great steak prep!

[Archie F. Swin]

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

[Mojo Rising]

Originally Posted by jspchief

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.

4 Min 15 seconds works great for me for thick strips. Red inside. I get a kick out of my buddies who can tell when the steak is done by looking at the outside. How do they see what color the inside is?

If the steak is good enough salt and pepper is all that is needed.

[KCWolfman]

Originally Posted by jspchief

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.

What's wrong with mooing?

[KcMizzou]

Originally Posted by KCWolfman

What's wrong with mooing?

Nothing, as long as they don't walk away before you can slice off a chunk.

[jspchief]

Hey Username, 9 minutes per side is way too long, unless it's a very thick steak on low heat. 5 minutes per side on medium high will give you a medium steak at 1 1/4-1 1/2 inch thick.


Your italian dressing marinade will work fine. Marinade overnight if you can, throw it in a covered dish while it thaws and turn it a couple of times to coat both sides. Don't use the marinade to baste or as a sauce because it will have the bacteria of the raw meat in it. Watch for flare-ups because the oil in the dressing will flare if it drips too much. Use a spray bottle to put out spot fires (if necessary) to avoid burning.

[KCWolfman]

Originally Posted by KcMizzou

Nothing, as long as they don't walk away before you can slice off a chunk.

If they only walk, they are sufficiently dazed and deserve what happens.

[Hammock Parties]

Originally Posted by jspchief

Hey Username, 9 minutes per side is way too long, unless it's a very thick steak on low heat. 5 minutes per side on medium high will give you a medium steak at 1 1/4-1 1/2 inch thick.


Your italian dressing marinade will work fine. Marinade overnight if you can, throw it in a covered dish while it thaws and turn it a couple of times to coat both sides. Don't use the marinade to baste or as a sauce because it will have the bacteria of the raw meat in it. Watch for flare-ups because the oil in the dressing will flare if it drips too much. Use a spray bottle to put out spot fires (if necessary) to avoid burning.

Hmmm....9 mins too long? I had a steak two weeks ago that was cooked about the same time and I enjoyed it. Granted I've never had a Steak cooked any different than that.

[jspchief]

Cooking over coals or gas?
On a gas grill on medium high to high, nine minutes will be well done, which some people like. But the majority of steak eaters prefer medium or medium rare. Medium rare will be pink in the center, but slightly warm. Rare will be cool in the center. Rarer steaks tend to be juicier steaks. Medium rare seems to be a popular combination of done enough without being dried out.

If you really want to figure it out cut your steaks in half and try each piece at a different cooking time. Try one at 5 minutes, one at 9, and one at 13 and the last at 18. That way you'll get to see what you like. Pay attention to what color the center is. And pay attention to how they feel. It's often said a medium steak feels like your cheek, and a well done one feels like the tip of your nose. If you can get the hang of how a steak feels when it's where you like it, you'll be able to cook it right anywhere at any temp over any flame.

[TheNextStep]

Originally Posted by jspchief

Cooking over coals or gas?
On a gas grill on medium high to high, nine minutes will be well done, which some people like. But the majority of steak eaters prefer medium or medium rare. Medium rare will be pink in the center, but slightly warm. Rare will be cool in the center. Rarer steaks tend to be juicier steaks. Medium rare seems to be a popular combination of done enough without being dried out.

If you really want to figure it out cut your steaks in half and try each piece at a different cooking time. Try one at 5 minutes, one at 9, and one at 13 and the last at 18. That way you'll get to see what you like. Pay attention to what color the center is. And pay attention to how they feel. It's often said a medium steak feels like your cheek, and a well done one feels like the tip of your nose. If you can get the hang of how a steak feels when it's where you like it, you'll be able to cook it right anywhere at any temp over any flame.

This may be the single most educational post I've seen on this message board in a year or two.

Gracias, jspchief. Rep to you!

[TheNextStep]

Well, shit. I apparently must spread some rep around first...

[Pitt Gorilla]

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?!?

[ChiefJustice]

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.

[Braincase]

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.

[R&GHomer]

I really like pecan for smoking, but I tried cherry wood last Saturday when smoking a Boston Butt for some tasty pulled pork BBQ and it turned out great.

I never time my steaks.... I just know when it's done "Med" is the only way to go for me. As soon as you see the grease starting to puddle on the surface of the meat it's done. Thanks for the prep recipe; definitely going to give it a try.

Another planateer posted this sometime ago, and I have gotten a ton of good ideas from it.

http://www.eaglequest.com/~bbq/faq2/toc.html

[Hammock Parties]

Mmmmm...the steak is done. And it is delish.

[Bowser]

Originally Posted by UserName

Mmmmm...the steak is done. And it is delish.

How did you end up preparing it? (I'm just too lazy to go back and read all of this!)