Steak recipes - Page 2 - XDTalk Forums - Your HS2000/SA-XD Information Source!

SLCDave · 03-08-2006, 01:21 PM

Steak sauce is for pansies and old women. Seasoning is one thing, drowning perfectly good beef in any sauce is a criminal act. Usually nothing more than salt and pepper, a little olive oil, and occasionally rubbed with a little crushed garlic.

Don't grill a cold steak, and always rest cooked beef.

My buddy uses a homemade rub that is really good. I'll try and get the ingredients.

Talon · 03-08-2006, 01:50 PM

Hello Tec.

Simple marinate.. Zesty Italian dressing. Let steaks marinate over night in fridge. Set out let steaks get to room temp. Shake on some garlic salt
set your grill up in to two cooking heats one side to flash braize each side of steak (criss cross pattern) then finish cooking on the other side of grill with the lower heat. Let steak settle abit to add balance before serving.

Compliment with grilled onions sauteds mushrooms and grilled toasted french bread smothered in garlic butter.. Serve with a super ice cold Modelo Negro beer in the bottle. I like mine to just ice over the second that I twist the top off, and enjoy watching that little wiff of "blue smoke" that curls up and away from the bottle.

Afterwards sit, converse, relax and digest with a glass of port and a fine Dominican maduro cigar..

Peace
Tal~

nickc50310 · 03-08-2006, 02:06 PM

I feel Im an awesome cook for my age. Im pretty creative and usually just wing it. Heres my steak procedure-

RIBEYE- There is no better cut if you ask me!
Leave it at room temparature for about 45 minutes
Message a very small amount of worsteshire into the meat
Apply a liberal amount of Famous Daves Steak and Burger Seasoning.
I then let the grill warm on high (for Gas) or let the charcoal get very hot
If gas turn the heat down to medium low then grill until medium rare. If charcoal I cook with the lid off until medium rare, while turning and moving it to prevent burning.
Let it cool for about 10 minutes.

Chow down!

Check out this monstrosity i made last week on my Foreman:

I call it the American Top-Hat (in honor of its Irish brother!)

Take 1 lb ground beef
Message in some worsteshire
Make 2 long, flat patties
Top one of them with a generous amount of Shredded Cheddar
Put the other patty on top of it and seal the sides thoroughly
Apply some Daves Seasoning
Let the forman warm to max temp (this works best on a foreman because it sears both sides at the same time to prevent to burger from falling apart)
Throw on your monstrous burger
Grill to medium rare
apply a large amount of cheddar on top (hey, I like cheese)
Apply slices of ham on top of cheddar and close foreman lid
Once ham is slightly grilled and cheese is melted remove the burger
Enjoy with some sweet peppers

JHA XD40 · 03-08-2006, 02:27 PM

I don't come from a family that cooks good steak very often so the seasoning that I use has been self taught. Almost always use Dale's sauce, but I don't know where all in the country you can buy that. Montreal steak seasoning is good, especially the spicy one.

I'm perplexed though. You let the steaks get to room temperature before you cook them? Don't think I've heard of this before. What does it accomplish?

Maybe next week after I get my first paycheck from my new job then I'll have to get some good steaks and give that a shot.

jonas

**beardman2** · 03-08-2006, 02:36 PM

cigars.... that reminds me. The guy that runs Phoneix Rod and Gun Club walks around all day wearing BDU pants, a sixshooter on a nice leather holster rig ,with cigar burning.

Can you imagine a better job?

JHA XD40 · 03-08-2006, 02:39 PM

Do we need to start another thread for cigars?

jonas

bd1 · 03-08-2006, 02:42 PM

Quote:

Originally Posted by jcrich33

How do you tenderize your steaks?

I don't.

Again, the right cut of meat with "marbling" evenly distributed throughout needs no tenderizing, in my opinion.

I think the idea behind cooking a steak that has come to room temperature is that it will cook more evenly and is less likely to get tough.

bd

So Flo · 03-08-2006, 03:05 PM

OK, this is not a grilled steak recipe, but it is possibly the best steak I have ever eaten.
This comes from the Tavern Restuarant at the Broadmore Hotel in Colorado Springs.

-New York Strips
-Press whole black pepper corns into the steak
-Melt one stick of butter in large saute pan (more steaks, more butter)
-Place steak into butter and cook until just before they reach the temperature you like
-Cover steaks in Major Greys Mango Chutney
-Pour a few glugs of Covisier (sp) over steak and chutney and put a match to it to flame off the alcohol.

Serve over wild rice....

This is RICH as hell but quite possibly the best thing that has ever entered my mouth...

Plinkomatic · 03-08-2006, 03:51 PM

I cook lots and lots of steaks.
Best source is Costco- aside from the unbeatable prices, the volume they push through is massive, so it's always super fresh.
Here is what is marinating in my fridge tonight:
-=-=-=-=-=-=-=-=-=-=-=-

Plink's Ginger Cilantro Flank Steak

3 Tbsp Fresh Minced Ginger
1 Tbsp Dark Sesame Oil
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Sugar
1 Tbsp Hot Chili Paste
1/2 Cup Cilantro Leaves.

Mix up ingredients, and throw in a ziploc bag overnight with a 1Lb slab of flank steak.
Cook on contact grill for 7 minutes a side, wait 10 minutes before cutting.
MMMMMMMM.

SLCDave · 03-08-2006, 04:38 PM

Quote:

Originally Posted by Talon

Simple marinate.. Zesty Italian dressing.

I use that on chicken breasts, but I don't think I'd use it on a good cut of steak.

03-08-2006, 01:21 PM	#11
SLCDave XDTalk 1K Member Join Date: Dec 2003 Location: Salt Lake City Posts: 1,980	Steak sauce is for pansies and old women. Seasoning is one thing, drowning perfectly good beef in any sauce is a criminal act. Usually nothing more than salt and pepper, a little olive oil, and occasionally rubbed with a little crushed garlic. Don't grill a cold steak, and always rest cooked beef. My buddy uses a homemade rub that is really good. I'll try and get the ingredients. __________________ We in America do not have government by the majority. We have government by the majority who participate. Thomas Jefferson Quis custodiet ipsos custodes?

03-08-2006, 01:50 PM	#12
Talon XDTalk 100 Member Join Date: Feb 2006 Location: Arizona Posts: 443	Hello Tec. Simple marinate.. Zesty Italian dressing. Let steaks marinate over night in fridge. Set out let steaks get to room temp. Shake on some garlic salt set your grill up in to two cooking heats one side to flash braize each side of steak (criss cross pattern) then finish cooking on the other side of grill with the lower heat. Let steak settle abit to add balance before serving. Compliment with grilled onions sauteds mushrooms and grilled toasted french bread smothered in garlic butter.. Serve with a super ice cold Modelo Negro beer in the bottle. I like mine to just ice over the second that I twist the top off, and enjoy watching that little wiff of "blue smoke" that curls up and away from the bottle. Afterwards sit, converse, relax and digest with a glass of port and a fine Dominican maduro cigar.. Peace Tal~ __________________ Take your time... Don't live too fast, Troubles will come and they will pass....

03-08-2006, 02:27 PM	#14
JHA XD40 XDTalk 100 Member Join Date: May 2005 Location: Central Alabama Posts: 478	I don't come from a family that cooks good steak very often so the seasoning that I use has been self taught. Almost always use Dale's sauce, but I don't know where all in the country you can buy that. Montreal steak seasoning is good, especially the spicy one. I'm perplexed though. You let the steaks get to room temperature before you cook them? Don't think I've heard of this before. What does it accomplish? Maybe next week after I get my first paycheck from my new job then I'll have to get some good steaks and give that a shot. jonas __________________ "He who makes a beast of himself gets rid of the pain of being a man." --Dr. Johnson

03-08-2006, 02:36 PM	#15
beardman2 XDTalk 4K Member Join Date: May 2005 Posts: 4,955	cigars.... that reminds me. The guy that runs Phoneix Rod and Gun Club walks around all day wearing BDU pants, a sixshooter on a nice leather holster rig ,with cigar burning. Can you imagine a better job? __________________ - He that would make his own liberty secure, must guard even his enemy from opposition; for if he violates this duty he establishes a precedent that will reach himself. ~Thomas Paine I will not be involved with the dreams of angry men. Founding Documents Freedom isn't free: http://www.anysoldier.com

03-08-2006, 02:39 PM	#16
JHA XD40 XDTalk 100 Member Join Date: May 2005 Location: Central Alabama Posts: 478	Do we need to start another thread for cigars? jonas __________________ "He who makes a beast of himself gets rid of the pain of being a man." --Dr. Johnson

03-08-2006, 02:06 PM	#13
nickc50310 XDTalk 100 Member Join Date: Feb 2005 Location: Des Moines, Iowa Posts: 369	I feel Im an awesome cook for my age. Im pretty creative and usually just wing it. Heres my steak procedure- RIBEYE- There is no better cut if you ask me! Leave it at room temparature for about 45 minutes Message a very small amount of worsteshire into the meat Apply a liberal amount of Famous Daves Steak and Burger Seasoning. I then let the grill warm on high (for Gas) or let the charcoal get very hot If gas turn the heat down to medium low then grill until medium rare. If charcoal I cook with the lid off until medium rare, while turning and moving it to prevent burning. Let it cool for about 10 minutes. Chow down! Check out this monstrosity i made last week on my Foreman: I call it the American Top-Hat (in honor of its Irish brother!) Take 1 lb ground beef Message in some worsteshire Make 2 long, flat patties Top one of them with a generous amount of Shredded Cheddar Put the other patty on top of it and seal the sides thoroughly Apply some Daves Seasoning Let the forman warm to max temp (this works best on a foreman because it sears both sides at the same time to prevent to burger from falling apart) Throw on your monstrous burger Grill to medium rare apply a large amount of cheddar on top (hey, I like cheese) Apply slices of ham on top of cheddar and close foreman lid Once ham is slightly grilled and cheese is melted remove the burger Enjoy with some sweet peppers

03-08-2006, 03:05 PM	#18
So Flo XDTalk 10K Member Join Date: Nov 2001 Location: Wellington, Florida Posts: 12,838	OK, this is not a grilled steak recipe, but it is possibly the best steak I have ever eaten. This comes from the Tavern Restuarant at the Broadmore Hotel in Colorado Springs. -New York Strips -Press whole black pepper corns into the steak -Melt one stick of butter in large saute pan (more steaks, more butter) -Place steak into butter and cook until just before they reach the temperature you like -Cover steaks in Major Greys Mango Chutney -Pour a few glugs of Covisier (sp) over steak and chutney and put a match to it to flame off the alcohol. Serve over wild rice.... This is RICH as hell but quite possibly the best thing that has ever entered my mouth... __________________ No Guns, Know Crime. Know Guns, No Crime! http://militarysignatures.com/signatures/member3984.png

03-08-2006, 03:51 PM	#19
Plinkomatic XDTalk 1K Member Join Date: Nov 2005 Posts: 1,316	I cook lots and lots of steaks. Best source is Costco- aside from the unbeatable prices, the volume they push through is massive, so it's always super fresh. Here is what is marinating in my fridge tonight: -=-=-=-=-=-=-=-=-=-=-=- Plink's Ginger Cilantro Flank Steak 3 Tbsp Fresh Minced Ginger 1 Tbsp Dark Sesame Oil 1 Tbsp Soy Sauce 1 Tbsp Rice Vinegar 1 Tbsp Sugar 1 Tbsp Hot Chili Paste 1/2 Cup Cilantro Leaves. Mix up ingredients, and throw in a ziploc bag overnight with a 1Lb slab of flank steak. Cook on contact grill for 7 minutes a side, wait 10 minutes before cutting. MMMMMMMM.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode