topic Re: Grilling steak in Recipes

Grilling steak

Mom2Dogs — Fri, 25 Mar 2016 23:38:40 GMT

We are grilling steaks for Easter dinner....do I need to marinate the steaks (sirloins) before grilling, if so any recommendations on a marinade? Thanks!

Re: Grilling steak

mousiegirl — Sat, 26 Mar 2016 00:03:05 GMT

@Mom2Dogs wrote:
We are grilling steaks for Easter dinner....do I need to marinate the steaks (sirloins) before grilling, if so any recommendations on a marinade? Thanks!

@Mom2Dogs Just be sure to dry the marinated steaks before grilling, otherwise, they will steam, and you won't get a nice crust on them. Try googling for marinades.

Re: Grilling steak

Mom2Dogs — Sat, 26 Mar 2016 00:05:18 GMT

@mousiegirl, OK, I did not know that. I did google marinades there are a lot!! I will look for something that I have the ingredients....I don't want to go to the grocery tomorrow! Thanks.

Re: Grilling steak

IamMrsG — Sat, 26 Mar 2016 00:05:42 GMT

Momtodogs, I am quite certain you're not going to believe me. I learned this tip from watching Chef Michael Symon, and it's the only way we Gs will treat steak again.

The night before grilling, liberally salt both sides of the steak(s). I mean liberally -- more than you think is necessary or even right. I use kosher salt, but am not sure that's important. Wrap the steak(s) and refrigerate overnight.

Set them out to reach room temperature, about 20-30 minutes before grilling.

Happy Easter!

Re: Grilling steak

Mom2Dogs — Sat, 26 Mar 2016 00:24:59 GMT

@IamMrsG...you're right, I am having trouble with this, ha! I always thought salt pulled the juices out of the meat. I bought sirloins, do you think the cut of meat matters?

Re: Grilling steak

novamc1 — Sat, 26 Mar 2016 00:27:04 GMT

@mousiegirl

@IamMrsG

@Mom2Dogs

I agree totally with the power of salting the meat long before grilling it, and letting the meat warm up a bit before putting on the grill.

We frequently grill steak at our house (well, actually my husband does the grilling and I do the prep). It makes a big difference in the texture of the meat and the final result.

The salting technique also works for loin lamb chops and other meats.

Re: Grilling steak

mousiegirl — Sat, 26 Mar 2016 00:25:14 GMT

@IamMrsG wrote:
Momtodogs, I am quite certain you're not going to believe me. I learned this tip from watching Chef Michael Symon, and it's the only way we Gs will treat steak again.

The night before grilling, liberally salt both sides of the steak(s). I mean liberally -- more than you think is necessary or even right. I use kosher salt, but am not sure that's important. Wrap the steak(s) and refrigerate overnight.

Set them out to reach room temperature, about 20-30 minutes before grilling.

Happy Easter!

@IamMrsG Ann Burrel does this also. I stud my steaks with garlic, rub extra virgin olive oil all over both sides,then Kosher salt them liberally, along with freshly cracked pepper, I use a wooden pestel to crack the peppercorns, on both sides, and let them sit out for at least half an hour. They always have a wonderful crust from the charcoal, and taste fantastic. Of course, pats of compound butter or even plain, add so much and adds to the dripping in the pan after cutting making a tasty sauce.

Re: Grilling steak

mousiegirl — Sat, 26 Mar 2016 00:45:01 GMT

@Mom2Dogs wrote:
@IamMrsG...you're right, I am having trouble with this, ha! I always thought salt pulled the juices out of the meat. I bought sirloins, do you think the cut of meat matters?

@Mom2Dogs All meat needs seasoning, but to be on the safe side, you might try my method which I just posted.

Re: Grilling steak

ECBG — Sat, 26 Mar 2016 00:33:57 GMT

We grill steaks every Saturday night. DK puts them in a 9 x 13 with some worcheschire and a little soy (it's salty so not a lot), and about 1/4 C of beer. After about half an hour on the counter, after wire brush cleaning, he stands back and hits the grill with grill spray or canola spray.

Just before he brings them in, he lightly brushes each side with honey which goes grill side down only a minute!

We serve these with onion rounds and fresh mushrooms which were simmering in butter and wine.

We love them!

Re: Grilling steak

IamMrsG — Sat, 26 Mar 2016 00:34:42 GMT

@Mom2Dogs, see, mousiegirl and novamc agree with me. Your sirloins will too. Salt those babies!

@mousiegirl I, too, enjoy a good steak au poivre on occasion.

Re: Grilling steak

novamc1 — Sat, 26 Mar 2016 00:35:37 GMT

Speaking of salt, a good accompaniment to a grilled steak is a pre-salted baked potato, oiled all over several hours before baking, coated with coarse salt and then baked until REALLY REALLY DONE, either while wrapped in foil or baked without foil in a foil-lined jelly-roll pan.

Re: Grilling steak

novamc1 — Sat, 26 Mar 2016 00:40:27 GMT

To get both the salt and the "steak au poivre effect" at the same time, use McCormick's Montreal Steak seasoning, a powerful combo of pepper, garlic and salt. We can't live without it around our house. I use it on roasted vegetables, too.

Re: Grilling steak

mousiegirl — Sat, 26 Mar 2016 00:46:37 GMT

@Mom2Dogs I stud my steaks with garlic, rub extra virgin olive oil all over both sides,then Kosher salt them liberally, along with freshly cracked pepper, I use a wooden pestel to crack the peppercorns, on both sides, and let them sit out for at least half an hour. They always have a wonderful crust from the charcoal, and taste fantastic. Of course, pats of compound butter or even plain, add so much and adds to the drippings in the pan after cutting making a tasty sauce.

Re: Grilling steak

ECBG — Sat, 26 Mar 2016 00:46:12 GMT

@novamc1 wrote:
@Mom2Dogs
@IamMrsG
@ECBG
@mousiegirl

To get both the salt and the "steak au poivre effect" at the same time, use McCormick's Montreal Steak seasoning, a powerful combo of pepper, garlic and salt. We can't live without it around our house. I use it on roasted vegetables, too.

@novamc1******McCormick's is good, and we still do the "honey bit". I use spices along with little to no salt because so many people have cut back they're very sensitive to it. Plus, children don't deed to develope that taste. The honey gives it a fantastic taste. You could do Montreal and a little beer (beer tenderizes too) and the honey. It won't be "sweet, sweet", it's just a good flavor.

Re: Grilling steak

Mom2Dogs — Sat, 26 Mar 2016 00:48:09 GMT

@IamMrsG

@novamc1

@ECBG

@mousiegirl....thanks to all of you.....you sound like great cooks. I will try the salt method and let you all know how they come out!

I have done the potatoes in oil and salt and they are very good! This year I am going to make cottage potatoes, I have not met a potato I didn't like!!

Re: Grilling steak

mousiegirl — Sat, 26 Mar 2016 00:52:18 GMT

@Mom2Dogs

@ECBG

@novamc1

@IamMrsG I forgot to mention that I always charcoal grill ribeyes, the best. I took over the cooking of steaks because DH always overcooks them, and I like them rare. All this talk has my mouth watering and if it weren't Easter on Sunday and ham is on the menu, I would be going out to buy steaks, lol.

Re: Grilling steak

jannabelle1 — Sat, 26 Mar 2016 00:51:30 GMT

Using marinade on a steak is important because it tenderizes it and gives it a good flavor. Hubby and I like Allegra brand marinade, but you can use whatever you want. To me the most important thing is to have a hot grill, a room-temperature steak and only flip the steak over once on the grill. The best steaks are taken off the grill when they're a bit under done - they'll keep cooking once you take them off the grill and let them sit for 5 minutes or so. Sirloin is best when it has a pink and juicy center - it doesn't take long on a hot grill.

Re: Grilling steak

mousiegirl — Sat, 26 Mar 2016 00:56:08 GMT

@Jannabelle wrote:
Using marinade on a steak is important because it tenderizes it and gives it a good flavor. Hubby and I like Allegra brand marinade, but you can use whatever you want. To me the most important thing is to have a hot grill, a room-temperature steak and only flip the steak over once on the grill. The best steaks are taken off the grill when they're a bit under done - they'll keep cooking once you take them off the grill and let them sit for 5 minutes or so. Sirloin is best when it has a pink and juicy center - it doesn't take long on a hot grill.

@jannabelle1 Ribeyes don't need tenderizing. I never marinate meat, just use the method I mentioned. If a meat needs tenderizing, I use the mallet. If an electric or gas grill is used, then marinades add flavor to the meat as there isn't any charcoal. Everyone has their own way and as long as the meat is a good cut, all is good.

Re: Grilling steak

novamc1 — Thu, 31 Mar 2016 16:13:37 GMT

The cuts of steak we most often buy are porterhouse (with a very tender filet attached) or New York strip.

The non-filet side of a porterhouse and some New York strips can benefit from punching holes with that Deni tenderizing gadget that QVC sells. When the steak looks like it needs this type of tenderizing, I often turn to Lawry's Signature Steakhouse marinade or Lawry's Steak and Chop marinade.

I guess it's obvious that we like steak. I married a Georgia boy who lives and dies by his Weber charcoal grill. I'm still getting him to branch out a little to other foods.

Re: Grilling steak

jannabelle1 — Sat, 26 Mar 2016 01:15:14 GMT

Well, Mousiegirl, you're obviously the expert! And I obviously shouldn't have provided a response since everyone should just follow your advice. I'm only 68 years young and have been grilling steaks for over 40 years (after learning cuts of meat from my dad who ws a meat cutter) - but that's okay. I've learned that it's pointless to offer a response on the QVC forums because there is always someone to tell you that your comment is wrong. Ce la vie!