Ultimate Grilled Steak Recipes

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Best Steak Marinade in Existence image

This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.

Recipe From allrecipes.com

Provided by Kookie

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 8

Number Of Ingredients 10



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.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 5



Grilled Ribeye Steaks image

"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7



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.

Recipe From food.com

Provided by Chef Dee

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7



Ultimate Grilled Steak image

Place steak in large freezer-weight resealable plastic bag. Add marinade; seal bag. Freeze up to 2 months. Thaw in refrigerator, then cook as desired. The meat marinates as it thaws.

Recipe From food.com

Provided by looneytunesfan

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5



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.

Recipe From foodnetwork.com

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

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  • Combine all of the ingredients for the steak marinade together in a small bowl or Pyrex and whisk to combine.
  • Then, pour the marinade on top of the steaks, remove as much air as possible and seal the bag. Squish the marinade around making sure it coats the steaks.
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  • First, remove the 4 steaks from their packaging season them with kosher salt on both sides. Then, place them into a gallon-size bag or glass container and set them aside.
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  • About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Pat the steaks dry with paper towels, rub with olive oil, and season with all-purpose seasoning on both sides.
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From thedailymeal.com
2014-05-21  · Grilled steaks are part of every barbecue and outdoor cookout. There are plenty of steak recipes to choose from, but the best one uses just a few ingredients. Our grilled steak …

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  • Remove the steaks from the refrigerator and let them sit, covered, for about 20 minutes before grilling to let them come to room temperature.
  • Preheat your grill to high. Brush each of the steaks on both sides with oil and salt and pepper. Place the steaks on the grill and cook until they are golden brown and slightly charred in areas, about 4-5 minutes on each side for medium-rare. Cook the steaks to the desired doneness.
  • Transfer the steaks to a clean cutting board or platter, cover loosely with foil, and let rest 5 minutes before slicing. Slice meat against the grain.
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RECIPE SECRETS REVEALED FOR GRILLED STEAKS THAT PUT THE ...
From amazingribs.com
2012-03-16  · About two hours in advance, liberally salt both sides and put back in the fridge. Let the salt melt and be pulled into the meat. Salt tenderizes and amps up the flavor. No pepper …

4.6/5 (191)
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  • Prep. About 2 to 4 hours before cooking, trim off most of the external fat. Fat can melt and cause flareups that can deposit soot on the meat and burn the surface. Then sprinkle salt all over the meat. About 1/2 teaspoon kosher salt per pound (half that amount if you use table salt).
  • Fire up. On a charcoal grill set up your grill for 2-zone cooking. You want one side scorching hot and the other side at about 225°F. This is tricky and you will have to experiment to get it set up right, so do a dry run or two until you get it down.
  • Get a chimney full of charcoal fully hot and covered in white ash, and push them all to one side. Get them close to the cooking surface, as close as 1" below the meat. I have been known to put bricks in the bottom of a Weber kettle and raise the lower grate to about 2 to 3" below the top grate. I then put dry wood on the coals. On a kamado, insert the deflector plate.
  • On a gas grill set up with 2-zones shooting for 225°F in the indirect zone. Start the meat on the indirect zone, put wood on the direct zone, and close the lid. On a pellet grill, set the temp for 225°F. Most of them are all indirect.
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From weber.com

  • Salting early pays off. You might have heard the warning that you shouldn’t salt meat too far in advance of cooking because it can draw out moisture. It’s true that salt draws moisture towards itself, but over the course of 20 to 30 minutes that’s a good thing, because the salt begins to dissolve into that little bit of moisture.
  • Taking off the chill speeds up cooking. The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right?
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  • You can’t put moisture back inside a steak. As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. That’s the price we pay for making the steaks easier to digest.
  • Time and Temperature. By monitoring your time and your temperature you avoid overcooking your food. Always have a good thermometer on hand such as an instant read thermometer for quick readouts for thinner pieces of meat or the iGrill for longer cook times or to monitor several pieces at once.
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2021-08-23  · Instructions. First, remove rib-eye steak from the fridge and let rest on the counter for about 1 hour before grilling. Once the steaks are at room temperature, preheat the grill to medium high, or about 500 degrees F. For most gas grills, it will take about 10 minutes to fully come up to temperature.

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2021-05-04  · This grilled ribeye steak recipe, complete with the best compound butter for steak, is the key! I will show you how to grill a steak on the gas grill so decadent and tender, you will want to skip the steakhouse and make your own grilled ribeye all the time. My family can't get enough of this ribeye recipe, it is truly one of our favorite steak dinner recipes! The …

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2021-07-11  · Place the steak on a prepared grill (heated, brushed and oiled). Halfway through the per-side grilling time, rotate the steak 45 degrees. Example: these New York Strip steaks grilled 4 minutes per side. After the first 2 minutes, they were rotated 45 degress and grilled for an additional 2 minutes.

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World’s Best Steak Marinade. prep 10 mins total 2 hrs 10 mins. Dinner. Chili Dogs. prep 20 mins cook 40 mins total 1 hr. BBQ. Grilled Steak Fajitas. prep 10 mins cook 15 mins total 5 hrs 25 mins. Dinner. Hobo Dinner Foil Packets. prep 15 mins cook 45 mins total 1 hr. American. Perfectly Grilled Flank Steak with Chimichurri Sauce. prep 10 mins cook 2 hrs total 2 hrs 10 mins. View …
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