BBQ Steak?

[XTORONTO]

I am going to BBQ a few steaks tommorow. Medium Rare, full of flavour and sauce. Love onions and mushrooms.

I dont have much BBQ experience any suggestions? Like should I marinate the steaks in sauce first? Should I use a meat tenderizer? Do I start the temp off low them grill it after? And any other tips..

 

[Big Sleazy]

One of my favorite subjects. The B'BQ. First of all age you steaks if you can. Most store bought steak is 2-4 day's old. Find a butcher that ages his beef at least 3 weeks. Personally I don't marinate my steak. Just olive oil, lot's of salt and pepper. For temperature, the hotter the better. For medium rare, (depending on how thick you steaks are) turn the steaks over when blood starts to rise to the top. When the blood rises to the top on the other side, take off the grill and either cover or put in an oven at 180 degrees for 5-10 minutes. I also like to salt and pepper a bit more prior to letting them rest for 5-10 minutes. And use a good quality olive oil.

BS

 

[XTORONTO]

Marinating is good, I like to rub in some all-spice, or at least some freshly ground pepper and sea salt.

If you've got good meat, there should be no need to tenderize.

I like to grill them on "max" to start, so as to seal in the flavour and juices and to get the nice grill lines. Then, go to mid to cook to liking. Be careful not to overcook.

Is it all right to marinate it with BBQ sauce?

 

[great bear]

Being a true Meat Eater. First the steaks. If buying from a chain store buy Prime Rib Steaks from the first six bones. Buy them thick at least one inch.
There really is not a need to marinate a quality cut of beef unless your doing it to add flavour.

Cooking? That depends on your personal taste. Some people like to sear the outside at high temperature then reduce the temperature after the searing process takes place (locks in the juices). Others enjoy a low temperature for the entire cooking process (my preference). If you really want to juice up the flavour of a quality steak mince up one clove of garlic, put it into a plastic re-sealable bag, add some steak spice, then cover the steak with olive oil and let sit overnight or even better two nights in the refrigerator.

Now eat it!

 

[XTORONTO]

There really is not a need to marinate a quality cut of beef unless your doing it to add flavour.


Now eat it!

Thats exactly why I am marinating the steak. Is it alright to marinate it with BBQ sauce?

 

[papasmerf]

Use one cup of sauce and one cup of water to marinate the steaks. Toss in come onions too. Soak over night in the fridge. Fire up the grill and get it hot sear steaks on both side then remove to lower heat. Keep a spray bottle of water handy to douse flames. BTW this is grilling for true BBQ you take several hours to slow cook over a low fire.

 

[XTORONTO]

Use one cup of sauce and one cup of water to marinate the steaks. Toss in come onions too. Soak over night in the fridge. Fire up the grill and get it hot sear steaks on both side then remove to lower heat. Keep a spray bottle of water handy to douse flames. BTW this is grilling for true BBQ you take several hours to slow cook over a low fire.

Thanks, I hate your politics, but sounds like a good steak.

 

[XTORONTO]

Use one cup of sauce and one cup of water to marinate the steaks. .

What kind of sauce?

 

[lookingforitallthetime]

Thats exactly why I am marinating the steak. Is it alright to marinate it with BBQ sauce?

I wouldn't.

Like others have said, get a good cut or don't waste your time. My favourite is a rib steak (bone out) or a delmonico (rib eye). Make sure the steak is well marbled and as BS said, the longer the aging the better, within reason of course.

About 5 or 6 hours before cooking, marinate the steaks in extra virgin olive oil, freshly ground garlic (about 2 or 3 cloves per steak), fresh ground pepper and fresh rosemary. About an hour before cooking, add salt.

Crank up the Barbie to full and once it is to temperature, turn the BBQ down to low. Cook to your liking and enjoy (before eating, cover with tin foil and let rest for 5 or 10 minutes to lock the juices in).

If anyone attempts to put BBQ sauce, ketchup or HP on their steak, stick a fork in their arm.

 

[papasmerf]

What kind of sauce?

Any kind you like

I do agree with the others and woulf neve do this to a good cut of meat. But you can grill up a chck steak and it will be great. A brisket needs slow cooking.

 

[XTORONTO]

Any kind you like

I do agree with the others and woulf neve do this to a good cut of meat. But you can grill up a chck steak and it will be great. A brisket needs slow cooking.

I have a pretty good steak, and I have had it for about 3 weeks. Is it alright to BBQ the steak with Steak sauce on it?

 

[papasmerf]

I have a pretty good steak, and I have had it for about 3 weeks. Is it alright to BBQ the steak with Steak sauce on it?

You can grill with anything you like. Myself I don't like steak sauce

 

[lookingforitallthetime]

I have a pretty good steak, and I have had it for about 3 weeks. Is it alright to BBQ the steak with Steak sauce on it?

Trust me, once you try a steak with my method, you will never put any kind of sauce on your steak again.

 

[papasmerf]

Trust me, once you try a steak with my method, you will never put any kind of sauce on your steak again.

I tend to agree. I like to use a port wine with garlic and onions. A bit of salt and pepper.

 

[blopar]

http://www.theperfectsteak.com/Recipeoftheday.asp?ID=78

 

[Trapdoor]

Where are the puritans?

I am going to BBQ a few steaks tommorow. Medium Rare, full of flavour and sauce. Love onions and mushrooms.

I dont have much BBQ experience any suggestions? Like should I marinate the steaks in sauce first? Should I use a meat tenderizer? Do I start the temp off low them grill it after? And any other tips..

*************************************

Buy, as many as you like, Strip Loin steaks about 2.5 inches thick. Get the BBQ good and hot. Sear both sides for 5 minutes then turn the heat down to medium and cook to desired taste. Suggest flipping every four to five minutes. (rare, medium rare).

If one must put whatever sauce you like on them afterwards.(God forbid).

 

[lookingforitallthetime]

I tend to agree. I like to use a port wine with garlic and onions. A bit of salt and pepper.

Yes, that sounds good too. Garlic is a must and you have let them marinate for at least 5 hours to get all the flavours melded.

The other advantage is that you don't get the sticky, messy BBQ sauce stuck on the grill.

 

[papasmerf]

Yes, that sounds good too. Garlic is a must and you have let them marinate for at least 5 hours to get all the flavours melded.

The other advantage is that you don't get the sticky, messy BBQ sauce stuck on the grill.

I still lilke my ribs par cooked then soaked in sauce overnight. Grill them andthey fall right appart when you eat them

 

[lookingforitallthetime]

I still lilke my ribs par cooked then soaked in sauce overnight. Grill them andthey fall right appart when you eat them

I'm sold. When you havin me over for dinner?

I will help you skin that bear for the new rug in your den.

No homo.

 

[Never Compromised]

Porterhouse steak, at least an inch thick.

No real need to marinade. HOT coals or high heat, sear, turn and sear the second side, turn heat down at this point if you want, I keep the heat up. When the blood comes to the surface yadda yadda yadd

Marinade? Good beef never needs to be IMHO.

But try this. Take a ziplocked bag, put in 1 fresh bay leaf, 2 tablespoons of red wine vinegar, 1/2 to 1 C of either extra virgin olive oil or canola oil. Shake. Add steak(s). Let sit over night, turning every time you open the fridge.

For a different flavour, add fresh garlic and/or onions. Or add two tablespoons of montreal steak spice.

If you are not using a marinade, I suggest you buy a bag of wood chips for flavour. Mesquite or hickory is good, make sure you soak the chips for an hour. I soak in beer myself, but water is good.

I've also been known to pour some beer over the coals to give a nice flavoured steam dash of flavour to the steak, but only if I am NOT using a marinade.