What's your secret....?

Question

to grilling a great, tender steak? I can grill a t-bone, delmonico, or a ribeye, do nothing special to it and it comes out wonderful. But, any other cut and it don't turn out so tender, no matter what I do. I have a couple of sirloins that I'd like to grill and I need to know some secrets to tenderness.

Answer 1

High end (more expensive) steaks require little more than a touch of salt and some pepper to turn out tender, juicy and tasty. Less expensive (quality) cuts require just a little work. Try this on London Broil, Eye of round steaks and Tri-Tip.
Marinate the meat in Wish Bone (style) Italian dressing for 24-48 hours.
Grill the meat at medium to medium-low temps. Slow grilling is always best for meat, especially low-end cuts. Test the meat with a thin meat thermometer and cook according to how you like it, but the Eye of Round and the London Broil will be best at med. rare to med. at the most. The meat will continue to cook briefly after you remove it from the heat, so med. rare should be about 130 degrees inside. For Med. about 140 on the thermometer.
I have had great success with this method and the results are very tasty. Just remember two rules:
No High Heat...slow and easy is best for these meats.
Check internal temps...don't guess on lesser cuts.

Answer 2

Sirloin isn't going to be as tender as the others you mentioned because it is a leaner cut and doesn't have the marbeling in it needed to make it taste great. It is OK grilled but not the mouth watering good steak you think of or desire.

I use sirloin to make kabobs. Soak wooden skewers in water for 1/2 hour before cooking to save them from burning.
Cut the steak into cubes and cut veggies into the same size chunks, veggies I use are bell peppers, onions, and mushrooms. Alternate the veggies and the meat on the skewer. Marinate if desired and then grill until tender - You sound like you know what you are doing on the grill.

Answer 3

Try a light sprinkle of Montreal Steak seasoning on both sides & let steaks come to room temp before placing on the grill. Only use tongs & turn as little as possible ( 1 or 2 times max). Let meat rest at least 5 minutes before cutting to seal in juices. We grill all year round & have found this to be the best.......Rib-eyes are our cut of choice by far, but we grill almost everything!!

Enjoy!!

Answer 4

If it is a less tender cut of ANY meat. Pierce with a fork to break down the fibers. I mean...REALLY pierce it....about 20 times or more on each side. Do not overcook it too as it will dry out and be tough. You can also marinate meat for more tenderness. great marinate recipes at www.foodnetwork.com or recipe4living.com

Answer 5

We always marinate and get tender results no matter the cut.
soy sauce
tangilo juice
beer (optional)
season salt
staek seasoning
mesquite seasoning
let sit for an hour then grill on med heat till desired bloodieness. we like ours med rare

Answer 6

to keep them juicy let them sit for 5-10 minutes after grilling to allow the juices to settle. if u cut them right away the jucies will just drain onto the plate

Answer 7

Buy the best meat, use your favorite flavors or spices, cook on LOW HEAT and cut a small slice in the middle (after a while cooking) to see if its cooked the way you like it.

Answer 8

Buy "grade" choice or prime meat and don't over cook it.

Answer 9

Use a very very hot fire and do not overcook them.