Steaks!

[jframe]

OK, my Dad gave two nice filets to my wife and myself. Gonna fix them on the grill tonight. What's the best preperation as far as marinade and time, and as far as grilling procedures? I'm not the cook of the family, and Mrs. jframe will just grill them her way with Dale's as a marinade. Nothing wrong with that; just want someone to chime in with some other ideas. I'll bet there's plenty; most of you guys (and gals) like to eat!

 

[Forester]

A couple of ways to go. If it truly is a great cut of meat, I don't marinade it. Just some Montreal Steak Seasoning sprinkled on and grilled to medium.

For lesser cuts, I do marinade and sometime add a spice rub as well. Lately we have been using Paul Newman's Sesame Ginger salad dressing on salmon, steak tips and chicken. Good stuff.

 

[Bob R]

This is the way to do a great steak.

The Perfect Restaurant Steak - Skillet Cooking a Steak

Before putting the steaks in the skillet have your fan on high and the windows open, it does get smokey.

A splatter shield over the skillet will come in handy also.

Once you have done a steak this way is is hard to think about going back to the grill any time soon.

bob

 

[BarbC]

This is how I cook a good thick cut of steak.

Bring it up to room temperature.

Put it in a 250° oven for about 10 minutes on each side.

Throw on the grill to brown the outside.

You'll end up with a perfectly cooked medium rare steak through-and-through, with only the very outside browned. The "gray line" will be to a minimum.

 

[CAJUNLAWYER]

This is the way to do a great steak.

The Perfect Restaurant Steak - Skillet Cooking a Steak

Before putting the steaks in the skillet have your fan on high and the windows open, it does get smokey.

A splatter shield over the skillet will come in handy also.

Once you have done a steak this way is is hard to think about going back to the grill any time soon.

bob

We call that "blackened Steak" down here. As far as a seasoning rub-try K-Paul's Salmon Seasoning. It is Sugar rather than salt based and really gives a unique flavor. It's all I use on steaks any more. I pat it on the strak and then put it in a zip lock bag with olive oil and teriyaki sauce for about a half an hour then on to the grill. I use Pecan wood (from my tree ) to cook with. Critical is the amount of beer. I find that 4 is perfect-anything over that and you forget about the steak and just sit there and poke the fire and solve the worlds problems until the wife comes out and yells at you that it's 9 o'clock and that she is going to bed-at which time you see that the fire has gotten too cool to cook whereupon you put the steaks back in the fridge until the next night and then go to bed-next to a hungry mad wife. But that's OK cause you'll be asleep the moment your head hits the pillow.
I've got this married thing down to a science

 

[gunlovingirl]

For prime cuts like filets, I don't "ruin" them with spices or marinades, only coarse pepper and a little sea salt. Just grill over very hot coals till medium rare and enjoy!

 

[photocosmo]

A Tbl. each of Kosher Salt and Paprika mixed with a tsp. each of garlic powder, onion powder, Black Pepper, dried Thyme and fresh ground Coffee makes more than enough rub for your fillets and when they set out for an hour then cook over hardwood charcoal to mid-rare they should be pretty darn satisfying. (IMHO of course!)

 

[Rule3]

OMG, for a Fillet Mignon no marinade. Lightly season salt and pepper and if you have a cast iron grill pan place them on for a minute or so then turn 45 degrees leave for a min and the turn and do the same thing. You get those nice cross hatch grill marks.Can use your outdoor grill the same way.Use the touch your base of your thumb test to determine how done you want it.

Barb's way is good also.
Let rest for 5-10 min off the burner and the steak will keep cooking and lock in the juices.

Don't stab it with a thermometer or a fork.

 

[wbraswell]

Cook it however you like it and when you remove it from the fire, top it with a little pat of butter.

 

[feralmerril]

I am going to get a lot of flak on this: I belive its a religious thing. It seems to me most men are "blessed" from God to prepare good meat. Sorry, women arent! Most men that arent even good cooks seem to accidently grill better steaks than most women that are considered good cooks. I think its some kind of basic old testiment law that wasnt printed.

 

[rondo]

Bring to room temperature. About an hour before hitting the grill, wet 'em with Lea & Perrins Worcestershire Sauce and sprinkle lightly with garlic salt.

Don't over cook!

 

[Spotteddog]

What everyone's said already.
Avoid any marinade on that cut. It nearly falls apart on it's own, so tenderizing with a marinade will turn it to mush. I like all the methods I've read so far. Sometimes some steak houses insisted on wrapping a filet with a strip of bacon to retain moisture. IMHO, that's too much and will overwhelm the subtle flavor of a filet. I absolutely agree with letting it come up to room temp pre-cooking. Sometimes filet's will want to fall apart when handled. If it does, use the slender 4" long steel picks that come in a turkey stuffing kit cross ways through the steak to hold it together. Here's what they look like:
Crate and Barrel - Turkey Prep Kit shopping in Crate and Barrel Kitchen (They're available at any grocery store)
I've used just about every method listed above, all produce a fine result!
(Barb's method is a personal favorite. I've also done hers in the reverse. Searing the outside quickly over a white dwarf star hot grill or cast iron fry pan then finishing in the oven)

 

[paladin42]

Why ruin a good piece of meat with anything but a little salt and pepper?

 

[MaricopaKid]

I like to grill or BBQ 2-3 times a week. My bride insists on filets on Sunday, although I really prefer a good ribeye.

I wouldn't marinate a good filet, as others have said, but whatever floats the boat! Since I usually cook on a Big Green Egg, my procedure would probably not apply to most other grills.

I bring the steaks to room temp., rub sea salt and maybe a little home-made seasoning (Montreal type), and a light coating of EVOO.

Bring the flame temp. to 700-750 degrees, and sear for 30 seconds per 1/2", per side. Remove from grill, and let stand for 20 minutes. Bring the grill down to 400 degrees, and roast each side for 3 1/2 - 4 1/2 minutes.

This yields the best pink, medium-rare I have ever had. The best part is that it is a true med.-rare without blood in my potato!

 

[jframe]

I actually prefer mine medium done. My wife eats hers (sacrilege!) well done. The kicker is trying to get mine like I want it, while cooking hers enough too. The beer option that caje suggested may be my best bet tonight.

 

[mkk41]

I make my own marinade using Wishbone Robusto Italian salad dressing , a few shakes of L&P Worschestershire sauce , and a few shakes of Franks Hot Sauce. Pour mix in a shallow pan , lay in the steaks , turning once or twice , hour per side. Tougher cuts soak longer. Sprinkle on some McCormicks Spicy Montreal seasoning if ya like a spicier steak.

Sear each side on a HOT grill and cook till yer liking. I like almost a charred bark on the outside and a faint touch of pink in the center.

 

[moosedog]

Quote: I belive its a religious thing. It seems to me most men are "blessed" from God to prepare good meat. Sorry, women arent!

You may be right Merril in most cases, my poor mom was an example for you, but these women on this thread sound like they know what their doing. I copied all these recipes down and will be purchasing some NY Strips tonight.

 

[jframe]

Steaks turned out great. Too bad the other half was PO'd at me for something unrelated. Gonna be a long night til she goes to work. Caje, I may need something stronger than beer to get me through it and have to raid my local liquor store. Couldn't beat the food though!

 

[Chik a Boom]

For prime cuts like filets, I don't "ruin" them with spices or marinades, only coarse pepper and a little sea salt. Just grill over very hot coals till medium rare and enjoy!

Ditto. That's how I do my t-bones. Five minutes a side on the grill to get it just past "moo". Ummmnnn.

 

[BarbC]

Steaks turned out great. Too bad the other half was PO'd at me for something unrelated.

Tender steak, tough spouse! You should've marinated her with some white zinfandel.