Steaks grilled right are never wrong

By Olivia Fowler
For the Courier

Almost everybody grills steak. And there are a few basic rules to apply to all steak grilling projects.

Never put a steak on a cold grill. Get the grill hot before starting. Leave the steak out of the refrigerator for 30 minutes before grilling. Let the steak rest, loosely covered with foil, after cooking. When you take the steak off the grill, put it on a platter that has been heated. Keeping the hot stuff hot is important.

Never leave the grill unattended.

That’s about the size of it. Oh, and buy the best quality meat you can find. Cheap meat is never really a bargain. Enjoy.

Great steak

Great steak

Grilled New York Strip with Portobello Mushrooms

4 14-16-oz. New York strip steaks (each about 1-1 1/4 in. thick)

3 tbsp. black peppercorns, cracked

2 tsp. coarse kosher salt

1/2 c. plus 2 tbsp. (1 1/4 sticks) butter

4 tsp. Worcestershire sauce

1 1/2 tsp. balsamic vinegar

1 pound portobello mushrooms, cut into 1/3-inch-thick slices

Sprinkle steaks with cracked peppercorns and coarse salt. Let stand at room temperature 30 minutes.

Melt 1/2 cup butter in large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Stir in mushrooms. Sprinkle with salt. Remove from heat.

Prepare grill (medium-high heat). Grill steaks until cooked to desired doneness, about five minutes per side for medium-rare. Transfer to plates.

Top each steak with 1/2 tablespoon butter. Tent with foil to keep warm.

Grill mushrooms until soft and beginning to release juices, about three minutes per side. Divide mushrooms among steaks and serve.

Porterhouse Steaks with Parmesan Butter

1 (2 3/4 lb.) porterhouse steaks, 2 3/4 to 3-inch thick

1⁄4 c. olive oil

7 large garlic cloves, minced

1 tbsp. fresh thyme, chopped

1 tbsp. salt

2 tsp. ground black pepper

1 tsp. fresh rosemary, chopped

Paprika-Parmesan Butter

3 tbsp. butter, room temperature

2 tsp. grated parmesan cheese

1 anchovy fillet, drained, minced

1 tsp. paprika

1⁄2 tsp. Dijon mustard

1⁄ 2 tsp. Worcestershire sauce

1⁄4 tsp. ground black pepper

1/2 tsp. hot pepper sauce

Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made two days ahead.) Use at room temperature.

Place steak in glass baking dish.

Whisk oil and next five ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least two hours and up to one day, turning occasionally.

Prepare grill, (medium heat).

Remove steak from marinade; shake off excess. Place steak on grill; cover grill.

Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare, about 15 minutes per side, or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.

Transfer steak to platter; cover to keep warm. Let stand five minutes.

Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.

Spread Paprika-Parmesan Butter over top of slices and serve.

Beer Marinated Skirt Steak

1 orange, thinly sliced with peel

1/2 onion, thinly sliced

4 garlic cloves, halved and smashed

2 1/4 lbs. skirt steak

Kosher salt and fresh ground black pepper

1 c. light-colored beer (preferably lager style)

1/2 c. soy sauce

1 skirt steak

Scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of a wide shallow baking dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.

Heat the grill to medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about four minutes per side for medium-rare. Serve as desired.


Grilled Sirloin

1⁄4 c. Worcestershire Sauce, plus 1 tsp. Worcestershire Sauce, divided

2 tbsp. lemon juice or 2 tablespoons lime juice

2 tbsp. olive oil

1⁄4 c. instant minced onion

3⁄4 tsp. salt

1⁄2 tsp. instant minced garlic

3 lbs. sirloin steaks

2 tbsp. butter or margarine

1 tbsp. chopped parsley








Combine 1/4 cup of the Worcestershire sauce, lemon juice, oil, minced onion, salt and minced garlic; mix well and set aside.

Place steak in tight-fitting bowl or plastic bag.

Pour Worcestershire mixture over steak. Marinate two hours.

Remove steak from marinade.

Place on rack. Grill over hot charcoal or broil under preheated hot broiler for 7-10 minutes on each side or until done as desired, brushing occasionally with leftover marinade.

Remove steak to serving plate.

In a small saucepan, melt butter. Stir in parsley and remaining teaspoon Worcestershire. Pour over steak.

Slice and serve.