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With it being Memorial Day, I'm sure quite a few will be firing up the grill. I'm about ready to run to the store to see if I can find a few good steaks for the gang. Any good preparations/recipes? I'm pretty vanilla in that I like mine medium well with some pepper and garlic salt. You?
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Raven
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Quote:
With it being Memorial Day, I'm sure quite a few will be firing up the grill. I'm about ready to run to the store to see if I can find a few good steaks for the gang. Any good preparations/recipes? I'm pretty vanilla in that I like mine medium well with some pepper and garlic salt. You?
I like mine's COOKED with onion and tenderizer, also marinate them with either Worcester or A-1 steak sauce for about 1 1/2 hours prior to devouring them...... 
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I like to soak mine in Italian salad dressing and then quick cook them on high heat to medium rare. Get a little crispiness on the outside while keeping the inside pink and juicy.
KING
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Heat up the grill on high...3 minutes cooking time each side on medium heat...remove from grill. Add teeth and gums.
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Dry rub......let sit for an hour. Depending on what cut you have makes a difference.
Ribeye (1 & 1/2 inches thick)........get your grill as hot as you can get it. Sear for 3 minutes & flip. After another 3 minutes, remove and let stand for 10 minutes. perfection
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Medium rare is as high as I go. For filet, that may be too well done. If you're going to shell out the coin to buy really good cuts of beef, there's no sense in cremating it! If you like your steaks well done, save yourself the money and get cheaper cuts because, once you go past medium, a skirt steak and a filet don't taste that much different. 
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Garlic salt, pepper, and then marinate in worchester sauce. Medium well. Yummmmmm!  My sister used to eat steak w/ketchup. People that do that bother me to this day lol
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
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Garlic salt, pepper, and then marinate in worchester sauce. Medium well. Yummmmmm!
My sister used to eat steak w/ketchup. People that do that bother me to this day lol
If I have a real cheap steak sometimes I will mix ketchup and A1.
KING
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Cheap steak, A-1 sure. NEVER ketchup. Thats just,,just wrong. ketchup is for hot dogs and fries. NEVER steak,,EVER 
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
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ketchup is for hot dogs
Real men put mustard on their hot dogs. Preferably brown 
KING
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Yes I agree. And only one kind, stadium mustard. Speaking of mustard, have you noticed a difference in the mustard now served vs. muni? To me it's not the same. Ohh yeah and another must, chopped onions!
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
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Yes I agree. And only one kind, stadium mustard. Speaking of mustard, have you noticed a difference in the mustard now served vs. muni? To me it's not the same. Ohh yeah and another must, chopped onions!
I also like some of the horseradish brown mustards and some of thesweet and spicy. I also like Grey Poupon.
It is not the same, it is a different brand I think. The kind they use now is Bertmans which I dont believe is the same brand as was at Muni. I think the original is Goulds. I may have that turned backwards.
Besides the mustard being different the hot dogs in general at CBS are disgusting. I dont bother with them. They are all shriveled and dry and way to salty. I think it is because they are premade, put on the bun and pre wrapped. Not like at Muni where they were kept in hot water in the vendor case.
KING
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All the food at CBS is crap. I will never eat a hot dog again after a preseason game I had 2 and they were gross. I tasted that damn hot dog the whole next day as I had killer indigestion.  That Donotos Pizza isn't much better. Thats why I eat up before the game on the Island. Actually, I did have a burger as the smell and munchies made me buy one last year. It wasn't too terrible and hit the spot. Tonight is $1 dog night at the Jake! The hot dogs there are pretty decent but like you said they too are prepackaged and just kept warm. Nothing like back in the day at Muni.
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
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Rookie
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I don't care for Bertman's mustard. I buy a brown mustard they have at Marc's called Stadium Mustard, costs $1.50 for 12 oz. bottle. I saw a gallon bottle at Sam's Club for $3.00.
Steaks, 1 inch thick, medium rare, add pepper when it's on my plate.
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I like mine medium to medium rare, seasoned. Not real picky on the seasonings, but one of my favs in the Montreal Steak seasoning. Good stuff.
Depending on the steak, I may or may not use a steak sauce. A high end, tender steak like a filet or ribeye, I'd never use a sauce. A drier steak that's not quite as tender like some sirloins or a strip, I'll use a steak sauce with.
![[Linked Image from pic18.picturetrail.com]](http://pic18.picturetrail.com/VOL905/3216203/6567769/349897772.jpg) "The Browns' defense is kicking mucho dupa."
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Cheap steak, A-1 sure. NEVER ketchup. Thats just,,just wrong. ketchup is for hot dogs and fries. NEVER steak,,EVER
Yeah, my father-in-law does that. Just weird. I use ketchup on my hot dog/corn dog, that's about it. Steak? Hell no.
"The Browns' defense is kicking mucho dupa."
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Quote:
I like to soak mine in Italian salad dressing and then quick cook them on high heat to medium rare. Get a little crispiness on the outside while keeping the inside pink and juicy.
KING
I do the Italian salad dressing thing too, I cook mine to medium though.
And NEVER EVER steak sauce. Steak sauce just ruins the tastes of any good steak.
[b]USNavyDawg (Ret.) ![[Linked Image from i87.photobucket.com]](http://i87.photobucket.com/albums/k155/brownsfan4173/NFL-Football.jpg)
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I've seen people coat a steak with yellow mustard before and thought that was gross as hell, never seen the ketchup thing and I am glad for that since I am not a fan of ketchup at all.
That actually sounds sicker then mustard.
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Quote:
I don't care for Bertman's mustard. I buy a brown mustard they have at Marc's called Stadium Mustard, costs $1.50 for 12 oz. bottle. I saw a gallon bottle at Sam's Club for $3.00.
Steaks, 1 inch thick, medium rare, add pepper when it's on my plate.
What you are buying is what they served at Muni. Bertmans is crap.
KING
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I like to use one of three spices I usually keep on hand. Creole`, Cajun or Blackened. Preferred the blackened over the others. I coat the steaks in the seasoning and let them sit while the charcoal grill is warming up. I also package up sweet onions and fresh mushrooms in aluminum foil. I wrap my nice potatos for baking in foil after washing them and rubbing them with butter. I use chunks of butter in the onion/mushroom mixtures plus I make seperate packages of onions and mushrooms for those that either don't like or are alergic to one or the other.
Steaks have to be rare but nicely seared on the outside.
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the best stuff for a cheap steak is a quick (30 min or less) soak in Dale's...beats worchester by a mile...
marinades and A1 shouldn't touch a nice cut of meat, IMO...
Browns fans are born with it...
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Legend
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Wow, all these fancy ways of cooking steak.........I'm odd man out. No basting, soaking, rubbing, marinating, etc for me. On the grill, cooked till it's brown on the inside - no pink whatsoever. Put on plate. Cut, eat, cut, eat.  We usually buy whole loin - "silvered", if that means anything to you. Then we process it here at home - cut off the "silvering", slice it, vacuum seal it, and freeze it for later. The loin is what filet mignon comes from. It's much cheaper to buy the whole loin, silvered, and do it yourself. Basically, the butcher cuts it off the steer, wraps it, I pick it up.
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Nothing fancy, first merinade it in some home made teriyaki sauce then grill it and eat it with garlic mushrooms on the side. 
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Filet, garlic powder, salt, pepper, medium rare. Eat.
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If I am buying, its almost always ribeyes.
I am pretty basic, I just season them with Lawrys and Garlic Powder then put them on the grill, preferably charcoal of course.
I like mine somewhat seared on the outside, medium. I never use any sauces when eating a steak...
I heart winning
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Medium rare, grilled with salt, pepper, onion & mushrooms. YUM!
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Legend
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About 2-3 hours before hand, I give the ribeyes a good soak in soy sauce and a liberal amount of garlic powder....about 30 minutes before grilling, I sprinkle a light amount of Lawreys seasoning and leave out to start bringing to room temp so they cook properly.
I grill mine medium rare....if I miss, I miss to the rare.
I like mine with a foil packet that contains a couple of onion slices and a liberal amount of sliced.mushrooms...Just drizzle a little oil, add a butter pat, season with salt, pepper, and dill weed.... seal the foil packet and put on the grill about 10 minutes before you grill the steaks...you need to tend those by turning a few times...then keep on the top rack while grilling the steaks.
Serve up with a nice Cab.
Thick cut steaks work best....you can get the charred crust while not over cooking the meat.
A option for the onion packet is a tomato and onion salad.
Simply fan 3-4 thick cut ripe tomato slices with 2 med cut onion slices...do this a hour before, and salt the tomatoes.
When ready to serve, pour a moderate amount of Italian dressing on the maters and onions, crack some pepper on them, then sprinkle some crumbled bleu cheese on top....my favorite quick salad.
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If you like it rare to med. rare, thick steaks are the best. That's how my wife likes it, but I'm medium to medium well. I tend to choose a steak that's not quite as thick. If we're cooking steaks, I always give her the thicker one so they cook in about the same time.
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Quote:
Serve up with a nice Cab.
your tomato salad sounds great!
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Marinate steaks in Guiness Stout and pinapple juice (best tenderizer available), with some garlic (crushed or powder). Use liberal salt and pepper before grilling. Grill to taste. I like mine medium well. If you marinate long enough, you can do well done and still have your steaks be tender. The steak will still be tender enough to throw away your steak knife.
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How much of the pineapple taste gets left behind? I hate pineapple.
KING
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Just wring 'em out when your done.
"The Browns' defense is kicking mucho dupa."
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Quote:
All the food at CBS is crap. I will never eat a hot dog again after a preseason game I had 2 and they were gross. I tasted that damn hot dog the whole next day as I had killer indigestion. That Donotos Pizza isn't much better. Thats why I eat up before the game on the Island. Actually, I did have a burger as the smell and munchies made me buy one last year. It wasn't too terrible and hit the spot.
Tonight is $1 dog night at the Jake! The hot dogs there are pretty decent but like you said they too are prepackaged and just kept warm. Nothing like back in the day at Muni.
They are probably better hot dogs than they are down here in Columbus for our AAA team the Columbus Clippers. We have Dime a dog night. Thats $1 for 10 hotdogs.
For that price though, your not going for quality your going for value in your dollar lol.
Medium Rare is as high as i will go, alot of restraunts won't go as low as Medium Rare which sucks, but i don't blame them, even though most steak meat is approved by the FDA to be cooked rare and stuff.
Notre Dame Hater since 1989 ![[Linked Image from img170.imageshack.us]](http://img170.imageshack.us/img170/2076/beware15trpc3.gif)
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Garlic salt or some fresh minced Garlic, pepper, and then marinate in worchester sauce. Grilled for only a few minutes--I prefer my steaks rare/medium rare---anything more done than that and you are ruining the steak!!! Gotta be pink, if not red!!!! I always associate a well done steak with ignorant hilljacks---I think its because of that scene from "Waiting" where the white trash dude orders a well-done steak and then requests some ketchup b/c, "nothin sets off the flavor of a good steak like some ketchup."  Then I serve with a bit of grated horseradish---the kind you can feel in your nose, the kind that makes your eyes water if you eat to much with your steak.
I wish to wash my Irish wristwatch......
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Out near my place in Aurora I will go to a little sports bar called Papous on Thursdays. They sell an 8oz. steak and baked potato for $2.95, can't beat the deal. I get mine rare with extra horseradish---then I take the extra horsey, mix it with sour cream and put it on my baked potato. Always excellent. When I'm at home though, I will cook it as I mentioned in the previous post.
I wish to wash my Irish wristwatch......
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Legend
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Bacteria is only on the surface of the meat. Grilling heats it high enough to kill anything that might harm you. It doesn't get into the muscle of a whole cut.
I understand cooking ground meat to at at least medium as the outside of the meat ends up on the inside.
If some place says they won't cook a steak med rare or rare, leave, they are using rank meat.
Erik..that sounds good with the beer and pineapple....
If everybody had like minds, we would never learn. GM Strong
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Dawg Talker
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Speaking of food.
Forgot to tell ya, the chili turned out great. Thanks.
[b]USNavyDawg (Ret.)
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Legend
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Quote:
Marinate steaks in Guiness Stout and pinapple juice (best tenderizer available),
What's the ratio on that? It sounds like it could be good.
yebat' Putin
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Legend
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Speaking of food.
Forgot to tell ya, the chili turned out great. Thanks.
Good deal.
DC.....just figure it out.
I would say most of these ideas are sort by feel....add some of this and some of that.
It isn't like baking where absolute formulas have to be followed.
A good starting point is 50/50
If everybody had like minds, we would never learn. GM Strong
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1st String
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Quote:
Quote:
ketchup is for hot dogs
Real men put mustard on their hot dogs. Preferably brown
KING
Make that Cleveland Stadium Mustard
Groza76
Go Browns, WIN or lose, forever!
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Forums DawgTalk Tailgate Forum How do you like your steaks
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