Steak.......... In a perfect world. What cut do you prefer? How do you cook it (Broil, Grill, Bake, etc)? How do you like it done? What seasoning or marinate do you use? My current method. Get a nice Rib-eye cut Season only with salt and pepper ahead of time to let it soak in. Get the grill as hot as possible. Place on grill for 2 min. Do a 1/4 turn, cook another 2 min. Flip steak and cook for 2 min. 1/4 turn for another 2 min. Take steak off and place in a glass pan to hold heat in and put a towel over the top. Let stand for 6-8 min to let continue cooking from its own heat. This usually gets it med-rare for me. On a side note, I always wanted to learn how to make supper club quality prime rib. I never tried it but want to learn.
Grilling steaks is an area that I cannot seem to get right. I've tried it a lot of different ways but can never seem to get it tender and juicy, although the addition of montreal steak seasoning seems to get me a small step closer.
This thread is going to make me very hungry, very quickly. I prefer a grilled NY Strip steak to medium, seasoned with salt, pepper and a little A-1.
As fatty as they are.. I love a grilled ribeye. I pretty much season the same as you described, only I drizzle a bit of extra virgin olive oil before salt and pepper. I also like to use grillmates once in a while.. it has a nice blend of seasoning in it. Have to say though, been fryng NY strips in a stainless pan lately, super high heat, rather than the grill. They actually come out with more flavor..maybe it's the tab of butter..lol Oh, and always medium rare.
Phillip, If you ever come up here to visit, I am treating you to steak. Then another night we are going out to find some good prime rib.
I prefer it medium to med-well and on my budget, its sirloin. lol I actually prefer deer chops to any cut of beef you throw my way. When feeling lazy, I soak them in dales sauce for a few hours, its impossible to mess meat up when marinading with dales, and no need for sauce after its off the grill
I like the Sirloin cut most but the wife likes Filets which we usually cook. I grill to medium rare with Montreal Steak seasoning.
I always order Ribeye Med Rare when out. Steaks at home on the grill can be Ribeyes, NY Strip, Filet. Never cooked more than Med Rare, usually Rare. The sure way to make meat tough is to over cook it and good steak is over cooked after Med Rare.
Sirloin (with the price of steaks) medium rare grilled over a mix of white oak and hickory. No need for added flavoring or foo foo sauces. Served with baked potato and corn on the cob cooked on the same fire.
Thanks alot. Now I got a hankerin' for steak and there ain't no way the wife is going to allow that right now. So, I guess I'll pretend I'm eating steak as I dine on orange chicken and salad tonight.
My favorite is the ribeye. I put them in a bag and add olive oil vinegar and grill mates packet like garlic peppercorn. Or one of the others. I let them sit in the fridge for atleast 6 hours then warm up on the counter a bit prior to drilling them. Tons of flavor and juicy as all git out. Sent from my SCH-I510 using Tapatalk
I love me a 1.5-2" thick cut of backstrap. Rubbed with garlic cloves and moderately sprinkled with fresh ground pepper. Seared top & bottom on a hot grill or pan with butter, maybe 45-60 seconds each side. Then throw it in a pan and into the oven at 300 until medium rare. I prefer about 140* internal temp. Top it with some carmelized onions and a bit of crumbled feta.... Beef is for the birds!
Instead of the garlic cloves, try dry fajita seasoning once. As for "Beef is for the birds!" Chirp-Chirp!
Brad, all I can say is.....$*&#*)%&^#!!! You sorry $&*(@#&$(*)&@%&!!!! I ought to kick yer $EU*#(&$@)!!!! hehehehe
