How To make Steak On a Grill
1/3 cup ground black pepper
1 teaspoon ground coriander seeds
2 tablespoons ground coffee
1 teaspoon salt
6 2 " thick T-bone
OR 3 porterhouse steaks
OR 3 sirloin steaks
1 1/2 cups red wine
1/4 cup steak sauce
1/4 cup soy sauce
2 cloves garlic -- crushed
1 teaspoon paprika
Grind the pepper, coriander seeds and coffee beans in a spice grinder or pepper mill. If you choose to use preground spices, mix the spices with the coffee. Add salt. Press the spice mixture onto both sides of steaks, put into large plastic food bags or into a glass baking dish. Combine the wine, steak sauce, soy sauce, garlic and paprika; pour over the meat. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinades. Remove the meat from the marinade, pat dry with paper towels. Reserve marinade. Cook steaks over medium coals to desired doneness, allowing approximately 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium. Brush with marinade as they cook. Let steaks stand a few minutes before slicing. Steaks may be broiled, if desired. Boil the reserved marinade to reduce, adding more wine if desired. Serve with the sliced steak.
How To make Steak On a Grill's Videos
How To Grill a T-Bone Steak
The America's Test Kitchen Cooking School Cookbook
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Here's a better way to get a thick, dark crust on a T-Bone steak on a gas grill without charring it.
Charcoal-Grilled Porterhouse or T-Bone Steaks recipe:
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How to grill the best New York Strip Steak of your LIFE!
RECIPE HERE:
MY SAUCES, RUBS AND MERCH:
Strip steak (also called a New York Strip Steak, or New York Strip) is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique. In this post, I’ll give you the tools to cook a better-than-restaurant quality strip steak at home.
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00:00:36 - How to season steak
00:01:14 - How to make finishing butter
00:01:50 - Steaks on the grill
00:03:10 - How to use resting butter
00:04:07 - How to slice steak
Ingredients
2 Strip Steaks
Coarse Kosher or sea salt
coarse ground black pepper
Garlic Thyme Compound Butter (optional)
4 Tablespoons salted butter softened
2 cloves minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
Instructions
30 minutes prior to grilling, remove your steaks from the refrigerator, season on both sides with the coarse salt and allow to come up in temperature.
Preheat your grill to High heat. You're looking for temperatures around 900 degrees F on the grill grates.
Combine all ingredients for the compound butter in a small bowl. Place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Do this before you get your steaks on the grill so when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled strip steaks.
Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.
Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
Remove the steaks from the grill and set each steak on the dollop of prepared compound butter.
Let the steak rest for at least 8-10 minutes before slicing. Sprinkle with the black pepper just before serving.
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How to Grill the Perfect Steak | Weber Genesis II Gas Grill | BBQGuys Recipe
In this video, I walk you through how to grill the perfect steak on your gas grill using the classic steakhouse method. This process will give you a great crust & a really juicy steak. We grill up this bone-in Ribeye on the Weber Genesis II Special Edition Gas Grill.
Printable Recipe Here:
Shop the Weber Genesis II Gas Grill Here:
0:00 - Intro
0:17 - Preheating for Searing
0:34 - Prep & Seasoning Steak
1:35 - Dunking in Butter
1:50 - Steak Hits the Grill
2:11 - Crosshatching Steak
2:38 - Flipping to the Second Side
2:54 - How Long To Sear
3:13 - Finishing Over Indirect Heat
3:26 - How to Know it's Done
3:43 - Resting the Steak
3:49 - Slicing Steak
4:11 - Taste Test
Thanks to Iverstine Farms for the beautiful steak!
Featuring: Randy Watson
Filmed/Produced by: Paris Frederick
Filmed by: Blaine Boudreaux
Perfect Steak Crust! | Over The Fire Cooking by Derek Wolf
Perfect Crust on a steak!!! ????????????
Trying out a few methods to see how to get the best crust on your steak. Starting with a technique inspired by Chef Adam Perry Lang, we will score (or scruff) the outside of the steak to get more surface area, then do a quick dry brine. Searing these on my Fuegos TX grill, we will baste with bacon fat and herbs to help continue building the crust while we flip the steaks multiple times. I think this turned out pretty well! Let me know your thoughts. Find more recipes like this on my blog or linked in my bio! ????????
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How to Grill the Perfect Steak - Easy Tips for a Juicy Tender Steak
Grab our Red River Ranch Original Seasoning here:
In this video we're sharing some of our all time best tips for grilling steak. Our perfect grilled steak tips include: what to look for when buying a steak, how to season it properly and how to know when it's done.
So let's get the fire hot!
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Used in this Video:
Original Seasoning :
Certified Angus Beef - find it in your area here:
Member's Mark grill- Sam's Club
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Related video:
How to Get More Flavor from your Gas Grill
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking