Steak On The Grill Food

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GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup water
1/2 cup light soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce
1/4 teaspoon pepper
2 -3 garlic cloves, smashed
2 beef t-bone steaks (1 in thick)

Steps:

  • In a large resealable plastic bag, combine the first 11 ingredients.
  • Add steaks.
  • Seal the bag and turn to coat.
  • Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
  • Drain and discard marinade.
  • Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

QUICK STEAK GRILL



Quick steak grill image

A sirloin steak supper you can serve up in a flash - a real treat for two

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7

1 large potato , skin left on
3 tbsp olive oil
2 large flat cap mushrooms , stalks removed
2 tomatoes
2 sirloin steaks , about 140g/5oz each
¼ beef stock cube
large handful watercress

Steps:

  • Heat grill to high. Thickly slice the potato, then lay slices on a large non-stick baking tray and brush with oil. Grill for 10 mins until browned. Flip over the potatoes, add the mushrooms and tomatoes to the tray and brush with oil, then return verything to the grill for another 10 mins until cooked.
  • Heat remaining oil in a frying pan. Season the steaks, then sear for 1 min on each side for rare, 1½ mins for medium or 2½ mins for well done. Remove and leave to rest. Add a splash of water to the pan, crumble in the stock cube, then boil to make a thin gravy, adding any steak juices from the plate. Serve the steaks with the veg, a handful of watercress and the gravy.

Nutrition Facts : Calories 510 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.72 milligram of sodium

WORLD'S BEST GRILLED STEAK



World's Best Grilled Steak image

Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering. Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.

Provided by Chef Dee

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

4 -5 choice beef steaks
1/2 cup low sodium soy sauce
2 teaspoons olive oil
2 teaspoons ketchup
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon pepper

Steps:

  • Blend all ingredients, pour over steaks.
  • Marinate 3 hours, turning frequently.
  • Grill to your liking.

ULTIMATE GRILLED STEAK



Ultimate Grilled Steak image

Grill up a juicy, melt-in-your mouth grilled streak. The Ultimate Grilled Steak is a five-star recipe. Our step-by-step directions make it foolproof.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 5

1/2 cup A.1. Original Sauce
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 cloves garlic, minced
1 tsp. dried oregano leaves
2 boneless beef rib-eye steaks (1 lb.)

Steps:

  • Mix first 4 ingredients; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in shallow glass dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 min. to marinate.
  • Heat grill to medium-high heat. Remove steaks from marinade; discard marinade.
  • Grill steaks 4 to 5 min. on each side or until medium doneness (160°F). Cut steaks in half; serve topped with reserved sauce.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 5 g, Protein 24 g

RIB EYE STEAK RECIPE



Rib Eye Steak Recipe image

Guys, I honestly thought I didn't like steak that much. BUT OH WAS I WRONG. This Ribeye Steak recipe is unreal! You will not believe how tender and juicy it is! Salting well ahead of time is the secret. Oh, and tons of garlic butter. I've got all the details for the best way to cook ribeye steak, grilled or on the stove top!

Provided by Karen

Categories     Main Course

Time 8h20m

Number Of Ingredients 12

1 pound ribeye steak (well marbled)
2 teaspoons kosher salt
1-2 teaspoons vegetable or canola oil
3-4 tablespoons salted butter (melted)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
2 cloves garlic (smashed and sliced into strips)
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
additional salt (as needed)

Steps:

  • Choose your ribeye steak: You can buy either bone-in or boneless steak for this recipe. The most important thing is to buy a high quality steak (read: expensive. Mine was $15/pound.) The grade of the meat should be labeled USDA Prime, or Choice if you are desperate. Don't buy Select, it is not appropriate for this cooking method. The steak should be well marbled, which means that you can see lots of swirly white veins of fat all over the meat. Fat=flavor. Bring it on.
  • Prepare your ribeye steak: At least 4 hours or up to 48 hours before you want to eat, prepare your steak by rubbing it with a ton of kosher salt. For 1 pound of steak, I used 2 teaspoons kosher salt (one teaspoon per side, and make sure to get the edges too). This sounds like a lot! But something magical happens while it sits for so long: the salt first draws out the moisture, but then absorbs it back into the meat and tenderizes and flavors the entire steak, not just the outside. Place the salted steak on a plate and put it in your fridge uncovered. Yes, uncovered. This allows the steak to dry out and give you an incredible sear when you cook it. (NOTE: If you are using table salt (regular salt that you find on the table in any restaurant) then use a total of 1 and 1/2 teaspoons).
  • 30 minutes before cooking: Get your salted steak out of the fridge and set it on the counter for at least 30 minutes. Don't cook a cold steak, it will be overdone on the edges and undone in the middle. Just before cooking, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Don't be shy.
  • Make the garlic butter sauce: In a small bowl, add 3-4 tablespoons butter and melt it in the microwave. (The more butter you use the more drizzling sauce you will end up with.) Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1 teaspoon thyme leaves, and 1 teaspoon chopped rosemary. (Use 1/2 teaspoon each dried thyme and rosemary if you don't have fresh). Use the side of a chef's knife to smash two cloves of garlic. Peel them and slice the garlic into strips. Add the garlic to the butter. Stir it together and set aside. If you have fresh thyme and rosemary, prep the sprigs you are using and set them nearby.

Nutrition Facts : ServingSize 1 steak, Calories 643 kcal, Fat 51 g, SaturatedFat 27 g, Cholesterol 183 mg, Sodium 2594 mg, Carbohydrate 1 g, Fiber 1 g, Sugar 1 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 22 g

GRILLED STEAK



Grilled Steak image

Make and share this Grilled Steak recipe from Food.com.

Provided by Miss-Alex

Categories     Steak

Time 27m

Yield 1 serving(s)

Number Of Ingredients 5

2 lbs boneless steak
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 teaspoon oil

Steps:

  • Rub oil over steak.
  • Season steak with the seasonings.
  • Grill steak for 20 minutes or until done.

GRILLED STEAK



Grilled Steak image

Make and share this Grilled Steak recipe from Food.com.

Provided by ellie_

Categories     < 60 Mins

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 3

2 beef t-bone steaks, 1 1/2 inch thick (or your favorite steaks)
1 1/2 teaspoons kosher salt (or other coarse salt)
1 teaspoon fresh ground pepper

Steps:

  • Prepare grill for grilling over med hot charcoal.
  • Let steaks sit for 30 minutes at room temperature before grilling.
  • Pat steaks dry and sprinkle all over with salt and pepper.
  • Grill steaks on oiled rack, turning once until done to desired doneness (approximate times are 10 min for rare, 12 min for med rare, 15 min for med well).

Nutrition Facts : Calories 2.7, Sodium 1308.5, Carbohydrate 0.7, Fiber 0.3, Protein 0.1

PERFECTLY GRILLED STEAK



Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

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