i need a good recipe for a sauce to cover it or a good dry rub. Any ideas?

3/23/2006 4:50:56 PM

bbq sauce

3/23/2006 4:53:13 PM

Quote :

"a good dry rub"

tee hee

3/23/2006 4:57:43 PM

A1 Marinade (Original) + McCormicks Steak Seasoning = Crazy Delicious

3/23/2006 5:03:54 PM

salt
grill

3/23/2006 5:06:24 PM

A1 Marinade (Original) Allegro + McCormicks Steak Seasoning = Crazy Delicious

3/23/2006 5:07:21 PM

dale's seasoning
little bit of pepper
little bit of garlic salt
little bit of texas pete

had that on my steak last night. good as hell.

3/23/2006 5:08:06 PM

Lea & Perrins Worcestershire sauce and Garlic Powder
There's also this stuff called CharCrust (http://www.charcrust.com/index.html) that is pretty good, I like the Roasted Garlic Peppercorn one

3/23/2006 5:36:44 PM

cover it in kosher salt, add some pepper, hot as hell grill for 5 minutes on each side

3/23/2006 5:38:04 PM

ALTON BROWN TO THE RESCUE!

3/23/2006 5:50:16 PM

montreal steak seasoning

3/23/2006 5:59:43 PM

rub with Lawry's season salt, marinade with Lea & Perrins worscherwhaterver sauce, then put a little butter and McCormick's Spicy Steak seasoning on it when you throw it on the grill

3/23/2006 6:02:02 PM

at the fresh market or any grocery store they have a bbq sauce called something bone suckin sauce
its real good
i usually just marinade steaks in teriyaki marinade for a day or so then you dont even need sauce it tastes so good!

3/23/2006 6:03:15 PM

you shouldnt marinade a steak for more than an hour or so, it can ruin the steak

poke a fork into each side several times, not too deep, then marinade 30-45 min on one side, then flip and do it again for about 30 min on the other ... con't to baste while grilling

[Edited on March 23, 2006 at 6:40 PM. Reason : asdf]

3/23/2006 6:37:51 PM

that, and the fact that steak tastes good. you don't need to cover up that taste by using an excess of spices and marinades.

3/23/2006 6:40:31 PM

^exactly

3/23/2006 6:41:22 PM

dude, you never poke your steak with a fork. that lets the juices run right out, making the steak dry.

3/23/2006 6:43:11 PM

not completely, just slightly on each side .. i served at a steak restaraunt for 4 years and they had some roll thing that did it

juices will not come out, will not dry, if you sear it for about 1 1/2 min on each side when you first put it on the grill

[Edited on March 23, 2006 at 6:51 PM. Reason : asdf]

3/23/2006 6:50:37 PM

I just put pepper on mine before I cook it in butter and it's good

3/23/2006 8:39:13 PM

^^sounds like they used a meat tenderizer or something...

but seriously, a good steak only needs some salt, pepper, maybe olive oil.

if you want the flavor and stuff of the sauces, etc, use a cheaper cut of beef, save yourself some $.

3/23/2006 8:41:43 PM

olive oil? no. a grill will burn the olive oil right off, giving it a foul taste.

3/23/2006 9:16:00 PM

Quote :

"I just put pepper on mine before I cook it in butter and it's good"

and cooking it in butter is a waste of a good steak.

3/23/2006 9:16:32 PM

You're referring to virgin olive oil or light olive oil. Plain olive oil has a much higher smoke point for grilling and deep frying.


To answer your question tho, lite soy sauce, grated ginger, freshly ground black pepper.

[Edited on March 23, 2006 at 9:20 PM. Reason : a]

3/23/2006 9:19:20 PM

what I do

get a small container to put your steak in (just bigger than the steak can lay flat in

drizzle virgin olive oil in the bottom, add kosher salt, garlic,onion powders, garlic salt, meat tenderizer, italin seasonings, marjoram, and a dash for tyme

lay steak in mix, repeat on top of steak


close container and let steak sit on counter for 4 hours and get to near room temp



turn grill on highest setting

put steak on grill, drizzle half remaining oil mix on steak, after 1 minute flip over and drizzle the remaining oil

after another minute flip, and grill for 30 sec, flip and grill for 30 sec

if you started out with a 3/4" steak it will be done and medium rare and dang good to eat

3/23/2006 9:26:24 PM

stubbs

3/23/2006 9:27:51 PM

god damn people.

A GOOD STEAK DOES NOT NEED ALL THAT SHIT ON IT TO TASTE GOOD


and when you are grilling a steak, you should flip it ONE time and one time only.

3/23/2006 10:17:13 PM

Perfect steaks:
Place a cast iron skillet in an oven while it preheats to 500 degrees. Bring steaks to room temperature and rub both sides with a very thin coat of oil, season with kosher salt and cracked black pepper.

Place the iron skillet on a burner over high heat. Add the steaks to the skillet and sear for 30 seconds. Flip the steak and sear the other side for 30 seconds.

Move the skillet to the oven and cook for 4 minutes. Flip the steak and return to the oven for another 4 minutes. Transfer the steak to a plate and loosely cover with foil while it rests for 5 minutes.

--

Cook's Illuistrated just did a really good pepper crusted filet rescipe:

5 Tbsp cracked black peppercorns
5 Tbsp olive oil
1 Tbsp kosher salt
4 filets (1.5-2 inches thick)

Heat oil and pepper over very low heat until faint bubbles appear. Cook at a bare simmer until pepper is fragrant (7-10 minutes) swirling thepan as you go. Remove from heat and let cool. Add the salt to the mixture then rub the mixture over the steaks, throughly coating all sides. Cover the steaks with plastice wrap and let stand at room temperature for 1 hour.

Pre-heat oven to 450 with a baking sheet on the middle rack. Put 2 Tbsp of oil in a skillet over medium-high heat. When oil starts to smoke add the steaks and do not move them. After 3-4 minutes a crust should start to form, flip and brown the second side for about 3 minutes. Transfer the filets to the baking sheet in the oven and roast 3-5 minutes for rare, 5-7 minutes for medium (if you won't eat a steak medium or lower, eat chicken instead). Let the steaks rest on a wire cooling rack and cover loosely with foil, 5 minutes.

They had two sauces...
Port-Cherry Reduction:
1 1/2 c port
1/2 c balsamic vinegar
1/2 c dried tart cherries
1 large shallot, minced
2 sprigs of thyme
1 Tbsp unsalted butter
salt
Combine the first 5 ingredients in a saucepan and simmer over medium-low heat until reduced to 1/3 cup (about 30 minutes). Before serving, remove thyme sprigs, whisk in butter, season with salt.

Blue cheese-chive butter: (had this one and it was great)
3 Tbsp unsalted butter, softened
1 1/2 ounce blue cheese
1/8 tsp salt
2 Tbsp minced chives
Combine with a spatula until smooth. Place 1 to 2 Tbsp on each steak while they rest.



For grilling only... crank your grill as high as it will go for 10-15 minutes. put a thin layer of oil on each steak and season liberally with salt and pepper. Put steaks on the grill for 2 minutes, twist 90 degrees, then 2 more minutes. Flip the steak and cook 2 minutes, twist, then cut your grill to low (turn off a burner or two if you have to) and roast for 5-7 minutes.

3/23/2006 10:44:51 PM

Quote :

"Perfect steaks: Place a cast iron skillet in an oven while it preheats to 500 degrees. Bring steaks to room temperature and rub both sides with a very thin coat of oil, season with kosher salt and cracked black pepper. Place the iron skillet on a burner over high heat. Add the steaks to the skillet and sear for 30 seconds. Flip the steak and sear the other side for 30 seconds. Move the skillet to the oven and cook for 4 minutes. Flip the steak and return to the oven for another 4 minutes. Transfer the steak to a plate and loosely cover with foil while it rests for 5 minutes."

alton brown is a cooking genius.

3/24/2006 12:04:43 AM

Quote :

"alton brown is a cooking genius."

Yeah, except for chili... fucking sacrilege.

3/24/2006 1:14:18 AM

how so? (i haven't had cable for a while... all i remember is his pressure cooker chili)

3/24/2006 1:38:02 AM

Jarred salsa and crumbled up tostitos in chili? Its just not natural.

[Edited on March 24, 2006 at 1:49 AM. Reason : ]

3/24/2006 1:48:59 AM

Rub in salt, pepper, just a little garlic and some cayanne pepper. Pierce with a fork a bunch of times. Let it soak in Dales, Worcestershire, hot sauce and a little A1. Dank shit.

3/24/2006 1:55:04 AM

Beef, salt, pepper, and heat.

3/24/2006 1:56:44 AM

sweet baby rays

3/24/2006 2:50:58 AM

+garlic/onion salt = done

3/24/2006 6:24:37 AM

if you need sauce or seasonings, you are buying shitty meat, have a shitty grill, or just plain dont know how to cook a steak properly.

3/24/2006 8:39:55 AM

Quote :

"if you need sauce or seasonings, you are buying shitty meat, have a shitty grill, or just plain dont know how to cook a steak properly"

he speaks the truth

3/24/2006 9:36:39 AM

salt
a little fresh ground pepper
maybe a little worchestershire sauce if its been stored in the freezer
maybe wrap it in a strip of bacon if it is a filet
grill

steak tastes just fine without a lot of extra crap on it.

[Edited on March 24, 2006 at 9:48 AM. Reason : bbq sauce is for pork, brisket, or beef riibs]

3/24/2006 9:45:36 AM

mccormicks is da bomb, dry rub or marinade.

3/24/2006 9:47:20 AM

it saddens me of all the perfectly good meat you people are ruining by drenching it in all this shit.

oh, and

Quote :

"Jarred salsa and crumbled up tostitos in chili? Its just not natural."

yeah that's not too good... i had forgotten what he put in there.

3/24/2006 11:13:24 AM

A1 belongs in tuna salad.

3/24/2006 11:18:18 AM

this thread reminded me...

the worst is when you are grilling out, and you get several men trying to compete for dominance over the grill. everyone has a different way of cooking things (of course, all of them are wrong except mine) and sometimes it gets to the point where blows should be thrown. i have a friend that loves to sprinkle seasoning on his steak while it's on the grill every time he flips it over (which is like 30 times) while he cooks it at a low temperature... it kills me

3/24/2006 11:29:45 AM

dry rub should have never been mentioned

its not a viable option

3/24/2006 11:32:14 AM

fuck that.

heat on high
throw it on
count to ten
flip it
count to ten
eat it

3/24/2006 11:32:33 AM

Alton Brown is the only man for this job

3/24/2006 1:06:01 PM

my routine:

emeril's steak rub, let it sit on the counter for ~15 minutes.
get grill good and hot.
small glass/bowl and put bbq sauce, few drops of chalula, melted butter, bit of olive oil (yes, it does flame some... helps with searing).
throw the steak on, brush/glaze the top with the mixture.
upon flipping, brush the other side.
cook to desired wellness (rare for me).

i find this still gives you all the flavor of the meat, with a little added taste from the rub/mixture. not so much it tastes like you're just eating a bunch of condiments mixed together.

3/24/2006 3:04:24 PM

Salt, Pepper

2mins, 1/4 Turn 2 more minutes, Flip and Repeat

3/24/2006 3:12:26 PM

I just use salt and pepper and a little garlic powder.

3/24/2006 7:43:12 PM

Quote :

"the worst is when you are grilling out, and you get several men trying to compete for dominance over the grill. everyone has a different way of cooking things (of course, all of them are wrong except mine) and sometimes it gets to the point where blows should be thrown. i have a friend that loves to sprinkle seasoning on his steak while it's on the grill every time he flips it over (which is like 30 times) while he cooks it at a low temperature... it kills me "

Haha! So true. Tell your friend you are grilling, not making beef jerky.

While we are talking about steaks... what cut does everyone prefer when just having a grilled steak? I love me some NY Strip on the grill. I like Ribeye more for doing the pan method... all that fat sizzles up nice.

3/25/2006 12:32:00 AM

i like to either grill a ribeye or a porterhouse.

3/25/2006 1:42:45 AM