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Old 12-07-2010, 12:31 PM
 
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When grilling steak on the bbq, when do you put the butter on it? Before mid way or after it`s done? Do you butter it on both sides? I want it to be tender so how long should you cook it so it`s not to tough and there is no red inside?

What is a good not to expensive steak?
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Old 12-07-2010, 01:03 PM
 
Location: overlooking the mighty MO
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never put ANYTHING on a steak!!!!!!! NO butter NO steak sauce just salt and pepper to taste-- you will never have a steak be tender if you do not have some rareness to it- IMHO no steak should be cooked over med rare any thing over that you should just go buy an old cowboy boot and cut the sole off it and chew on it-- now i have the hebby jebbies from thinking of such a thing
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Old 12-07-2010, 01:17 PM
B4U
 
Location: the west side of "paradise"
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I agree with "heebie-jeebie" above. Oh, and my fav. to grill-delmonico. Cheap-no.
Cheaper, marinade a good london broil. That'd be the only beef to tamper with.
If you don't marinade, it will be tasty-yes, but tougher than shoe leather.
You need an acid in the marinade to "tenderize" the meat. Flank steak would be the same-marinade, but here, that cut is expensive too.
It's not that cheap beef doesn't taste good-in fact most cheap cuts are quite tasty, but to get a piece that cuts and tastes like "butta" you have to get a better cut, as grilling is very hot and fast.
Cheaper cuts need lower & slow cooking to break down the tissue.
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Old 12-07-2010, 01:18 PM
 
Location: Charlotte county, Florida
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If you are going to put butter on a steak it's usually done after the steak is cooked.
If you put butter onto a steak while grilling you will just get a huge flare up.
As far as a nice tender cut thats not all that overly priced.. Ribeye would be my choice.
I also like mine with just plain Salt and Pepper As far as no red goes, you should take the steak off while it's still a bit red
cover and let it rest for about 5 minutes or so Carryover cooking time should finish it all the way through..
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Old 12-07-2010, 02:41 PM
 
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Buy an instant read thermometer. Take off grill when center is 127-130F. tent with foil let rest for ten minutes. Butter only after off grill. Make sure steak are room temp before grilling. Don't marinate just buy a better grade cut of steak. Any steak over Medium Rare is just not worth eating. IMO.
Eat chicken instead.

Costco's prime grade ribeye are the best buy out there on steak value/price. If you want top 2% beef in US buy on line at Lobels.

The Best Dry Aged Steaks, Prime Beef, Gourmet Meats, Beef Recipes Online | Only at Lobel's of New York
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Old 12-07-2010, 05:17 PM
 
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These steak threads come up every once in awhile, and I always point to here:

Foo(d) Bar Blog: How to Cook the Perfect Steak

I like rare but my wife likes well done... I believe the method in that link, with a longer oven cooking time, is the only to prepare a well done steak without turning it into a piece of leather.
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Old 12-07-2010, 05:29 PM
 
Location: John & Ken-ville
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I might marinate a less prime cut of beef or something.

But butter never touches my grill.

Get a nice New York Strip steak or something. And give it a shake or two of Lawry's seasoning salt on it (if you absolutely have to shake something on it). Roast a garlic bulb in the oven. And dig in.
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Old 12-07-2010, 06:05 PM
 
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Why is everyone so anti-butter?

I mean personally I don't use butter on steaks but I've seen steak where they show very highly rated steakhouses like Peter Lugers using butter (granted with a broiler that gets hotter than the back-end of a sidewinder missile) and I do use oil to finish mine which is kinda the same thing in terms of purpose.
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Old 12-07-2010, 06:11 PM
B4U
 
Location: the west side of "paradise"
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Quote:
Originally Posted by cl723 View Post
When grilling steak on the bbq, when do you put the butter on it? Before mid way or after it`s done? Do you butter it on both sides? I want it to be tender so how long should you cook it so it`s not to tough and there is no red inside?

What is a good not to expensive steak?
Quote:
Originally Posted by slackjaw View Post
Why is everyone so anti-butter?

I mean personally I don't use butter on steaks but I've seen steak where they show very highly rated steakhouses like Peter Lugers using butter (granted with a broiler that gets hotter than the back-end of a sidewinder missile) and I do use oil to finish mine which is kinda the same thing in terms of purpose.
Not anti-butter. Just not on the grill, slackj.
I do like garlic infused butter or blue cheese melted on mine occasionally., but AFTER grilling is done.
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Old 12-07-2010, 07:05 PM
 
Location: Central North Carolina
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Quote:
Originally Posted by B4U View Post
I agree with "heebie-jeebie" above. Oh, and my fav. to grill-delmonico. Cheap-no.
Also a ribeye/Del fan, but my favorite cut is the Chuck-eye. It is the continuation of the rib-loin, past the delmonico cut. Fairly cheap because of the higher fat content, but IMO, more flavorful. (I got this trick from a 60+ year old butcher I worked with.) the deal with chuck-eyes is that you have to pick a good one.

I'm also a mid-rare guy, but the higher-fat content steaks will do better cooked to well. Get a thin cut for well done, with higher fat marbeling. The fat (much like the butter) adds flavor and prevents the steak from drying out.

I also sometimes will put a SMALL splash of EVOO and about two shakes of Worchestershire on a plate, then coat the steak with it, sprinkle with kosher salt and cracked pepper prior to grilling. Gives a nice flavor.
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