Best Lisas Grilled Steaks Recipes

Perfectly Grilled Steak image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Lisa's Grilled Steaks image

Provided by Lisa Allen

Time 1h15m

Number Of Ingredients 4

4 rib-eye or sirloin steaks; at least an inch thick
1 c Moore's original marinade (I buy at Wal-mart)
1/2 c melted butter
Cavender's all-purpose Greek seasoning (I buy at Wal-mart)

Steps:

1. Preheat your grill to high heat.
2. Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
3. Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
4. Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
5. Place the steaks on the hottest part of the grill and then stand ready with the tongs.
6. At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
7. Continue to grill with the lid open for about 4 - 6 minutes.
8. Flip the steaks over onto the other side, still over the hottest part of the grill.
9. Grill the steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
10. Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the rib-eye, so be patient. Enjoy!