Category: Steak

You will find different grilling techniques in different areas of the U.S. It’s funny how barbecuing or grilling using a certain technique can bring someone to say “Oh yeah. You mean grilling Chicago style” or something.

Well, this technique is simple and is called Chicago style.

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Delicious barbecue steaks for a change of pace

1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin steaks

Combine all ingredients in small bowl. (You can prepare this a week in advance if you want and store in an airtight container, or prepare when you are ready to grill.)

Rub this spice mixture generously into both sides of the tenderloin steaks. Grill steaks on high temperature for about 3 minutes per side, or until grilled the way you like em.

Here’s a list:

• New York Strip
• T-Bone Steak
• Porterhouse Steak
• Beef Tenderloin
• Filet Mignon
• Rib-eye

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This is important to remember. After you marinade your steaks, take them out of the marinade and pat them dry on both sides before putting them on the grill. Wet steaks tend to steam and not sear. There is a big difference in taste and texture.

Put your steaks on the grill and close the lid and don’t turn them constantly. Ideally you will only flip them once, maybe a couple times at the most. You will get a richer flavor not turning them. After you grill for awhile, you’ll get an idea as to how much time a steak is going to take, according to thickness.

And, I hope I’m not too late on this one, when it is freezing outside, it will take your steaks and any other meat longer to cook. Adjust for the temperature.

As I write this, the temperature here in Ohio is 10 degrees, so I don’t think I’m too late.

Have you ever tasted the Renegade Steak at Longhorn? Delicious. Yesterday I grilled up a steak that rivaled it for bite and taste.

I purchased a steak bundle from a local butchers shop and the steak I used yesterday was a beef loin boneless strip. Here’s the technique I used.

I sprinkled meat tenderizer on the first side (Most of my spices are made by Spice Classics), then sprinkled Accent, followed by ground black pepper. These were sprinkled very liberally - I covered my steak.

I turned it over and again sprinkled the meat tenderizer, followed by the ground pepper. I left off the Accent on this side. Now I let it set for about 30 minutes while I got the spaghetti cooking. Yes - I love spaghetti with steak as a change of pace. And no, I did not rub the spices in.

I heated up the grill to about 450 degrees, turned the heat to medium and tossed on the steak and closed the lid. This steak was only about 3/4″ thick, so I grilled it on one side for 3 minutes, turned it over and grilled for another 3 minutes.

I’m telling you, this rivaled the Longhorn steak and this was not even a ribeye. The steak was juicy and had a bite, with wonderful grill marks on it. Am I making you hungry?

I’ll try to do a video on this in the future.

Flank steak is one of the most affordable steaks you can buy however, it is considerably tougher than the loin and rib steaks, being cut from the belly muscles of the cow. To help tenderize this steak, many flank steak recipes use marinades or moist cooking methods such as braising.

When buying flank steak, look for cuts that have a bright, red color. It is best prepared when cut across the grain.

Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger. I think it is essential to marinate the steak.

Grill with direct heat and grill it quickly. The flank steak is best served at about medium rare. Overcooking will result in the steak becoming very tough to eat. I seldom grill a flank steak but occassionally, when there is a sale too good to pass up, I’ll give it a try. My preference is to marinade it overnight at minimum.