How To make Barbecued Steaks
3 lb Top round steak
2 T Lemon juice
4 T Mustard,prepared
1. Pound steak on both sides with a wooden mallet or the edge of a heavy
plate. 2. Combine lemon juice and mustard and spread over both sides of steak.
Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill for
4-5 minutes on each side, or until desired degree of doneness is achieved.
You won't taste the lemon juice or mustard as such - just a very good and flavorful steak.
How To make Barbecued Steaks's Videos
Garlic Herb Butter with Grilled Ribeye Steak Recipe
A perfectly grilled ribeye steak is delicious, but add an extra layer of decadent flavor with a pat of herbed butter on top. This classic steakhouse Grilled Ribeye Steak with Herbed Butter recipe is easy to make.
Watch, learn, then get the recipe:
INGREDIENTS:
4 (10-ounce) Certified Angus Beef ® ribeye steaks
1/2 pound unsalted butter, softened
1 tablespoon roasted garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon finely chopped shallots
1 tablespoon finely chopped fresh parsley
2 teaspoons finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
Salt and freshly ground pepper to taste
Learn more about the Ribeye here:
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How to grill Rib Steaks & Beef Sauce | Recipe
Tender Grilled Beef Steaks, served with Baked Potatoes, and Grilled Onions, all covered with home-made Steak Sauce is what good eating is all about. The BBQ Pit Boys show you how quick and easy it is to cook your own steak sauce and grill the perfect steak every time with just a few of these simple tips.
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Steaks on a Rock Recipe | Over The Fire Cooking by Derek Wolf
Steaks on a Rock ????????????
This is part 3 of my series for unique ways to cook steak over fire and if they are worth it. Today we are cooking some Steaks on a Rock. Well, not any old rock. We are cooking on a Lava Stone that is meant for high heat (see not below). The sear was not my favorite… but that Cowboy Tallow saved the day. Overall score: 7/10. So fricken delicious! Recipe & instructions are on the blog linked in my bio. Cheers ????
*NOTE BEFORE COOKING*: Please grab a lava rock meant for high heat cooking before making this recipe. Please do not use a large rock as they are not meant for high heat.
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Butter Basted Steak Tutorial #shorts
Butter Basted Steak Tutorial ????????????
Few things beat a steak grilled over fire, but with colder months approaching - and really anytime - butter basting indoors is a great option. It's a really simple technique with incredibly flavorful results. Make sure you use a high-quality butter like Challenge Butter ( - which is churned fresh daily and farmer owned.
To begin, Dry the exterior of your steak extremely well, salting at least 1 hour prior (ideally overnight) if you have time. Using a high smoke point oil like avocado, sear the steak over high heat. Flip frequently.
Once a crust starts to form, add your butter and aromatics, adjusting the heat so it bubbles but doesn’t burn. I find that a half a stick of Challenge Butter is the perfect amount. Baste the steak, focusing on areas of the crust that are lighter. Think of the butter as a golden oven, distributing flavors and cooking all sides of the steak. Remember to flip frequently.
Pull the steak around 115F for medium rare, let it rest on a rack to protect the bottom crust. Reheat the butter and pour on top of the steak prior to slicing to awaken the crust. Slice and enjoy! #AD
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???? Butter from Challenge Butter ( recipe on my website maxthemeatguy.com
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???? Recipes on my Website: maxthemeatguy.com
???? Sophia Greb
???? The Aftermath - Hip Hop Instrumental
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The steak accordion (I did something bad)
The steak accordion (I did something bad)
Maximizing the crust on a steak is always a priority. The most effective method I’ve found is to dry brine. Salt the steak several hours or ideally a day before cooking and place on a rack in the fridge - the salt will fully absorb leaving the exterior completely dry. With less moisture on the surface of the steak, the crust becomes stronger and more flavorful.
Another way to maximize the crust is to increase the surface area. It’s the same reason why I strongly prefer regular French fries to thick potato wedges. Fries have more surface area per volume, leading to more crunch and seasoning per bite.
This is what I was going for in this video. The surface area of the steak exposed to the grill is significantly higher, which means more seasoning and crust per bite. There is however a major drawback.
The accordion shape leads to a steak that has become “thinner” and thus cooks faster. This means less time on the grill. So despite the greater surface area, it has less time for the crust to develop. I found that dry brining and an extremely hot grill will help. Whether you consider it to be practical or not, it’s definitely a fun process to try!
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How To Grill The PERFECT Steak Every time! | Cooking Is Easy
Grilling a steak in not hard, it takes a few simple steps to follow, and in no time you will become a grill master!
Seriously, its all about time and temp. Keep it hot, move it a few times, 10 minutes from start to finish.
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