Grilling Secrets For The Perfectly Grilled Steak

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don’t know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

  • Filet Mignon
    The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.
  • Top Sirloin
    The top sirloin is a juicy cut taken from the center of the sirloin – the tenderest part – and a great cut for grilling.
  • T-Bone
    The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.
  • New York Strip (sometimes known as Kansas City Strip)
    The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the “ultimate” steak for cooking out.
  • Porterhouse
    The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.
  • Rib Eye
    Another classic cut, the rib eye has marbling throughout the meat – making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 120 degrees when done. If you want medium, the temperature should be no more than 130 degrees when done. Finally, if you want well done, you should have a temperature of at least 140 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

Matanza – A New Mexico Celebration

In this country there is no better place to find the preservation of the old Spanish ways than New Mexico, as this state is well known for having been isolated hundreds of years by vast rugged distances and warring Indians.

So well preserved are the origins of the American West that even the 15th century “foundation” livestock scarcely available in other parts of the world thrive in New Mexico. You can still find descendants of the rugged, enduring, power house-in-a-small-package Spanish Barb horses, Churra sheep, and Corriente cattle. You can hear cowboy history in the old, spoken Spanish. Although these old vaqueros are increasingly hard to find, there remain a few smaller than average, more rugged than average Onate colony decendents who will speak to you in the 15th century Spanish of the conquistadores preserved through fifteen generations of oral tradition.

Happily, to this day, the romance of wide open western spaces lives on in New Mexico. The Spanish caballero, already sporting a legacy of proud horsemanship even before Columbus’ arrival in North America, saw the first rodeos whenever young vaqueros had some free time, an opportunity to turn work into play, and to show off their skills.

The first American Rodeos which took place in the early 1600’s were conducted by the first American cowboys, the Spanish vaqueros. Two hundred twenty three years before the first easterners arrived in Texas to learn the art of cowboying the vaquero was already a folk hero in New Mexico. He had come to be known as a horseman of great skill and bravery. He was a solid comrade with his fellow vaqueros and a die-hard loyalist to his ranch and it’s brand. He was looked up to by wranglers as a man who could rope anything that moved and ride anything that bucked. He could successfully do just about anything from a saddle. During the time of these first rodeos standardized rules and point systems were developed to determine who would win the vaquero competitions. “Jueces de campo,” or rodeo judges presided over the rodeos to settle ownership disputes and assure that stock were branded correctly. Generally the vaqueros tended the stock on the open range until it was time to sell, brand, or butcher the animals. Anyone of these events required a rounding up of the animals – “al rodear.” This was called a rodeo.

The killing (butchering) of an animal which frequently accompanied a rodeo was called a “matanza.” The first recorded references to a Rodeo in the official republic of the United States are made in old New Mexico family journals.

As matanza researcher Cynthia Martin explains “A traditional Matanza is a family and community-gathering event, with friends and neighbors helping in the labor-intensive job of processing a large pig, goat or sheep”.

“Taking at least an entire day, the process goes from the slaughtering the animal and butchering the meat to cooking the various meat products and preparing what is left for distribution and storage. Of course all those helpers also need to be fed, so the women in the family plan and prepare large amounts of food for the event.”

Today some Matanza celebrations are coming back. They are more in the tradition of Home cooking, Family and friends in the 21st century.

Historically the celebration was done in the winter to prevent spoilage and so the tradition is carried on in the winter today too.

The Hispano Chamber of Commerce in Valencia County New Mexico have begun the tradition again and made it into a fund raising event. Teams compete each year for prizes in the butchering slaughtering and preparation of traditional matanza foods.

Quarter Pound Hot Dogs – GoSun Sport Solar Cooker Review

Quarter Pound Hot Dogs - GoSun Sport Solar Cooker Review

This recipe is one of a series that features the GoSun Sport Solar Cooker. The Challenge – from a room temperature GoSun Sport to cooked quarter-pound hot dogs that reach an internal temperature of 155F in under 30 minutes.
Print Recipe
CourseMain Course
Keywordhot dogs, quarter pound, solar cooking
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes


  • We start off with a pack of Hebrew National Quater Pound Beef Hot Dogs. These hot dogs are twice the size of regular hot dogs so they will have a hard time fitting into a regular hot dog bun.
  • Take two out of the package for these hotdogs are large and the GoSun Sport can only handle two.
  • So we can monitor the internal temperature of the hot dog we insert a needle temperature probe right into the middle of the hot dog.
  • We then insert the cooking tray with both hot dogs into the GoSun Sport solar cooker.
  • Position GoSun Sport facing towards the sun. The cooker does not require and GoSun also would you rather not preheat the cooker. The tube can get extremely hot inside without the food and tray.
  • Here is the chart from our Fireboard Thermometer. As you can see the internal temperature of the cooker heated quickly. Also, the hot dogs were right behind.
  • The ambient or internal temperature started it off at 71.3F and the hot dogs that had just come from the refrigerator started at 53.5F.
  • Our cooking objective and temperature target were to get the hotdogs up to 155F. We find that is the perfect serving temperature for the hot dogs are hot but they are not overcooked where they might split.
  • Total cooking time was 25 minutes.
  • For those that wonder if the cooker gets hot. The picture is showing steam that is coming out of a cooker that is at 350F. Highly recommend you use heat resistant gloves when removing the food.
  • Here is a picture when I took the hot dogs out. They were perfectly cooked.
  • When cutting the hot dogs they were not only hot but extremely juicy. The GoSun Sport might be the best way to cook hot dogs and you cannot beat the fact that the only fuel I used was the sun.



Calories: 360kcal

Sous Vide BBQ Brisket – Keto – LCHF



Sous Vide BBQ Brisket - Keto - LCHF

This is an easy Sous Vide BBQ recipe that incorporates Montreal seasoning. It also takes 28 hours total including prep and cooking time. Takes time but this brisket recipe is over the top.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordbrisket, sous vide brisket
Prep Time1 hour
Cook Time1 day 3 hours
Total Time1 day 4 hours


  • The brisket is one of the pectoral muscles of the cow. When a cow lies down, they’re resting most of their body weight on this cut, which makes it extremely tough and full of connective tissues. This recipe takes about an hour of actual work and most of that is preparing the brisket so it can be sous vide. In the sous vide bath it will take 24 hours and then an additional 3 hours in the smoker. Long cook but well worth it.
    cow diagram brisket
  • The meat is a 14 pound, Black Angus brisket and it cost me $38 at Sam's Club. That is $2.71 a pound. A lot cheaper than any steak.
    raw brisket
  • Now, this is the hard part of this cook for this brisket is a whole packer. First, a 14-pound brisket is not going to fit into 11-inch wide sous vide cooking bag. Second, both the point muscle and the flat muscle are together and it is best for preparing and serving them to be apart. In the diagram you can see there is a fat layer that separates them and it is this fat layer that is going to direct how we disassemble this brisket so we can sous vide it.
  • There also is a small area called the fat cap and that is where the external fat links up with the internal fat. So the first thing we need to remove is the fat cap. Now do not throw it away for there is some of the best meat on the brisket buried in that fat. As you cut your way following the layer of fat that separates the flat from the point. Make sure you remove all large chunks of fat. Here in the diagram section D is the fat cap and that needs to be removed in one piece.
    brisket diagram fat cap
  • Make sure you take your time and make small cuts that follow the layer of fat. When you are done removing the fat cap put it off to the side. One thing you must remember that when cooking in a plastic bag there is no place for the fat to go. So try to leave no more than a ¼ inch of fat on the brisket.
  • Now it time to cut out the flat.
  • Usually, when you buy a small brisket this is the part you are getting. The points usually go to the restaurants. So now you have the flat and the fat cap we can move onto the point.
  • The point is not just large but is tall making it hard to put a complete point into a cooking bag. For that reason, I cut the point in half. In the picture, you see all three pieces of this brisket. On the left is the flat and on the right are the two parts of the point. Now it is time to season the brisket and I normally just use salt and pepper but last year I tried Montreal Steak Seasoning and my family really liked the taste. I season every inch and I normally apply one coat then wait 10 minutes and then apply another coat.
  • I don’t know about you, but I really enjoy using the vacuum sealer. The food always comes out looking very nice and neat. One thing you need to remember is that the sealer is setup for moist or liquid based on your model. Now that the brisket is properly bagged and sealed it is time for the bath.
  • I set my sous vide bath for 137F and programmed my cooker for 24 hours. Some people I know go as long as 36 hours but I personally did not see the benefit going longer.
  • After a full 24 hours, I removed the brisket from cooking bags and then put them in a pellet smoker set at 225F and smoked for 3 hours.
  • So now is the moment of truth. This is one of the points and as you can see it has a great bark. It also has that wiggle that any good brisket has to have. The knife cuts through the brisket like butter. The meat color is that of what a steak that was cooked medium would look like and even taste like. I even cut one of the slices to show you how consistent the meat color was. Not one area in this brisket was grey or dried out. This recipe takes time but it is a keeper. This was the moistest and most consistent brisket I have ever cooked.



Calories: 1338kcal

Smoked Prime Rib – Keto – LCHF

Smoked Prime Rib - Keto - LCHF

Prime Rib is not cheap and if you are new to your smoker I'd wait till you really have your smoker dialed in. If you do it right it will be one of the best meals you have ever had and I try and do one once a year around the holidays.
Print Recipe
CourseMain Course
Keywordprime rib
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes


  • Place dry rub seasonings over the entire roast surface. Preheat smoker or grill set up for indirect cooking to 250 degrees and expect the roast to take 3 to 4 hours to reach the internal temperature of 140 degrees (for Medium). I prefer hickory or oak wood for smoking. Medium Rare 130 to 135 degrees F Medium 140 to 145 degrees F Medium Well 150 to 155 degrees F
  • Sprinkle crushed rosemary leaves three-quarters of the way through the cooking time. To minimize opening the lid to check the temperature I would use a remote thermometer that will let you know the moment the Prime Rib is done. If you want a sear then I would use a torch or Searzall. The extra taste and texture can take a good prime rib and take it over the top.


Serving: 1g | Calories: 1589kcal | Protein: 102g | Fat: 127g | Saturated Fat: 51g | Cholesterol: 384mg | Sodium: 96mg | Potassium: 1472mg | Calcium: 210mg | Iron: 7.7mg

Aaron Franklin’s Butcher Paper Brisket – Keto – LCHF

Aaron Franklin’s Butcher Paper Brisket - Keto - LCHF

Aaron Franklin’s Butcher Paper Brisket. If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer. The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of "the 50 Best BBQ Joints in the World." That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him. The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob. In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award. Aaron Franklin does not keep his recipes a secret and he desires all the credit for allowing us to make it like he would.
Print Recipe
CourseMain Course
Keywordaaron franklin, brisket, texas bisket
Prep Time1 hour
Cook Time10 hours
Total Time11 hours


Prepare Brisket for Cooking

  • Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister. Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, water pan and set the temperature to 250. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

The Cook

  • Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer. Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.



Calories: 1338kcal