My favorite steak is to head to a local butcher who sells Delmonico steaks. I buy several at a pound a piece. I fire up my charcoal grill with some blue kingston in a chimney. I get this going for 20 min or so. Add to my grill and let go for 10 minutes or so. While this is going on I prep the steaks by adding some pepper and garlic salt. Simple but good. Once the grill is heated up I add the steaks. About 5 minutes on one side. Flip and another 5 minutes. I pull and let rest for 15 minutes. Then time to eat a nice medium rare steak.
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Allow roast to come to room temperature. Carve away ribs for easier slicing and tie meat back on to bones. 3-4 hours before serving, pre-heat oven to 375°. Place roast fat-side up in a shallow roasting pan, coat with Lawry's Seasoned Salt and Garlic Salt. Roast for exactly 45 minutes. Do not add water, do not cover, do not baste. Turn oven off and allow roast to stand in oven. DO NOT OPEN THE OVEN DOOR. One hour before serving turn oven on to 375°. Roast for another 45 minutes. Let stand for 15 minute before carving into steaks. Recently, I cooked a 10 pound roast, but I've made a 5 pound roast using the same instructions.
Garlic Confit Tri Tip Roast
- 1 large Tri-tip Roast
- 2 Heads of Garlic broken into unpeeled individual cloves
- 1 Teaspoon Fresh Thyme Leaves
- 2 Tablespoons Olive Oil
- 2 cups of beef stock
- 1 Tablespoon of Cornstarch mixed into a slurry with 2 Tablespoons of Water
Make garlic confit by tossing garlic, thyme, oil and some kosher salt in an oven safe dish. Cover tightly with foil and bake at 350 degrees for 30 minutes (stirring a couple of times) or until garlic is roasted. Set aside to cool. Squeeze garlic from skins and mix with a little of the oil from the dish.
Bring roast up to room temperature (pull out of fridge an hour or so before cooking)
Setup grill for indirect cooking at 350 degrees.
Coat the roast liberally with some of the confit garlic paste.
Grill indirect until beef is to the temperature you like (I like Medium Rare). If you have the option, finish the roast on the direct grill for a few minutes to sear it a little.
Rest the beef on a board with a channel or rim to catch juices.
While the beef rests, heat the stock, stir in a couple of tablespoons of the garlic paste. When simmering, stir in enough cornstarch slurry to thicken to a gravy. Pour in any accumulated juices from the meat and season to taste with salt and pepper.
Slice the meat and drizzle with gravy.
You can also make a roast garlic horseradish sauce with sourcream, fresh grated horseradish and some of the garlic confit paste.
Here is what I think is the best way for me to grill my steaks. I use the "hot tub" method also, which allows the meat to warm up in the center of the cut before you throw it on the fire. My favorite is using 28 day dry aged ribeye using the dry bag. I will take the trimmings of the aged subprimal and render them down over medium heat with some butter and worcestershire sauce and your favorite spices or rub...I use Dizzy Pig's Raising the Steaks. Grill your steak to medium rare...on your ceramic cooker preferably and baste with the liquid gold you just made from your aged trimmings...mmm...its good.
- 2 Posts. Joined 10/2010
- Points: 10
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- One 1 ½’ thick Porterhouse Steak
- 1 teaspoon Olive or Canola oil
- 2 tablespoons Lemon Pepper seasoning, or other steak seasoning of your choice
- Place steak on a plate and coat lightly with oil. Sprinkle steak with seasoning and gently rub into steak. Cover lightly with plastic wrap or foil and let stand for 20 minutes.
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
- Uncover steaks and place on the hottest part on your propane or charcoal grill. I grill on a Weber Genesis and place one set of grates directly onto the Flavorizer Bars.
- After a minute give the steaks a quarter turn for perfect grill marks. Grill a total of 2 to 4 minutes per side, or to your desired degree of doneness, turning only once.
Let stand for five minutes before serving.
I've been heavily salting my steaks prior to cooking for a few months now. It works best with a thick steak, and imparts a nice flavor throughout the meat.
I take the steak out of the fridge 60 - 75 minutes (depending on the thickness) before cooking and coat each side with some granulated onion, granulated garlic and with a Heavy coat of Kosher salt. I use about a tablespoon of salt per side for a typical New York strip. Then I let the steak rest on the counter for 45 - 60 minutes. As you look at it you will see the salt draw moisture out of the steak and then the meat tries to equalize the moisture level and pulls the moisture and flavor back into the meat. After the 45 - 60 minutes I rinse off the salt, dry thoroughly and let the steak sit for another 15 minutes. Immediately before cooking I give it a coat of freshly ground pepper.
For cooking, I prefer to sear over a very hot fire for a couple of minutes per side and then finish indirect until the desired degree of done (for me, that's medium rare).
Another favorite around here is a rib roast. I prefer bone-in, but have cooked boneless as well. I did this one last week...
- 7 Posts. Joined 12/2010
- Location: Southeast Wisconsin
- Points: 10
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Chris's Easy Garlic Infused Porterhouse
4 cloves of Garlic
3-5 tablespoons good Cabernet
I mince the garlic very fine, add the Cabernet to it and let sit for 3-4 hours.
I take a 6" meat thermometer and insert the end about 3 inches in the side and move around to make a little cave in the meat. I do this in about 4-6 places without running into another cave. I suck up the garlic and cab mixture into the injector and fill each cave. It will ooze out a bit from the wholes when full. I let it sit about 4-8 hour before I throw it on my pellet grill set to 400 I turn it the first time at 3 minutes and then leave it for another 3 then let sit each side for about 10 minutes and pull off. Rare to medium rare depending on outside temp.
Salt and pepper to taste AFTER it comes off.
This is one awesome tasting chunk.
- 67 Posts. Joined 7/2010
- Location: Blanchester, Ohio
- Points: 10
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Wow you guys are making me huuuuunnnnnnnngggggggrrrrrrrrryyyyyyyy!
I have two short and simple recipes...
Wet Marinade Chuck Eye
16oz Soy Sauce
16oz Italian Dressing
1/2 cup brown sugar
Mix thoroughly in a ziploc freezer bag. Place The chuck eye's in the bag, and back in the fridge. make sure the bag is turned a minimum of one time, with at least 12 hr soak time.
Fire the grill up, get it as hot as you can ~500-600*.
Quick 1-2 min sear on both sides, followed by about 8-10 cook at 300 degrees.
Pull off, allow to rest 5 minutes, and dig in.
BTW, the leftovers (if there is such a thing) taste awesome as cold steak sandwiches for lunch the next day.
Grilled Ribeye (best steak ever!)
Get ya an 18-22 oz, fresh cut, 1 1/2" thick ribeye.
Grind fresh sea salt on both sides
Toss a light sprinkle of montreal steak seasoning on both sides
Quck 3 minute sear of both sides @ 500*
Turn heat down, or move to cooler side of grill, cook for another 10 minutes, turning once, at 325.
Remove, allow to rest, drizzle a little melted butter on top, and enjoy WITHOUT STEAK SAUCE (ribeye makes its own au-jus!) and a wonderful bottle of red wine. A Coppolla Zinfindel goes great!
My favorite steak recipe is actually one handed down to me by my father. It's not that the ingredients are all that secretive, but it's the method that does the trick.
Tony's A1 Steak Recipe
3 - 4 Ribeyes (I always use Lipon ribeyes from Sam's Club, they are perfect)
1 large bottle of A1 Steak Sauce
REAL Butter (1 stick)
Aluminum foil (I love Renold's Wrap for the grill)
An hour prior to grilling your steaks, take them out of the fridge, to let them rest. Lay them out individually on a baking dish, sprinkle with garlic salt. This will be to taste, but the thicker your steak, the more garlic salt I use. Then, cover them with a light layer of Olive Oil and let rest.
In a heavy sauce pan, slowly melt 1 stick butter and sprinkle in some garlic salt to taste. Stir as needed. I have used real minced garlic instead and have had good results as well.
After butter is completely melted, add one large bottle of A1 steak sauce. Bring mixture to a boil, then reduce back to simmer. Let mixture simmer for about 10-15 minutes, being careful to stir as needed. Remove from heat source. Be careful, this sauce can scorch, which will ruin your results.
Place steaks on a hot grill lined with aluminum foil and sear each side as you normally would. After searing, apply the sauce to steaks. Cooking time will vary, depending on desire of meat doneness. Allow enough time for sauce to thicken on steaks when you apply. I usually add the sauce right after searing.
Remove your steaks from the grill and allow them to rest for 5 minutes before serving.
Increase grill temp and with a spatula, allow heat to reduce the sauce that remains on the aluminum foil. Remember to stir gently and not pierce the aluminum.
After sauce thickens, remove and serve as a side for dipping. ENJOY!
If you have further questions, feel free to contact me. I'll help as I can. Tony 859-801-4087
My recipe is more of a method then a recipe. I take a clove or 2 of garlic along with some kosher salt. Using the flat end of a chef's knife I make a paste. I then mix the paste with some extra virgin olive oil and some pepper. Every once in a while I also mix in some fresh orange zest and juice. The object is to create a paste to rub in the meat exterior. Let the meat sit at room temp for an hour then grill to desired doneness. Quantities depend in quantity of meat and personal preference. For a good size NY strip (14-16oz) I'll use a little less than 1/2 teaspoon salt, 1 medium clove of garlic, a few good grinds of pepper, and enough olive oil to make a paste. Real simple, and real good.