I have to admit my favorite meal is a fantastic cut of Delmonico steak seasoned with Montreal Steak seasoning, grilled to perfection. I have been experimenting with several of my own creations and some have been quite delicious, Including one recently marinated in bourbon whiskey, sweet Hungarian paprika, fresh garlic, dijon mustard, tyme, fresh ground pepper then coated with course Kosher salt before being placed on the grill.

In a continued effort to find another recipe that will become a standard here in my home at my grill, what is everyones favorite personal recipe for grilled steak?

Boy, I want to agree with every one here. Depends on how tight the budget is @ that moment. Order in which I would Buy (on a tight budget):

a. I will ALWAYS Buy my favs, 1st.
b. I will Buy the "musts" (i.e. Harlan, Araujo). The Wines that will bring some $$$, if need be.
c. Experiment with new Wines (always fun).

Last night,

'00 Girardin Meursault Poruzots de Dessus
'98 Mortet Gevrey Chambertin Au Velle
'01 Melville Carries Pinot Noir
'99 Madrigal Cabernet Sauvignon
'99 Kracher #10
'01 Clos Pepe Sweet Farwell Botrytis Chardonnay

*headache*

Tonight, mrs. jb & I are doing dinner in Philly at Pif (BYOB) so I think we'll go for either '99 Flora Springs Trilogy or '99 Isosceles.

jb

I'm more of the "less is more" school when it comes to steak. I don't use any kind of sauce when grilling at home and will very rarely order it that way when eating out.

Having said all of that...

I lightly sprinkle my steaks with a coarse sea salt and fresh cracked pepper before grilling. I then press the seasonings into the meat, both sides. Grill on high on an upper rack for 8 minutes per side. Commence eating.

Occasionally I'll add some minced garlic.

My favorite is Bistecca alla Fiorentina. Marinate thick cut (1.5 to 2.5 inches) steak in the best extra virgin olive oil with balsamic vinegar and sliced garlic. Heavily salt (I mean heavily) with rough sea salt and ground pepper. Flame over very high heat and serve thinly sliced and barely heated on the inside. Sprinkle more extra virgin and balsamico on top after plating.

i keep it simply too. minced or whole garlic, olive oil, pepper. that's about it.

Fpr home grilling, my favorite is a thick ribeye, covered with barely melted butter and heavily sprinkled with Montreal steak seasoning, then broiled on the grill as hot as possible to somewhere between rae and medium rare. When I want to splurge, there's a market about 15 miles away with prime, dry-aged beef and their ribeyes are better than any steak I've ever had except at the very top steakhouses.

In a restaurant, it's Peter Luger's porterhouse.

By the way, filet mignon is prized as much or more for its texture as for its flavor. My favorite way to prepare filet mignon is to pan broil them over high heat, then remove them to a warm platter while deglazing the pan and preparing a sauce.

Just olive oil, coarse salt and pepper on the grill. Then sometimes I dip into some of Bronco Bob's Chipolte Raspberry or Chipolte Bacon sauce(TTepper, you would love it!) -goes great esp. w/ red wine!

You will have to invite me over

just some sea salt, fresh pepper and olive oil on a filet finished with a special butter concoction. i sear them on a cask iron skillet to lock in the juices then i finish them in the oven at 375 degrees for 12 minutes. they come out just perfect.

all this talk of steak and i had to have one. just picked up a fresh supply from the slaughter house and cooked me up a perfect 12 oz filet. just perfect. boy am i glad i don't have to train for another marathon for a while

anthony, all this talk did the same to me! after i hike this evening, something that used to have hooves is going to be seering on my grill!

i love it when you can almost still hear it mooing where's peta?

Eye fillet ( I think you guys call them Fillet Mignon)stuffed with blue cheese and garlic, seared then baked for a few moments to get the cheese to melt.

Scotch fillet served medium with mushroom and onion sauce.

This thread makes me drool. Friday night the grill will be in action!

My wife likes steak with sauces. Grilled or pan fried. Two favorites of hers are pepper crusted filets with a reduction sauce of stock, cream, shallots, and dijon. And New York with green peppercorn sauce.

I like it grilled hot with butter, salt, and pepper. Or for tougher cuts of meat any number of marinades work well. Worcestershire sauce on it's own makes a decent quick and easy marinade.

I too, like to use the Montreal seasoning on a nice rib eye if I'm grilling. Now if I got that steak from my local Vons, I'll marinate it in some Wishbone zesty italian for about 6 hours, then toss it on the grill.

I love Montreal steak seasoning, I thought I was the only one who used it. I bought a jumbo restaurant size bottle from Costco. I just used it last night to season 2" thick rib eyes that we put on the grill. ($3.88 a lb, can't beat that) I like to add celery seed and garlic powder.

I have mastered preparing filets by pan searing and finishing in the oven.

Question for all of you-- how about grilling your steaks? Who does it and what rules are there to follow? How much time per side? I know it depends on the size of the cut and the thickness, but give me some rough ideas. So far, my eforts on the grill have been met with mixed results.

TJ, look at my post above. Rule of thumb for a 1" to 1-1/2" wet aged steak is 8 minutes per side on medium heat to produce a medium rare steak. This is a VERY ROUGH estimate. The key is your grill. Charcoal, wood, propane, etc... All grills cook slightly different. You basically have to start with a guideline and experiment several times until you get it down pat.