I'm Grilling A Steak

Have you ever tried Char Crust dry-rub? I think it's been around for a while, but they recently started sticking little trial packets on meat.
I tried the garliic peppercorn that came with a giant porterhouse the other day, not bad at all.

There's another steak too, I'll have to cook that up for dinner. When I'm finished I'll throw up some pictures and show you how I broil my meat.
 
I was lucky to grow up always having steak dinners, unfourtunately they were always cooked by mom or grandma and served with A1.
... So I absolutely hated steak. And I still hate A1.

But when I finally taught myself how to cook up a perfect steak, I fell in love.
 
got cook over 165 degrees inner temp for bad bacteria to die



redivider said:
it's easy:

rub your steak with spices at least 2 hours before grill time. if you marinade do so for 24 hours.

do not 're marinade' while the steak is on the grill using that cute lil brush. let the steak cook and brush on any sauce AFTER it is off the grill.

use a thermometer to measure inner temperature if you're doing rare-medium doneness.. it's a health issue... you want it to be hot enough to kill some bacteria, but not hot enough to over cook it... look up the temps you want online...

easy as pie...
Click to expand...
 
marinate in the fridge over night, in red wine, garlic cloves, pepper, worchester sauce, maple syrup and ketchup, then grill that beast adding nothing, the juiciest bestest ever taste
 
you skipped the step where you get rid of the gas grill and use the charcoal grill instead will never part with my webbers
 
that steak is done perfectly... my dads side of my family eats their meat like that. I kinda grew up with them so I like my meat cooked like that. My stepdad likes his GRAY. so my bro and sister like theirs more done. :( steak isnt steak if its gray.

Only beef I wont eat rare is a hamburger. I like hamburgers well done
 
jonblaze420 said:
ALright here's what I do. Chuck some salt and pepper on a plate. Rub it on the steak. Put the grill on high. Cook 4 minutes, then rotate 45 degrees and cook 4 more minutes. then flip it over, and do the same thing. put butter on after you flip it. ill post a picture after im done eating it. :D
Click to expand...

Check this out next time you grill a steak. It's what I do and it's fucking wonderful. Leave a stick of butter out on the counter until it get's soft. Combine the butter with bleu cheese crumbles. Shape it kind of like a log, put it on a piece of syran wrap and "wind" it by wrapping the syran wrap over, then twisting the ends until it get tight and compacts the butter.

Leave in the fridge for a few hours. I usually do this while marinating, so it get's plenty of time in the fridge.

1. Grill Steak
2. Apply bleu cheese infused butter
3. ????
4. Profit

:)
 
ganjames said:
Have you ever tried Char Crust dry-rub? I think it's been around for a while, but they recently started sticking little trial packets on meat.
I tried the garliic peppercorn that came with a giant porterhouse the other day, not bad at all.

There's another steak too, I'll have to cook that up for dinner. When I'm finished I'll throw up some pictures and show you how I broil my meat.
Click to expand...

I can never get down with dry rubs or any of that shit. I prefer my steak with coarse sea salt and freshly ground black pepper 99% of the time. Nice and pure, the way a steak should be. mmmmm I want to make steaks now :(
 
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