Steaks
05-24-2011, 01:53 PM
#13
thin layer of original A1 (to make season stick). on first side, original tonys seasoning, and salt grass seasoning rubbed in. flip it over and squirt some soy sauce (no it wont taste like soy sauce in the end!) on that side i put a light coat of garlic powder, pepper and saltgrass steak rub.
fire up the pit to 500 and cook each side about 3-4 minutes depending on how big (i usually grab a 1 lb top sirloin or beef rib rib eye). that cooks it on the rare side but i like them to squeal when i poke it with a fork.
fire up the pit to 500 and cook each side about 3-4 minutes depending on how big (i usually grab a 1 lb top sirloin or beef rib rib eye). that cooks it on the rare side but i like them to squeal when i poke it with a fork.
05-24-2011, 04:05 PM
#17
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thin layer of original A1 (to make season stick). on first side, original tonys seasoning, and salt grass seasoning rubbed in. flip it over and squirt some soy sauce (no it wont taste like soy sauce in the end!) on that side i put a light coat of garlic powder, pepper and saltgrass steak rub.
fire up the pit to 500 and cook each side about 3-4 minutes depending on how big (i usually grab a 1 lb top sirloin or beef rib rib eye). that cooks it on the rare side but i like them to squeal when i poke it with a fork.
fire up the pit to 500 and cook each side about 3-4 minutes depending on how big (i usually grab a 1 lb top sirloin or beef rib rib eye). that cooks it on the rare side but i like them to squeal when i poke it with a fork.
10-01-2011, 01:09 PM
#19
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when we cook steak we typically throw on some cavenders and tony chachere's, poke em with forks to push the seasoning inside then put worcheshire on them for about 30 min befor throwing on the grill.. i like mine more rare so ill typically do about 3/2 on the steak.. when i say rare the meat is still red not that cool red center bullshit. and my daughter who is 8 will only eat a rare steak if its medium and at a resturant she will send it back. but thats they best way to do steaks imo
10-01-2011, 02:24 PM
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New York Steak: Garlic Salt, Lemon Pepper, Olive Oil. Tenderize with a dinner fork. BBQ @ 450-475°for a few minutes a side for medium rare (depends on your grille and thickness of the steak and preferred done-ness) I always let the steaks warm up to room temperature before putting them on the grille.
Tri-Tip Roast: I do an overnight bag marinade with the following goodies: Pappy's low salt seasoning (central valley guys know this stuff), olive oil, balslamic vinegar, tabasco, whisky. I mix all this stuff up so its like a paste and pour it into the bag with the meat after poking it a few times with a knife or big fork. I usually set my grille at about 375° Put the meat on at room temperature.
Tri-Tip Roast: I do an overnight bag marinade with the following goodies: Pappy's low salt seasoning (central valley guys know this stuff), olive oil, balslamic vinegar, tabasco, whisky. I mix all this stuff up so its like a paste and pour it into the bag with the meat after poking it a few times with a knife or big fork. I usually set my grille at about 375° Put the meat on at room temperature.