It Is So Worth It To Have A Great Steak
This is great for camping and at home. Finally a good and tender steak. http://mikeandlisaworld.blogspot.com/2013/04/it-is-so-worth-it-when-you-have-great.html
Forum Discussion
SIXTEEN minutes is probably the best way to destroy a perfectly good filet. Perhaps that is why she has gone for years having bad steak.
I find that you have to start with a good cut of meat. A bad steak will always be a bad steak. If you start with a good steak and cook it properly, it will be heaven in your mouth.
For 1" thick, it's 5 min one side, 4 on the other. Add a minute to those numbers for each additional 1/4".
Rotate the steak 45° half way through each side to get those nice grill marks that will make your steak look like it belongs in a TV commercial.
Never put cold meat on the grill. Steak should be room temperature before it hits the grill.
Steak should be seasoned before it hits the grill. A little salt is all you need. I use Fleur de Sel (French sea salt) because that is what most of the famous Chicago steakhouses use.
The grill must be HOT. I run mine up to about 750°.
Just before pulling the meat off the grill, I place a small dollop of special whipped butter that I make. Butter, minced garlic clove, a splash of red wine, a touch of fresh crack pepper, all whipped together.
Let the meat rest for 5 minutes before serving.
Heaven on Earth follows shortly thereafter. :)
I find that you have to start with a good cut of meat. A bad steak will always be a bad steak. If you start with a good steak and cook it properly, it will be heaven in your mouth.
For 1" thick, it's 5 min one side, 4 on the other. Add a minute to those numbers for each additional 1/4".
Rotate the steak 45° half way through each side to get those nice grill marks that will make your steak look like it belongs in a TV commercial.
Never put cold meat on the grill. Steak should be room temperature before it hits the grill.
Steak should be seasoned before it hits the grill. A little salt is all you need. I use Fleur de Sel (French sea salt) because that is what most of the famous Chicago steakhouses use.
The grill must be HOT. I run mine up to about 750°.
Just before pulling the meat off the grill, I place a small dollop of special whipped butter that I make. Butter, minced garlic clove, a splash of red wine, a touch of fresh crack pepper, all whipped together.
Let the meat rest for 5 minutes before serving.
Heaven on Earth follows shortly thereafter. :)
