How to Grill Steaks

July 9th, 2008 • Related • Filed Under

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How To Grill Steaks
with Beryl Stokes
(Plus, Skin-Eatin’ Good Baked Potatoes)
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Grilled steaks and baked potatoes. The All-American meal, especially for the men! Well, All-American includes Cajun in my book! Cajuns love grilling steaks almost as much as boiling crawfish. The great thing about grilling steaks is that it is a year-round thing, whereas crawfish boils are seasonal. We have some grilling tips, plus we’ve included our “skin-eatin’ good” baked potato recipe because baked potatos go with grilled steak like white on rice.

We’re grilling a Porterhouse steak tonight, which is our favorite steak. A Porterhouse steak has the filet, or tenderloin, one one side and the New York strip on the other side, with the “T-bone” in between. A Porterhouse steak is similar to the T-bone steak, except that the filet (or tenderloin) side is much bigger. Usually we’ll buy the biggest Porterhouse in the market, and split it, with Beryl getting the filet side and Mike getting the New York strip side. (If you need some grilling tips, be looking for our Grilling Tips video that we’ll be posting in a few days.)

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Grilled Steak

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For your complete recipe with video, go to:
How to Grill Steaks Recipe and Video
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