Barbecue Tips - Grilling Tips » Steak

Grilling a Steak Chicago Style

Bob Blick — Wed, 16 Apr 2008 12:05:20 +0000

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.

Basically you grill your steak until it is at the level you want, then you char it. Simply turn up the heat and turn the steak and the juices dripping will cause a flame up. The steak sits in this flame for just a few seconds, then you flip it.

You are just going for that charred look and taste.

Actually a Pittsburgh rare steak is similarly done. The steak is grilled rare, then charred in this manner.

I like to use this technique on steaks and on chicken. You do not want the steak sitting on the flames too long. A couple seconds a side is usually sufficient. Call it “Chicago style” or whatever you want, it is a technique worth testing.

I plan to show some of the various techniques used in different parts of the country from time to time to fire up your grilling and barbecue creativity.

Barbecue-Spiced Grilled Tenderloin Steaks

Bob Blick — Mon, 31 Mar 2008 13:15:53 +0000

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.

Which Red Meats Are the Most Tender for Grilling Quickly?

Bob Blick — Mon, 03 Mar 2008 01:28:33 +0000

Here’s a list:

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

You can usually grill these without marinading, unless you want to do so for additional flavoring. Skip the acids though, as they are not needed.

I like to toss these on the grill over direct heat. Depending on the thickness, I might grill these for anywhere from 6 to 8 minutes, seldom longer. Now, I’m going for medium rare, or maybe a touch above. I love the red juices when cutting in for a bite, as this is about as tender as you are going to have your meat.

Barbecue Techniques for Barbecue Steaks

Bob Blick — Mon, 11 Feb 2008 20:00:59 +0000

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.

Grilled Renegade Steak Technique

Bob Blick — Fri, 03 Aug 2007 17:59:12 +0000

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

Bob Blick — Wed, 11 Jul 2007 11:41:30 +0000

Flank steak is one of the most affordable steaks you can buy however,Â it isÂ considerably tougher than the loin and rib steaks, being cut from the belly muscles of the cow.Â 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 thatÂ 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.

GrillÂ 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.