What's everyone's favorite method of cooking a steak on the bbq?
(Whether or not you reveal your trade secrets is up to you)
(Whether or not you reveal your trade secrets is up to you)
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I like sesame ginger marinades or montreal steak seasoning. yummmmm....~Pam
I like it dark and dirty!!! -
butter, beer (amstel, dos equis, bass) , half a vidalia onion, and some type of quality bbq sauce to caramelize over it. Rare.
The grill is the absolute best way to prepare any meal in my opinion.Comment
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a very light salt and pepper rub down.
fire!
next to some grilled veggies and a beer.Comment
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T Bone, grilled with a little salt and pepper, chips, real onion rings, mushrooms, peas and a corn on the cob with butter and a little salt."Pain is only weakness leaving the body."Comment
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Kosher Salt and Fresh Ground Pepper on both sides of my meat and grilled the sucker medium rare. Maybe throw some Demi-Glace over it and sip it with a nice glass of Robert Mundavi / Cabernet Savignon.
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montreal steak seasoning, worschtisher (sp?) sauce.
and A1, now its done!Comment
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Well done Steak Proven?ale.
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Originally posted by Jibgolly
nice one jibby
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worcestershire?? fuck i don't know how to spell that.
stab the steak with a fork a bunch when its uncooked to loosen the meat and let the steak sit in italian dressing over night in a ziplock bag... then grill with light salt and pepper. now THAT shit tastes fukin good.Should I fuck you at that not until the ass, inject then tremendously hard bumschen and to the termination in the eyes yes?Comment
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^ correct
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best steaks are cooked with nothing.
... because the chef does not have to "hide" his bad cooking.dead, yet alive.Comment
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jib and i cooked some omaha steaks about a month ago and cooked them plain. those steaks were the fucking bombambizzle bizzzness. some of the best steaks i've had in a looong time.Should I fuck you at that not until the ass, inject then tremendously hard bumschen and to the termination in the eyes yes?Comment
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i told you so. :wink:dead, yet alive.Comment
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Originally posted by asdf_admin Agreed, with one caveat -- I will throw a little bit of garlic salt and cracked black pepper on there -- the salt helps keep the steak moist, and the pepper balances the taste of the salt to keep the steak from tasting too salty. Slow smoke using indirect heat and hickory. Sometimes I'll serve it with a little steak butter, sometimes not. Usually not.
I'm gettin' hungry...
[drool]Comment
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