Bbq Steak Recipe
Cathy Said:
What's a good recipe for a New York steak? I will be using my BBQ. Should I use a marinade or a rub?We Answered:
grilled new york steaks with san marzano sauce1/4 cup extra-virgin olive oil plus additional for brushing
2 garlic cloves, peeled, crushed
2 pounds ripe plum tomatoes (preferably San Marzano-style), coarsely chopped, or one 28-ounce can San Marzano tomatoes in juice with basil leaves
6 large fresh basil sprigs plus additional for garnish
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
6 10- to 11-ounce New York steaks (preferably prime; 1 1/4 inches thick)
6 5x3x1/2-inch slices pain rustique, ciabatta, or other rustic countrystyle bread PreparationHeat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and sauté until golden, about 5 minutes. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher. Add 6 basil sprigs and dried crushed red pepper; bring to boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.
Prepare barbecue (medium-high heat). Brush steaks and bread slices with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Grill bread slices until golden and grill marks appear, about 2 minutes per side.
Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks. Garnish with additional basil sprigs and serve.
http://www.epicurious.com/recipes/food/v…
Ramon Said:
does anyone know a good bbq steak recipes?We Answered:
one way that's really easy and really good is just marinate them in zesty italian dressing for a few hours (or overnite) before cooking, It tastes really good!Laurie Said:
Juiciest/tastiest steak marinade recipe is what I am requesting?We Answered:
Papaya Soy MarinadePapaya has one of natures strongest tenderizers. Use Papaya on tough cuts of meat and get great results.
Ingredients:
1 papaya, thinly sliced
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
Prep:
Cover the bottom of a glass baking dish with half of the sliced papaya. Layer on the meat evenly and top with the remaining papaya slices. Combing soy sauce, sugar, salt and pepper and pour evenly over the whole pan.
Cover with plastic wrap and press down firmly. Refrigerate. Marinate beef overnight, poultry for about 2 hours. Because of the natural enzyme papain in papayas this marinade is great for particularly tough cuts of meat.
Depending on the thickness of your steaks (1in.), grill for 7mins per side over medium high heat for medium.
Alex Said:
BBQ On Sunday - have some nice steak would like a marinade recipe please.?We Answered:
You've come to the right place Sam, so let me give you the skinny on marinade!If you look at a bottle of a commercial sause, you'll see these basic ingredients:
tomatoe paste
sugar (or corn syrup)
spices
So, let's whip up a little something of our own, OK?
Take a regular size can of tomatoe paste, and spoon it into a big baking dish that you'll use to immerse your steak. Now add 2-3 tablespoons of brown sugar, or, if you don't have brown sugar, use table sugar and 2-3 tablespoons of molasses. Add several tablespoons of crushed fresh garlic (or smash up a bulb's worth of cloves). A few dashes of tobasco -not too much! Now add in about a tablespoon of steak seasoning -any old kind: McCormick, Lawry's, whatever. Finally, crush a tablespoon of rosemary (pinching it with your fingers will break it up enough) and add that; then a tablespoon of cilantro and likewise of tarragon.
OK, stir that up. You'll have a pasty mess. Good. Now take out a bottle of vinegar (balsamic preferred) a bottle of soy sauce, a bottle of worcestershire sauce and a bottle of either sherry, marsala or port wine (or all of those).
Gradually add each liquid in equal amounts as you stir up the mixture, until you've created a sauce that will coat the meat, be easily spreadable with a brush, but not be runny. Sort of like thick latex wall paint. Best tool to use is a wire whip. From start to finish, this all should take 15 minutes. You can sample the taste and add ingredients to your taste. Note that salt was not on my list, because it is in the steak seasoning already.
Do it so your steak will have at least an hour to bathe in that puppy before grill time.
Put the steak right smack dab into the sauce, move it around to coat the bottom, then flip it over to coat the other side. Pop it into the refrigerator until grill time.
Now, to cook this thing, you want the grill HOTTER THAN HELL! Flop that bad boy on there, searing one side for 3 mins, then the other. Brush on more of your sauce with each turn. Suppress flames (if they get out of hand) either by covering the grill to smother or else by squirting on some water on to the coals -just enough to knock down the flames. However, some flame is good -just keep it controlled. Turn about every 3 to 5 minutes so you get some char -but don't harden the outside too much. Takes about 20 minutes to do a medium rare steak that's 1-1.5 inches thick. Test doneness by pressing your finger on the steak, if you get a little bounce back, but still flexible -you are about medium rare.
If you want to reserve some of the sauce to add at table, boil it first to kill any nasty stuff from the raw meat; otherwise, throw it away. Try to use it all up in the cooking process.
Enjoy. By the way, wher's your house?
Zachary Said:
Need an easy but DELICIOUS recipe for on the BBQ! Any ideas?We Answered:
SLOW COOKER SWEET AND SOUR SPARERIBS4 lbs. pork spareribs, cut apart
1/2 tsp. salt
1/2 tsp. pepper
1 c. chicken bouillon (canned or cubed)
1 sm. or med. brown onion, diced or grated
1/4 c. brown sugar
1/4 c. white vinegar
Dash of soy sauce
2 tbsp. cornstarch, dissolved in cornstarch
1 (11 oz.) can mandarin oranges, drained
1 med. green pepper, cut in sm. chunks
Preheat oven to 400 degrees. Night before, place the ribs in one layer in a shallow baking pan. Salt and pepper and brown in oven for 10 to 15 minutes. Drain pan liquid and refrigerate ribs overnight.
Next morning, place spareribs in slow cooker with bouillon, brown sugar, vinegar and soy sauce. Set cooker to low temperature and cook all day, at least 8 hours. 40 minutes before you are ready to serve the ribs, add the dissolved cornstarch. Sprinkle the onions over ribs and turn cooker up to high temperature for 30 minutes. Add mandarin oranges and green pepper chunks and with slow cooker still on high, cook for 5 to 10 minutes more. Serve with noodles or boiled white rice. Serves 8.
Cauliflower Salad
Lettuce
Cauliflower
Green Onions
Shredded Cheese
Bacon
¾ cups Mayonnaise and Salad Dressing
2 tbl sugar
Tear up lettuce on bottom, Cut up cauliflower. Onion next. Mix with mayo mix. Put cheese on top. Crumble bacon on top of cheese
Twice Baked Potato Casserole
8 medium baking potatoes - about 4 pounds
1 (8-ounce) package of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish
Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.
Carlos Said:
I need a good steak recipe?We Answered:
I've made this one a few times and it was a real hit with the hubby.combine in a large bowl
1/2 cup of dry red wine
3 Tablespoons of Worcestershire sauce
2 Tablespoon Canola oil
1/4 cup of zesty Italian Salad Dressing
3-4 cloves of crushed garlic
2 Tablespoons of Balsamic Vinegar
2 Tablespoons of Soy Sauce
1 Tablespoons of Montreal Steak Seasoning
1 teaspoons dried oregano
1 teaspoons dried sweet basil
I usually use a nice thick cut Prime Rib Steak, but Sirloin or Ribeye will work well also.
Soak the steak for at least 2 hours in the marinade (longer is better). Then grill as usual to desired doneness, re-dipping the steak into the marinade every few minutes to insure it is nice and juicy.
Stephen Said:
Looking for a good Steak and/or BBQ dry rub recipe?We Answered:
4 TablespoonsNon-iodized salt - heaping2 Tablespoons Garlic Powder - heaping
Smoky's Basic Rib Rub
From: "The Great American Barbeque Instruction Book."
2 TablespoonsOnion Powder - heaping
2 Tablespoons Paprika - powder, heaping (Hungarial preferred)
1 teaspoon Thyme - ground, heaping
1 teaspoon Sage - ground, heaping
1 teaspoon Bay Leaf (lauris nobilis) not "California" Bay - ground, heaping
1 teaspoon Celery Seed - heaping
1 teaspoonBlack Pepper - ground, heaping
Sprinkle approximately 1/3 of mixture on ribs, rub in and refrigerate for 1-5 hours.
For a basting sauce, mix the remaining with 1 Cup water, 1 cup vinegar, 1/4 Cup Worcestershire sauce and 1/4 cup oil and bring to a boil. Add the juice of 1 lemon.
Prepare the grill for long term low temp. cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature.
Baste again and place on the grill. Baste and turn at 30 minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods.
Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.