Peggi Anne Tebben Recipe

PERFECTLY GRILLED STEAKS

By Peggi Anne Tebben cookiequeen


Rating:
Serves:
2
Prep Time:
Cook Time:
Method:
Grill
Comments:

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.

Ingredients

2
1
soy sauce
montreal or quebec steak season
california style garlic salt with parsley
butter
bleu cheese butter (optional)

Directions Step-By-Step

1
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.
2
Brush with soy sauce on both sides.
3
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.
4
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.
5
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.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Collection: Grill Favorites
Other Tag: Quick & Easy
Hashtag: #steaks

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31 Comments

user
Peggi Anne Tebben cookiequeen
Jul 6, 2014
I love these Freda. :)
user
FREDA GABLE cookin4me
Jul 4, 2014
Looks Wonderful. . . I Love Mine, on the Med to Med Rare side. I have always used Garlic Butter on mine When cooking. So Similar to yours. My Son also Now Cooks his just like I do. Loves them that way.
user
Kathy T socrmom
Sep 5, 2013
That's exactly what I did. 2 more minutes and the "Tong Test." Worked beautifully. Thanks!
user
Peggi Anne Tebben cookiequeen
Sep 5, 2013
Depending on the thickness of the steak. I would give each side 2 more minutes per side @ 1" thick steaks. I usually just go by the feel of the tongs when pushing down on the steak.