Tonight I’m getting together with some of the guys to grill some steaks. We don’t actually have said steaks yet, and we’re not going to have hours to marinade them properly.
Usually when I grill steaks, I use some combination of store-bought “steak seasoning”, Worcestshire sauce, maybe some soy sauce, that sort of thing.
What’s your favorite combination of sauces/seasonings for steak?
Boring, yes, but on the rare occasion I eat steak, I use lots of butter, salt, garlic powder and pepper. Brings out the ‘steakness’ but still has flavor.
Lots of A1 sauce too.
If I can’t marinade them, then the steaks get a rub of garlic, a metric buttload of freshly-cracked pepper and onto the grill.
If you are a showman, go for Macon’s Politically Incorrect Salt Steak (recipe from The Big Damn Book Of Sheer Manliness):
1 large sirloin - 1.5 - 2 inches thick
1 large bowl rock salt
1 jar whole peppercorns
2 jars Lawry’s lemon pepper
1 bottle Worchestershire sauce
1 jar Grey Poupon mustard
1 roll masking tape
1 giant bucket of water
a copy of the Wall Street Journal
Get your fire going well. Leave the grill off the kettle. Lay out 6 sheets of the WSJ, and plop the meat in the middle. Mix the spices in a large bowl. Open a jar of mustard and slather one side of the meat with a 1/4" layer. Grab several handfuls of the spice mixture and plaster it onto the mustard. Flip the meat and repeat on the other side. Wrap the whole thing in the paper and secure with masking tape. Toss it into the water to soak while you have a beer. When the coals are really hot, toss the pakage onto the coals and let steam, about 10 minutes per side. Remove and unwrap. Scrape all the spices and mustard off the meat. Put the grill back on the kettle, and grill the meat about 5 minutes per side, until it looks like meat again. Slice into 1/4 inch strips and serve.
Somebody remind me; what’s the conversion formula for metric to imperial buttloads? I wanna make sure I get this right.
Jaysis, silenus, that recipe scares the hell out of me.
Is it still OK to recomend that you take fork and stab the uncooked meat like it was your boss after performance evaluations for 5 to 10 minutes? Its to tenderize the meat .
No, really.
I never marinade. I grill meat slathered in my favorite bbq sauce, and let it thickento a tasty outside coating.
Good Lord. What’s wrong with good quality flavorful steaks grilled to perfection? No need for marinades or A1 if you have a decent cut of meat to begin with.
All it is is a little applied physics, plus a dash of showmanship. I’ve made these before. Other than being careful to not over-cook, they come out quite nicely.
The conversion for metric to imperial buttloads is 1.5 furlongs = .325 fortnights.
Equal parts of lemon juice, chopped garlic, extra virgin olive oil and freshly ground black pepper. You can grill them immediately but even 10 to 15 minutes marinating time is better.
Montreal steak seasoning is quite good, too.
Marinade?
Steak should taste like steak. I grill that puppy for 2 minutes per side if it’s thick, one minute per side if it’s not so thick (so the germs burn off but the middle is blue) and eat it.
Sprinkle a little kosher salt on both sides to bring out the natural juice.
Put 6 or 8 drops of hot sauce (I use either the Tabasco green or Cholula Chile Garlic) on one side of the steak and spread it around with your fingertips.
Sprinkle on steak seasoning (Mrs. Dash or house brand) and pat it on with your fingers to make it stick.
Repeat on other side. (Sometimes, I use hot curry powder on the second side.)
This may seem like way too much, but most of it cooks off. It will be zesty, but not fierce.
[bolding mine]
Wtf?!? :eek: Seriously, isn’t there inks and stuff in the WSJ that are poisonous? Somone relieve me of my ignorance, and objectively tell me how tasty this is.
Some garlic powder, some black pepper, a little Italian seasoning herb mix. Pat it on the steak before you start working on dinner / light the grill, so it has time to sit for a while. Brush steaks with olive oil before grilling and after each flip on the grill.
Or half & half olive oil and soy sauce. Ziplock steaks in marinade and let sit for an hour or three. Seriously good.
With either, you can prick the steak with a fork (post-rub or pre-marinade) if you like, to get the flavor down into the steak.
As long as you avoid colored inks, you’re fine. The ink never touches the meat, and you scrape off the salt/mustard/pepper/Worchestershire covering before eating anyway.
My desperation quickie seasoning is lemon pepper and garlic salt. You can use it on just about any meat there is. It tastes really good in a very unrefined way.
Lemon Pepper is the world’s greatest secret ingredient. Nobody should be without it.
I never marinade a good steak – I usually buy porterhouse or New York strip if we’re having steak. I season them with salt and pepper and grill them on the rare side of medium-rare.
If I’m grilling sirloin steaks, I will brush them a bit with melted butter and garlic.
I only marinade London Broil or tri-tip, or something that’s a bit on the tough side otherwise.
I usually don’t marinate or sauce my steaks – just lightly brush them with olive oil, then rub 'em with coarsely ground pepper, minced garlic (garlic powder will do), and and a couple of pinches of hot Madras curry powder. (Only put the salt on after they’re cooked, or right before you throw 'em on the grill.)
The curry powder can bring out some surprising flavors in the beef!