how to cook a ribeye or ny steak outdoors with an overnight marinade?

A

Alex H

New member
My girlfriend is coming over with her daughter tommorrow for a bbq i promised them. I would like to do a steak with lots of flavor and tender as they like their steaks well done. i dont know how to do a well done steak that is still juicy and not dry. Does any one have any recipes. I would like to marinade it over night if it gets more flavor. Also nothing sweet, no bbq and no soy sauce recipes. I would like to impress her , please help. I will make them outside on my grill.
 
Personally I find saucy marinades tend to ruin the taste of the steaks. I like using a dry rub, like Montreal Steak Rub is good (get the jar kind or just the spice, it's delicious). Or you could do a mixture of seasonings but I don't really know what to use for that. Leave the seasonings on overnight so the flavours really sink in. In the meantime go look up episodes of License to Grill, the man is a genius!! Otherwise, make sure the grill is hot but not too hot, and cook for I believe 7 minutes a side. Never ever push down on the steaks with the flipper, that makes the juices come out. And once they are cooked put them under tinfoil for 10 minutes so the juices have time to set.
 
Take the steaks out of the refrigerator 30 minutes before you want to grill them, after 15 minutes, season both sides well with kosher salt.

Heat the grill to medium-high. Oil a paper towel and using tongs, run the oiled towel across the grill grate.

Place the steaks on the grill angled at the 10:00 position and cook for 2 minutes. Turn the steaks to the 2:00 position and grill another 2 minutes. Flip the steaks over (admire your perfect grill marks) and grill for 3 more minutes.

Remove the steaks to a clean plate and top each with a tablespoon of butter, tent loosely with foil and let rest 5 minutes.

Serve the steaks and pass the peppermill
 
My Uncle is a chef, and he taught me that the most important thing about a steak is the cut. I would recommend going to a butcher and getting a very nice cut of meat. I'm not very familiar with what's best, but your butcher could help you. If you get a quality cut of meat, it should remain tender and juicy and won't need a whole lot of seasoning or marinade.

For a marinade, my husband uses a mixture of several things that include red wine and Montreal seasoning.
 
I agree with Vortex. If you have the need to cook a steak "well done" it is better to use a dry rub. Make sure you put the dry rub on nice and thick, so when you barbeque the steaks, they will have a nice crust to hold in the juices. Rinse the beef with water (not oil it will flare up), and make sure you coat the steaks all over. Put in a plastic ziplock bag and leave in the fridge for a couple of hours. Make sure you bring the steaks back up to room temperature before you put them on the grill. Light up the charcoal and make sure you have a medium heat. Once you have your steaks on the grill, do not turn them over until you see the juices coming to the surface. Turn them over with tongs..never polk with a fork or the juices will run out. Cook until desired doneness. Always let the meat rest at least five minutes to allow the juices to redistribute in the meat.
 
Back
Top