This is a post from my Wordpress blog Stay A While, along with the comments. I decided to duplicate my Wordpress blog comments (along with all comments) on Blogger for posterity. Also because I lost my Wordpress password and haven't been able to recover my account. So I just copied everything over and changed the publish dates. Anyway, enjoy.
Subject: Food.
The Steak
Choose a good steak for grilling. A cut with medium marbling is best. Trim off excess fat. Fat should be about 1/8th of an inch. Fat adds to the taste, but to much fat will just make fire flares while grilling. The steak should be 1 and 1/2 inch thick to 2 inches thick. This will allow for good outside blackening while the inside remains pink and juicy.
I prefer a New York Strip steak, but this recipe is great for any beef steak; T-bone, Porterhouse, Sirloin, etc. This marinade is especially good for tenderizing cheaper cuts.
The Recipe
I got this recipe from my father. He got it from a chef in New York. Mustard marinades for beef are nothing new. This is a simple recipe, that tenderizes beef while giving a great taste.
The mustard, salt, and wine vinegar work together to break down the marbling, making for a tender "butter knife" steak.
Mustard Marinade for Grilled Steak
4 ounces (1/2 cup) of plain salad mustard.
1-1/2 ounce of Red Wine Vinegar.
2-tablespoons of table salt.
Stir ingredients together.
Spread on steak and pierce with a fork.
Flip the steak over and repeat – marinate both sides.
Let steaks marinade at room temp for 5 hours.
This amount should cover one large (2-4lbs) steak, or two smaller steaks. Multiply recipe for more, or bigger steaks.
Another one of my favorites, is an Eye of the Round roast in this marinade, over night in the refrigerator. Grilled to medium rare, and sliced thin.
Grilling
You don't have to, but I use Hickory wood chips in the grill to add flavor. Soak the wood chips in water for about 2 hours before adding to the grill. Add them just before you put the steaks on the grill. Spread them around the out side of the hot coals.
Whatever grill you use, it is better to have a cover. A cover will help put out flare ups and smoke the steaks.
Try to use as little starter fluid as possible. Remove the grill grate before squirting the starter fluid, so not to have the fluid on the grate. Let the fluid soak into the coals for a few minutes, then lite the coals, and put the grate back on.
Then wash the Mustard marinade off the steaks.
The coals should take about 30 minutes until they are white ashed and fully afire. If needed, shake the grill lightly to evenly spread the hot coals. Add your water soaked Hickory chips to the hot coals, around the edges of the coals, not in the middle of the coals.
Put the steaks on the grill and allow the fat to start dripping on the coals and fire to start blackening the meat a little, about 3 minutes.
Put the cover on about 30 seconds to kill the flames and smoke the steaks.
Remove the cover, turn the steaks over and do another 3 minutes for the other side of the steak.
If the flames are to high, or to many, just put the cover on to put them out.
Turn the steaks back over again, this time reversing the grate position to get the cross look, for about 2 minutes.
Turn the steaks again to match the cross look, for another 2 minutes.
The cover use, is on and off. To kill flames and smoke the steaks.
By this time the steaks should be done to medium rare, have a nice outside blackening and a pink inside.
Adjust time to your preference of rare, medium, or well done. I do not advise a no pink juice, well done steak. You can cut into the steak on the grill to check the level of rareness, be careful of flames.
If you like a rare steak, let the flames hit the meat longer to get the blackening effect. Reverse for a well done steak. This will take experience to get it just the way you like it.
Let the steak sit a few minutes. It will retain its juice better if you don't cut into it immediately.
One of the signs of a good steak, is how it tastes cold the next day.
I have grilled, smoked, used the spit, on every kind of meat store bought, or wild. From whole turkeys, to pigs, lamb, kabobs, etc.
If you have questions, ask me.
Enjoy.
3 Responses.
01. August 12, 2009 at 4:35 pm.
Shaw Kenawe: Yum. Well one delicious recipe deserves another.I used to have a cooking blog and another blog name "Isabella di Pesto". Here's an easy recipe.
02. August 12, 2009 at 6:23 pm.
Tom 5704: Hi Shaw, I'm impressed.Many good recipes on that blog. Thanks. As typically male, I know about meats, grilling, smoking, etc., not so much about baking, deserts, etc. I have a great recipe for a chicken-wild rice hot dish. I'll post it some day.I noticed you must have stopped and just do political blogging now.I have my political opinions, but I'm not as astute at it as you, Pam, Jennifer, James, and the others. I'll speak my mind and probably get eaten alive by more informed bloggers, but I'm not shy.
03. August 12, 2009 at 6:39 pm.
Shaw Kenawe: What's great about your participation is that you keep it decent. That is missing from so much of our blogs and our blogging discussions. I'm glad you're a blogger. I gave up my recipe blog because I was so intimidated by other cooking blogs, and I felt they were doing a much, much better job.
| Spelling Error: deserts (desserts). Compound Word Errors: over night (overnight), out side (outside). |
