[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.

[Reeses]

Do not be afraid of cooking hot or searing) and fairly quick.

For thick steaks I have better odds hitting an even medium rare cooking low and slow. That's probably better for the non-professional cook and it gets more smoking that way. The timing required for cooking hot is hard to hit right. 30 seconds too much time and an expensive steak is ruined.