This thread is about steak.

Where do I even start...Well I guess it would be easier to define te constraints...

Not a big filet fan. The best steaks imo are really well marbled (this is where most of the flavor comes from). Seems to me like you're paying extra for the most flavorful and tender piece you can get without much fat at all. If that's what you like that's cool but when I eat a steak, I want to eat a steak.

Prime rib w/ au jus and good mashed potatoes

Cowboy ribeye w/butter

NY Strip or Porterhouse w/ peppercorn/mushrooms/onions/anything nicely done(There's also a nice combo for steaks like that: Peter Luger sauce with chopped raw tomatoes and onions)

Also always love some medallion-sliced steak frites with horseradish sauce and good fries.
 
OP is a man after my own heart. Ribeye can't be beat, only difference is that I finish on a charcoal grill as hot as I can get it, basically glowing red, for about 15 seconds, rotate 45*, 15 seconds, flip, 15 seconds, rotate 45*, 15 seconds. Remove from heat, cover and let rest while you add butter to the cooking juices, simmer for a second, plate the steak, drizzle meat/butter combo, serve with baked potato and salad.
 
Oh, and a little tip: The Japanese are huge on quality beef. If you ever go to a steakhouse and see a bunch of well-dressed Japanese men, you're in for a treat.
 
13259638:skithesprings said:
OP is a man after my own heart. Ribeye can't be beat, only difference is that I finish on a charcoal grill as hot as I can get it, basically glowing red, for about 15 seconds, rotate 45*, 15 seconds, flip, 15 seconds, rotate 45*, 15 seconds. Remove from heat, cover and let rest while you add butter to the cooking juices, simmer for a second, plate the steak, drizzle meat/butter combo, serve with baked potato and salad.
Click to expand...

9/10 flames are too much effort. If I have one I'll use a ridged griddle, also my family have a wood burning pizza oven, that thing gets to over 1000 degrees. Just rest it on the floor of the over for like, 5 seconds a side and it's done.
 
Favorite would have to be a tri tip.

-heat grill to 325-350 surface temp, indirect is best( if you can hold your hand over the grate for 3 seconds you're golden)

-Add salt, pepper, dash of garlic

- flip every 7 minutes for 40-50 min depending on size, or until it feels like the palm of your hand when you poke it(pad of your hand for more rareness)

-let sit ~10min then cut at a 45 degree angle across the grain of the meat

That's how I serve it when I am catering. You can smoke it as well at 350 for a few hours or until internal temp hits 170 I prefer to use peach wood but that's personal preference.
 
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