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 youve 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)

*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. 

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

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 isnt 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.

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.  Ill let you in on my secret at the bottom of this post

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. 

·         145F for medium rare

·         160F for medium

·         170F for well done

Serve with your favorite sides and enjoy!    

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!

For pictures please visit my hubpage at: http://hubpages.com/hub/Steak-So-Good-Youll-Wanna-Slap-Your-Granny