On sale today at Sams club!!! These 2 beauties cost me $25!!!

I can't find Adolph's meat marinade in the Houston area so buy it in bulk in Florida. The stuff has some special enzymes that 'melt' the meat.

I buy local spices and rubs. Zach's (http://www.zachspice.com/) is down the street from my house!!

It's grilling time!!!



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i dont know how to cook steak- never done it before..

MMmmmmmm....Tasty!

I wouldn't ruin that steak with a rub. just a little salt n pepper to bring out the real flavor of the meat.

MMmmmmmm....Tasty!

I wouldn't ruin that steak with a rub. just a little salt n pepper to bring out the real flavor of the meat.

Thats kinda what i was thinkin...

i dont know how to cook steak- never done it before..

http://i20.photobucket.com/albums/b230/yandy069/Gif/cebcf530.gif

Are you shi**in me ? Dood.......this is like man - training 101.

You just got your own place, your 1st priority (After the big screen) is the obligatory BBQ grill.
Then when you get that, you start BBQ'n like a fool. Chicken with BBQ sauce, Steaks, etc.

Costco and Sam's is the best place to buy your steaks.
I ONLY shop at Costco for steaks for the past 4 years ever since I tried their nice really thick Ribeyes in 4 packs.
Get your ass some steaks and start learning !!! It's the best meal you can make IMO.

Grab this for the steaks too while you're there. Just shake a little on each side before cooking it.
Then get some A-1 bold n spicy. Soooooo good.
http://2.bp.blogspot.com/_lLfmWPRF3pg/S-qqlF0xgaI/AAAAAAAAAx8/Z04kzufhTgs/s400/Montreal+Steak+Seasoning.jpg

http://2.bp.blogspot.com/_lLfmWPRF3pg/S-qqlF0xgaI/AAAAAAAAAx8/Z04kzufhTgs/s400/Montreal+Steak+Seasoning.jpg
That's good stuff!

and if yer grillin pork use lemon pepper :)

Also, italian dressing is a great marinade. :cool:

and if yer grillin pork use lemon pepper :)

We use to use Lemon Pepper on Chicken back when the Foreman grill first came out in my early 20's.
Pretty good simple way to jazz it up too.

I will cook filets this weekend (:
is there a way to cook in oven?. i have stove, oven, and george foreman grill, no true grill yet since winter is just getting over.

if in the oven. i broil my steaks. dont take long at all. You over cook it and its bad. with my oven and a decent steak its like 6-7 minutes per side. I like mine kinda rare but not too bloody. If its a good fresh steak it doesnt take long to cook.

The george forman should also be able to do it. If you still got the book it should give you times on steak cooking. I would cook a little less then the book says. CUt it open and check till you get it right. Most people like a pink inside steak. Once you learn how long it takes in the foreman you can just do the same thing every time.

Real men love the pink inside!!!!
http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/



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I vote "no" to using the foreman grill for a steak. I think it ruins it personally. :o

As for broiling steaks, we usually do that in the winter since it's too cold to use the BBQ grill.
Just set the oven top rack to the highest level, and put your steak on that level.
If it starts to char quickly, drop it down a level.

Thicker the steak, the longer it takes on each side. This is where you should learn to buy from
a single retailer with a consistent thickness. It helps you remember how long to cook each side.

Error on the side of caution and check the steaks frequently until you hit the sweet spot.
I like mine medium rare to medium. Really juicy.

i dont know how to cook steak- never done it before..

dood.. I am dissappoint.:screwup:

for pennance you must go buy 2 Porterhouse steaks about 3/4" thick, nicely marbeled. tell the butcher and he will hook you up.

when you get them home, rinse them off in cool water... don't "wash" them.. just rinse lightly.

take a fork and puncture both sides liberally. sprinkle a good quality lemon pepper (look for one with no MSG.. all natural ingredients) on thick, both sides, and rub it in a bit.

then place the steaks in a ziplok bag and add 2 tablespoons of water to the bag. place them in the fridge for about 3 hours, turning over once at 1.5 hours.

get your CHARCOAL grill hot.. a gas grill won't get hot enough, you want it very hot... white coals. the idea is to raise the temp fast enough to rupture the cell structure without drying out the meat. if it sticks to the grill you are doing it right. the idea is to sear the juices in...

after some practice you will get the feel of using the side of a fork to check for firmness... never puncture the meat after you put it on the grill. use a spatula and tongs to turn it.

put the steaks on and close the lid quickly... in about 2 minutes turn them. only turn them once. after 1.5 minutes on the second side remove them.

place them on a plate and cover tightly with tinfoil and allow the meat to rest for about 5 minutes. it will continue cooking to perfection and make a bunch of aus juice.

while the meat is resting nuke a tater...
same drill. wash, puncture with a fork to allow the steam to escape. wrap in a paper towel. 4 minutes on high, turn over and 2-3 more minutes to finish. pull the tater out and lightly smack it on the counter to "fluff" it... then load that booger up.

plate the steak, with a bit of the ausjuice drizzled over the steak, the loaded tater and a nice garden salad with ranch dressing ...

time to mow....

now you know how to grill a steak.

I expect a debriefing after you have accomplished your mission soldier.
move out and draw fire.

sorry for the hijack.... but the boy needed some learnin'
now back to your regularly scheduled programming...:)