great steak prep! - Page 3

Archie F. Swin · 01:54 PM

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

Hammock Parties · 10-23-2004, 06:11 PM

Pretty much the way jspchief said to. I cooked it a tad longer, but the heat wasn't up too high. It's nice and pink in the middle, and juicy.

**Skip Towne** · 10-23-2004, 06:14 PM

Quote:

Originally Posted by 2bikemike

So is it just me or does anyone else question a guy who say Yummy and Yummiest?

Archie F. Swin · 10-23-2004, 08:29 PM

Quote:

Originally Posted by Skip Towne

how'd you know I was in the Navy?

BIG_DADDY · 10-23-2004, 08:43 PM

I got this new Rub ofg Love thing I have been using it has most of what your talking about. Ingredients are Brown sugar, kosher salt, smoker Paprika, ancho, rosemary, garlic, chipotle, cummin and black pepper. I take the steaks out and rub generously. I then leave the steaks out for an hour. At 1 hour I get an Iron skillet and leave it on a burner all the way up for 10 minutes. Then I put some olive oil in the skillet and sear each side for two minutes and then hit an extra hot Q till medium rare. It rocks.

07-12-2004, 01:49 PM
Archie F. Swin This is the way Join Date: Sep 2000 Location: Wichita Falls, Texas Casino cash: $9975673	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..
Posts: 11,800

10-23-2004, 06:11 PM	#31
Hammock Parties I'll be back. Join Date: Nov 2002 Casino cash: $840478	Pretty much the way jspchief said to. I cooked it a tad longer, but the heat wasn't up too high. It's nice and pink in the middle, and juicy. __________________ Chiefs game films
Posts: 297,313

10-23-2004, 08:43 PM	#34
BIG_DADDY THE RED MENACE Join Date: Aug 2000 Location: Texas Casino cash: $2558410	I got this new Rub ofg Love thing I have been using it has most of what your talking about. Ingredients are Brown sugar, kosher salt, smoker Paprika, ancho, rosemary, garlic, chipotle, cummin and black pepper. I take the steaks out and rub generously. I then leave the steaks out for an hour. At 1 hour I get an Iron skillet and leave it on a burner all the way up for 10 minutes. Then I put some olive oil in the skillet and sear each side for two minutes and then hit an extra hot Q till medium rare. It rocks. __________________ The diabolical genius of Marxism-Socialism is that it provides the emotional and intellectual road map for autocrats to persuade millions of people to support their own enslavement to government. ~Mark Levin April 15, 2019
Posts: 32,522