Planning to grill steaks to celebrate over the weekend.

[Baitball Blogger]

Anyone care to share their favorite marinade tips? Probably going to be New York strips.

[Shermann]

1. I did a dry rub on the last NY strips instead of marinade and they turned out great

There's a convenience factor to dry rubs as well and no risk of ruining the meat.

[Baitball Blogger]

4. I'll try the dry rub when it's just me and my husband.

I've been curious about it for some time, but haven't tried it.

[Wellstone ruled]

2. Ah, simple

take them from the frig and let stand at Room Temp for 25-30 minutes,pat dry with paper towel,slather both sides with Olive Oil,sprinkle both sides with Montreal Steak Seasoning. Kick your grill up on High,drop those beauties on that hot grill Two minutes rotate for two more minutes,cut the heat down a bit,rotate back to first position for another three minutes. Ah,the flip them to the other side,doing the two minute thing with the last being about four minutes. Just did two that were 2 and half inches thick did a extra minute on each side. Prefect Medium Rare. Secret is put plenty of butter on those beauties while they rest for at least eight to ten minutes. Top them with crumbled Feta and Pig out my friend. Oh,don't forget the roasted baby red potatoes and a veggie.

[Baitball Blogger]

3. Sounds like a great menu! Thanks!

[Wellstone ruled]

5. Don't forget a good tall glass of your fav Wine.

[Kali]

6. good steaks don't need marinade

NY strips can be good, depends on grade and marbling - and luck

you want an acid, a bit of an oil and whatever flavor you like. good old bottled Italian salad dressing works wonders on a lot of things, with beef I would lean to using red wine for the acid. but honestly salt and maybe a little pepper is all I would use on any decent cuts.

rib-eyes are my favorite cut for grilling

[Baitball Blogger]

7. I know rib eyes are supposed to be good, but I get turned off by all the fat!

[Kali]

8. aw! that's the best part

especially off the grill all sizzling and crispy

(I used to have a similar aversion but after learning how to cook them and too many dry strip steaks or worse - T bones that are really 2 separate steaks where one side is either going to be too rare, or the other side is too done, I stick with ribeyes when I can afford them. even sale/bargain ones come out good. that fat protects against a lot of cooking mistakes)

[zanana1]

9. And fat makes them tasty.