Alright. I think i have done this. I just dont see that i am going to get it better than i have got it now.
I had to write it up for a few friends.
Here is my process/recipe:
Here it goes
2 cups kikkoman teriaki ( i usually pour almost a whole large bottle!)
4 cups red wine (Cab, Merlot, Shiraz all work fine)
1 tablespoon Allegro marinade
seasoned pepper or black pepper
garlic salt (loads)
guldens spicy brown mustard
First drink 3 cups of redwine, then add remaining 1 cup wine, teriaki, allegro, and a generous helping of pepper (2 teaspoons?) to a bowl or ziplock freezer bag (if you use a bag, always put it in a bowl! The bags marinate better.) Marinate in the fridge for a couple of hours, dont let it marinate more than 3 hours though. Take steaks out of marinade and put them on a cookie sheet (about 20 mintues till cook time.) Let them air dry for a bit or dab them with a paper towel to get rid of the excess of marinade. You will need to pour off the cookie sheet occasionally too. Once they are a bit drier, liberally coat with garlic salt on boths sides. (go start the grill) The thicker the steak the more garlic salt you can get away with; thin steaks should only be coated on one side. A fat 1.5” steak can dang near be covered and it will produce an appropriately salty steak. Let the salt sit on the steaks for about 5-10 mintues. Then a few minutes before you are ready to cook, liberally coat the steaks in the spicy brown mustard on both sides.
Once the grill is hot enough to sear your arm hair from 15 feet away, throw the steaks on. For thicker steaks or fattier cuts you will want to turn down the heat to med/high after a few minutes. For a 1.5” steak, cook it on the first side with the lid down for 4-7 minutes. Only turn the steaks once…..no matter what! Moving them around on the grill is good for them though, esp if you have a few hot spots. No flipping! After the one flip close the lid again and start checking them after about 3-4 minutes. The best way to determine how well they are done is to gently press on the surface of the steak (oh yeah, never use a meat fork: tongs or burnt fingers only) if the meat feels like a wet sponge then it is still very rare. A medium to medium well steak will feel hard more like a cooked chicken breast. So for medium rare to medium you want to be in the middle of that. However there is a trick to this….steaks continue to cook after you pull them from the grill, so pull the steak before it gets to where you want them. If you pull when they are medium-rare on the grill, by the time it is plated the steak will be medium (juicy and delish med though.) You will get the hang of this really quick, especially if you frequently cook the same cut of meat, same thickness. Okay, we still arent done, one last thing. Once you pull the steaks from the grill they need to sit for a few minutes before serving. This is so the juices can redistribute through the steak. If you cut into it early all those juices will come running out of the steak producing a drier tougher steak.
