I am a novice griller. However, I love to grill steaks on the propane grill. Does anyone have any ideas for some good marinades?

__________________
Economic Left/Right: 6.88, Social Libertarian/Authoritarian: 0.67
Sola Scriptura | Soli Deo Gloria | Solo Christo | Sola Gratia | Sola Fide
"Let's get this straight: illegal aliens aren't Americans, they're criminals." - KarlMarx
"Μόνο εκπαιδευμένη είναι ελεύθερη (Only the educated are free)." - Epictatus

Yes...Don't marinate.
Use a dry rub instead, marinating takes the natural juices away from the
steak. I HIGHLY reccomend Uncle Chris' Steak Seasoning. Click here.
Hard to find sometimes but worth ordering online.
Always allow meat to cook on it's own when grilling.
NEVER NEVER NEVER poke, smash, cut, or mess with the meat.
Only exception is if you HAVE to use a meat thermometer to know when it
has reached desired wellness (or lack thereof). Still try to keep it minimal.
When finished cooking allow the meat to "rest" for 1-2 minutes (2 max).
This will allow the meat to lock in the juices and flavor.

Do you already have the steaks?

__________________
I may not be perfect, but parts of me are excellent!

Depends on the steak, Jeff. A GOOD steak should be left alone for the most part, sadly it's hard to come by a good steak these days for a reasonable price IMO. So, many times I use a mix of Soy sauce an Worcestershire sauce. Zip-lock it for at least a few hours (overnight is okay). Great for thick pork chops too.

__________________
Gun control is not about guns; it's about control.

PC=Public Cancer....and it's TERMINAL..IMO.

Already cooked some up on Tuesday... I'm just talking in general.

Joker, I've never even heard of a dry rub... interesting.

__________________
Economic Left/Right: 6.88, Social Libertarian/Authoritarian: 0.67
Sola Scriptura | Soli Deo Gloria | Solo Christo | Sola Gratia | Sola Fide
"Let's get this straight: illegal aliens aren't Americans, they're criminals." - KarlMarx
"Μόνο εκπαιδευμένη είναι ελεύθερη (Only the educated are free)." - Epictatus

I would have never thought to use soy sauce. Sounds good!

__________________
Economic Left/Right: 6.88, Social Libertarian/Authoritarian: 0.67
Sola Scriptura | Soli Deo Gloria | Solo Christo | Sola Gratia | Sola Fide
"Let's get this straight: illegal aliens aren't Americans, they're criminals." - KarlMarx
"Μόνο εκπαιδευμένη είναι ελεύθερη (Only the educated are free)." - Epictatus

It is great..adjust the ratio for taste..I use 1 1/2:1 Soy to Worcestershire.
It's fantastic on 1" or thicker chops..Overnight for them for sure.

__________________
Gun control is not about guns; it's about control.

PC=Public Cancer....and it's TERMINAL..IMO.

Careful with salt.
The brand I reccomneded is a good blend, and you can add whatever it
doesn't have that you like.

on the dry rub for steaks...I use Garlic salt,fresh ground pepper.sage and parsley...wait until the grill is hot(before placing the steak on the grill) so the juice is sealed in the meat...turn over to seal the other side then let them alone until cooked the proper amount of time...seven minutes on both sides for medium...adjust from there!

I'm with Mr.P on the chops...tried his receipe and they were great!

A few pinches of Kosher or Sea Salt on each side, fresh ground Pepper too, and grill That's the only dry I use.


Make SURE you use kosher for all cooking.

__________________
I may not be perfect, but parts of me are excellent!

So.. what's your basis for the false claims that marinades "take the natural juice" away from steaks?

I supposed you should tell that to the last few Tri-tip's and Flank steaks i've marinated which were filled with natural juices...

Additionally, you're going to want to let the steaks rest 5-10 minutes (more if it's a roast or larger cut of meat)..

Dry rubs are great, as are marinades - both have their place in culinary and each one provides a distinct culinary experience...

__________________
"Governments tend not to solve problems, only to rearrange them."
-Ronald Reagan

".. If you don't know if you're stupid or not - well - then.... you probably are...."
-Rusty Humphries

Jeff...IF you have charcoal...

http://www.foodnetwork.com/food/reci..._24088,00.html





More:

http://www.foodnetwork.com/food/show..._42550,00.html

http://www.foodnetwork.com/food/reci...936_99,00.html

__________________
I may not be perfect, but parts of me are excellent!

__________________
I may not be perfect, but parts of me are excellent!

What kind of steaks Jeff? e.g. which cut's are you working with?

If you're still going to Blue Max and getting a nice cut like a Rib Steak, I'd just salt and pepper them - allow them to come up to room tempurature BEFORE COOKING - grill em' for about 4-6min (on HIGH HEAT - allow the grill to warm up as hot as it can get first before putting the meat on) per side depeding on the doneness level you'd like...

__________________
"Governments tend not to solve problems, only to rearrange them."
-Ronald Reagan

".. If you don't know if you're stupid or not - well - then.... you probably are...."
-Rusty Humphries

It's not a false claim. When you soak steak in liquid, it allows the liquid
into the steak. It also allows the natural liquid out to be mixed with the
marinade and "diluted" if you will. Of course, the marinade will replace what is
lost but it's not the same.