Grilled Steak Easy Restaurant Delicious Recipes

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

FAVORITE GRILLED STEAK

Steps:

• Place steaks in a shallow dish big enough to lay them side by side.
• Pour 1 tablespoon of soy sauce on one of the steaks. Gently rub the sauce into the steak for several seconds. Repeat for the second steak.
• Add 1/2 tablespoon of minced garlic onto the same side of the steak. Gently rub the garlic into the steak for several seconds. Repeat for the second steak.
• Turn steaks over.
• Repeat step 2 with the other 2 tbsps. of soy sauce.
• Sprinkle 1/2 tablespoon of steak seasoning on each steak. Gently rub into the steaks.
• Refrigerate while marinating for about 30 minutes.
• Grill as desired.
• Feel free to use more or less of the garlic, depending on your taste.

RESTAURANT-STYLE GRILLED STEAK

Steps:

• Mix all ingredients except steaks until blended. Refrigerate 20 min.
• Spread into 6x1-1/2-inch rectangle on sheet of parchment. Roll into log, starting at one long side. Wrap in parchment. Freeze 1 hour or until firm.
• Heat greased grill to medium-high heat. Place steaks diagonally on grill grate. Grill 3 min. without moving steaks.
• Rotate steaks 90 degrees to make crosshatch grill marks; grill 2 to 3 min. or until beads of juices form on tops of steaks. (This indicates steaks are ready to be turned.)
• Turn steaks over with tongs. Grill 2 min.; rotate 90 degrees, then grill 1 to 2 min. or until medium doneness (150ºF).
• Transfer steaks to cutting board; top each steak evenly with 1/4-inch-thick slice of butter mixture. Cover loosely with foil; let stand 5 min. Meanwhile, return remaining butter mixture to freezer until ready to use as desired.
• Cut steaks across the grain into thin slices to serve.

GRILLED STEAK--EASY & RESTAURANT-DELICIOUS

Steps:

• Pre-heat grill according to your grill's instructions. (If using an electric, gas, or indoor grill, this step can probably be performed as a later step, since those may only take 5-10 minutes to pre-heat.).
• Rinse and thoroughly dry steaks. If you wish, you can pound the steaks with a meat mallet to tenderize the steaks by breaking down the meat fibers.
• Apply rub to both sides of each steak, working the rub well into each side--feel free to use less of the rub, or to alter the amounts of the seasonings above according to your personal preference, too--the amount above is ample enough that it can also be "stretched" to season up to 4 small steaks.
• Let the rubbed steaks rest on a plate at room temperature for 1-hour before grilling. You can cover the steaks with an inverted paper plate or regular plate while those are resting, but avoid plastic wrap which the seasonings would stick to when removed.
• Grill steaks according to your preference and let those rest on a plate for a couple of minutes or so before serving.
• Note: A little trick many restaurants employ, is to top each steak with a small pat of butter when the meat is plated, to give the steaks a nice sheen and accentuate the juices. The rubbed steaks tend to be juicy and very flavorful grilled with only the rub on them, but it's a nice trick to know in case you suspect you may have gotten an inferior quality of beef, or wish to add an extra special touch for some occasion.