I'm going to try my hand at grilling some steak after church today. What's the best way you've done it? I'm also wondering...I have a little over a pound of it, it's not too thick, so how long should I grill on each side? Watching my mother make it, she always put meat tenderizer on the meat and then beat it a little before cooking. How long should I beat it? Any info you could give me would be great!
Clerky

Whether you need to tenderize it depends on what type of meat it is.

How long you grill it will depend on how you like it done, how hot your coals are, etc.

Now personally, I like mine on the rare side and I don't use any tenderizer. I just put my steak on the grill & watch it. When blood starts to come up to the top, I turn it. When blood starts to come up again, for me, at least, it's done.

Have fun and good eating!

Ewww, gizmo! I like my meat well done. The cow needs to be totally dead for me! And the package says it's select beef tip, sirloin steak.

Thanks!

Clerky

Hi Clerky,

Please let us know what kind of steak and what degree you like for better directions.

In any case the grill must be hot. To test the heat, place your hand close to the grill surface and say "Massacusetts" once. If you can comfortably say it twice it's not hot enough.

Oil the grill or the meat lighlty, so you don't make big flames. I like to use garlic flavored oil. Season with S&P. Place the trimmed meat on the hot grill about 3 inches above the fire. Cook to your liking according to cut. Something like flank should be marinated and cooked no more than mr or it may be taste. If flank, cutting also improves tender results. Cut on a 45 degree angle diagonal to the grain of the muscle (clearly visible).

The tender cuts, Sirloin, Rib Eye, Filet need no marinating or special cutting after grilling. They are tender from rare to well BUT don't overcook and don't press the juices out by pressing the meat too hard with the spatula when testing for doneness.

Once you learn how long to cook the meat you can make beautiful pro cross hatch grillmarks by cooking the meat on a 45 degree angle(away from you) to the grill fins for half the cooking time of the one side. Then move the meat 45 degree (more toward you) to make diamond shape grill marks. Skip this the first time as it takes a little practice to know what cooking time tou need.
Enjoy. Hope this helps and is clear. It is really easy. Lots of words for a simple process.

So Clerky, did you grill this afternoon?

And if so, was it good? The cut of meat you had was a superb one, so I hope it was fabulous.

Grilling is almost more of a "feel" experience than anything else.

Stanbee had a great response and I hope it was in time.

One thing I've learned over the years is to cook grilled meat (beef or chicken) by feel more than anything else.

Make a fist. Press against the portion of your hand just between your index finger knuckle & thumb knuckle. First a soft fist, which would be the way rare would come off. Tighten the fist slightly - that would be medium. A tight fist would be well done.

Many chefs actually cook the meat by feel in this way...If you're going to touch the meat as it's cooking to test in though, be sure you've just washed your hands (20 seconds of soap and then rinse with as hot of water as you can stand), or wear disposable rubber gloves.

I'm sorry if I turned you off with my rare Clerky!

It's just the way I prefer my steak!

Ground beef is another story...although I'm comfortable using MY ground beef and cooking it to medium (just pink), I would never do this with store-bought ground beef. I KNOW where my beef came from & how it was processed, so am comfortable knowing it never had a chance to become contaminated along the way.

Ground beef bought in a store should always be cooked well done.

Hope you had a great lunch!

The BEST steak for grilling is one that is marbled with some fat. Don't worry, the fat will drain off while cooking. It acts as a natural tenderizer!

Baste the steak, while it's grilling, with melted butter and garlic powder (mixed together). Then sprinkle the steak with seasoning salt!! Turn it over, and do the same thing! After that, continue to baste with the remainder of the garlic butter. OHHHHH Heavenly served on garlic toast!!!!!

I like mine medium rare!

Yes, I did grill the steak. And yes, it was good although it took a little longer than I would have liked. Everyone said it was real good. Thanks for the info, that garlic butter thing sounds really good!