the center...so every one is happy ...after slicing arrange on a platter and pour the juices over the sliced meat ...this will be so tender and so yummy it will really please you.....

Answer 2

Dry Rub:

1 tsp Lowery's seasoning salt
1 tsp table-grind black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 tsp Cajun spice

Rub all sides of the steaks (I prefer a center cut rib-eye w/ good marbling)

Let marinate as long as desired but at least until they reach room temperature (helps w/ the tenderness)

whether you plan to pan fry, broil or grill, be sure that your surface is good and hot because you want to sear the outsides so that we trap the juices in. Lets say were grilling...

Lay the marinated, room temperature steaks on the grill at about a 45* angle w/ the grates for around 3-4 minutes, turn them, don't flip them, to 45* the other direction for the same 3-4 minutes to give you the diamond shape grill marks. Flip and do the same to the other side for a good medium rare - medium. Remember that you only want to flip a steak over ONE time, flipping it more will only begin to dry it out.

Brush w/ butter & serve with a beer battered onion ring or two and a sauteed whole button mushroom

~ Mark

Answer 3

I don't usually get steak when I go out to eat because I like the ones I make at home better! Here is my recipe for success:

2 12 - 16 oz ribeyes, well marbled
1 T kosher salt
1 Tsp fresh ground pepper
1 T minced fresh garlic
1 Tsp Beau Monde Seasoning

Blend above ingrediants together and rub on steaks, covering all edible areas. Marinate for a minimum of 4 hours, longer is best though.

Turn your grill on, or light it, and wait for it to get really hot. Put steaks on hot grill to sear each side. Remove from direct flame and cook for approximately 7 minutes per side for medium rare. Let sit for 5 minutes before cutting.

Answer 4

Many recipies recommend letting the meat stand at room temperature for 20-30 minutes before grilling, and then let it rest for 5 minutes after grilling to keep it juicy.

If you're grilling on gas, heat the grill on high (usually about 10 minutes) to get the grilling surface searing hot, then turn the heat down to medium to grill. For charcoal, use enough charcoal to cover the bottom grate with a single layer of coals. This will usually give you the correct medium fire temperature. Also allow the grilling grate about 5 minutes to get searing hot before grilling.

To calculate the grilling times for different cuts of steak we use the cookout calculator at charcoalbob.com. Just enter the thickness, desired doneness, etc. and it will give you printable instructions on how to grill each steak so that they all come off the grill at the time you designate, grilled to your specifications. It also has grilling tips.

Answer 5

Western Chuck Steak Recipe

Ingredients:
1/2 cup Tomato catsup
1/4 cup Soy Sauce
1/4 cup Cider vinegar
1 small Onion; chopped
1 Beef chuck blade steak (3 to 4 pound size, 3/4- to 1-inch thick)


Directions:

Combine first 4 ingredients in saucepan; bring to boil. Simmer 5 minutes; cool. Pour into plastic bag with meat. Refrigerate 8 to 10 hours, or overnight.

Broil 8 to 10 minutes on each side (for rare or medium doneness). To serve, cut across grain into thin slices.

Answer 6

I should charge for info like this! Really.

Dry your meat. Salt it and let it sit out (less than three hours is not going to hurt you and is more than enough time) for an hour. Water will be drawn out. Dry it again, then grill mark it. Truely just grill it to get the marks (have your grill hot enough to sizzle if you spill your beer on it). The real secret; OR, what those places do; finish it in your oven! 350f is good. Be patient with it. Pull it when it feels just over where you want it (it will feel medium and be rare because the juices are pushing at the seams) Let it rest five minutes when you take it out.

I will only cook this way!

Answer 7

My favorite thing to do is use my vaccuum sealer. I place a ribeye and Lowrey's Hawaiian marinade in a bag and vacu-seal it. The marinade enters the pores in the meat and it marinates much better that way. You have to be quick to turn the thing off though! :)

Answer 8

I like to use tenderloin filets personally,you generally dont find them in the meat case,,just ask the butcher I believe outback seasons with butter, salt and pepper I like to throw a little garlic powder in mine saute onions and bell peppers if you like ...I find getting to the bakery early yeilds the best rolls ( sometimes you can catch them on the way out of the oven)..cut open your rolls lightly toast. Me personally i like to spread a little mayo on both sides then top with meat and veggies if desired... then the cheese of your preference ... for me I like Cheez whiz.. you know you have made it properly when you have had one for lunch and midway through the afternoon you start thinking you will have one for dinner.. also if you can eat it with out a napkin ......try again

sorry i misread i was thinking cheesesteak

tenderloin (or ribeye if on a budget)
butter, salt ,pepper ( rub or melt butter on to steak) when almost done add salt and pepper, garlic powder
grill to medium
mayo,lettuce,tomato and a little more pepper... on a fresh roll from the deli.. once again lightly toasted...bon apetit
also if you can eat this one with out a napkin then ...try again