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Kristie · 08-24-2004, 11:40 PM

got this on Jetcareers - apparently, tried and proven recipe!

If you've aged (or hey here's the simple way to do it ask your butcher for aged steaks ) you're steaks will be plenty tender so there's no need to marinate. Marinades contain an acid that's meant to break down the connective tissue to tenderize the steak, but again if you're using aged steaks they'll be plenty tender. So I'd just use a dry rub. There are tons of recipes out there, but I would say stay simple: a little salt, maybe some onion powder, a bit of cayenne peper, and that's it. Rub it into the steaks.

There other thing I love with my steak is a maison butter (which is a fancy french term for a herbed butter). Get some unsalted butter, put it in a bowl, soften it up a bit with a wooden spoon and mix in some herbs (what ever you like), I go with maybe a little shalot, some parsley, maybe a bit of cilantro, and a dash of salt. Wrap this in plastic, form in to a roll and chill for a bit.

Now...I know you pre-heated and oiled the grate on your grill, so throw the steaks on.

Here's the key, only flip once. More than that and your going to loose juices.

And never cut the steak open to see if it's done. Use your palm. Turn your hand over. Find where your thumb connects to your palm, press the spongy part and then move in a straight line back to the middle of your hand. Each time think about how it felt and compare that to the steak when you press on it. Close to your thumb is rare and the farther back the more done. So a lot of give in the steak, it's gonna moo when you cut into it, no give in the steak and it's nice and well-done. I usually shoot for medium which is about half way to the middle of the hand (if you can't tell I take steak very seriously).

Once you take it off the grill don't eat it yet. Put in on a plate (or a butcher's block), tent with foil and let it rest for about 5 minutes or so, this allows the meat to reabsorb some of the juices that left during cooking.

Okay, now put that sumbitch on a plate, top with a round of that butter you made and dig in.

08-24-2004, 11:40 PM	#1 (permalink)
Kristie Admin/Owner Join Date: Jul 2003 Location: Scottsdale, Arizona Posts: 6,628 Recipes: Thanks: 7 Thanked 17 Times in 17 Posts	Grilling the Steak.... got this on Jetcareers - apparently, tried and proven recipe! If you've aged (or hey here's the simple way to do it ask your butcher for aged steaks ) you're steaks will be plenty tender so there's no need to marinate. Marinades contain an acid that's meant to break down the connective tissue to tenderize the steak, but again if you're using aged steaks they'll be plenty tender. So I'd just use a dry rub. There are tons of recipes out there, but I would say stay simple: a little salt, maybe some onion powder, a bit of cayenne peper, and that's it. Rub it into the steaks. There other thing I love with my steak is a maison butter (which is a fancy french term for a herbed butter). Get some unsalted butter, put it in a bowl, soften it up a bit with a wooden spoon and mix in some herbs (what ever you like), I go with maybe a little shalot, some parsley, maybe a bit of cilantro, and a dash of salt. Wrap this in plastic, form in to a roll and chill for a bit. Now...I know you pre-heated and oiled the grate on your grill, so throw the steaks on. Here's the key, only flip once. More than that and your going to loose juices. And never cut the steak open to see if it's done. Use your palm. Turn your hand over. Find where your thumb connects to your palm, press the spongy part and then move in a straight line back to the middle of your hand. Each time think about how it felt and compare that to the steak when you press on it. Close to your thumb is rare and the farther back the more done. So a lot of give in the steak, it's gonna moo when you cut into it, no give in the steak and it's nice and well-done. I usually shoot for medium which is about half way to the middle of the hand (if you can't tell I take steak very seriously). Once you take it off the grill don't eat it yet. Put in on a plate (or a butcher's block), tent with foil and let it rest for about 5 minutes or so, this allows the meat to reabsorb some of the juices that left during cooking. Okay, now put that sumbitch on a plate, top with a round of that butter you made and dig in.