Grilling New York Steaks in Lynnwood
Grilling some amazing steaks in Lynwood today… Just choose steaks with decent marbling and season liberally with Montreal Steak Seasoning, and grill on a high flame for 7 mins each side (these guys were a good 1.5 inches thick too)… Good eats!
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Grilled Ribeye Steak w/ Piri-Piri & Chimichurri | Zen Can Cook | how to cook - April 12, 2010 at 12:16 pm |
This is a reminder that I should stop going to Steakhouses and just Grill my own steaks at home.
PS: What’s your secret for a flavorful steak (apart of getting it to be a bit fatty, as in a rib eye cut)?
Thanks
PS: I enjoyed so much reading your blog that I am adding it to my recommendable list of food blogs (see the right side of http://www.xanga.com/aromes)
S Lloyd - April 13, 2010 at 12:06 am |
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The key to flavorful steak is the marbling of fat in the cut, choosing the right cut (like a ribeye over a flank steak), dry rub/marination, and searing in the juices as you cook it (so timing and heat level matter).
Thanks!
nelsonyong - April 13, 2010 at 10:27 pm |
ahh, but a flank steak can be very flavorful so long as you use a marinade. Marinating will tenderize the beef and make a flavorful steak that is also low in fat.
Lee - April 14, 2010 at 11:52 pm |
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