STEAK OFF! tell us your special recipe's

[sfr rob]

Hey guys, after cooking a bbq this arvo, and the steak coming out pretty average by my standards........ i would like to know how some of you guys cook your steak's to perfection.. got any good recipe's for marinades?

I like my steak medium/rare....

I would love to replicate the steaks from Hog's Breath........ :

[Mechan1k]

I find the key is not to have the BBQ too hot ... a lot of people burn everything to a crisp.

I usually cook it on low ... and always comes out great ... also the longer the cook time ... the more beers consuming talking crap to mates around the barbie.

[Rodp]

Originally Posted by Mechan1k

I find the key is not to have the BBQ too hot ... a lot of people burn everything to a crisp.

I usually cook it on low ... and always comes out great ... also the longer the cook time ... the more beers consuming talking crap to mates around the barbie.

It's funny, I do the exact opposite.

I had a non-stick very thick pan that I've tempered over the years that I heat up for a good 15 minutes before throwing a thick steak on. Sear it for about 1.5 mins on one side (which developes a nice burnt crust) and toss it onto the other for a minute. Rest it for a few minutes and you've got the perfect steak.

It comes out rare in the middle, nice burnt crust on the outside and you could sit a butter knife on and it would slice right through it.

If you don't heat what your steak sits on hot enough, it'll broil it and toughen it.

[The Monty]

Medium rare. Put lots of cracked pepper and sea salt on it and a bit of garlic. Put the oil on the STEAK, not on the bbq. Seal both sides quickly ( 20 secs each side) to seal the juices inside the meat, then leav on one side, flip it to the other and its readys when you feel like its done. This is the way I cooked my steak about 15 minutes ago on the BBQ and it was great.

[sfr rob]

hehehe, awesome! i have a mate that slices his steak a little bit and stuffs it with garlic and he reckons it comes up a treat!

[ThoR_]

Best marinade

Sweet Chili Sauce
A whole lime (small one) the juice.
Soy sauce.
Teriaki sauce if you have it. if not dont worry.

thats the most kick *** marinade. Comes out tender as.

[ThoR_]

If i cook it normal i put lots of cracked pepper and some salt on it and rub it in. Get the BBQ hot put it on each side for about 20 seconds to seal it then let one side sit untill you think its done then turn over and do that side to then if your unsure cute the thickest big at check it.

[cuz]

marinade: just let it sit in soy sauce for at least 20mins first. Comes out a treat...

[nat_daly]

best tip i can give you is dont turn them more then once, and the perfect steak should only be on there for 5-7mins, depending how you like it., and trust Thor, that marinade is kick ***!
EDIT: do what im doing this arvo; prawns marinated in just sweet chilli sauce, damn they are good!

[sfr rob]

hmmmm... i would nat, but i got the mrs making some beef curry HAHA.

Would you think marinating over night would be good.. or would it be a bit too strong in the flavour department?


We make our own beef Jerky in the dehydrator we have, and we make an awesome marinade for that.. but doesnt seem to suit bbq meats.

[Lumpen Proletariat]

The single most important thing is to buy a decent steak to start with...Not the cut, make sure the meat itself is good.

Grain fed may be tender but it has no taste at all, if you wondering why it is so tender, all the cattle do is stand in their feedlot ankle deep in their own excrement feeding themselves, they never exercise so they never 'tone' up. So at the very least get paddock fed and if you can find it always get organic beef as it is so much better it's not funny.

Next thing is to get a decent thick cut of beef. Most butchery's cut thin slices so people thing in term's of buying 4 steaks for $X not so many kilo's per dollar. At least 1" thick (25mm) and depending on the cut up to even 2" if you trust the meat. Generally, I buy Rump cut at about an inch and smaller cuts like Rib or Eye fillet thicker.

All the talk of marinade's are superfluous in my opinion, much like sauces. Marinades and sauces exist to make something originally tough and tasteless become palletable. After having decent tasting beef, you'll soon throw away your marinade ingredients and if you go back to cheap cow meat, you'll realise how bad it is. A bit of pepper or minced garlic, but not too much. No salt until you serve as it will slowly start to cure the meat before you cook it.

Let your meat stay out of the fridge, for about 5 minutes (covered of course!) then coat it in your oil (I use olive oil with the pepper and garlic) on both side's before you throw it in the pan. OIL THE MEAT, NOT THE PAN!!!Very Important! Heat the pan, it does have to be hot to start.

Cook it to your desired level (I prefer just over Blue). This can be checked by a gentle press on the meat and gauging how much 'juice' come out. Try to only cook each side once. Ie-One side, the other, seal one edge and then crisp the fat last.

The MOST important but almost always forgotten part of a decent steak (or any meat) it once it's cooked LET IT SIT for at least 5 minutes, preferably 10, it will still be hot so don't worry about that, it just improves the flavour and tenderness that little bit.


Cheers from a long time carnivore,
Lumpy

[congo3sr]

Originally Posted by Lumpen Proletariat

The single most important thing is to buy a decent steak to start with...Not the cut, make sure the meat itself is good.

Grain fed may be tender but it has no taste at all, if you wondering why it is so tender, all the cattle do is stand in their feedlot ankle deep in their own excrement feeding themselves, they never exercise so they never 'tone' up. So at the very least get paddock fed and if you can find it always get organic beef as it is so much better it's not funny.

Next thing is to get a decent thick cut of beef. Most butchery's cut thin slices so people thing in term's of buying 4 steaks for $X not so many kilo's per dollar. At least 1" thick (25mm) and depending on the cut up to even 2" if you trust the meat. Generally, I buy Rump cut at about an inch and smaller cuts like Rib or Eye fillet thicker.

All the talk of marinade's are superfluous in my opinion, much like sauces. Marinades and sauces exist to make something originally tough and tasteless become palletable. After having decent tasting beef, you'll soon throw away your marinade ingredients and if you go back to cheap cow meat, you'll realise how bad it is. A bit of pepper or minced garlic, but not too much. No salt until you serve as it will slowly start to cure the meat before you cook it.

Let your meat stay out of the fridge, for about 5 minutes (covered of course!) then coat it in your oil (I use olive oil with the pepper and garlic) on both side's before you throw it in the pan. OIL THE MEAT, NOT THE PAN!!!Very Important! Heat the pan, it does have to be hot to start.

Cook it to your desired level (I prefer just over Blue). This can be checked by a gentle press on the meat and gauging how much 'juice' come out. Try to only cook each side once. Ie-One side, the other, seal one edge and then crisp the fat last.

The MOST important but almost always forgotten part of a decent steak (or any meat) it once it's cooked LET IT SIT for at least 5 minutes, preferably 10, it will still be hot so don't worry about that, it just improves the flavour and tenderness that little bit.


Cheers from a long time carnivore,
Lumpy

YES,,,Thats the only way to cook a good piece of meat.
Now you,ve made me hungry
Cheers
George

[Sourbastard]

Originally Posted by Lumpen Proletariat

The single most important thing is to buy a decent steak to start with...Not the cut, make sure the meat itself is good.

Grain fed may be tender but it has no taste at all, if you wondering why it is so tender, all the cattle do is stand in their feedlot ankle deep in their own excrement feeding themselves, they never exercise so they never 'tone' up. So at the very least get paddock fed and if you can find it always get organic beef as it is so much better it's not funny.

Next thing is to get a decent thick cut of beef. Most butchery's cut thin slices so people thing in term's of buying 4 steaks for $X not so many kilo's per dollar. At least 1" thick (25mm) and depending on the cut up to even 2" if you trust the meat. Generally, I buy Rump cut at about an inch and smaller cuts like Rib or Eye fillet thicker.

All the talk of marinade's are superfluous in my opinion, much like sauces. Marinades and sauces exist to make something originally tough and tasteless become palletable. After having decent tasting beef, you'll soon throw away your marinade ingredients and if you go back to cheap cow meat, you'll realise how bad it is. A bit of pepper or minced garlic, but not too much. No salt until you serve as it will slowly start to cure the meat before you cook it.

Let your meat stay out of the fridge, for about 5 minutes (covered of course!) then coat it in your oil (I use olive oil with the pepper and garlic) on both side's before you throw it in the pan. OIL THE MEAT, NOT THE PAN!!!Very Important! Heat the pan, it does have to be hot to start.

Cook it to your desired level (I prefer just over Blue). This can be checked by a gentle press on the meat and gauging how much 'juice' come out. Try to only cook each side once. Ie-One side, the other, seal one edge and then crisp the fat last.

The MOST important but almost always forgotten part of a decent steak (or any meat) it once it's cooked LET IT SIT for at least 5 minutes, preferably 10, it will still be hot so don't worry about that, it just improves the flavour and tenderness that little bit.


Cheers from a long time carnivore,
Lumpy

100% right from beginning to end. Nothing better then a REAL Rib Eye (Not a scotch fillet that some dumb *** THINKS is a rib eye) cooked blue with a glass or 10 of red wine.

[congo3sr]

This is a great thread, : I,d like to find out how everyone cooks snags on the barbie,plenty of alcohol fueled discussions about which snag is best on the barbie and how to cook the things have happened in my backyard,I bet they have in yours too.so give us your secret to the perfect snag on the bbq.
cheers
George

[snortycorty]

Originally Posted by hotwelder

This is a great thread, : I,d like to find out how everyone cooks snags on the barbie,plenty of alcohol fueled discussions about which snag is best on the barbie and how to cook the things have happened in my backyard,I bet they have in yours too.so give us your secret to the perfect snag on the bbq.
cheers
George

Snags are great raw : seriously!

But i do like them cooked not burnt, not too under - done, just right.
Come to think of it i really like a snag with my sauce lol

[Polyal]

Originally Posted by snortycorty

Snags are great raw : seriously!

When I was a kid I went through this stage, mum wasn't impressed.

Well, im off to get some steaks tonight...LOL

[Jeeepers]

Originally Posted by sourbastard

100% right from beginning to end. Nothing better then a REAL Rib Eye (Not a scotch fillet that some dumb *** THINKS is a rib eye) cooked blue with a glass or 10 of red wine.

Like this? Texas Rib Eye 45mm thick. Was my Xmas Day snack. LOL

[sfr rob]

Yeah, i was after some THICK steak, but all i could find were some thinner slices which were Rump, but had lots of the chewy crap in it.. i HATE that.
Got to find a good butcher me thinks!

[Racecraft]

Originally Posted by sfr rob

Got to find a good butcher me thinks!

That is the key imho.. I love BBQ'ing.. I cook myself a BBQ feed 2 or 3 times a week and I live and eat alone.. THe outdoors slaughters the kitchen. My tip"-

GEt a nice cut of meat, a few snap lock bags, some BBQ sauce and a stubby.

Cover the meat in BBQ sauce and add some beer, leave it in the sealed snaplock bag for a few hours.
Heat the plate, paper towel the oil onto the grille. When it smokes, tip a little bit of beer onto the grille. When the beer is still sizzling add the steak. If you take the brute heat out of the plate with the beer it doesn't burn the marniade.
Once the up side starts to bleed, I turn it over and then just tip alittle more beer on it.. THe most important thing though is to make sure you let the meat rest for a few minutes!.

[AU2PWR]

I Like My Steak Medium , But Idolising the One At Hogs Breath is what im acheiving

[DDXR6T]

Generally - I eat my steak rare/raw ... Its sizzled for 1-2 minutes, and eaten while still bleeding. I know the taste is perfect - But is the nutritional side of things better having a well under-done steak?

[snortycorty]

Ok after reading this... guess what we are having tonight lol.

I love all the recipes that involve garlic, thanks to everyone for some great ideas!

I once had steak that cut into bite sized pieces, seared each side for about 20 secs, then ate it with raw onoin, soy sauce and wasabi... it was so yummy.
From that experience i now eat my meat very rare, like Dan635 does.

i was always told to have the heat up high at first, turn it down when you put the steaks on and only turn them ONCE! My old man is adamant that it can only be turned once lol And to his credit he cooks the best steaks ever!

[atec77]

Originally Posted by sfr rob

Hey guys, after cooking a bbq this arvo, and the steak coming out pretty average by my standards........ i would like to know how some of you guys cook your steak's to perfection.. got any good recipe's for marinades?

I like my steak medium/rare....

I would love to replicate the steaks from Hog's Breath........ :

pick your meat by eye , not supermarket beef but at the butcher , cut it thick at least 20 mm ( say 1") and drop it into a zip lock , add a little soy , some red wine that you would drink and a decent squirt of lime jiuce , 20 minutes and drop it on a coolish plate ( no smoke) seal the sides and cook to what ever level you want ( I like cooked but not burnt)
You might like to add pepper and salt to taste but it can blur the taste .
throw and the plate and let it site for at least 4>5 minutes then go savage
A lot of supermarket beef has chemicals on the surface to make it more red but the butcher will cut there in front for you .
Salute' and enjoy

[nitroman]

I like to rub some rosemary into the steak with some olive oil and turn the steak when it starts to bleed, only once 'till cooked medium rare and serve with a nice garden salad with olive oil and balsamic vinegar dressing and some home made chips cooked in the oven.

Hogs Breath Steak is cooked for over 8 hours supposedly, when you order, they take it out the slow cooker and sear it.

Anyway I like to marinade at least half hour in soy sauce and garlic, preferably overnight in the fridge.

On one side of the grill make it ultra hot (I use the one next to the hot plate, and turn the hotplate on as well so it has extra heat, if there isn't enough room, sear on the plate instead). Other side put it on the lowest temprature.

Sear the steak for 30 secs on the hot hot grill on each side then move it onto the slow grill and leave it there for about 12 mins, turning over at the 8 min mark. I also like to make a crosshatch "print" on the meat so I turn it 90 degrees halfway through that side's cycle.

Only turn it over once or the steak will be dry.

[rodderz]

I got a pack of Jim Beam steak sauces for chrissie, but havent used them yet

I love my steak too, but it has to be WELL DONE... burnt and black as the ace of spades

None of this still mooing stuff!

[Mechan1k]

Originally Posted by rodderz

I got a pack of Jim Beam steak sauces for chrissie, but havent used them yet

I love my steak too, but it has to be WELL DONE... burnt and black as the ace of spades

None of this still mooing stuff!

The wife is the same ... needs to be religiously cooked (ie: burnt at the stake) ... hee hee

[AU2PWR]

Liiiiissssaa dooonntt eeeat meee !

[Auslandau]

Hogs Breath steaks????......Boil for 18 hours, strain and drink the juice. They know how to destroy a steak!!! Mc Hoggs it should have been name...over priced! Went last night for first time and couldnt beleive the microwave vegies, cold chips and boiled steak! Went with 5 others and It wasnt just me!

Let sit in lemon juice for a short time, then throw onto a hot BBQ.... Cook for about 2 - 3 minutes each side. Only marinade with lemon juice and oregano. Nice eye fillet....buy it as one piece and cut to how you like it



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[Martyvan]

My method got a thumbs up from my mates today....

Buy a unsliced Ribeye... cut them about 1.5" thick... Cut them just before you intend to cook them. Ie, Preheat, Cut, cook.

Pre heated the bbq... sat the steaks on the roasting/warming rack of the bbq for about 10 minutes on each side, then threw them on the flame for about 3 minutes each side, were cooked right through, with just a touch of pink in the middle. The womens steaks they asked for them to be well cooked/charcoal... they didnt like them... Woops. Oh well, least got my mates steaks right

Often will use the technique of closing the lid also, to cook a smaller (pre cut) steak quicker...

I generally steer clear of marinating steaks... I try the let them be natural, most of the time with good steaks, i dont use any sauce either...

*Will pop my 5c into the tin...*