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Old 07-12-2004, 01:49 PM   Topic Starter
Archie F. Swin Archie F. Swin is offline
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great steak prep!
Finally got around to dropping some steaks on the grill Friday. They were absolutely the yummiest steaks I have ever done. The prep was a variation of something I got out of a Steve Raichlen book. His "recipe" calls for a porterhouse but you could use this for any cut. Hell, doesn't even have to be beef. I used two KC strips.

Set your grill for direct high heat, preferably over oak or hickory, whatever you want. While the grill is preping, generously season your steak(s) with coarse salt and crushed black pepper on both sides. Take a cassarole dish and coat the bottom with olive oil, in fact go about 1/8 of an inch deep or more. I reccomend a high quailty olive oil because it will have a direct effect on your final product. Chop up some fresh rosemary and 2-3 cloves of garlic. Raichlen also adds some fresh sage but I didn't have any. Toss the rosemary and garlic in the dish distributing them evenly along the bottom. Since I wanted a little kick, I sprinkled some Montreal spice along with the herbs and oil.

Allrighty, brush and oil your grate and slap your steak(s) on the grill. I go about 6-7 minutes each side for medium-well 1 1/4" steaks. I also like to use the lid while cooking. I think it enhances the smokey flavor.
Once your steaks are cooked to taste bring 'em in and drop them in the casarole dish with the herbs and oil. Let them sit for 5 minutes turning them once then slice them up while they're in the dish and serve.

Yummy . . . . and criminally simple!



bon apetite bitches
Last edited by Archie F. Swin; 07-12-2004 at 01:54 PM..
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Old 07-12-2004, 01:52 PM   #2
the Talking Can the Talking Can is offline
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damn, sounds good....
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Old 07-12-2004, 02:08 PM   #3
seclark seclark is offline
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not intending to hijack the thread, but
has anyone here ever used cherry wood for smoking meat? i've always used hickory, but read an article about a smokehouse in southeast mo that uses cherry to smoke all their meat.

just curious as to how it compares w/hickory.
thanks,
sec
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Old 07-12-2004, 02:09 PM   #4
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HAHAHAHAHHA

He said smoking meat...
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Old 07-12-2004, 02:10 PM   #5
seclark seclark is offline
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Quote:
Originally Posted by ptlyon
HAHAHAHAHHA

He said smoking meat...
yeah...i was snickering when i typed it...
sec
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Old 10-23-2004, 01:43 AM   #6
Pitt Gorilla Pitt Gorilla is offline
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Quote:
Originally Posted by seclark
has anyone here ever used cherry wood for smoking meat? i've always used hickory, but read an article about a smokehouse in southeast mo that uses cherry to smoke all their meat.

just curious as to how it compares w/hickory.
thanks,
sec
Cherry and apple wood are the best by far. Why would you use anything else?!?
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Old 10-23-2004, 03:14 AM   #7
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Quote:
Originally Posted by Pitt Gorilla
Cherry and apple wood are the best by far. Why would you use anything else?!?

I agree.Apple is an excellent choice.If you can find it,grape wood
adds a nice flavor if you cold smoke your steaks prior to the actual
grilling.
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Old 10-23-2004, 06:52 AM   #8
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My favs are aplewood & hickory. Would like to try pecan, but all I can find are chips, not chunks.

Also found some great seasoning for meat at the Hy-Vee, by the butcher shop. Chef something, and I absolutely love it on burgers and steaks.
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Old 07-12-2004, 03:49 PM   #9
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Quote:
Originally Posted by Archie F. Swin
Finally got around to dropping some steaks on the grill Friday. They were absolutely the yummiest steaks I have ever done. Yummy . . . . and criminally simple!



bon apetite bitches
So is it just me or does anyone else question a guy who say Yummy and Yummiest?
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Old 07-12-2004, 03:53 PM   #10
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You had me right up to the point about "medium well". It was then that I realized that you were a heathen.
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Old 07-12-2004, 04:54 PM   #11
Archie F. Swin Archie F. Swin is offline
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Quote:
Originally Posted by MrBlond
You had me right up to the point about "medium well". It was then that I realized that you were a heathen.
I'm still developing my steak grilling skills. if it aint black or purple its a sucess in my book. Even well done steaks will be delish with this approach.
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Old 07-12-2004, 10:10 PM   #12
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Quote:
Originally Posted by Archie F. Swin
I'm still developing my steak grilling skills. if it aint black or purple its a sucess in my book. Even well done steaks will be delish with this approach.
Try the same approach and 2 1/2 minutes a side. I'll bet you thank me.
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Old 10-22-2004, 11:09 PM   #13
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Old 10-22-2004, 11:15 PM   #14
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Quote:
Originally Posted by MrBlond
Try the same approach and 2 1/2 minutes a side. I'll bet you thank me.
45 seconds to 1.25 sound better. But I can live with it.
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Old 10-22-2004, 11:17 PM   #15
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Quote:
Originally Posted by MrBlond
Try the same approach and 2 1/2 minutes a side. I'll bet you thank me.
Whoa! 2 1/2 minutes per side on a 1 1/4 inch thick steak? That'll be pretty rare. If it's still mooing, you might want to leave it on.

I'd say closer to 4-5 min. per side. Throw the steak on a very hot grill (pre-heat on high) to sear the outside, then turn down to medium high. That'll give you a good medium rare to medium steak.
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