The first thing about steak is picking the right cut. Filet is the best and, in my opinion, the ribeye is the next. It will save you a HUGE amount of money to buy a whole filet, at this time watch for Tom Leonard's ads. When going with a whole filet make sure it does not taper off too thin on the end; then have your butcher cut it at least 1.5 in or 2 slices. Take the skinny end home and cut it into chunks for Kabobs or stew meat. When going with Ribeye you want to watch for the marble, the little white stripes throughout the meat, this gives it HUGE flavor. When going with the bone-in Porterhouse remember, this is a filet on one side of the bone and a ribeye on the other. Grilling bone-in does take a bit longer.
On to the marinade. Any marinade that YOU like is perfect. I'll suggest mine, which always makes my meat fork tender and folks are amazed by my grilling skills. It is the marinade. Adolph's is currently only available on-line, think Amazon, or at Publix. I use a gallon ziplock and toss in 3-4 filets and marinate it overnight, regardless of the directions on the packet of marinade powder. If you are doing more steaks I'd divide 4-5 to each gallon ziplock. Pour about double or a bit more water than the packet calls for and shake well. Refrigerate for a minimum of 8 hours.
While your grill is preheating remove the steaks from the fridge and rinse the marinade off under the spigot. Place the steaks on a paper towel lined plate to absorb the excess liquid. Paper plates are fine and use multiple plates if you have a lot of steaks. Putting wet steaks on the grill steams them and you do NOT want that. You want your steaks seared for flavor. Once dried off, using paper towels, generously salt and pepper each side. This is a very important step.
Coat your cleaned grill with non-stick spray and toss the steaks on while it is still in high-heat or pre-heat mode. Turn the heat back to medium high. For medium, grill side one for about 7 minutes then flip to side two for about 5 minutes. I like to cook each side for half of the time aforementioned and then shift a half turn for form a hatch sear. SEAR is tasty. Do NOT over flip. Just turning them once half a turn is okay but DO NOT turn them constantly. Spinning once then turning, then spinning again is perfect. Let them rest for no more than 5 minutes before serving. DO NOT put hot steaks on a cold platter.
Serving
Suggestions
Salad, Potato, Green
Originally Submitted
11/21/2017
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