Speaking of gout (lol), I have to shoot a few grilling steaks (over 1 inch thick) into a marinade in a couple hours for the BBQ tomorrow. I have no clue what to marinade them in. Any suggestions would be appreciated.

Garlic butter. To die for. That is if you like garlic. Have not been sick in so long
from our garlic loving loving diets. Not a heavy clove fan, just your deluted ways of
cooking it, if no Garlic butter is around its easy to make. Google is great for it.

Not really a steak lover, but made then tonight this away, wife and son love them.
I prefer pork chops this way.

If they are a good cut, why ruin em?

Me? I'd cover em in Soy sauce (moisture and salt) and coat em in fresh ground black pepper right before I grill em.

Cracked (with a hammer or cleaver) whole peppercorns is even better...black ones, red ones, green one even mo bettah bro.

To each his own though. As long as YOU enjoy it, that's what matters.

Nothing!!

The only cut of beef you marinated first with a liquid or coat first with a seasoning rub is London Broil and Brisket.

Take the steaks out of the fridge and packaging, let them sit at room temperature for 30 min.

Throw them on a hot grill using thongs, don't use a fork that will leave holes in the meat.

Make sure the grill is hot enough (500 degrees) to sear a crust on the outside of it without burning it so it will seal in its natural juices.

Throw a generous pinch of salt and coarse ground black pepper on each side.

If you like it medium rare about 6 min for the first side and 4 min for the other side.

8 min per first side and 6 min for the other side for medium.

That's for a 1 to 1 1/2 inch steak.

Once you've put the steak on the grill, don't poke them, press down on them, move them to get them to unstick from the grill.

Turn the steaks only once per side after the number of minutes I posted above have passed.

Take the steak off the grill and put them on a cold plate making sure the steaks are not sitting on top of each other in a pile and let them rest for about 5 min before slicing against the grain.

BINGO! Thanks Nixer.

JimK, I�ll probably throw in some garlic butter as well.

CG2015, I�m not a scientist.

I like my steaks mooing bloody rare.

So I will take a 1 inch rib eye or t-bone and throw it on the hot grill for about 3 min per side just long enough for the heat to change the red on the outside into a cooked color and that's it.

I share your thirst for blood CG. It�s hard (expensive) to find a cut of meat good enough though. (I hope this didn't just get weird).

Stubbs is probably my favorite, but you can't go wrong with the old standby Worcestershire sauce, either.

Yesss! Worcestershire sauce.

It's all going in there!

I don't even put steak sauce on it after it's cooked.

My wife likes to drown her steak in A-1 or Heinz 57.

Why ruin the taste of a perfectly good grilled steak with that stuff?

The only thing I put on there after it's cooked is I squeeze the juices from a fresh lemon wedge on it.

I'm pretty much just like CG2015, only thing I do different is a very light coat of olive oil to avoid sticking and to hold the salt and cracked pepper.

It's not fair, you cannot get a decent steak easily here in Belgium, all they sell here is fatless, anaemic, tasteless, pale pink bits of meat.


April, I'm back in Scotland and a well hung slab of Aberdeen Angus is on the menu

I hear you, my friend! Same in the Netherlands. All thanks to those idiotic "health" food Nazis who don't realise that meat in itself is not bad, as long as it's part of a complete diet.
It goes so bad that dietists in the Netherlands now regularly see youngsters suffering from malnutrition because their parents don't give them any "bad" food anymore - no more bread, butter, potatoes... but an adolescent, growing 10-12 centimeters per year, really needs that for a healthy growth spurt (Source, in Dutch).


If there's a Turkish butcher or supermarket nearby they may have some real good quality meat. So far they seem less concerned about this silly fad.

I have a friend who was a chef for 27 years and he likes to brush his steaks with melted real butter before putting them on the grill.

And all this time I wondered if it was just me. I was excited when I first moved here almost three years ago, knowing how popular Belgium is for steak-frites. But it seems everything I can ever find at my Delhaize are flavourless extra-lean cuts. There are a couple of mom-n'-pop butcher shops around the corner from me that I'll investigate someday.

Put the steaks on the grill in order to get a crust and that roast aroma. Only for a couple of minutes each side.

Then put them into the (pre-heated) oven for about 20 minutes at about 80�Celsius.

Finally, melt some butter in an iron frying pan, put the steaks in with a handful of fresh green pepper and fresh rosemary and let them simmer in there for 2 minutes (only scant heat), repeatedly turning the steaks.

Finally let them rest for a couple of minutes. Season with salt and freshly ground pepper only (I prefer pestle and mortar over a pepper-mill).

Alicatt, find a butcher that can get Maine Anjou beef. It's one of the highest quality beef breeds in Europe. I'm about to cross my cattle with a Maine bull.

On steak seasoning, my wife likes the way I fix steaks better than any she's ever had. I use Cavander's Greek Seasoning as a rub before grilling.

All I had was low sodium soy sauce (I really like that stuff) and coarse ground pepper so I went Nixer�s route. I mashed the pepper into the steaks and soaked them in the soy sauce for about six hours. Sprinkled some La Grille Montreal Steak Spice on them while grilling.

Turned out AWESOME! Medium rare, tender and tasty with a bit of an oriental accent. Love it.

Not trying to rub it in, Alicatt.

This is our dinner tonight.

Was going to Holland this afternoon to get a good piece of meat and have friet biefstuk for dinner tonight - but- just been informed that the grand kids are coming over from school, so have to think of something else now...



EDIT: Pizza Time! home made pizza is the selected dish, everyone loves my home made pizza, they keep asking for it