How do you make your steaks?

[VOX - DEI]

Please be specific... Thank you http://anabolicfitness.infopop.net/infopop/emoticons/icon_smile.gif

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[VOX - DEI]

I swear everyone on this board is a veggie like Udder...hehe

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[archive_Caligula]

Bloody as hell.

As a matter of fact, I just order a whole cow. I cut off what I want and ride the rest home.
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"That Which Does Not Kill You Makes You Stronger"

Curious

[archive_Ulter]

I never used anything but a grill if I made my own. I had a gas grill that I would use even if it had 18 inches of snow on it and I had to shovel a path to it. I always grilled green peppers and onions for it as well.
Medium rare.

[VOX - DEI]

So you guys don't add spices and other stuff to the steaks?

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[Stud Diesel]

I don’t always marinate, but when I do I use the dry rub recipe in the Joy of Cooking. I believe it is garlic, black pepper, white pepper, a little brown sugar and salt. I know I forgot something, but it’s damn tasty. I’ve found that for steaks, the most important ingredient is a little salt sprinkled on prior to broiling. It really brings out the flavor of the meat.

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[E2]

Cover in extra virgin olive oil, rub on Montreal Steak spice, slap on one hot ass grill, always a grill, like Ulter i'm out there in the winter, but it occurs to me that his warm tanned butt is sitting down south now!!!

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[archive_Killer]

Yup. When I use to be in snow country I would put on my boots and make my way to the garage to get the grill going. Now I crack the sliding glass door and endure the 50 degree temp.

Sometimes I marinate, but usually to lazy and just throw it on the grill and add pepper and garlic.

[archive_Caligula]

I like to Marinate mine in plain old Worchestshire sauce and Montreal steak seasoning for about 15 minutes. Always grill it. I like to sear each side for a minute too, and I keep basting it in the worchestshire sauce and seasonings while it's grilling. Mmmmmm...

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"That Which Does Not Kill You Makes You Stronger"

Curious

[Stud Diesel]

mmmm... charred mammal flesh. http://www.anabolicfitness.net/smileys/tounge[1].gif

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[archive_Ulter]

<BLOCKQUOTE class="**-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by VOX - DEI:
So you guys don't add spices and other stuff to the steaks?

<HR></BLOCKQUOTE>
No, not usually. On occasion I would use a season salt, Morton's, but the green peppers and onions usually gave it all the flavor I liked.

<BLOCKQUOTE class="**-ubbcode-quote"><font size="-1">quote:</font><HR> Now I crack the sliding glass door and endure the 50 degree temp.
<HR></BLOCKQUOTE>

50?? Yikes, it's 81 right now 83 tomorrow.

<BLOCKQUOTE class="**-ubbcode-quote"><font size="-1">quote:</font><HR> like Ulter i'm out there in the winter, but it occurs to me that his warm tanned butt is sitting down south now!!! <HR></BLOCKQUOTE>

Thanks bro, you're right. I need to turn over.

[hoeycow]

I usually don't get as much time as I would like to prepare my steaks properly. Also while growing up, my father was never much for any kind of spices or marinades other than good old salt and pepper. Along with that I almost never get the chance to BBQ my steaks unless I happen to be at someone else's home. We have a broiler with our stove that does a nice job on the steaks. As for seasoning I use seasoning salt, garlic powder, lemmon pepper. I use soya sauce on occasion but because I don't let it sit it adds flavor but obviously does not go through the steak. Now the man to talk to about this is therealj. He makes a mean steak as I and his 5 year old daughter can attest. Watching him go through the process of making a steak is almost as fun as eating it. The man is in another world and needs to be uninterrupted, should you choose to bring him back to earth with a stupid question, be prepared to face his wrath.

[therealj]

Ah yes the steak,

1) Very Hot grill
2) Good cut of meat
3) MGD in hand while cooking
4) Rub consisting right now of butter,freshly pressed garlic,fresh ground pepper and the key ingredient in this rub kosher salt
5) Flip only once
6) Do not poke,prod, or cut to check if done. Consistent heat with similar cuts of meat and a little practice and you'll get the timing down. Cutting and moving the steak around causes it to dry

Served medium rare...any more well done than that and you don't actually like steak or you'd eat it the way it was intended

230lbs or Bust