Grilling the Steak....

[Kristie]

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.

[Kristie]

another similar recipe - but different variation..

Preheat your oven to 450 degrees F.

Preheat a cast iron skillet so it's blazing hot. I'm talking so hot that the damned thing nearly glows red. Then lightly mark the cast iron with some canola oil.

Not olive oil because that'll smoke on you quicker than a bar fly your roommate picked up at a biker bar.

Not vegetable oil because that's just stoopid.

Get some kosher salt, rub it into the flesh of the steak and some freshly ground black pepper. The big kosher salt grains will 'stick' on the steak and won't sear off into the pan and the fresh ground black pepper will hold up under the tortuous heat of the pan.

Sear that puppy on both sides for about 3 mins/side.

Leave it in the pan, and put the skillet, including steak, into the pre-heated 450F oven for about 8 minutes.

Pull it out, don't even THINK about cutting it for 10 minutes and finish preparing your side items. Perhaps a hearty mashed potato (fresh Yukon Gold potatoes or even a russet with REAL butter -- Margarine in mashed starches is for the 'broadway play' crowd -- no offense Maximillian Genius!) or a beautiful combination of long cut green beans (or if you're feeling a little 'randy', some french haricots vert) flash fried in some bacon drippings, a dash of salt and a little onion powder.

Enjoy. Ruth's Chris-style steak on a CFII-MEI budget.

[jamauk]

I, too LOVE steak and take it very seriously! The only thing I would add is that in addition to NOT CUTTING it for about 10 minutes AFTER its cooked, is to take it out of the fridge a good 10 minutes BEFORE you cook it. You DO NOT want to throw a cold piece of meat on a flaming hot grill. It'll taste like shoe leather!

[Kristie]

hmmm.. ok! no more putting the freezer steak directly on the grill! :shock:
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haha.. just kidding.. i really don't do that, usually! :?