actually I like tritip, & I'm no prep expert & throw 'em on the grill straight outta the styrofoam as often as not... but for a basic prep... marinating in italian salad dressing works for me.
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A thick rib eye,seasoned with salt, black pepper and Tony Chachere's cajun seasoning, marinated in Newman's Own Italian dressing, cooked with the coals as hot as I can get them in my $19.99 Lil Smokey pit, after I flip the first time re-coat the top side with a lil more marinade. Add a green salad and a baked potatoe.....and Coors Light of course!
-------------------- Mark Perkins Performance Signs & Graphics Eunice, Louisiana "The heart of Cajun Country" Posts: 506 | From: Eunice Louisiana 70535 | Registered: Nov 1998
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I also like vingerettes, use them as base for other mixes, my favorite; vingerette/herbs/oyster sauce, no more than 12 hours in fridge though!!! unless doing stirfry, it softens the meat past optimum grilling tastes, but makes a great, melt in your mouth meat for say, mongolian beef... Hamburgers and hot dogs are for grille slammn' guys....sheeeesh UNLESS...they're Johnson Bros. brats, then ya treat them tenderly...after soaking em in beer!!!
-------------------- Frank Magoo, Magoo's-Las Vegas; fmagoo@netzero.com "the only easy day was yesterday" Posts: 2365 | From: Las Vegas, Nv. | Registered: Jun 2003
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Rare NY steak w/ garlic & pepper or a filet mignon smothered in mushrooms. I'm a juicer first and a meat eater second but the meat has to be from Harris Ranch or an equivalent
-------------------- HotLines Joey Madden - pinstriping since 1952 'Perfection, its what I look for and what I live for'
I love M&M's(Canadian food chain..not the candies ) bacon wrapped filets.
A nice 6 oz tenderloin wrapped in bacon, grilled to medium rare, no salt, no pepper added until after it is cooked and definitely no marinading necessary.
A second choice is a T-bone steak marinaded in Kraft Russian dressing for about 2 hrs before cooking.
-------------------- Dave Grundy retired in Chelem,Yucatan,Mexico/Hensall,Ontario,Canada 1-519-262-3651 Canada 011-52-1-999-102-2923 Mexico cell 1-226-785-8957 Canada/Mexico home
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Any cut worthy of the title of "steak", really and truely shouldn't require any sort of marinade. If it does, I'd seriously consider switching the place you get your meat from. A good cut of beef steak has to be hung and aged properly, before it's actually cut up into roasts,steaks, etc. If your "steak" is such that it does require a marinade to tenderize it, then it probably wasn't aged as it should have been. Sirloin , RibEyes, New York Cut, or Strip Loin steaks shouldn't grill like shoe leather, but should be juicy and tender enough to cut with your fork. The absolute premier cut is beef tenderloin ( from which filet mignon is derived ).
Many would-be barbecue chefs also make the mistake of attempting to grill their steaks over far too hot a fire. The trick is to be patient, and cook low and slow, over just coals....but never open flame. My preference is to use a honey/cider vinegar mixture in the barbecue sauce, lightly brushed onto the meat, after it has been seared enough so it has lost it's reddish color. Repeat after turning, and the honey actually carmelizes to seal the meat from becoming dry. Serve with a baked potato, garden fresh salad, and a glass of dry red wine.
PS: Dave Grundy, Although M&M Meats is a Canadian chain, next time you go there, ask them where their beef is from. Last time I asked, shortly after the "Mad Cow" scare, I was told that most of their beef is from Australia or New Zealand. I'll bet that goes over well in Alberta.
[ August 22, 2005, 12:47 AM: Message edited by: Ken Henry ]
-------------------- Ken Henry Henry & Henry Signs London, Ontario Canada (519) 439-1881 e-mail: kjmlhenry@rogers.com
Why do I get all those on-line offers to sell me Viagara, when the only thing hardening is my arteries ? Posts: 2684 | From: London,Ontario, Canada | Registered: Feb 1999
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Bring on the Filet Mignon. Rare, hot and crusty on the outside, blood red in the middle. Accompanied with beans, tortillas and a Bohemia beer. PS Anyone ever eat at JOCKOS! in Nipomo, Ca.
-------------------- Signs by Alicia Jennings (Mudflap Girl) Tacoma, WA Since 1987 Have Lipstick, will travel. Posts: 3820 | From: Tacoma, WA. U.S.A. | Registered: Dec 1999
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London broil heavily coated with fresh crushed black pepper first - chopped fresh basil leaves on top of that - then freshly pressed garlic cloves for the third layer. I kinda 'rake' all of that into the meat with a fork. Let it set about an hour.
As for the grill...
I pyramid my charcoal to get it goin' good and hot. Put the meat on for about a minute per side to sear when the coals are still in the pyramid. Take the steak off and spread the coals into a donut shape with the 'hole' as large as the steak. Add some small live oak shavings (or whatever smoking wood you have in your area) around the outside edge of the donut close enough to get them to smoke - not flame. Place the meat in the center of the donut. Close the top and let the meat cook and smoke for about 10 minutes per side.
You just have to remember to cut the steak on a kinda 45 degree angle for the most tenderness.
Yummy...
-------------------- Pat Neve, Jr. 321-537-8675 Capt. Sign
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Porter House or T-bone first choice, Ribeye, tri tip third, the rest are better left between two buns. We make our own marinade, 35 years now, it enhances the flavor that is already the meat.
Roger
-------------------- Roger Bailey Rapid Tac Incorporated 186 Combs Dr. Merlin Oregon 97532 Posts: 3020 | From: Merlin Oregon | Registered: Dec 1998
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Grilled Tea Spiced Strip Steak 4 (8 to 10 ounce) New York strip steaks 1/4 cup oolong tea leaves, fine grind 1 tablespoon ground white pepper Kosher Salt (or Fleur de sel if you got it) Very lightly coat the steaks in oil and sprinkle with tea, white pepper and salt. On a hot grill, place the steaks on cook for about 4 to 5 minutes a side, criss-crossing them for grill marks. Let the meat rest for 5 minutes before slicing on the bias.
-------------------- Jen Goodwin Goodwin Glass & Graphics Hampden, Maine 04444 Posts: 44 | From: Hampden, Maine | Registered: Mar 2003
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My wifes eye-round roast; it's one of her signature recipes. I love a good filet or strip as good as the next guy but... ah heck, you wouldn't believe me unless you tried it anyway. I'm all about flavor and loads of it.
-------------------- Ricky Jackson Signs Now 614 Russell Parkway Warner Robins, GA (478) 923-7722 signpimp50@hotmail.com
"If I have seen further it is by standing on the shoulders of giants." Sir Issac Newton Posts: 3528 | From: Warner Robins, GA | Registered: Oct 2004
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I have copied this (with a few minor changes) right off of my site...
Preparing Meats
When cooking meat, always first bring it to room temperature. If your meat is cold, you will overdo the outer portions before the inner portions are cooked. Simply leave the meat on the counter for 20-30 minutes to bring up to temperature. You are not taking any risk by leaving it out for this short of a time.
When cooking steaks, I simply salt and pepper the meat. I ALWAYS use Kosher salt in my kitchen. Make sure to do both sides.
There is no substitute for seasoning the meat, or any dish, prior to cooking. It will not taste nearly the same if you rely on the salt & pepper shakers on your table. The only time we use salt shakers at the table is if we failed to properly season the dish while we were preparing it. This allows the seasoning to intermingle with your meat or other ingredients while they are cooking, adding an other dimension to the flavor.
While your meat is cooking, you'll want to wash off all of the dishes and utensils that you used. Never, ever use the same plate to put the meat back on if it hasn't been washed first. Same goes for anything that touched the raw meat. Give your countertop a good swipe as well, chances are you splashed something while transferring the meat from the dish to the stove or oven.
Once the cooking is complete, let your meat rest for a good ten minutes before carving. Five minutes should suffice if it is a smaller piece like a steak. This resting period will keep the juices in the meat rather than in a puddle on your cutting board.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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WOW, I don't even eat meat much and y'all are makin' me hungry!!
I ate a lot more meat when I cooked for my dad. He loved for me to grill-out at least twice a week. And we had a Sunday roast at least once a month.
Glenn, you gotta get some 'SOUTHERN FLAVOR'. It's a blackening seasoning that's to die for. If you would like to try it, I'll send you some if you send your regular mailing address.
Here's how I do pork chops, hamburger patties, a roast, steaks, or grilled chicken breasts:
~Rinse meat well. ~Rub down with Southern Flavor, covering meat with a good coat of the seasoning. ~Put the meat in a proper size pan and pour on (any brand) italian dressing, till it pools around and under the meat. -Leave it in the fridge all day, over night and all the next day, 'till grill time. ~Grill the meat done 'til you like it, and pig-out while still hot.
For the roast: I add water and cook it in the oven at about (200-250) for about 3-4 hours or so depending on the weight. When it makes a lot of juice (which mixes with the dressing), I put a coupl'a cups of it in a boiler and add a pack of all-natural brown gravy mix for the richest gravy you ever ate.
Sometimes, I add cut up veggies to the meat juice during the last 20 minutes of cookin': 'Taters, bell peppers, celery, carrots, and onions.
Now, if there's any roast, or steak left, we fridge it. (actually we cook extra just for this ) The next day, I get some sub-buns and make *roast beef or steak sandwiches.
~Shred the meat up real well (cold or hot whichever you're in the mood for) and add more italian dressing. ~On the bun: Pile the meat on some shredded lettuce, and mayo or mustard and/or whatever other stuff you like on a sub, like tomatoes, peppers, and pickles, and make a good ol' sub-san'wich with some jalepeno chips!!
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Ribeyes, coated with "Southern Flavor", and cooked on the flat grill, a piece of 1/8" stainless steel I had cut to fit half my grill.
And anybody that tells you to sear the meat to "seal in the juices" doesn't have a clue. It can't be done, pure contradiction of terms.
If you want to skip the grill and cook an incredible steak in the oven, yes I said oven, go to www.8legged.com and watch the Deep Fried Live episode about cooking steak. Nobody cook sa better steak than an animated octopus. Seriously.
-------------------- Pat Whatley Montgomery, AL (334) 262-7446 office (334) 324-8465 cell Posts: 1306 | From: Wetumpka, AL USA | Registered: Mar 2001
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Pat, I believe one of the governor's chefs here used a flat grill but also use a flat iron on top of the steak.. sealed in the flavor..I have a flat iron but never tried it
-------------------- Ken Holden 7 Oaks Signs 18457 Hwy 22 Ponchatoula, LA 70454 Posts: 144 | From: Ponchatoula, LA | Registered: Apr 2005
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Outback Steakhouse, Western Sizzlin', Ruth's Chris Steakhouse, and Shula's all cook on a flat grill then throw the steak on a regular grill just to put lines in it.
-------------------- Pat Whatley Montgomery, AL (334) 262-7446 office (334) 324-8465 cell Posts: 1306 | From: Wetumpka, AL USA | Registered: Mar 2001
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To me the best steak is cut from local beef, Seasoned with "Jamaica me Crazy" salt and pepper, wrapped in foil and buried in a firepit of wood coals for 3 minutes. If you haven't tried it - you haven't really tasted steak. No knife required..... Only thing that comes close is a bef roast from the local pit barbecue - where they dig a pit in the sand, build a fire and nest a roast in the coals and bury it for a day......
-------------------- “Did you ever stop to think, and forget to start again?” -Winnie the Pooh & A.A. Milne
Kelly Thorson Kel-T-Grafix 801 Main St. Holdfast, SK S0G 2H0 ktg@sasktel.net Posts: 5496 | From: Penzance, Saskatchewan | Registered: May 2002
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