Posted on 07/20/2020 3:04:42 PM PDT by neverevergiveup
Sorry for the vanity post, but I have a day off tomorrow (first in awhile) and was thinking about grilling steaks. Would love to hear from FReepers about their favorites. Porterhouse? Filet? Sirloin/sirloin tips? Ribeye? Marinated? Rubbed?
Ribeye. Salt. Pepper. Butter. Heinz 57
Porterhouse is probably best but I personally like rib eye because of it’s flavor.
I can’t get prime locally, probably couldn’t afford it anyway. Had a real bad experience with Obama steaks, oops Omaha.
I agree with the nothing added. If I pay that much it better come with flavor!
NY Strip. Tender and has the flavor of the more tougher cuts.
I really enjoy an 8oz bacon wrapped sirloin. Salt pepper and
Garlic powder for seasoning. Can be a bit difficult to cook a perfect medium rare.
Throw a ribeye on the grill if you are more of a novice. They taste great no matter the temp.
Exactly. Hard to beat good dead cow. Needs no improvement.
They probably know the best cuts of rat...........
Porterhouse
My fav has always been flank steak done medium well then sliced on the bias into very thin strips for delicious eating.
Cowboy ribeye when I can find them, very rare with just a little fresh ground pepper
Any except tube steaks. 8>)
Pork steak!
I clicked on this vanity thread expecting to see a bunch of funny sarcastic responses.
You people disappoint me.
Ribeye, medium
Flank Steak marinated in equal parts Zestly Italian Dressing and Soy Sauce. With smashed garlic. Marinate 5 hrs.
I have a Son-in-Law who is a real standout griller. Last time they visited I had four ribeyes. Decided that might not be enough so also put out two large ground chuck burgers. Mainly because of two teenagers and their appetites.
Everything was great and the burgers were just as good as the steaks.
Ribeye. Inch and a half thick. Hardwood lump charcoal fire needs to be 800 degreeish +/- 50. Use an IR thermometer. 4 minutes a side at an inch to two inches above the coals. Close the lid to snuff flames and reopen when snuffed. Salt the meat an hour before cooking and leave at room temp. Fresh ground pepper right before grilling. Make sure the steak is well marbled. Will be the perfect medium rare. Let rest 5 minutes before eating. A small pat of herbed butter on each steak when setting to rest. Perfection. Will be perfect medium rare with a perfect char. I use an Aussie grill for steaks. I have a plethora of grills and smokers from webbers to gas to a BGE. The Aussie makes the best steaks.
Ribeye
My favorite stake is a Belmont. Still has marks where the jockey was hitting it.
My real favorite is a Porterhouse, medium well over charcoal. Smoked with a mix of Jack Daniels and hickory wood chips. I don’t urinate the meat. Harris-Teeter has always done me well as far as quality goes.
Bone in too ...
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