How to Grill Juicy Steak

Forget medium rare... I like my steaks cooked, thank you.

Ok, here are some insider steak secrets. Beef comes in grades and breeds. Ones relating to steaks are Choice and Prime. The better breed is Black Angus and the best is Kobe. The range is from econo horse meat grade to $100 a pound Kobe. But, an important secret is to measure the inside temperature of the steak before you put it on the fire. If it is still 48 degrees F, you will end up over cooking it before the inside is heated(cold). Allow the steak to come to room temperature, around 77 to 78 deg F before you cook it. If your guests want it cooked "well-done" don't cook them a Black Angus $12.00 a pound steak. Instead, make them a Salisbury steak which is made from ground sirloin. Here's how: Shape about 8 ounces of the ground sirloin into a steak shape. Seer it in a non-stick pan. Reduce heat and add sliced onions. Turn once, and cook until well done. Remove the ground sirloin, but leave the onions and add 8 ounces of beef stock and a treaspoon of flour. Stir over very low heat until thickened. Return the sirloin. Serve with mashed potatoes and green peas.

He forgot to say how you get the au jus.

Try a light brushing of olive oil after seasoning. It sears it and gives a great flavour to it.

since when is tri-tip considered a steak and not a roast!

hey aol how long are you going to allow this LL moron to use you for free advertising, what an *******!

I found the most important thing is to buy a good steak to begin with. You just can't cook good into a lousey, tough steak.

My hubby loved steak. Nobody taught me "how-to", but I must have wasted thousands of dollars before I finally learnedhow he liked it. Defrost one whole day. Poke a thousand holes. Sprinkle McKormacks Steak Seasoning all over the meat. Gently drip H20 over the meat to take up and sink into the meat all the seasoning through the holes poked into the meat. Let it set for 12 hours.
Sear for one minute over high heat (500 degrees) until a crust is formed and the juices are sealed in. Both sides. Turn and cook for four minutes over a 1" cut. Turn and cook other side for four minutes.
If you don't like this method, then there is something wrong with you. I never met a man who wouldn't eat this steak. At least, my Dad, husband, brother, son, friend, cousin, uncle loved this, and it took me only 40 years to figure this out.
I feel like I have taken a math course in physics. You won't need a knife. All you'll need is a butter knife amd a healthy appetite.

Grilling Steaks is the wife's job and she is terriffic at it, I clean and lite the grill for her.

Many say you can't grill a steak WELL DONE and have not be dry and tough. I say you can BUT if the so-called chef tells me that I will just pass as that is how he/she will do itl