Got to go with the red wine, I prefer a Zin, but I don't find any bourbon (or any hard liquor) to work well with steak. Too strong on the taste buds.
Love a good cocktail before and after.
Appreciate the responses, guys. A wide range of opinions indeed.
I normally prefer a good beer over wine, but I'll do the wine thing occasionally.
Guess I'll experiment a little and see what happens. If bourbon doesn't cut it I can always save it for afterwards.
Craig, I never grill over propane. I was a charcoal guy, then charcoal with wood chips. Now I grill over wood and there's no turning back. Usually hickory but sometimes mesquite, oak, apple or a combination of a couple different woods depending on what I'm grilling. I've mentioned it before here so I won't belabor the point, but grilling over wood beats those chips any day. Not even close.
Here's a steak grilling tip that yeilds fantastic results for me; keep a small bowl of melted butter close to the grill. If you've used any kind of spices to treat the steak before grilling, add a little bit to the butter with a pinch of salt. Shortly before the steak is ready to come off, gently brush or dab the butter on to the steak with the steak on the cool side of the grill. Turn and repeat. When you hit that "sweet spot" of the grill, the butter forms a delicate crust. It's a little tricky but once you get the hang of it you'll dig it I'm sure.
If you've got some "steak tips" let's hear 'em.
P.S. Regarding the butter tip; be careful not to drip too much into the coals, you'll get a flame-up. Don't soak the steak in it, just a little. The trick is to crisp up the butter without burning it too much. Experiment with placement of the steak on the grill to find what works for you.
Last edited by Luna56; 03-06-2009 at 22:21.
Confess I am ignorant as to whether anyone is raising Wagyu cattle here. Maybe out at the Parker Ranch. I'll enquire.
I've had Kobe-style beef only once in my life--at a great steak house in Lexington, KY, of all places. It was certainly delicious, even magnificent, but I've had a lot of great steaks so found myself wondering what all the fuss was about. With more exposure, maybe I'd learn to appreciate it more.
I buy my wines at COSTCO, and the Aussies are always good value there, even though I'm more likely to pick up a California.
We have been finding several very tasty South African wines at our Costco. My wife loves one called "Goats Do Roam".
Self-Styled Whisky Connoisseur
Along side a nicely done filet, chose a Sierra Nevada Pale Ale from a neatly tapped 5 gal keg that will never survive the night.
Had a few nice bourbons made available also.
I still gladly drank beer. I will have a very nice Baker's for a finale.
Last edited by SBOmarc; 03-07-2009 at 23:21.
Emancipate yourself from mental slavery. None but ourselves can free our minds.
Last night I attended a school fundraiser..."steakfry"...really it is a steak grilling.....the local VFW has large steel grilling basins filled with both charcoal and wood....very hot with a steel grate over the fuel....everyone gets their steaks and plops them down...I picked up the only bourbon in the bar...a WT80...certainly not the best but it was bourbon...it went well with the steak...I also had some beer to wash things down.
Steak tips. Hmmmm. I generally tenderize my steaks whether they need it or not. For spices I mix some Lowerys Seasoned Salt, black pepper, and just a pinch of onion and garlic powder. For a sauce or marinade, I have no real recipe. I just throw whatever I have on hand together. Usually worcestershire, with some steak or barbecue sauce,(depending on the mood) and anything from a little wine to salad dressing to bourbon.
As for a Bourbon with the meal. Well, I usually don't drink till afterwards. I usually will have ERSB, ETL, MM, or FRSB while socializing afterwards. But, for some strange reason, a strong Knob Creek and Coke came to mind when I read the posts on this thread. Good Luck Luna. Let us know how it all turns out. Joe
" I never met a Weller I didn't like"