Steak Two Ways

Rib steak, t-bone steak and New York strip steak.  These are the most well known cuts of meat and for good reason.  They are tender and juicy and are almost guaranteed to be a good eating experience.  They can also be daunting to work with.  They are the most expensive cuts, so people are afraid to mess up when cooking them.  I am going to share with you two ways to cook these steaks with confidence, plus my favorite marinade recipe and a great dry rub recipe.

Tiko’s favorite marinade recipe

1 teaspoon Seasoned salt

1 teaspoon Garlic powder

1 Tablespoon Montreal steak seasoning

3 Tablespoons Olive oil

3 Tablespoons Worshestershire sauce

3 Tablespoons Soy sauce

3 Tablespoons red wine vinegar

Feel free to adjust the seasonings however you want.  I don’t usually measure, just eyeball what looks good to me.  You can try different kinds of vinegar too, but red wine is my favorite.

Mix all ingredients into a gallon sized ziplock bag, or a bowl with a lid.  Put steaks into marinade one at a time and make sure the marinade gets on all sides.  Marinate at least 30 minutes.  Overnight in the fridge is even better.

Yummy dry rub for steaks

We tried this Texas Roadhouse copy cat recipe recently as a change from our usual marinade and it was a hit.  Just a word of advice though, you don’t need too much of the rub.  I really packed it on and our steaks were a bit spicy.  We will definitely use this one often in the future.

2 teaspoons kosher salt

2 teaspoons brown sugar

¼ teaspoon cornstarch

½ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon turmeric

1 teaspoon pepper

Mix all ingredients together and rub on all sides of your steak.  Let sit for at least 40 minutes.  Also here, don’t stress about the spices.  If you don’t have something, it’s okay to leave it out.  I didn’t have chili powder and the rub stands just fine without it.  

Now you’ve got your steaks marinated, lets get them cooked!  

Steak on the grill:

You want your grill to be hot.  Once you put your steak on the grill, don’t move it around.  Let it cook on the first side for 4-5 minutes, then flip.  

For a rare steak, cook 5 minutes on the second side.  

Medium, cook 7 minutes on the second side.  

Well done, cook 10 minutes on the second side.  

I usually cut into a steak to make sure it’s how I want it.  You may need a few more minutes on the first side if it is too pink.  

Remove your steak from the grill and let it rest for a few minutes before cutting.

Steak in a pan:

I prefer a cast iron pan, but any frying pan that can handle high heat will work.  Turn the burner on to medium-high heat.  Add some oil to the pan and heat up.  When the oil is nice and hot, carefully put your steak on the pan.  Don’t move it around.  It should develop a nice sear and release from the pan when it is ready to flip, about 3 minutes.  Cook the second side for 3-4 minutes for rare.

4-5 minutes for medium

5-6 minutes for well done

The last minute of cooking, add 1 tablespoon of butter and spoon it on top of the steaks.  If you have some fancy options, like garlic butter or herb butter, this would be a great time to use it.  Let the steaks sit a few minutes and then enjoy.

No matter how you cook it, I hope you enjoy your herdshare beef!