Comment

Comment by Leyley C. Vanderau on June 23, 2011 at 3:00am

I like to use Kosher salt, fresh cracked pepper and garlic on the steak..On the side I caramelize onions, soy sauce, garlic, a little white vinegar..let it reduce and thicken,  at the end I squeeze fresh lemon juice...

Comment by Thomas Cooke on July 5, 2010 at 11:53am

Another great seasoning in which I like as well.... I will buy a bottle of Ceasers Salad dressing. I will rub some fresh ground Sea Salt and crack pepper onto the steak. Than I will pour some Ceaser's Salad dressing over each steak and let it marinade for several hours in the refergerator. Before cooking however, allow steaks to come to room temperature before putting them on the grill. Close the lid and allow each side to smoke on each side for about 7 -8 min. before flipping... depending on size of steak of course and how hot your coals are... But only flip once. You will have a perfect steak each time..... over direct coals.

Comment by Thomas Cooke on July 5, 2010 at 11:47am

I LOVE a T-bone steak and how it cooks on the grill. I always buy my steaks to be a minimum of 1 1/2" thick. I take two cloves of garlic and cut them into thick slivers. I than make slits into the steak. Depends on the size, I would say at least 10. The slits are mid way down. I than put the garlic in each slit.
I rub the steak down with good sea salt and cracked pepper. I chop up some Rosemary and rub this onto the steak. I than drizzle a little Olive Oil onto the steak... and allow it to sit for at least an hour before putting it over direct coals.
I do enjoy a Mesquite smoke, so I add several large chips to the coals.

I than close the lit and let the steak sit over the coals for about 7 -8 min. I flip the steak on the otherside and continue with the same time.... It will come out as Med. Rare. The garlic with Rosemary and Olive Oil cooks with the bone attached to the steaks... Makes to me to be one of the best steaks grilled.

Comment by Gary R. on May 13, 2010 at 7:16pm

So cool when one talks grills!
Lon what do you have in the way of "pits"
GR

Comment by Bob Hill on May 12, 2010 at 7:23am

Nice Steaks Dave...

Comment by Bob Hill on May 12, 2010 at 7:22am

Lon ....I agree, a Weber would be a Fine Addition to the Man Cave... I have a Problem with Room....I need more room...thinking of moving the picnic table to make more room for the grills...

Comment by Gary R. on May 11, 2010 at 4:05pm

Oh and I use a Weber for my steaks also.
Man Cave - got to love it . :>)

Comment by Gary R. on May 11, 2010 at 4:04pm

Just look at them steaks, no magic fairy dust on them, just good beef, maybe a little salt and cracked pepper.
Nice job Dave.

Comment by Philip LaMarche on May 11, 2010 at 1:25pm

If your grilling thick steaks, try seasoning them with Awake-a-Steak by Instant Gourmet. Has French roast coffee in it and gives it a charred taste. Absolutely wonderful. The Fresh Market chain sold 18,000 bottles last year with their Hereford beef.
www.instantgourmetspices.com

Comment by Tim Henley on January 14, 2010 at 10:39pm

What have anyone injected into steak with great results?

• ‹ Previous
• 1
• 2
• 3
• …
• 6
• Next ›
• Page