Inject steaks?

Discussion in 'Grilling Beef' started by plugs, Apr 18, 2011.

  1. plugs

    plugs Newbie

    I was just thinking about the sirloin steak I was going to get ready for the grill tomorrow night.  This is from a local grown cow we split with the family, so we were able to get all the beef cut the way we wanted (nice and thick) & it is the best way to buy beef as far as I am concerned.  Anyway, after injecting a pork loin a couple weeks back & having it come out fantastic, I was wondering if anyone ever did this with steak?  I have really never done any research on this, but was just curious if it is something that would work for something fun to try.

    Thanks for any info!
  2. fife

    fife Master of the Pit

    I never have but I bet someone will be along soon and offer some tips.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Give it a shot ( pun intended ) & let us know how it turns out!
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never thought about it, but then again I don't like to mess with my steaks much.

  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    I  keep my steaks nice  and simple with some salt, pepper, onion & garlic powder, accent and canadian steak seasoning. No sauce is ever  needed and they are nice  and pink/red in the middle.  But hey we all could be missing out  so give it a shot.
  6. venture

    venture Smoking Guru OTBS Member

    A decent steak shouldn't need much messing with, but what the heck?  If you try it and like it, then it is good to go.

    Good luck and good smoking.
  7. plugs

    plugs Newbie

    Well, I decided against it for this go around.  I do agree with some of you that steak does not typically need much messing with, which is why I left it alone.  I may give it a shot on another day with a smaller steak and see how it goes.  I'll let ya know when that day comes.

  8. terry colwell

    terry colwell Smoking Fanatic

    IMHO I think a steak would be to thin, even the 1 1/4 Porterhouse I get. To me there doesnt seem to be enough meat fiber to retain the injection juices, the thinner you go the quicker the sauce would run out.. But ya never know till ya try it.

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