Can anyone help me with a simple recipe for grilling steak?

My husband loves steak... and I've never cooked anything with steak before because I don't eat red meat. I have some leftover barbecue shrimp from last night also. Any ideas??Can anyone help me with a simple recipe for grilling steak?
Au Jus Base, we found this at our local meat market. You mix it with water and marinate your steak in it for a couple hours before grilling


You do not need to add other seasonings when grilling. This keeps the steak nice and juicy and is flavorful. Can also be added to meatloaf., burger, etc You can go online and google Le Gout Au Jus Base and find out where you can find it in your area. Enjoy


.Can anyone help me with a simple recipe for grilling steak?
6 each baby artichokes, blanched until tender, quartered


1 tbsp. olive oil


1 sm. white onion, peeled and cut into large dice


7 each Kalamata olives, pits removed, quartered


4 each red cherry tomatoes, quartered


4 each yellow cherry tomatoes, quartered


1 tsp. fresh oregano, finely chopped


Salt and freshly ground pepper to taste





Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.





POLENTA:





3 c. water


1 c. stone ground corn meal


1 tbsp. Parmesan cheese, grated


1 tbsp. olive oil





Mix 1 cup of water with corn meal. Allow to stand 20 minutes. Combine the remainder of the water with the corn meal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat.





Add the Parmesan cheese and salt and pepper to taste. Spread evenly, 1/2 inch thick, in a baking dish. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold cut into 3 inch squares. Set aside until final assembly.





BEEF:





4 each filet Mignon or sirloin steak


1/4 c. olive oil


Salt and pepper to taste





Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 2 to 3 minutes per side for rare to medium rare.





ROSEMARY SAUCE:





1 oz. olive oil


8 oz. shank, trimmed of all fat


1 each onion


1 each carrot and tomato, chopped


3 sprigs, rosemary, stripped


2 sprigs thyme, stripped


3 each bay leaves


8 each garlic cloves, chopped


8 each peppercorns


2 c. white wine


1 qt. strong veal stock


2 sprigs rosemary stripped





Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.





Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.





The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.





FINAL ASSEMBLY:





Just after grilling the beef, place the polenta squares on the grill and brown on both sides. Allow the beef to rest while reheating the vegetables.
This is how to make a good steak.





Start with a decent piece of meat, A rib eye is pretty good.





Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit.





Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough.





From here you have a couple of options:





1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further.





2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler.





3. Grill over a medium-ish hot indirect heat.





Remember a few more tips:





1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash.





2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite.





3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests.





I know that someone will say that you shouldn;t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.











Serve the shrimp cold with cockttail sauce for a surf and turf dinner.
Take the steaks out of the refrigerator 30 minutes before you want to grill them, after 15 minutes, season both sides well with kosher salt.





Heat the grill to medium-high. Oil a paper towel and using tongs, run the oiled towel across the grill grate.





Place the steaks on the grill angled at the 10:00 position and cook for 2 minutes. Turn the steaks to the 2:00 position and grill another 2 minutes. Flip the steaks over (admire your perfect grill marks) and grill for 3 more minutes.





Remove the steaks to a clean plate and top each with a tablespoon of butter, tent loosely with foil and let rest 5 minutes.





Serve the steaks and pass the peppermill
Steak doesn't really need much help.....I like to marinate mine with Lawry's....but if I had a really fabulous piece of meat I would just put some salt, pepper, and maybe a lil bit of garlic on it.....maybe a pat of butter on the top......
Make Steak Kabobs. Alternate pieces of steak and shrimp (and vegetables or potatoes) on a bamboo skewer, then smother in BBQ sauce and grill.