Grilling steaks

I love a great grilled steak. Always looking for a new seasoning, marinade or rub. I’m of the opinion a great steak doesn’t need steak sauce!!LOL.....medium rare n full of flavor!!!
Love to hear what your favorite steak ritual is.

Onion and garlic powders salt and fresh cracked black pepper a touch of smoked paprika if broiling. I'm liking the reverse sear method if not grilling them. There's something other than medium rare?

Light rub if good extra virgin olive oil then cover with s&p diced garlic is my typical go to. I've been wanting to try bourbon steaks. Growing up my neighbors would soak tbones in a 5 gallon bucket and fill with Budweiser until all steaks were covered then marinated either overnight and until dinner the next day or marinated from morning until dinner pat dry before cooking. I still can taste those steaks just thinking about it

Salt and pepper is all I really want on a nice corn finished beef ribeye. Pretty hard to beat the flavor of a mesquite fire left to burn down into coals for cooking. All wood is good but especially the root of a dead mesquite bush. Just cant beat it .

Salt and pepper and a little Montreal and on the Traeger it goes. Add a little smoke to it and it's good to go. Worth every penny of the $700 spent. Sarge

I had to look up Traeger. Appears a lot more high tech than a hole in the ground with three rocks supporting an old refrigerator grill. Or trap stakes laid across a fire pit of stones to cook on. I would have to learn how to cook all over again. I can honestly say though I've never had better meals than what I've had cooked on a open fire or even on my coleman white gas stove on my pickup tailgate. I have ate in some high end restaurants in multiple cities. A couple come to mind that made me wonder what made them special. Some were amazing. So were a lot of those refrigerator grate on three rocks over a hole meals too.

I bet a high end grill like that would eliminate all guess work. Get the perfect heat every time.

If its a good flavorful steak it needs nothing. You just ruin it covering it up. knock the horns off and wipe its snotty nose....red is good.

Pink is better.

It's the best thing since Apple pie. Once you get it right. All you have to set and walk away. Perfect timing and heat.. Take a brisket for example, set the temp and time and your done. Frees you up to do other things. Don't have to worry about gas or wood going out.
But at times, a steak over an open fire can't be beat.

Im with you Danny,no need to ruin a good piece of Beef.

Montreal steak seasoning is hard to beat

Salt and pepper for me also. Sauces and marinades just ruin a good steak. Prefer steaks over wood coals, but my ribs in my Green Mountain Grill

We have a Treager grill n all I can say is wow, we’ve had ours about 7-8 years. The indirect heat source is no doubt slower to cook on , but it sure produces incredible results. That and a good meat thermometer.
I need to learn more about aging stakes at home. I know a buddy RW has done this with excellent results and he’s quite the food guru.
Great chat, great hearing different ideas, perspectives.

we hang ours for about a week in the fall and they are nice and tender

x2

Start with the steak at room temp, Fresh ground black pepper rubbed in. shortly before cooking salt, sear and cook over Hickory coals, no flame.

For myself or just a couple people, I'm really liking the sous vide method unless you want food now. Finish on the grill or cast iron on the stove. Simple seasoning, doesn't take make to overpower a good steak.

Sauce and marinades are for jerky and well done steak.

This is the best hands down. Does its best work on Beef, elk, speedgoat type meat. Kind of blah on pork and such.


If you just shake some in the palm of your hand and taste it, it won't impress you.....at all.

But you grill it or roast it on meat and its the best steak you ever ate. You can trust a fat guy on that.





I think it has something to do with the Maillard reaction.







Maillard Reaction click here.

just coarse salt and pepper on good beef.

but lets be hinest I get a lot more cheep pork than good beef soon that Johny's seasoning salt.

I like them rare , get that grill smoking hot sear it good flip sear , reduce heat and give it about 5-7 minutes a side , done

Red is good. pink is nearly ruined but still edible, if it isn't solidly pink in the middle it is ruined might as well have made stew out of it .

on pork pink is ok but not to far done just enough to get the texture to change.

i m with u pete

^^^^^^^ Smaht Man right there....Reverse sear

i did a mess of beef for fathers day - usually keep it pretty simple with salt, pepper, garlic - sometimes paprika or cayenne, or both

filet - direct heat just long enough to get those good grill marks - then indirect for a couple minutes - rare end of medium rare
ribeye - indirect heat for about 15 minutes, then sear for those good grill marks - rare end of medium rare
strip steak - direct heat to sear the fat cap (stand them up on end) - indirect heat for about 10 minuets, then back to direct heat to ...you guessed it...get those good grill marks. my least favorite cut of steak - so it gets the medium doneness for the kiddos. I cut the fat cap off for me, and let them at the lean parts

lastly, tri tip - this one got about 2 hours of indirect heat, low and slow, then finished off direct, then rested in a cooler for another hour - sliced thin against the grain - poor mans brisket. eat with the fat cap from the strip steaks

Start with your own home grown corn finished beef, salt & pepper and finish rare / medium rare over wood coals. I figure the only reason people put all that crap on their steak or soak them in something is because they have never had a really good steak or don't like beef.

me too.

Easy Homemade Rub you will like

1/4 cup fine ground coffee
2 tbl brown sugar
2 tbl garlic powder
1 tbl onion powder
2 tbl sea salt
2 tbl course black pepper
1 tsp ground ginger

Mix all ingredients together, rub steak with olive oil and cover with the rub. The longer it sits the better the flavor.

Interesting, the Sous-vide. Dear friend of mine highly recommend this, so we bought one and we’ve never used it. I think it’s the idea of cooking a steak in water??? VS on the grill, hummm. He claims it’s absolutely incredible and I think I’m well traveled and have enjoyed some fine meals at very nice restaurants, well his travel and experiences are 25-100 fold of mine. Maybe I should just put a good 2” thick IOWA, corn fed ribeye in the water and give it a go??? Anyone else use the Sous-vide??
Thanks everyone, Marty I ordered some Cavenders and another seasoning that was highly recommended.

I hate it when those extra virgins show up !! There's never enough food to go around !! They eat like horses !!

A bit of Johny's Seasoning and 5 minutes on each side !! All a guy................or a gal needs

Im not much on store bought spices but just love a product called Char Crust hard to find so I buy it on line try it at least once and use it as directions say I think you will like it. Ever time I use it I get asked what my secret is great product.

Hahahaha me too.

Just put more salt and fresh black pepper than you need.....that’s it.....let the beef speak for itself.

Pit Boss grill and cook by touch is how I do it, not a thermometer. I don't think there is anything like wood for flavor regardless of the meat.

No marinade. Don’t want to steam a steak. Can’t convince cook at hunting camp. His steaks come out gray in the middle from steam.

? for those of you that have the Treager grill. Which model do you have and how long can you cook on a bag of pellets?

Ours is model BBQ070, grilling area is approximately 20”x24”, serves our family of 4 great n no problem if we have a few friends over.
Pellets, correct depends on outside temp along with how your cooking: a brisket or a couple Boston butts for 12-14 hours at 250 vs searing steaks at 450.
I’ve never once thought, oh my this grill uses a lot of pellets. I buy 3-4 bags when I find them on sale at $15/bag. Generally speaking, summer time grilling a bag of pellets will last us 12-15+++ grilling sessions when cooking steaks/burgers. When this one is retired, I’ll replace it with another pellet grill ASAP, no questions about it.

Remember your not cooking the steak in the water, it goes in a vacuum sealed bag or a Ziploc with the air squeezed out. Then finish it on the grill or flattop or cast iron.

Good stuff right there

Start with a good well marbled ribeye (bone-in is best IMO). Generous garlic and onion salt both sides as much black pepper as you like. On a VERY hot grill (I like lump charcoal) until its medium rare, turning only once!

Real hardwood or hardwood charcoal. With good meat (Filet mignon) no chemicals needed except maybe a little salt. If really hungry go with a porterhouse & none of those extra chemicals.

Marinating about any meat in Italian dressing is tough to beat.Then on the steaks a bit of montreal steak seasoning does the trick.Good meat dosnt need over seasoning.

Not a fan of Treager for grilling it just does not get hot enough to sear the meat and do a good crust on it. It does work well for slow cooking at lower temps though but for sure not for grilling meat.

Sous-vide=Simmer and Sear.

I considered it at one time, but couldn't bring myself to actually eat it.

Patrice at one time did post on this method, and seemed to enjoy it. Maybe some of her other stuff did seem appetizing, but I'm passing on this one.

I ve had a trager for almost three summers now .It cooks the best pork steaks and turkey(unless you like your meat dry) somthing about the convection action really keeps meet moist .you can cook twelve pounds of pork steaks and they will ALL be done at once .It does fish very well to . Beef steak is good but would be better with more heat . We have had no issues mechanically with it. If i ever replace it it will be with a pitboss they get real hot real quick if you want them to .my brother in law says his gets to 650 turned al the way up and the temp stays steadier when grilling low and slow in winter grilling than my trager

Nice thick room temp rib eye covered with lawry season salt and garlic powder. Grilled onions and jalapeno on the side. Any where from blood rare to medium rare works for me. Most times it takes longer to grill the veggies then the steak.

Tri tip gets a coat of LM spade dry rub with extra garlic and crushed red pepper then grilled till rare in the middle and that way every body gets it done how they like it.

The model number for our Traeger is BBQ075. We love our Traeger.

We cook on our traeger almost every day and love it dearly but there are better options out there as far as pellet grills go

Give your Sous Vide machine a try Bristleback, I use mine 2-3 times a week. It is hands down the best way i've found to make burgers for the grill. I also cook bone in chicken pieces in it. After they have cooked the proper amount of time I will either BBQ them on the grill, or bread and fry them in oil. Steaks in it are great too!!

I love the Cavenders seasoning also, I use it on everything.

Corey

I'd you're still doubting on the sous vide.... Michelin starred restaurans use it

Salt & Pepper
NY Strip or Ribeye
Wood Fire

Here's some we did this weekend on Oak fire...

Why bother with cooking a steak if you eat it Medium rare?

Just leave it out in the hot sun for a couple of hours and there you go.

need to look up "letterkenny steak scene" on youtube. pretty decent input on steak preparation, but also very funny.