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Steak So Good You'll Wanna Slap Your Granny!

Updated on June 30, 2008

The Best Steak!

 

Slap Your Grandma Good!

I am not an advocate of violence and I have never actually slapped my grandmother, but this steak recipe is so good I wanted to make sure the title would get your attention.

This recipe is a variation of the one my mom taught me. I have spent years perfecting it and my wife loves it. I have designated it my ‘go to recipe' when I have done something to upset her. It is quick and easy and guaranteed to produce the best steak you've ever had!

Prep time: 5 minutes

Marinate time: 1-3 hours (depending on the cut of beef)

Cook time: 10-15 minutes (depending on the cut of beef and thickness)

The Marinade

  • 1/2 cup Worcestershire sauce (I think Lea & Perrin's is best)
  • 1/3 cup soy sauce ( I use Kikkoman's)
  • 1/2 cup A-1 steak sauce
  • 3 Tbls. McCormick Grill Mates Montreal Steak seasoning

*A little fresh minced garlic is optional- but also very good!

I should say that I NEVER measure anything when I put this together. The measurements here are merely suggestions. My only advice is to go a little lighter on the soy than the Worcestershire. I use the soy to take a little of the ‘sweetness' out of the Worcestershire.

Marinating in the Bag

The Steak

If you don't have a favorite steak, I highly recommend the Ribeye. It isn't the most expensive cut, but you cannot beat the flavor. This recipe is for two ribeye steaks- adjust accordingly if you are cooking more.

How to put it all Together

In a large zip lock bag combine all the ingredients and slosh around a bit to mix thoroughly. Add the steaks and zip the bag closed. Slosh around a bit more and be sure to coat each steak completely and refrigerate. For ribeyes, it is best not to marinate for more than two hours. I have marinated for 30 minutes if I am in a hurry, but a 1-2 hours is best.

You may need to experiment a little with the marinade times on other steaks. The following times are what I use when I splurge for more expensive cuts:

  • 1-3 hours are best for NY strips
  • 1-2 hours for Porterhouse and T-bones
  • 30 minutes or less for Filets

I normally turn the bag over 2 or 3 times while they marinate, but it isn't necessary. About 20 minutes before you put them on the grill, remove the steaks from the refrigerator and allow them to warm to room temperature.

Time to Light the Grill

I use a Weber charcoal grill when I cook steaks. After you light the grill and allow the coals to begin to ash on each corner, push all the coals to the outside edge of the grill. I have found the best results when I cook the steaks over the center of the grill, not directly above the coals. I have heard this referred to as ‘indirect' cooking. If you use a gas grill, preheat on highest setting, then reduce to low heat. You may need to adjust your cook times on a gas grill.

*I never cook steaks without baked potatoes. I recommend using large russets and I have a great way to prepare them while the steaks are cooking. I'll let you in on my secret at the bottom of this post...

Grill set up

Cooking Tips and Times

After many years of trial and error, I broke down and bought a meat thermometer. It was the best $10 I ever spent.

For best flavor, do not remove any fat prior to cooking. Place steaks in the middle of the grill. We prefer our ribeyes cooked medium rare. For steaks cut ¾ inches thick, do not cook more than 5 minutes per side. I try to only turn my steaks once during cooking. ALWAYS use tongs to handle steaks. To insure juiciness, never pierce the steaks while cooking. Keep the lid on the grill as much as possible. After approximately 8 minutes, I use a meat thermometer to check the temperature. Steaks will heat up to an additional 10 degrees after you remove them from the grill, so for medium rare remove the meat from the grill when the temperature at the thickest section reaches 135F. If you do not have a meat thermometer, DO NOT cook more than 10 minutes. You can always put them back on if they are not cooked enough.

On the grill

Suggested Temperatures for Doneness

  • 145F for medium rare
  • 160F for medium
  • 170F for well done

Serve with your favorite sides and enjoy!

Baked Potato Secret

For two large baked potatoes:

  • Pierce each potato through with a knife in 2-3 places
  • Microwave two potatoes for 5 minutes on each side (10 minutes total)
  • Wrap with aluminum foil and place directly on the coals about 10 minutes before the steaks go on
  • Turn the potatoes once about the same time you turn the steaks

There is no set amount of time to leave the potatoes on the coals, but a minimum of 20 minutes is what I recommend. Top with your favorite toppings and enjoy!

Comments

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    • profile image

      Aubrey 

      8 years ago

      WOW absolutly delicious I used this marinade for sirloin strips for steak tacos and so yummy

    • profile image

      BILLY RAY 

      8 years ago

      those pics make me wanna slap my granny and yours too

    • profile image

      blacky 

      8 years ago

      hmmm i want to slappp all grannies hmmm like ur recipe its cool specially da method of marinating ;-) tell me how to slap my fat granny

    • Springboard profile image

      Springboard 

      8 years ago from Wisconsin

      As an absolute lover of anything steak, I absolutely must give this a try, bad economic times notwithstanding. Thanks for sharing, sir. :)

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      9 years ago from Georgia

      Hey Julie and Lori-

      Glad you enjoyed/hope you enjoyed this recipe. It is definitely our favorite way to enjoy a juicy ribeye.

      Thanks for reading... :-)

    • Julie McM profile image

      Julie McM 

      9 years ago from Southern California

      Thanks for the great steak recipe. My daughter loves A1, so I'm sure this will be a big hit.

    • profile image

      Lori 

      9 years ago

      Thanks, this is the most wonderful marinade I have ever had.

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      9 years ago from Georgia

      We will marinating two ribeye's with this recipe this weekend as well. I hope you enjoy it as much as we do... :)

    • profile image

      jjrubio 

      9 years ago

      This looks wonderful! I am gona try it out this weekend. Thanks!

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      10 years ago from Georgia

      I would be honored to post this recipe in your forum. This is a great recipe and I am sure you will enjoy it as much as we do.

    • llongoria0 profile image

      llongoria0 

      10 years ago from SATURN

      thumbs up. my mouth is watering. :) post it in my forum.

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      10 years ago from Georgia

      My pleasure. I am sure you will enjoy it as much as we do. :-)

    • sschilke profile image

      sschilke 

      10 years ago

      Stay at Home Dad,

      Holy cow that looks good. I'm going to try this one out.

      Thanks,

      ssschilke

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      10 years ago from Georgia

      I couldn't agree more about the Montreal Seasoning. Thanks so much for reading...

    • JamaGenee profile image

      Joanna McKenna 

      10 years ago from Central Oklahoma

      What a concept! Put my favorite steak sauce in a baggie and marinate the meat *before* cooking. Thanks! btw, my family considers the Montreal seasoning the "magic ingredient". Once we discovered it, steaks don't taste "right" without it.

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      10 years ago from Georgia

      Due to pending litigation, I am no longer able to accept responsibility for any slapped grannies! HA! I would love to know how you like it after you've tried it and thanks so much for reading my hub. :-)

    • CJStone profile image

      Christopher James Stone 

      10 years ago from Whitstable, UK

      This recipe sounds so good I already want to slap my granny and I haven't even tried it yet. But, tell me: what if I do go out and slap my granny after eating? Are you responsible?

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      10 years ago from Georgia

      This recipe has never let me down. Hope you enjoy as much as we do and thanks for reading. :-)

    • Finance Chick 911 profile image

      Finance Chick 911 

      10 years ago from New York City

      This looks great and I can't wait to try! I love all of the effort you put into getting the photographs on here =) fantastic hub!

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      10 years ago from Georgia

      Thanks! Try it, you really won't be disappointed!

    • SubZeroLosAngeles profile image

      SubZeroLosAngeles 

      10 years ago

      nice:))

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      10 years ago from Georgia

      This recipe is hard to beat. I made the mistake of buying a marinade at the store to change things up a while back. My wife requested I never do that again. I hope you enjoy it as much as we do.

      Thanks for reading my post... :)

    • Co8 profile image

      Co8 

      10 years ago

      Hahahaha I love your title! :p

      But awesome! I love steak thanks for the recipe it looks great. 

      Thumbs up for you!

    • Stay at Home Dad profile imageAUTHOR

      Stay at Home Dad 

      10 years ago from Georgia

      Thanks for reading my post. Sunday night is usually steak night at our house, and my wife was the one that suggested I publish my marinade recipe. The steaks seen in the pictures are the ones we enjoyed before I sat down to write this post. I would love to know how you like the marinade once you've had a chance to try it out...

    • stephhicks68 profile image

      Stephanie Hicks 

      10 years ago from Bend, Oregon

      Well, I won't slap my grandmother either, but this marinade sounds great, as does your method for grilling! I only wish it wasn't Sunday night now (grilling for us is usually reserved for the weekend). Cheers, Steph

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