Usually a Ribeye
Salt, Pepper and ocasionally some type of steak seasoning
Grill on high heat to Rare usually 3-4 minutes per side depending on thickness
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I only do New York strips and filet mignons.
I start with a very hot grill -- 550 degrees. I make two separate marinades: one consisting of the juice of fresh squeezed lemons and limes and one orange. The other is 3/4 sherry (not cooking sherry, but something decent and nutty) and 1/4 soy sauce, with a sprinkling of basil, rosemary and a couple of bay leaves.
I brush the steaks with each marinade and put them face down on the grill. Then I brush the backs and close the grill. After a few minutes, I do the first flip, again brushing the backs with the marinades before I flip them. I then brush the other side, making sure that each steak is well-soaked with marinade. I keep doing this process until the steaks are cooked (I'll confirm by cutting into one). My wife and I like them pink in the middle -- what we call, "true medium."
I love the result and Mrs. PTravel says they're better than anything she's had in a restaurant.
Filet or ribeye grilled for 4 minutes, then 3 minutes on the flip. Only pepper and garlic needed. Sometimes I'll spread blue cheese right after the first flip.
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Like many here I concur with the salt and pepper technique on a good cut of meat, however I do use extra version olive oil. I would go even further, for pepper, must be freshly cracked and for salt use gray salt.
I find the gray salt gives that added flavor over kosher salt or (shiver) iodized Morton's. You can find it at any specialty store or even whole foods. Plus you don't need much at all.
Garlic salt and pepper.
I have a thing for steaks with good marbling and a ring or strip of fat along the edge. I like when the fat on my steak gets crispy on the outside but soft on the inside.
My heart hates my mouth and one day is just gonna quit
Why do I think that no-one is looking at the link? Here are the instructions for the perfect grilled steak, at least at Chez Obscure2k.
Hey no fair, that's my secret recipe! But only for the Strips or Ribeye's. Flank is a frequent cut we grill in the summer, and that involves all sorts of chemistry to make it tender and tasty.
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Ribeye or Tenderloin
Usually sea-salt, blackpepper, cayenne pepper powder, and a hint of garlic. Instead of using the pounder (i.e. big meat hammer), I use forks to tenderize the meat (if it is not tender enough) since it penetrates better into the center of the meat.
Instead of butter, I usually use grape-seed oil, sometimes olive oil and green pesto to finish. My dad likes to add his own gravy recipe on top of the finished steak.
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Like many here I concur with the salt and pepper technique on a good cut of meat, however I do use extra version olive oil. I would go even further, for pepper, must be freshly cracked and for salt use gray salt.
I find the gray salt gives that added flavor over kosher salt
It's extra Virgin Olive oil. What is Kosher salt? How can salt be Kosher?
