Steak ala Cave
Posted by Caveman Cooking on January 15, 2010
I have several ways of preparing a steak. But, this is the one I do most often … by far!
1 Steak, approximately 16 oz.
2 Tbsp. Teriyaki Sauce
2 tsp. World Spice Merchants Bar-H Beef rub
The first step in this recipe begins at the store. Choose a steak with good marbling, and trimmed well – just leaving a thin 1/4″ fat layer on the sides. The marbling will provide good flavor and should add to the meat’s tenderness. Trimming makes sure you aren’t wasting your money on useless fat, though you want some to remain to keep the steak juicy and tender. Also, look for a nice red to maroon color. When the meat has sat there a while it starts to go to more of a very dark burgundy color, and once it starts to turn brown don’t buy it!
NOTE: These were called T-Bone steaks at the store. But, with such big Fillet sections these could have been called Porterhouses! Plus, they were on sale … score!!
Take half the teriyaki sauce and spread evenly over one side of the steak. Take half of the rub and sprinkle evenly, as well. Turn steak over and repeat. Cover with plastic wrap and refrigerate at least 2 hours. No need to add salt as the sauce and rub already have plenty.
HINT #1: I strongly recommend the use of Trader Joe’s Island Soyaki sauce. It has flavor and seasonings that most teriyaki sauces lack. Also, if you don’t have the Bar-H Beef rub (again, highly recommended) use the World Spice Montreal Steak Spice. The store-bought brands have too much salt for my tastes, but can be used as well.
I suggest grilling your steak on a BBQ. If the weather won’t cooperate, go ahead and put that baby under the broiler for 3-5 minutes per side. When ready to cook, remove steak from the fridge and heat grill. I like to get my hood temperature to at least 450°, which should translate to a grill temp of at least 500°. Place the steaks on the grill, close lid, and immediately reduce heat by 30%. Cook for 2-3 minutes and flip steaks. Cook for another 2-3 minutes, flip again. Repeat process once more so that each side gets over the heat twice. Steak should end up with a nice pink color throughout. Served here with baked potato and Sautéed Shrooms.
HINT #2: Have some water handy to control any flame ups … I always barbeque armed with a squirt gun to protect the meat from getting burnt.
Prep Time = 5 minutes
Cook Time = 8-12 minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.