Recipes

[Mom2Dogs]

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!

[mousiegirl]

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@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!

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@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.

[Mom2Dogs]

@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.

[IamMrsG]

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! 

[Mom2Dogs]

@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?

[novamc1]

@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.

[mousiegirl]

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@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.

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[mousiegirl]

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@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?

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

[ECBG]

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!

[IamMrsG]

@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.