Thread: Best steak "recipe"

I'm getting a little tired of just grilling steak.....post up some of your favorite seasonings and what not. I want to try something different :P

I try and wing it everytime. I like to marinate my steaks in a bit of Worcestershire sauce.

if its a fillet, or porterhouse or ny strip or ribeye, its a sin to do anything but rub it with a little olive oil, kosher salt and fresh cracked pepper. on a skirt or flank steak, i like to marinade and grill and i marinade in orange juice, grey poupon, oil, balsamic, salt, pepper and red pepper flakes. few hours in a ziplock with that (do some mushroom caps in same marinade) and grill away!

Olive oil, sea salt, pepper and some Worcestershire sauce. Marinate for several hours at the minimum. Then use the 2,2,2,2 method on the grill....Make some blue cheese butter as a topping after coming off the grill. It melts and takes it to next level...MONEY!

Hmmm I'll have to try all of these

Oh and what do you mean by the 2,2,2,2 method?

The best way that i have found is to use a good ribeye and let it get to room temperature. Lightly rub with kosher sea salt and black pepper (maybe fine diced rosemary if you want). Get a cast iron pan to high heat (smoking hot) and then sear the steak about 1 min per side (should be a good brown not black) when you go to flip it add a small pad of butter to the top and insert in the over preheated to 225 degrees and let it slow cook until internal temp is as desired (for me its a med rare about 125ish) and then remove let stand for a few minutes to set and devour.

2,2,2,2 = grill marks. 2 minutes, rotate 90 degrees, 2 minutes. flip. repeat. Personally, I prefer my steak served rare blue (rare and cold in the middle). Adjust accordingly for your preferred internal temperature.

As was aforementioned, bring the steak to room temperature before grilling; salt (I use himalayan pink); fresh cracked pepper. In my opinion, you should stay away from any oils unless pan searing.

make sure to leave it sit after taking it off the grill as long as it was on the grill. then slice and serve.

Originally Posted by Saleenfan

The best way that i have found is to use a good ribeye and let it get to room temperature. Lightly rub with kosher sea salt and black pepper (maybe fine diced rosemary if you want). Get a cast iron pan to high heat (smoking hot) and then sear the steak about 1 min per side (should be a good brown not black) when you go to flip it add a small pad of butter to the top and insert in the over preheated to 225 degrees and let it slow cook until internal temp is as desired (for me its a med rare about 125ish) and then remove let stand for a few minutes to set and devour.

Everything you just said was perfect. Exactly how I do mine. I wing it though with the med/rare sometimes. I basically look at the size of the steak and its usually for a 1.5cm 2min and 30secs for me. I like mine medium.

BUTTER is the key ingredient.

DALES FTMFW YO

Kosher salt, fresh cracked pepper and garlic powder (from least amount applied to most). The garlic powder helps give it a nice char, and the flavoring it gives the meat juices is out of this world.