[Daffynition]

[manic4organic]

1. Throw out that corn fed crap. 2. Buy grass fed. 3.Grill over Mesquite. 4. Remove drool cup and eat.

[Texas Songwriter]

The most important thing in grilling or cooking over bricketts is to get a really good, well marbled steak. The most tender type of steak is the filet mignon, but it is very dry. The 'eye' of the T-bone is the same thing as a ribeye. The 'other side' of the T-bone is the New York Strip. Together on the bone is the "T-bone'. The ribeye and the strip sides of the T-bone have very different and distinct tastes. Do not be afraid of cooking hot or searing) and fairly quick. The flavor is in the fat of the marbling of the steak. It is also where the tenderness is most determined.

In the Angus breed of beef there are bulls bred for highly marbled ribeye. Summitcrest Complete is probably the best known of the breed, but there are others. As an Angus breeder we have been selectively breeding for these qualities as well as shear force or tenderness. The CAB or certified Angus beef program has been very successful in educating the public about this.

[savedbygrace]

I rub olive oil on both sides, then put some fresh ground Celtic Sea Salt and fresh ground pepper on both sides.

Then grill as usual.

I realize some experts say to not put salt or pepper on before the steak is cooked, but I like my method.

I might try one of the suggestions in this thread, putting a pat of butter on top after the steak is grilled and on the plate.

[Talisker]

I love this thread.

Now we need one on how to cook the perfect soft-yolk fried egg. Conceptually, this isn’t a thread-hijack. You need the same contradictions in the end - crusted outside, perfectly soft inside. I’ve had a lot more success with steaks than I’ve had with eggs. But the ultimate is to have both done perfectly, with the eggs on top of the steak, and then dip the cut steak pieces into the egg. Bliss.

[John 3_19-21]

Most grocery stores (Publix is the exception)sell select meat.

[Red_Devil 232]

There is more info and good advice from the FReepers posting on this thread than there is in the article.

[JoeProBono]

[Species8472]

I buy my mail order steaks from Allen Brothers meats. I have never been disappointed.

I use a side box smoker to cook steak. Her is my technique:

Steaks are dry aged in the refrigerator 7 - 10 days in an open top Tupperware on paper towels. Turn the steaks and change the towels twice daily.

I fill the side box with hardwood charcoal (NEVER use briquettes, they are made of compressed sawdust and petroleum tar) and burn until the grate is red hot and the smoker box is a about 350 degrees.

Trim, season to taste and sear the steaks over the charcoal about 45 seconds to a minute on each side until they have a nice crust. Move the steaks to the smoker, throw some hickory chunks in the side box and smoke to an internal temp of 125 (rare) to 130 (medium rare). A meat thermometer is a must!

Let the steaks rest 5 minutes, bursh with melted butter and serve!

[donna]

I can’t eat a pink steak. They taste like blood.

I’ll never understand why people like them.

[piroque]

First thing is throw the gas (butane, propane) grill away and use charcoal .

I built one that's similar to this .

The grill is adjustable on the height above the charcoal. The 30" grill I've got will handle 12 good size rib eyes or 16 new york strips .

Check out the video of the grill

http://cowboycampfiregrills.com/grills.htm

[editor-surveyor]

Omaha steaks are poison.

Grain fed beef is a severe detriment to your health, since they are completely deficient in omega 3 fats. Beef needs to be 100% grass fed.
.

[yorkie]

However you like to cook your steak
it will always taste like it was prepared by a Master Chef,
if you add Bearnaise Sauce before serving
(I promise):

BEARNAISE SAUCE

Ingredients
1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Directions

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

[Washi]

Start with 1 inch thick rib-eye steaks from Safeway or another grocer that has an actual butcher (I love you Walmart, but your steaks suck.)

Marinate or not. It's up to you, but my favorite marinade is soy sauce, EVO, and Grill Mates Montreal Steak Seasoning.

Fire up your charcoal briquettes in a charcoal chimney. Propane is for lazy sissies who value "convenience" of flavor and it shows in the taste of the food.

Once the coals are going load them into the Weber or other cooker. Let the coals heat up the grills for a few minutes and scrub the grills with a brush.

Put the steaks on the grill with the grill marks running which ever way you prefer (perpendicular or diagonal) and let cook for 4 minutes on the first side, 4 on the second with the grill marks going the same way, back to the first side again for another 4 minutes with the grill marks completing either the square (perpendicular) or diamond (diagonal) pattern, then finally, 4 minutes again on the second side, finishing of the grill-mark pattern on that side.

Enjoy.

[Washi]

Start with 1 inch thick rib-eye steaks from Safeway or another grocer that has an actual butcher (I love you Walmart, but your steaks suck.)

Marinate or not. It's up to you, but my favorite marinade is soy sauce, EVO, and Grill Mates Montreal Steak Seasoning.

Fire up your charcoal briquettes in a charcoal chimney. Propane is for lazy sissies who value "convenience" over flavor and it shows in the taste of the food.

Once the coals are going load them into the Weber or other cooker. Let the coals heat up the grills for a few minutes and scrub the grills with a brush.

Put the steaks on the grill with the grill marks running which ever way you prefer (perpendicular or diagonal) and let cook for 4 minutes on the first side, 4 on the second with the grill marks going the same way, back to the first side again for another 4 minutes with the grill marks completing either the square (perpendicular) or diamond (diagonal) pattern, then finally, 4 minutes again on the second side, finishing of the grill-mark pattern on that side.

Enjoy.

[CougarGA7]

The steak in the picture is clearly overcooked.

[SeaHawkFan]

For steaks, go to CostCo. They only sell USDA Choice and Prime cuts of beef, and the prices are very reasonable.

Their pork products are also excellent.

[CodeToad]

Prime+ Ribeye from Tony’s. Hot cast iron BBQ grill. A little salt, just a little. Grill the sucker hot and eat! Always tender, juicy, and delicious!

[dancusa]

1 cup Burgundy wine
1 small garlic clove, minced
1 tablespoon Worcestershire sauce
¼ teaspoons oregano
1 small onion, minced
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons horseradish
2 tablespoons parsley
2 tablespoons prepared mustard
1 tablespoon sugar
2 teaspoons butter
2 ½ pounds sirloin steak about 1 ½ inches thick
meat tenderizer after punching the meat with fork.

[ThisLittleLightofMine]

The way to make any cut of steak taste exceptional is to cover it in sea salt for 10-30 minutes depending on thickness, rinse off completely, and grill. Delicious.

[ThisLittleLightofMine]

The way to make any cut of steak taste exceptional is to cover it in kosher salt for 10-30 minutes depending on thickness, rinse off completely, and grill. Delicious.