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Barbecue steaks at home just like the pros


Last updated 7/10/2014 at Noon

A butter compound, like the Rosemary Butter version above, melts flavor over a grilled steak.

FALLBROOK – Steaks are something every cook likes to have turn out as enticing as possible. The grilling experts at Broil King have provided some tips on how to re-create steakhouse perfection on one’s own gas barbecue.

• If it doesn’t sizzle, it’s not hot enough. Preheat the grill to at least 450 degrees for great sear marks and steakhouse-quality results.

• Season the grill: a thin coating of oil on a hot grill both protects the grill surface and keeps the food from sticking. A refillable oil mister is an easy way to do this. Tip: Always turn the burners to low before spraying oil; never use non-stick sprays with aerosol since they are flammable.

• Marinate steaks for 30 minutes to two hours (most cuts) to infuse complementary flavors into the meat.

• Any sweet or sugary barbecue sauce should be applied in the last two minutes on the grill, or after the meat is removed. These sauces burn easily and can ruin a great steak.

• Try a compound butter: first soften the butter to room temperature and then mix in the flavoring of one’s choice, such as blue cheese, sundried tomato, fresh herbs, cheese and more. Top the hot steak with a pat of this butter and watch the flavor melt all over the grilled meat.

• Choose a weapon: don’t pierce the steak, use a good set of tongs to turn them. The more holes are poked in the meat, the more flavor and tenderness escapes.

• Let it rest: cutting into a steak right off the grill lets juices escape onto the plate. Let any steak rest for five minutes before serving. The juices will settle evenly throughout the steak, giving a more tender, flavorful and enjoyable dining experience.

Blue Cheese Compound Butter


2/3 cup butter, at room temperature

1/3 cup Roquefort cheese, crumbled

1 tablespoon shallots, finely chopped

11/2 teaspoon fresh thyme leaves, finely chopped

Dash hot pepper sauce

By marinating steaks for 30 minutes to two hours, complementary flavors can be infused into the meat.

Pinch salt


In a small bowl, mix all ingredients together lightly with a fork until just evenly combined. Over-mixing will cause it to become too blue in color. Spoon the mixture onto a sheet of waxed paper, and shape it into a log about 1 1/2” in diameter. Refrigerate 1 hour. Slice into 1/3” thick rounds and place on hot grilled steaks to melt. Freeze leftover butter.

Additional grilling recipes and tips are available at


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