Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I was grilling some steaks, but they came out a little tough. Any suggestions? W-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I was grilling some steaks, but they came out a little tough. Any suggestions? W),it will help you,my kids.
First off they were Rib Eye steaks, i've eaten steaks that were juicy and tender, but mine were not. I like it medium rare.
When i looked at instructions before they said "grill for 5-10 minutes. Thats a big range, id like to hear something more specific.
How do i fix this? I use a gas grill ( i live in an apartment, thats what they have for us to use)
Also any ideas for marinades or rubs? i love the classic steak house taste.
Answers: First off they were Rib Eye steaks, i've eaten steaks that were juicy and tender, but mine were not. I like it medium rare.
When i looked at instructions before they said "grill for 5-10 minutes. Thats a big range, id like to hear something more specific.
How do i fix this? I use a gas grill ( i live in an apartment, thats what they have for us to use)
Also any ideas for marinades or rubs? i love the classic steak house taste.
You need high direct heat for a short time like 3 min per side. There are lots of good steak seasonings in the spice aisle or just salt & pepper is fine.
you could marinate them for a few hours in italian dressing, sprinkle some meat tenderizer on them..... and cook them slow...... on a lower fire.....
Try marinating them in milk before grilling. The milk breaks down the enzymes in the meat, making the meat more tender.
hit the steak with dome kind of bottle and put on lime juice rosemary leaves and olive oil its the best thing ever!
Cheese-Topped Steaks.
Prep: 20 minutes
Grill: 15 minutes
Ingredients
* 2 oz. Gorgonzola cheese or other blue cheese, crumbled (1/2 cup)
* 1/4 cup cooked bacon pieces
* 1/4 cup pine nuts or slivered almonds, toasted
* 2 Tbsp. fresh thyme leaves
* 2 cloves garlic, minced
* 1/4 tsp. freshly ground black pepper
* 4 boneless beef top loin steaks, cut 1 inch thick (about 3 lb. total)
Directions
1. In a small bowl combine cheese, bacon, nuts, thyme, garlic, and pepper; set aside.
2. Sprinkle steaks lightly with coarse salt or salt. For a charcoal grill, place steaks on rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above. To broil, place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once. Allow 12 to 14 minutes for medium-rare and 15 to 18 minutes for medium.)
3. To serve, top steaks with cheese mixture. Grill or broil 1 to 2 minutes longer to soften cheese slightly. Makes 4 servings.
Classic steakhouse use only salt and pepper, no marinating. There are a couple of things that could be going on that would make your steak tough...
...but you want the grill fairly hot (if you have a gauge, get it up to at least 350); touch the steak only once after putting it on the grill (to flip); and let it rest for at least 10 minutes after removing it from the grill to let the juices inside to settle.
Marinate them in italian dressing, or Barbeque sauce over night, and watch the difference you will see and taste when you go to bite into it..
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I was grilling some steaks, but they came out a little tough. Any suggestions? W-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I was grilling some steaks, but they came out a little tough. Any suggestions? W),it will help you,my kids.
First off they were Rib Eye steaks, i've eaten steaks that were juicy and tender, but mine were not. I like it medium rare.
When i looked at instructions before they said "grill for 5-10 minutes. Thats a big range, id like to hear something more specific.
How do i fix this? I use a gas grill ( i live in an apartment, thats what they have for us to use)
Also any ideas for marinades or rubs? i love the classic steak house taste.
Answers: First off they were Rib Eye steaks, i've eaten steaks that were juicy and tender, but mine were not. I like it medium rare.
When i looked at instructions before they said "grill for 5-10 minutes. Thats a big range, id like to hear something more specific.
How do i fix this? I use a gas grill ( i live in an apartment, thats what they have for us to use)
Also any ideas for marinades or rubs? i love the classic steak house taste.
You need high direct heat for a short time like 3 min per side. There are lots of good steak seasonings in the spice aisle or just salt & pepper is fine.
you could marinate them for a few hours in italian dressing, sprinkle some meat tenderizer on them..... and cook them slow...... on a lower fire.....
Try marinating them in milk before grilling. The milk breaks down the enzymes in the meat, making the meat more tender.
hit the steak with dome kind of bottle and put on lime juice rosemary leaves and olive oil its the best thing ever!
Cheese-Topped Steaks.
Prep: 20 minutes
Grill: 15 minutes
Ingredients
* 2 oz. Gorgonzola cheese or other blue cheese, crumbled (1/2 cup)
* 1/4 cup cooked bacon pieces
* 1/4 cup pine nuts or slivered almonds, toasted
* 2 Tbsp. fresh thyme leaves
* 2 cloves garlic, minced
* 1/4 tsp. freshly ground black pepper
* 4 boneless beef top loin steaks, cut 1 inch thick (about 3 lb. total)
Directions
1. In a small bowl combine cheese, bacon, nuts, thyme, garlic, and pepper; set aside.
2. Sprinkle steaks lightly with coarse salt or salt. For a charcoal grill, place steaks on rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above. To broil, place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once. Allow 12 to 14 minutes for medium-rare and 15 to 18 minutes for medium.)
3. To serve, top steaks with cheese mixture. Grill or broil 1 to 2 minutes longer to soften cheese slightly. Makes 4 servings.
Classic steakhouse use only salt and pepper, no marinating. There are a couple of things that could be going on that would make your steak tough...
...but you want the grill fairly hot (if you have a gauge, get it up to at least 350); touch the steak only once after putting it on the grill (to flip); and let it rest for at least 10 minutes after removing it from the grill to let the juices inside to settle.
Marinate them in italian dressing, or Barbeque sauce over night, and watch the difference you will see and taste when you go to bite into it..
correctness,It's Non-profit and only for informational purposes.
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