Cooking a steak
 

I read somewhere, that before you cook a steak on the grille, you should cover both sides with mustard, instead of marinating it. Has anyone done that?

Never ever! I do worcestershire followed by a dry rub and garlic.

Well, it is April Fools Day.

Followed with throw in garbage

Well if you google it it's not unheard of and worth a try
Steve

It was a serious post, albeit April 1

might be a steak strindberg 4 minute steaks (sometimes also known as cube steaks, thin cuts of red meat)
4 Tablespoons mustard
1 finely chopped onion
2 egg yolks
Mix mustard and egg yolks to a batter, spread it on one side of the steak and drizzle chopped onion on top. Put the steak in the frying pan batter side up, turn the steak once. Serve the steaks with fried or boiled potatoes.

If you go to the trouble of buying a good steak, why in the world would you do anything to it except salt and pepper? If you buy a cheap cut, then yeah...marinade.

I sprinke sugar on both sides and let sit for 10 minutes to melt. Then I put on a Hot grille for 30 seconds then flip over. This caramelizes the sugar and this in turn seals in the juices!! Try it!!

I think the mustard is to hold any rub on the meat no flavor from mustard just to make other goodies to stick to meat

Steak
 

I have never marinated a steak with mustard but when I think about it when you make Steak Diane mustard is a key ingredient. If you do try it please share how it is.
Bill

Never marinate a good Prime steak, get your grill as hot as it can get--we can get ours close to 1000 degrees-sear each side 1-1/2 minutes--remove steak-throttle grill down to 450, cover the steak with butter, when internal reaches 110, remove cover & let rest for 5 minutes--steak should be @ least 1.75 " thick, the marbling in a Prime steak , gives all the flavor you need---no seasoning ever-prefer a rib-eye

I like to use oil garlic and rosemary

We had this in Duesseldorf Germany. It was very good

No garlic?????

along with the kale! :icon_wink:

totally agree with this comment...

one other thought, take it out of the refrigerator and let it get to room temp before you cook it...that way it cooks more evenly

And don't forget to let it rest when you have it done to your liking...so the juices will stay inside

Sous Vide
 

I always Sous Vide my steaks to !#% F for 2 hours and then sear on a hot grill for a minute a side. If you are not familiar with Sous Vide, Google it. What a great way to cook. Perfect every time and no danger of over cooking.

With both hamburgers and steak, I have recently started spreading the bullion that is in a jar lightly over one side of them. It greatly enhances the flavor. I don't use any other condiments. It doesn't make them more tender, just more flavorful. As Chatbrat says, cook it hot and fast. It will continue to cook when it is removed from heat source. I put my electric stove top on high. Put the skillet on it for two or three minutes. Drop the steak or burgers and let cook for just shy of five minutes. Turn them and turn off burner and let that heat cook them for about four minutes. Remove. Let stand for five or more minutes.

Mustard is used on large cuts of meats (such as a brisket) as a binder before you apply a rub. This usually works best for smoking.

For my grilled steaks I use McCormicks Steak Seasoning and then apply Kitchen Bouquet Browning and Seasoning Sauce. Best steaks ever.

sounds wonderful. we're not too busy later. we can stop by about 7pm. she likes hers medium rare, mine medium. we'll bring us and some bottled water. if you're not cool with us sitting arms length from you, we can just pick up...

Grilling steak w/mustard
 

For best cuts, I do prefer a dry rub.
What about trying an overnight marinade on a less expensive cut; such as a London Broil? Maybe a slurry of fresh garlic, herbs (rosemary, thyme, fresh black pepper), a couple Tbl olive oil and a couple healthy “dollops” of a chosen favorite mustard? Brush on both sides and cover overnight? Light pat w paper towels prior to placing on grill..?

I occasionally do something similar. I like chuck fillet steaks (chuck eye in some stores), and I liberally coat the steak with salt, pepper and granulated garlic, then slather it with mayonnaise on both sides. Then grill on a hot fire until medium rare. Try it - it's a lot better than it sounds. I originally saw it done on YouTube's Sam the Cooking Guy channel.

I have heard of using mayo....never have tried it though.

In addition to a brisket, using a light coating of mustard on ribs, then adding your favorite rub, and smoking them yields a great result!

Covering fish and chicken with mustard and / or mayo ... they stick to the smooth surfaces and then keep the seasoning on the fish or chicken. It can work the same for a steak but the steak will absorb and hold the marinade without it ...

Mustard steak
 

My dad used to grill steak slathered in yellow mustard. The whole family loved it.
Try it, you might love it as much as we did/do.

my husband only put salt and pepper
simple and taste better

What I've started to do is a reverse sear, sort of a sous vid with a smoker. Smoke at 250 until the internal temperature reaches 130 then raise the temperature to sear the steak for about a minute or two on each side. Perfect inside and great taste.

We sous vide everything, take it from package, put in reusable bags, salt, pepper, other spices. Throw it in, come back 4 or 5 hours, seafood, pork, steak or burgers perfect mid rare. Torch to finish

I wouldn't do that with most good cuts of steak. With flank steak, I score the meat, insert thin slices of fresh garlic into the scores, then slather it with dijon mustard. Its a tough cut of beef, so slice it thinly on a bias to serve. It's delicious.

Wow. This old girl is going to try mustard tonight. Thanks everyone.

April Fools!
 

This has to be a very clever April Fools joke 😂😂

Actually it is really good on Pork Chops.

Never! But you should let it come to room temperature before putting it on the grill.

Nope. See here?

steak grilled with mustard - Bing

I don't eat steak, but I love Dusseldorf mustard (available in Publix in a glass mug).


So maybe that is a Dusseldorf invention.

I use Montreal Steak Seasoning. If I don't have that I just use salt and pepper and maybe a little garlic.

Sprinkle them liberally with this. Cook them hot, turn them once.

For those of you not familiar with sous vide please check it out. You wont go back to cooking steak any other way.