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Cooking steaks on the grill tonight

post #1 of 21
Thread Starter 
I took out a couple of steaks for dinner on the barbee tonight, but mine never taste as good as the ones you get out. What do you season yours with before grilling/cooking?
post #2 of 21
I uses Dale's sauce. I think its a regional southern thing though. But I will be at your house for dinner tonight!!
post #3 of 21
Sounds yummy!
post #4 of 21
It's not as much what you put on them, but keeping the juices in. I made the BEST steaks ever on Sat... got the giant filet's from the store. I pan seared them. (fry each side in oil in a HOT frying pan 1-2 mins ea side) It cooks the outside, so then all the juices stay locked inside while you cook the rest of it! Then I baked them in the oven in a broiler pan so they wouldn't get all saturated in their own juices. They came out perfect!

Seasonings.... I've been using this hickory dry rub from Al Farber's steak house. But any dry rub is good, the key is to roll the meat so it's completely covered in the mix, then you spray them with Pam or cooking spray so the seasonings don't burn!
post #5 of 21
Thread Starter 
Quote:
Originally Posted by LuckyGirl
It's not as much what you put on them, but keeping the juices in. I made the BEST steaks ever on Sat... got the giant filet's from the store. I pan seared them. (fry each side in oil in a HOT frying pan 1-2 mins ea side) It cooks the outside, so then all the juices stay locked inside while you cook the rest of it! Then I baked them in the oven in a broiler pan so they wouldn't get all saturated in their own juices. They came out perfect!

Seasonings.... I've been using this hickory dry rub from Al Farber's steak house. But any dry rub is good, the key is to roll the meat so it's completely covered in the mix, then you spray them with Pam or cooking spray so the seasonings don't burn!

Awww heck, we don't have any Al Farbers around here.........care to send me some??
post #6 of 21
I use butter aqnd montreal steak spice
post #7 of 21
I use Lea and Perrin's Worschester Sauce.. Marinate it in it for about 20 mins before cooking it... It is JUST like in the restaurants
Matter of fact, thats what we had for dinner on the grill last night
post #8 of 21
Thread Starter 
Quote:
Originally Posted by DixieDarlin256
I use Lea and Perrin's Worschester Sauce.. Marinate it in it for about 20 mins before cooking it... It is JUST like in the restaurants
Matter of fact, thats what we had for dinner on the grill last night

Humm, I'll have to try that!
post #9 of 21
Hubby seasons ours And they are always the BEST!! I am not one for eating steaks out at a restauraunt, I would much rather have DH cook me one.
post #10 of 21
awww man those sound devine!! Wish i had some steaks to barbie. I ot me some burgers, but im outta charcoal. So i guess ill have to oven mine. Luckey you!!!!

Personally i love oyster sause on our steaks!
post #11 of 21
lol I put seasoning salt, salt, & pepper!
post #12 of 21
Beer
post #13 of 21
Thread Starter 
Quote:
Originally Posted by Miss Mew
Beer
post #14 of 21
I prefer to pan fry - I love the juices that are left over and soak a slice of bread in them and love it.

Actually any seasoning you like is what you should use. EXCEPT salt. Salt draws the moisture out of the meat and takes away some of the tenderness. Salt should only be added after cooking.
post #15 of 21
Quote:
Originally Posted by Yosemite
I prefer to pan fry - I love the juices that are left over and soak a slice of bread in them and love it.

Actually any seasoning you like is what you should use. EXCEPT salt. Salt draws the moisture out of the meat and takes away some of the tenderness. Salt should only be added after cooking.
Actually, that's not true. My sis in law is a Cordon Bleu trained chef and she always salts her meats just a few minutes prior to cooking. You just can't put salt on meat too early or, yes, then the meat can become tough and dry.

At our house, steaks are always seasoned with garlic powder, sea salt and fresh ground pepper. Mmmm, now I'm hungry
post #16 of 21
Nature's Seasoning and garlic powder.
post #17 of 21
We sprinkle the steaks with garlic pepper and leave them in the fridge about three hours before grilling.
post #18 of 21
Quote:
Originally Posted by Miss Mew
Beer


And you all thought Tracy was kidding! Learned it from my dad. He would always have a beer (or two) while grilling. About half went in him, half on the steaks. The alcohol cooks out, but it leaves the moisture and a wonderful flavor.
post #19 of 21
mmmmm....beer.....
post #20 of 21
I like using the GrillMates packets, particularly the montreal steak, and instead of vinegar I add red wine, tequila, or beer.
post #21 of 21
You've gotta marinate those babies!!! I get some nice cuts from the local meat market (they're usually cheaper than the grocery store too, and the quality is much better). Then i marinate them at least 2 days before i want to cook them (if you don't have time, a few hours will do.) Depending on what i have in my kitchen at the time, i usually use a combination of the following: Terriaki sauce, Soy sauce, sea salt, peper, meat tenderizer( can be used instead of salt, but just a pinch if you marinate it a few days in advance). Sweet Chilie Sauce (can be purchased at a local asian market for around $4), a pinch of garlic powder, a pinch of spices....whatever i have at the time....rosemary, parsley, cilantro...., beer or wine- just a pinch, orange juice give a nice flavor too, any combination of these should make for an excellent steak...it's not a bad idea to mix a tiny bit of each that sounds good to you in a little bowl and taste it before you marinate your steaks, that way you know what to expect when they're done. Happy Grilling!
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