(Vanity) Favorite type of steak for grilling?

[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?

[big bad easter bunny]

As a chef and steak lover; rib eye, Aldi has one of the best rib eyes you can get for the money, as good as a prime steak.

[Hillarys Gate Cult]

Does the foil wrap work well with other cuts?

[sockmonkey]

*** I have found lately that steaks are not near as good as they used to be, they just don’t have the marbling they used to I wonder why ***

Breed and feed.

[maddog55]

New York Strip.. 1.5” thick.. little “kicken chicken rub” and some Tabasco sauce.

[Grampa Dave]

Yes, we are not cooking the steaks, just driving the flavor in and through the meat.

Then you cut your steak on the diagonal with a sharp steak knife.

[EQAndyBuzz]

Bone in ribeye. Rub with olive oil and a little salt and pepper on each side. Grill and 500. 2 minutes a side and then do it again. It’s for the cross grill marks. For me that’s rare to medium rare.

[Old Yeller]

Ribeye, medium

[Old Yeller]

Exactly. Hard to beat good dead cow.

Bull

[LesbianThespianGymnasticMidget]

I like mine blue too. That is my prep for regular folk. Mine go on a lot less. A good vet can have them back on their feet in an hour.

[Fiji Hill]

Buffalo steak with salt and pepper and maybe some thyme and rosemary for seasoning.

[Psycho_Runner]

Porterhouse all the way.

[Hot Tabasco]

Yes, if you buy a half a beef.

LOL, thanks for the info.......

[ocrp1982]

Ribeye is the very best steak for cooking over a flame. USDA Prime if you can afford it.

Strip steaks, and Filets are best cooked on a very hot griddle.

[virgil]

I like my ribeye medium rare, on a hot charcoal grill and rubbed with a little bit of Mrs.Dash and fresh ground pepper. Four minutes each side, then off the grill, sprinkle coarse kosher salt, let it rest a few minutes. I like mine pan fried too. I just got an air fryer and tried one with it. It was actually quite good. Juicy, perfectly cooked.

[surrey]

Good to know about Aldi. We have one close by in FL. but not here in MA.
My mom was a big fan of flank steak, in the early 70’s ,so it’s always been by steak of choice. It’s amazing what they now charge per pound.

[Intar]

Slow cooked Tri-Tip grilled indirect on low heat for about 1-1.5 hours (depending on weight and grill), fatty side up. Up Here's my process:

• Let meat sit and get to room temperature.
  
  
• Liberally rub with kosher salt, cracked black pepper, cayenne pepper, garlic powder, basil, sage, and onion powder up to two hours before grilling.
  
  
• Heat grill to highest temperature possible, then reduce heat to low/medium low (depending on grill) and setup for indirect heat (half of grill with no burners, other half with burners on, lid closed the entire cooking time).
  
  Place meat fat side up on the side of the grill with no burners.
  
  Essentially going for about 300 deg. temperature. Cooking time for a 3 lbs cut should be around 1 hour. Use a meat probe to test temperature and adjust time accordingly to desired doneness.
  
  
• Remove from grill and wrapped up tightly in aluminum foil and rest meat for about 10 minutes. Carve thin and serve with baked potato or grilled corn on the cob.

We do this monthly and it is awesome! Makes great sandwiches with au-jus or tacos the next day

[Disambiguator]

Chuck eye steaks, in our experience, are sometimes better than ribeyes, and cost half as much.

[Redwood71]

Ribeye...it’s all in the name. This cut of meat comes from the rib of the cow. The rib cage is little used for movement and doesn’t bear much weight, making the ribeye well marbled and tender with a layer of fat surrounding the cut. When this fat melts during cooking, the flavor is spread throughout the meat, bringing dynamic flavor to every bite.

rwood

[lightman]

Venison rubbed with garlic and ground black pepper

[lightman]

Venison rubbed with garlic and ground black pepper