Our subject for this grill tip is steaks. I’ll cover everything from seasoning, to grillin’, and a little extra special addition at the end. I know everyone has their own way to do things. Grillin’ steaks are no different. Over the years these experienced backyard pit masters developed their own method. It works for them, they like it, and don’t want to change. I understand. If you fall into this group, I hope you’ll keep reading at least to see how other people do things. You might pick up something you can incorporate into your method. Then again, you might be new to the whole backyard barbecue scene and want to learn. I’m here to help. This is easy, and a lot of fun.
Before we get too far into this let’s cover heat sources. As I’ve said before, I use charcoal. I recommend charcoal. Pick up a Weber brand chimney starter and a pack of starter cubes. Fill the chimney with charcoal, light a cube in the middle of the grill well, and place the chimney over the cube. Keep the lit cube under the center of the chimney. It takes about 30 minutes for the charcoal to light. While you wait, pull the steaks out and season them.
We want the steaks to taste great. Always, always remember to season both sides of anything you grill, or cook. There’s two basic types of seasoning. One is a dry seasoning like a Montreal steak blend. The other is a marinade. I don’t like Montreal steak blends. I marinate instead. McCormick’s makes a decent marinade called Steak and Chop. I don’t use it anymore after I saw it contains high fructose corn syrup. I don’t know the reason, but it does. It’s so easy to make your own. Here’s an easy marinade I created.
Steak Marinade Recipe:
¼ cup Worcestershire sauce
¼ cup soy sauce
¼ cup cooking oil (I use canola.)
¼ cup red wine (I use Oak Leaf. It’s not bad for $3 a bottle at Wal-Mart.)
Minced garlic (I use at least 6 cloves.)
Put the steaks in a casserole dish and poke holes in them. Cover one side with half, flip, and cover the second side. This makes a cup and is good for 3-4 steaks depending upon the cut.
You want to keep the steaks out while you make the marinade and have it on the steaks. You can cover them with plastic wrap, but leave them out while the charcoal is heating. Never place cold meat on a hot grill.
The coals are hot and the steaks are ready. Now the fun begins. It’s time to grill. The time depends upon the thickness of the steak and how done they will be. Try to get the same thickness each time. You’ll know how long to grill for doneness, and won’t have to cut into them to check. That just wastes precious juices. Here’s another good rule to remember I can’t stress enough. Grill to order. Don’t feed someone a bland, burnt, colorless steak unless they want it that way. The idea is for people to enjoy the food and eat it.
Leave the grill closed. The time increases if left open. Don’t move or play with the steaks. This goes for anything on the grill. Nobody really cares about grill marks. All they care about is the steak cooked the way they like it. Flip the steaks when the time is right. Four minutes a side with a regular grocery store steak is good for medium rare or so.
Now for the extra special addition. It’s optional, but very easy to make, and make it the night beforehand. It’s steak butter like you get at a fancy steakhouse. This goes great on lots of things.
Steak Butter Recipe:
1 stick of butter
½ tbsp minced garlic
1/8 cup Parmesan cheese
½ tbsp garlic powder
½ tsp Italian seasoning
¼ tsp black pepper
1/8 tsp paprika
Leave the butter out to soften and put it in a bowl. Add the rest of the ingredients and incorporate into the butter with a spoon. Put the mixture in a sandwich bag and form it into the shape of a stick of butter and put it back in fridge to harden up again.
That’s how I grill steaks. I hope this helps anyone who might need it. I’m no expert, but I haven’t had any complaints. Enjoy the experience. Enjoy the food. Be safe. Grill on my friends.
Copyright © Drew Martin 2016