PERFECTLY GRILLED STEAKS

Recipe Rating:	2 Ratings5
Categories:	Beef, Quick & Easy
Collections:	Grill Favorites
Keyword:	steaks
Serves:	2
Prep Time:	5 Min
Cook Time:	10 Min

Ingredients

2	1
	soy sauce
	montreal or quebec steak season
	california style garlic salt with parsley
	butter
	bleu cheese butter (optional)
	http://www.justapinch.com/recipe/bleu-cheese-butter-by-peggi-anne-tebben-cookiequeen

Pinched by hellchell1, and 114 more.

Peggi Anne Tebben

Cooked to Perfection

Allendale, MO (pop. 53)

cookiequeen

Member Since Jan 2010

Peggi Anne's Notes:

I have cooked beef tenderloin, Rib-Eyes, Porter House Steaks in restaurants for many years & we cooked them on the char broiler. I also cook them at home on our big gas BBQ grill. I like to make my Bleu Cheese Butter ( MY SPECIAL BLEU CHEESE BUTTER)to go with it. A great companion with this.

Directions

Let steaks set out to room tempperature until you are ready to cook. Cooking meat at room temperature versus right out of the fridge, makes it more tender.

Brush with soy sauce on both sides.

Warm grill up to 400°. Place steaks on HOT grill so it starts to sear them. You need to hear them sizzle or grill isn't hot enough. I like mine rare to medium rare, so you only cook about 5 miutes on each side, I would say. Half way through cooking first side, turn steak 1/4 turn & lay back down on grill so you get the criss-cross effect. Continue cooking.

Turn steak over & brush with butter & sprinkle the garlic salt on 1st & then the Steak season. Put a couple of slices of bleu cheese butter on now if desired. MY SPECIAL BLEU CHEESE BUTTER.Finish cooking with lid down.

The way I usually tell if the steak is where I want it cooked just right is this: Feel of it with the tongs. Poke at it. The more resistence or more springyness, the rarer it is. This takes time to aquire the feel for it, but you will. Don't cut it, as all the natural juices run out. Under cook it if not sure. You can always throw it on more.

Comments

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Peggi Anne Tebben cookiequeen

I shared a photo of this recipe.

Peggi Anne Tebben cookiequeen

I shared a photo of this recipe.

Peggi Anne Tebben cookiequeen

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Donna Thiemann Angelfoodie

Jan 21, 2011

Lovely tenderloin! Many do not like rare meat but I was raised eating it that way! YUM!

Peggi Anne Tebben cookiequeen

Jan 21, 2011

Thanks Donna. It was good also.

Dan Hammond Hambone

Jan 22, 2011

Peggi...I came over and checked out your grill recipe as you suggested...very nice and identicle to what we do as well. Interesting...you brush butter as do I, except I found a little trick that we really like...with the last minute left, I put a 1/8" slice of garlic butter with chives on each filet and when I remove them from the grill they are coated with the melted mixture adding a nice twist to the flavor...you are a good cook...I just went through your recipes. Your husband and I have something in common other than wild game...looks like we both married way over our heads! LOL (not laughing because funny but because so true!). Cheers!

Peggi Anne Tebben cookiequeen

Jan 22, 2011

Oh... How sweeet, Dan ! (big hug)
I didn't have any bleu cheese to make my
MY SPECIAL BLEU CHEESE BUTTER
with or I would have shown it on it like you said you do the garlic butter. You have to try the bleu cheese butter sometime. I think you will like it. Thanks again, Dan

Peggi Anne Tebben cookiequeen

Peggi Anne Tebben [cookiequeen] has shared this recipe with discussion group:
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Peggi Anne Tebben cookiequeen

Peggi Anne Tebben [cookiequeen] has shared this recipe with discussion group:
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