I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare. Yes I will put up the 10 points! Thanks in advance!|||Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins ( takes practice). Then let it sit for a min after cooking so ya don't lose the juices... On ya MATE!!|||THE AUSSIE'S ARE THE BABACUE KINGS. WE KNOW AND YOU'S KNOW IT..SO COME ON OVER AND WE'LL SHOW YA'S HOW IT'S DONE1 Report Abuse |||How about doing a peppered roast? Buy two 7 - rib beef roasts about 14- 15 lbs. each 1 or 2 large garlic cloves 1 to 2 tbsp. salt 1/4 cup cracked black pepper Have the butcher remove teh chine bone, back cord and feather bone from roasts. Trim excess fat & bone ends. Peel and mash garlic with salt to make a paste; spread it on all surfaces of the roast. Sprinkle with pepper, pressing it into the garlic paste until well covered. Place roasts, bone side down, in arge roasting pans. Roast in a large covered barbecue grill (or in a 325 degree oven- may need 2 ovens). Roast until meat thermometer reads about 110 degrees. Remove roasts from barbecue. Pour off fat. Protect your hands with a townel, stand both roasts up in 1 large pan with ribs facing each other. Cross every other rib to create a double rack roast (for example if you put your hands together & fold your fingers down). Return double rack roast to grill and roast 15- 20 minutes per pound for medium rare. Roast until a meat thermometer reads 130 to 150 degrees depending on desired doneness. Let beef rest at least 15 minutes before carving. Serve with oven roast onions if desired. This makes 40- 50 servings- so cut down pounds and minutes for a small party. Example, if you use a 4 to 5 rib roast then reduce the seasonings by 1/3. Brown Gravy: Remove roast to serving platter; keep warm. Pour off drippings; skim fat off meat juices, reserving 1/3 cup. Return reserved fat to roasting pan. Stir in 1/3 cup all- purpose flour. Add water to meat juices to make 2 and 1/3 to 3 cups; pour into pan. Cook and stir until mixture boils and thickens. Season to Taste.|||Well it is a little hard to tell exactly the type of grill can make a difference on how you cook. gas kettle reg charcoal. make your fire pretty hot and cook your meat about 4-5 min a side( med. rare 145 deg.) then test for doneness.you may have to cook a bit more. once you have figured out about how long you like the steak cooked try to remember that for future, this varies from the cut and thickness of the steak. Look for a cut the is a little marbled. marinades need to be a little acidic to tenderize the meat, this means fruit juices wines vinegar etc you could look at the Weber website they have recipes and cooking tips. Just don't cook so close to flame/heat that you are charring the meat and be sure to stay focused on the grill while you are cooking. don't wander.|||You can season, marinate all you want for flavor. Be aware that all steaks are not the same. You can't go wrong with a well marbled Rib-eye, 1 1/2"-2" thick. Try the Montreal Steak spice, wet the meat with Worcestershire, rub the spice all over, both sides. Fire up the grill to 425 degrees, ice down the beer,put a fine layer of rock salt on top, to insure cold beer, do that make ready salad thing, and place a big russet potato (that you've rinsed& poked slits in), into a big microwave proof bowl, add enough water to cover the bottom, cover and nuke it for 10 minutes, depending on wattage. Brush the steak with a little melted butter, and place it on the grill count to 20 slowly, while checking the quality of the beer, flip the steak, give another slow 20 second count, remove, drink beer, add potato, dress with butter, and what else turns you on, drink beer, prepare plate, sit down, enjoy! It's hard to beat a good steak, potato, and cold beer.|||You didn't specify if you got a gas grill or charcoal so I'll try to help you with both. First,let's get the steak.For your budget ,I would suggest a ribeye.It's a good cut,has a little fat for flavor and is the best steak for your dollar.Get the butcher to cut you one about 1 1/2 inches thick.There are a lot of seasonings on the shelves for steak,but I think the best way to go is simple and easy.All the grilling books and programs I've seen(and I have seen alot in 44 years) like to use basic stuff to not cover the taste of your meat,but to enhance it.First,Rub a small amount of olive oil all over your steak.Then,salt and pepper both sides.Sprinkle some garlic POWDER,not garlic salt on both sides. Now to the grill.You want high heat for searing purposes.If gas,heat to high.If charcoal,follow directions on bag of charcoal(Kingsford is best).Place meat on grill with lid open and sear on one side 4 minutes and then on the other for 4 minutes.Close lid and cook for 3-4 minutes more turning only once.Remove steak from grill and place on platter and wait about 3 minutes before cutting to allow the juices to re-distribute through the meat.Now,butter your baked potato,dress your salad,open an ice cold beer and you,my friend,are there. Good eats!|||HEY MAN - HERE'S THE BEST WAY TO MAKE A STEAK! EASY PREP AND DELICIOUS! This tip will make more of a difference than anything else - ONLY FLIP IT ONCE. Get a rib-eye. Until you get some practice, get a cut without the bone. You don't have to get the expensive angus if you can't afford it. Just get a thinner slice if you don't have the dough. A lot of times if you hit the store in the morning, they'll have on sale the stuff that has to be sold that day or be thrown out. Be sure to cook within 24 hours in that case. If you really can't afford the rib-eye, I'd go with 100% beef burgers - or pork chops. This tip will make more of a difference than anything else - ONLY FLIP IT ONCE - and don't poke it or cut it to see how done it is - that let's the juice out. And use a spatula or tongs to flip - don't stab it with a fork. Depending on how thick, and how high the heat (don't know if it's charcoal or gas) cook it 4-6 minutes, the flip it for 4-6 minutes on the other side. Have a little bit of water handy in case the heat is too high and the meat starts to burn. Cook with the lid closed. Also, the meat will cook a little more after you take it off. If using a gas grill, be sure to pre-heat the grill for 10-15 minutes before putting the food on. For spices, use McCormicks seasoned meat tenderizer and dill weed on one side only, just a few minutes before you put it on. Your eyes will pop out when you see how much the dill weed costs, but one bottle will last you a long time. Trust me it's worth it. Get some seeds and grow your own if you like it. It is a weed and easy to grow. Anyway, the main thing is to only flip once, and as long as you don't burn it, it will be great. 2nd best tip, have everything all set so you can eat it right when it comes off the grill. If you don't eat it within a minute or two, you lose all the best flavor. Speaking of weed, if you're so inclined go ahead and get the killer munchies while you're grillin. Don't forget to turn the grill off when you're done. Oh yeah, and don't leave the grill while the meat is on - in can catch on fire and ruin the meat in a matter of seconds. A $7-$10 bottle of Merlot goes well with steak. Another tip for when you do burgers - cook them until the juice starts to pool on top, then flip and same thing. Burgers have to be cooked well because the grinding process can introduce bacteria into the interior part of the meat - not like a steak where the bacteria would mostly be on the surface. Have a splash of water ready in case of fire. P.S. - You can get a ribeye for about the same cost as a Combo meal at McDonald's.|||This really depends on the cut you are going to be using, but generally if it's not a Tenderloin, rib or T-bone you will want to marinate it for a couple of hours prior to cooking. Definitely keep any steak you do cook to medium rare or rare as the more you cook it the more it will dry out and toughen. depending on the thickness of the steak doneness time will vary, so just give the top a poke with your finger until it starts to firm up slightly. (3/4" steaks I usually give 3-5 minutes per side) A marinade is comprised of an acid, some oil and spices. I like to cook my steaks with simply with garlic, pepper and salt (salt at the last minute before putting them on the BBQ). But you can find any marinade you might like by doing a search on the internet, and I've added a link in the sources of a food site with some marinade recipes. Happy grilling!|||best way that i have been able to do it, is marinade your steak now, and leave it in there until youre ready to cook it, on the grill, use a peice of aluminum foil so that the steak does not stick to the grill, and cook for about 10-15 minutes, keep jabbing it and flippin it, so that you get a good cook all around. GOOD LUCK|||Marinade in worchestershire with a little garlic powder and onion powder (not salt) and Cook 3 minutes on each side and don't flip more than once.|||First, don't marinate the meat. London Broil is a really good grill steak. Not to thin, not to thick. Add a bit of seasoning. If you can get your hands on some freshly grown herbs, those are the best. That or get some Ohmaha Steak seasoning. Yum. If it's a gas grill, then set the heat on low-meduim. Let it warm up...throw that baby on the grill and hear her sizzle!! Cook with the top down for about 5 minutes, then flip her over...throw more seasoning on her and let cook for another 5 minutes with the top down. With London Broil, it's just the right time for meduim-rare. You could cut a tiny piece the off the side to make sure it's perfect for you. If not, let her cook a few more minutes, otherwise, grab the plate and fork, and enjoy. That baby will be soooo juicey...yumm..I think I am going to cook a steak tonight!! Enjoy you're dinner!!!! :D|||The essence of a good BBQ steak, in my opinion, is the pickling sauce. To prepare the source, mix any amount of the following according to your reference, butter, peppermint, lemon juice, salt, pepper. Evenly smear the sauce over both sides of the steak and it's ready to grill. When the steak is almost done to the extent you like, you may add a thin layer of honey on the upper side of the steak and then if possible, burn the upper side with a burner for a second so as to enhance its taste and smell. Now the steak is ready to serve. If possible, have the steak with some kind of mushroom, this surely helps improve the texture in your mouth. Check it out! The above method must be the most economical and convenient way to make a steak delicious!|||INGREDIENTS: 1 small onion, chopped 7 cloves garlic 1/2 cup olive oil 1/2 cup vinegar 1/2 cup soy sauce 2 tablespoons chopped fresh rosemary 2 tablespoons Dijon-style prepared mustard 2 teaspoons salt 1 teaspoon black pepper 1 (2 pound) tri-tip steak DIRECTIONS: Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours. Preheat the grill for high heat. Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.|||1 inch Thick 1/3 Cup Steak Sauce 1/3 Cup Barbecue Sauce 1 clove minced garlic 1 teaspoon onion powder Mix steak sauce, barbecue sauce, garlic and onion powder into bowl. Use to marinate steaks in refrigerator for at least 2 hours. NO ALUMINUM FOIL Use beer if it sticks|||monteal steak marinade...the best!!! it come in a packet, and you just add oil, vinegar, and water...it makes for a delicious tender steak!!!|||Lots of us agree that a Rib-eye is great! Of course it is, it has the highest fat content of all steaks and the poster did say that due to budget she would not be doing prime rib so what's with the Rib-eye, that is prime rib! Now on to the facts: For some reason Top Sirloin is on sale quite often, usually at one store each week or so and at $3.50 a pound for a boneless cut it cannot be beat! Ask the meat guys at your store, that's what they bring home, Really! Get a thick cut and rub olive oil all over and fresh ground course pepper, let it sit awhile at room temperature. Then grill over hot, but not super hot coals about 10 min. total for each inch of thickness and turn just once with tongs and do not cut to check on the doneness. If it is too rare just put in back on for a minute. The flavor is so good that you will find yourself eating it rarer and rarer every time! Damn I am hungry now!|||get a good ribeye cut, best way to start and not too expensive spicing and marinade is all due to personal taste but i usually marinade in a chipoltle lime or something of the likes for a few hours and spice with whatevere im in the mood for that night. for medium rare, you wont have to keep it on for long if you have propane. if you use gas then just watch it, when it darkens on the outside just stab into the inside and see how pink it is - you want some but not too much. itll pry be on there for a good ten minuets or so depending on your heating temp.|||Marinate about 3 hours with 1 spoon of salt, pepper, 1/2 cup lime juice, 3 spoon of sugar, 1 slice of melted bulter or 1 spoon of whipped butter. Grill onion peels on the grill first for 3 minutes. Cook the steak 6 minutes on one side and 8 minutes on the other side. Serve the side with 6 minutes on top on the plate. Spread some raw chieves and you are ready to eat with an A1 sauce.|||I usually just use soy sauce and LOTS of fresh-ground black pepper on my steak. Let it marinade for about 1/2 hour (make sure to turn it over and add a little more soy sauce and LOTS more pepper about halfway through). Get your grill as hot as you can. You want to do your steak quickly so that it doesn't dry out. Turn it when you start to see juices rising from inside. At first you might need to cut into it to see if it's done to your liking, until you figure out the timing.|||Medium rare steak, sounds good. Anyways, i always like T-bones myself but if you cook it right, it doesn't really matter what kind of steak it is. When you cook it you should only turn it over once. Which means cook it on one side for about 5 or 6 min. and then the other side for about the same. Each grill is different so times may very. As far as spices, well a meat tenderiser is always good. It makes the meat tender and gives it more flavor. They're you go, enjoy.|||the best steak to cook on the grill is a t-bone..make sure the grill is very hot...season the steak so that the flavors cook into the meat and put it on and cook it for about 10 minutes on each side..ofcourse you will have to adjust the time depending on how thick the meat is..good luck and good eating... Steve

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