Steaks
03-05-2012, 09:27 AM
#35
Garlic salt. McCormick's. Lemon Pepper, Black pepper. Wrap the whole steak in alluminum foil and throw it on the grill. The juices of the steak disolve the salts and the foil keep the juices from dropping down in the grill. The steak basically marinates in itself while cooking.
When it's done, it looks different, because there aren't any grill marks, but it's soft, tender, juicy, and delicious.
When it's done, it looks different, because there aren't any grill marks, but it's soft, tender, juicy, and delicious.
03-10-2012, 10:30 AM
#36
Also, I wouldn't do it around friends, at least the first time. They'll all look at it and ask what the hell is wrong with it.
No grill marks, no char. It was actually something I tried years ago, over a camp fire. We had a home-made grill to throw over it, I was concerned about something with the setup, so I elected to protect my steak with the foil.
03-13-2012, 10:16 AM
#37
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fajita seasoning, black pepper, little bit of worstershire sauce.. pinnapple juice and brown sugar mix this all up in a ziplock bag, marinate for as long as you can 1 hr plus. and grill first searing the outside and then low heat... best flavor on steaks ever imo.. caution with high heat cause of the brown sugar on steak...
03-14-2012, 08:50 AM
#38
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Just a heads up, it looks more broiled than grilled, I guess because that's actually what's happening.
Also, I wouldn't do it around friends, at least the first time. They'll all look at it and ask what the hell is wrong with it.
No grill marks, no char. It was actually something I tried years ago, over a camp fire. We had a home-made grill to throw over it, I was concerned about something with the setup, so I elected to protect my steak with the foil.
Also, I wouldn't do it around friends, at least the first time. They'll all look at it and ask what the hell is wrong with it.
No grill marks, no char. It was actually something I tried years ago, over a camp fire. We had a home-made grill to throw over it, I was concerned about something with the setup, so I elected to protect my steak with the foil.
05-16-2012, 04:57 PM
#40
Might be beating a dead horse here, but I'm posting an update...
I've cooked steak three times on a new 24 hr. marinade I threw together, and it's not bad. Of course, amounts change with how much steak is being cooked, but the main ingredients come first.
Soy sauce, italian dressing, A-1, balsamic vinaigrette, extra virgin olive oil, siracha hot chili sauce (best all-around ingredient, ever), paprika, minced garlic, minced onions, basil, and oregano.
It sounds like overkill, but it's awesome.
I've cooked steak three times on a new 24 hr. marinade I threw together, and it's not bad. Of course, amounts change with how much steak is being cooked, but the main ingredients come first.
Soy sauce, italian dressing, A-1, balsamic vinaigrette, extra virgin olive oil, siracha hot chili sauce (best all-around ingredient, ever), paprika, minced garlic, minced onions, basil, and oregano.
It sounds like overkill, but it's awesome.