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Secrets to a Delicious Steak

Updated on August 12, 2017

Who doesn't love a good steak?

From the Marinade to the Grill......

I’m sure many people from around the world have tasted many different styles and cooking methods for the red meat delight of steak. Many people have their secrets to preparing and cooking the perfect steak. In my opinion, steak is one of the best things to eat and experiment with using different types of marinades and dry rubs, or just use a bit of salt and pepper. I would like to share with you fellow hubbers my technique of cooking a very juicy and tender steak with not much hassle and inexpensive ingredients that make up a wonderful marinade that you could also try with other types of meats, such as chicken, pork or even ribs.

First thing, the marinade is most important step for a tender steak. Over the years I have used many different ingredients to make up my marinade. Now, I finally have my own traditional marinade that I love to use and the steaks always come out great, tender and full of juicy flavor. I used to always love to use cheap Italian dressing cliché marinade step, but I have recently steered away from that and used a different combination of ingredients. First thing I like to share with people is always get some type of tenderizer that is acidic like lemon or lime juice, or a vinegar of some sort. This way the acid can break down the meat’s tough tendons and make it tender and not tough or chewy. Second I use a combination of dry herbs like, basil, cilantro, parsley, paprika for a smoky flavor, onion powder and thyme. Then I use a few tablespoons of minced garlic. I then add Worchester sauce and some soy sauce. Now there is no real set measuring for these ingredients, just add to you are satisfied. And I love to stock up on these ingredients from the Dollar Tree. They are a lot cheaper and are perfect for marinades. I put all of this in a Zip Lock bag and mix it up; sometimes I will blend them together. I love using Zip Lock bags because they work like a vacuum packed bag, and by doing this you don’t have to worry about flipping them over. After the steaks are added to the bag let all the air out and put in fridge for at least twenty four hours to forty eight hours. This will insure you will have tender steaks. This works well with rib eye, sirloin, t-bone and filet mignon.

Cooking the steak is very important as well as the preparation of the marinating. One secret I have learned for a great steak cooked to perfection is when I am about ready to grill the steaks get them out and let them get to room temperature. This way the steak will cook more evenly throughout. Gas grill is an easy fast way to grill but I do prefer to use charcoal. I don’t mind if it takes a bit longer because I love to grill and have a beer or two while my steaks are cooking down. Now depending on the way you like to eat your steak all depends on how long to cook it. For a good medium rare, I would suggest getting the grill really hot to where you cannot hold your hand over it for more than three seconds, and then cook each side of the steak for around five to seven minutes on each side. And of course if you like yours more done then just leave on a little longer on each side. These are a few tips to having a wonderful steak meal for you and any others that love to eat steak.


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    • Fullerman5000 profile imageAUTHOR

      Ryan Fuller 

      7 years ago from Louisiana, USA

      I never would have guessed coffee could be used. Thanks for the tips. And you should get out that iron skillet. Im sure you will enjoy it once you start using it.

    • JamaGenee profile image

      Joanna McKenna 

      7 years ago from Central Oklahoma

      Like you, I've stopped using Italian dressing as a marinade. But real brewed coffee, not instant or (shiver!) decaf, will also tenderize any type of red meat, not just steak. Slapping a frozen steak on a hot grill? Ewwwwww! Thawed and room temp, always. This hub, btw, makes me want to get out my new cast iron skillet that I've been putting off seasoning before it can be used. ;D

    • Fullerman5000 profile imageAUTHOR

      Ryan Fuller 

      8 years ago from Louisiana, USA

      I learned about the room temperature from Bobby Flay. He is a grill master. I will have to try a steak on a Cast Iron skillet. My all time favorite was the way we did them in boy scouts, over the fire.

    • onegoodwoman profile image


      8 years ago from A small southern town

      I am so glad you mentioned, letting the steaks come to room temp. Some folks, I have seen this done, slap a frozen steak on a hot grill.

      Like you, I prefer charcoal over gas, but my best steak is done in cast iron.

    • heavenbound5511 profile image


      8 years ago from Under the shadow of the Almighty God!

      Thanks for sharing, good info!


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