How do you cook steak?

I pound ours, prick them all over with a fork, then marinate them in the fridge for 24 hours, turning 4 times.

Then onto the fire it goes, frequent flipping over a med. fire.

Oh, dang, I'm drooling.
 
apperently cooking a good steak is a hoosier thing:clap: made me a nice flank steak last night. didn't think to cover the story though maybe next time
 
mmm.. steak!!!

I can't eat it any other way but bloddy... Rare, sometimes blue...


Have any of you ever tried marinating steak in Soy Sauce?? Sounds kinda wierd, but if you haven't, try it... Soak it in there.. leave it for a bit... Tastes great. Adds just the right amount of salt, and tenderizes it quite well.
 
I cook my invisible steak with invisible steak sauce and eat it with a salad and potatoes.

(i'm a vegitarian, so I always eat invisible meat ;))

I really don't like meat much at all, steak tastes like shoes to me.
 
I only like a little bit of pink in the middle of my steak, if anyone cares.

Not beef jerky, but not still mooing when it hits your plate either.

:thm:
 
Rallysman, great presentation! :D

For me, that steak was a bit too rare...

The marinade mixture looks good, and I will have to try it but, I'll leave out the
Montreal seasoning and use GrillMates Steak Rub instead. It has a better tasting blend I think... I've tried the Montreal mix.

164_11467_steak.gif


http://www.mccormick.com/productdetail.cfm?id=11467

Also, when grilling, never use a fork to turn the steak. Use tongs to turn it so you don't lose the juices. Thick cuts of meat grill better than thin, and yours (in the photos) looked good... If you have a CostCo, they have nice thick cuts of steak.


--------


I'm hungry...
Guess what's cooking this weekend?!


________
 
Ok so you know how there's 3 stages the meat goes through when it cooks... where it has the texture of raw meat and is pink, has the texture of cooked meat and is pink, and has the texture of cooked meat and is grey. I demand my steak to have all three. Pink and hot in the middle (heh, oh yeah) with a thin layer of that raw-textured meat in the very middle, and lightly charred on the outside. To accomplish this I cook as close to very hot coals as possible, and prod it gently with a fork until it feels 'right'. flip only ONCE and it's gotta be a bit charred on the outside. This way you get the full range of textures and flavors in one piece of steak. To prepare it for the (CHARCOAL!!!) grill, I stab it repeatedly with a fork, and let it sit in my special marinade for a couple hours. Ingredients in order from most to least: Worchestire (However you spell it) sauce, soy sauce, red wine vinegar, LOTS of fresh garlic, minced, black pepper, cayenne pepper. ok so it's not that special but a simple marinade accentuates the natural flavor of a good piece of meat better than something crazy intense and stupid like a1 steak sauce...

I really can't eat steak unless I prepare it. One of the few foods I'm picky about.
 
How to cook a steak:

Fire up the grill. If it's gas turn it on HIGH. Cover.
Season steaks with salt and pepper. Garlic, paprika, and few other spices as desired.
When grill is SMOKING hot throw on the steaks and cover the grill again.
After a couple minutes rotate steaks about 20* for markings.
After about 4-5 minutes on the grill flip with tongs. NO FORKS!
Cookuntil desired (mid rare is best IMO).
When doneremove and set on rack over plate for 5 minutes.
Don't salivate over meat.
After 5 minutes serve.
 
You must log in or register to reply here.
AquariaCentral.com
Top Bottom