Barbecued Beer Steak Food

BEER STEAK

Steps:

• Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
• Preheat grill for high heat.
• Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

BARBEQUED STEAK

Steps:

• Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.
• Preheat an outdoor grill for high heat and lightly oil grate
• Grill steaks over high heat to desired doneness.

GRILLED BEER STEAK

Steps:

• Marinade steaks in beer for two hours.
• Drain beer.
• Rub rest of spices on the steaks.
• Grill on medium heat until they are done to your liking.

GRILLED CHUCK STEAK

Steps:

• In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.

BARBECUED ROUND STEAK

Steps:

• In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm. , In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender.

GRILLED BEEF STEAKS

Steps:

• Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
• Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
• Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.

OVEN BARBECUED STEAK

Steps:

• Cut steaks into 10 serving pieces.
• Pour oil into heavy skillet and brown steak on both sides.
• Arrange steak in a 9x12 glass baking dish.
• Add onion and garlic to skillet and brown lightly.
• Add remaining ingredients. Simmer in the skillet for about 5 minutes.
• Remove and pour sauce over the steak in the baking dish.
• Cover the dish with aluminum foil and bake in a 350 degree oven for about 21/2 hours or until the meat is fork tender.
• Serve hot with favorite side dish.

EASY BARBEQUE BEEF TENDERLOIN STEAK

Steps:

• Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
• Preheat grill for medium high heat.
• Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

BARBECUE BEEF STEW

Steps:

• In skillet brown meat in hot oil.
• Drain off fat.
• Place onion rings, green pepper and garlic in crockery cooker.
• Place meat atop; sprinkle with salt and 1/8 teaspoon pepper.
• Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix.
• Cover; cook on low-heat setting for 8-10 hours.
• Turn cooker to high-heat setting.
• Blend 1/4 cup cold water slowly into cornstarch; stir into stew.
• Cover and cook till thickened and bubbly, stirring occasionally.
• Serve over hot rice.