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By Chef floWer
Added March 24, 2008 | Recipe #293859
Showing 1-6 of 6
By Vicki in CT
on September 01, 2008
on July 20, 2008
This technique gave me my first perfectly marked steaks. Just gorgeous. I had no idea that oiling the "second side" of a steak could make such a difference. I used my cast-iron grill pan (inexpensive but works beautifully) and a rib steak. I am happy I tagged this!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #779652
on June 10, 2008
I make the same thing now and then. I use a KitchenAid stainless-steel grill pan over a screamin' hot fire for just a couple of minutes on each side, for medium-rare. Comes out perfectly every time. The pan was expensive (~$100) but worth every dime. Cleans up just fine in the dishwasher. Sometimes I marinate the steak (usually filet mignon, sometimes DelMonico), but usually just olive oil spray, sea salt, and black pepper. That's almost impossible to ruin.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 03, 2008
on May 21, 2008
Im very sad to say this didnt work out 'completly' for me. Im going to chock this up to "user error" because Im clueless about grilling to begin with and the one side of the steaks started to get some nice marks on them so Im still going give it five stars because Im sure it would have worked completly if (1) the top grill rack hadnt disconected and proceeded to fall on top of the steaks. A whole buch of old char (i guess thats what you would call it) fell on top of them and I just had to remove them and get it off. Then after that fiasco was over I flipped them and not one minute later it started POURING rain. Considering I was hardly dressed for that occasion I pulled everything off the grill and ran inside to finish them on the broiler. But, on the bright side, next time DBF is around to grill well have some beautifully grill marked steaks lol.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 03, 2008
I used this recipe along with another one of Chef floWer's recipes (Marinade for Steak (Porterhouse, Sirloin or Any Beef Cuts) Marinade for Steak). The results were fabulous. The steaks turned out perfect. I never thought of spraying olive oil on the uncooked side of the steak before turning it over. I ended up with tender, moist steaks that had wonderful grill marks on them. I used my Green Pan non-stick grill skillet and had great results. Thanks for sharing this great technique for grilling steaks. Made for May, 2008 Aussie/NZ Swap.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1 g)
Servings Per Recipe: 2
The following items or measurements are not included:
filet of beef