Let's talk about grilling steak

[Tabascocat]

I like a dry rub if the steak is aged, but I didn't want too get to technical with the OP. Since he's having a rough time I wanted to make it simple. Mortons, Ruth's Chris, etc just use fine salt and pepper on their cuts.

He can make a fantastic steak keeping it simple (as you well know, Dex)

I kept my original post simple for that reason with a few suggestions

I did forget to mention cleaning the grill well and rubbing it with some oil first

 

[Trouty]

I kept my original post simple for that reason with a few suggestions

I did forget to mention cleaning the grill well and rubbing it with some oil first

I went back and saw you mention EVOO. A must. I use a basting brush and spread on both sides before applying the S/P

 

[dogunwo]

.

Sirloin

Do not waste your time

Excellent. If you are trying to be all health conscious, don't even waste your time eating this terrible cut of steak. Choose a different meat.

 

[dogunwo]

I hear ya. Yeah, you and I eat a ton of steak

and you can never go wrong adding in some grilled onions!

Oh yeah! And some grilled mushrooms! I like sprinkling goat cheese with thyme on top, too, sometimes

Don't forget the red wine demi-glaze

See, I can do a glaze, because I can separate the taste of the meat from the sauce, unlike a marinade or rub

It's like y'all just had a steak orgy.

 

[Trouty]

It's like y'all just had a steak orgy.

 

[Tabascocat]

It's like y'all just had a steak orgy.

Well, it did steer my origanal though of Italian for dinner which is now changed to steaks and lobster

 

[Trouty]

Excellent. If you are trying to be all health conscious, don't even waste your time eating this terrible cut of steak. Choose a different meat.

I can't remember the last time I had a sirloin steak. Maybe at El Torito (fajitas)? And that would've been years ago. Last time I was at El Torito was in like 2013 with some friends for their awesome brunch.

 

[Trouty]

Well, it did steer my origanal though of Italian for dinner which is now changed to steaks and lobster

LOL! I have some good pork cutlets in the fridge, marinating, but I'm rueing the fact I prepped them. I do have a couple ribeyes, too, and one will most certainly be torn down on mañana!

 

[JackOfNoTrades]

It's like y'all just had a steak orgy.

good stuff and i learned a few things!

 

[JackOfNoTrades]

This is good. I never flip more than once.

Also to note, I recommend cooking red meat from room temperature. Not right out of the refrigerator. So, let it warm up before throwing it on the grill.

100%, best to let a medium/thick steak sit out of the fridge. Sometimes if what I got is thinner, cooking when a bit chilled helps get to med rare.....

 

[JackOfNoTrades]

Oh yeah! And some grilled mushrooms! I like sprinkling goat cheese with thyme on top, too, sometimes

good call with mushrooms.....maybe squash/zucchini too.

 

[blindzebra]

Take tomato juice, salt, pepper, garlic and basil in a zip lock with your favorite cut for 24-72 hours. You can cut it with a fork it is so tender.

 

[Trouty]

Take tomato juice, salt, pepper, garlic and basil in a zip lock with your favorite cut for 24-72 hours. You can cut it with a fork it is so tender.

Is it just enough tomato juice to seep in, or excess amounts? I assume that since it's in a ziplock, you only need enough to coat the steak plus a couble tbl spoons more?

This marinade actually sounds intriguing, Zebra. Is this something you came up with?

Tomato juice, ey. The acidity in the juice is what tenderizes it.

 

[Rockport]

Get prime or choice cuts and sear on high heat. Don’t season until right before you put on the grill.

 

[blindzebra]

Is it just enough tomato juice to seep in, or excess amounts? I assume that since it's in a ziplock, you only need enough to coat the steak plus a couble tbl spoons more?

This marinade actually sounds intriguing, Zebra. Is this something you came up with?

Tomato juice, ey. The acidity in the juice is what tenderizes it.

Had a great steak in Vegas and asked. I usually get the small cans six packs and it is about 1/3 of a can per steak.

 

[Trouty]

Had a great steak in Vegas and asked. I usually get the small cans six packs and it is about 1/3 of a can per steak.

So tomato juice? Not V8 or purée?

 

[blindzebra]

So tomato juice? Not V8 or purée?

I use tomato, but I am sure those would work.

Another one I like is Montreal Seasoning and apple cider vinegar. Both of these allows you to get cheaper cuts and get good cut results if you let them marinade for a couple of days.

 

[Tabascocat]

At the steakhouse now, will give review later

 

[Montanalo]

Lot's of great suggestions and recipes.

I do a "reverse sear" technique for thick steaks. I season with salt, pepper, and garlic and then roast in the oven at a relatively low temperature of 275 F until the internal temperature is about 120-125 F. Remove the steaks from the oven, brush with Olive oil and then sear on the grill (or in a cast iron skillet on the stove top) for approximately 1 minute on each side. The grill or cook top should be on med-high to high.

The resultant internal temperature should be about 130 F or medium rare - which is perfect temperature for a premium cut of beef.

 

[Tabascocat]

Sigh, last night in NH and our dinner was terrible. 4 out of 5 stars???????? The best steak on the menu was a darn strip. It cut like boot leather and the lobster tail wasn't even a Maine and about 3oz. The baked potato was a friggin red potato

We are in the middle of no where and had to drive 45 miles for that

At least I got me a new pair of Vans from a store nearby