For me, can't beat a rib eye. Slather it in butter and grill it at about 500 degrees for 4-5 min on each side. Very little salt and pepper needed. Did this last night. Can't justify going to any restaurant when it's that good at home.
Favorite steak cut and how you prepare it...
- Thread starter mplshawkeye21
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Cut it the size of a basketball, sear it , then grill it at 500° for 4 to 5 min on each side.
Hard to beat a good ribeye. My wife does the marinade (I don't recall what she all puts in it but I think she used soy sauce, lemon juice, a bit of olive oil, etc.) but puts the steaks in the marinade and inside a ziplock for a few hours..
Cooked over the charcoal grill, direct heat. 1 1/2" thick steak I usually go about 7-8 minutes a side for medium/medium-rare. Good stuff.
Cooked over the charcoal grill, direct heat. 1 1/2" thick steak I usually go about 7-8 minutes a side for medium/medium-rare. Good stuff.
Just cooked a 2 pound sirloin steak and roughly 1 1/2 inches thick and roughly 1 1/2 inches thick on the grill. Marinated in white wine for two days then basted with a butter garlic salt, Tonys and Canadian steak seasoning. Cooked about eight minutes aside. I typically prefer ribeyes but this was simply amazing.
I've wanted to try cast iron, just never do. No matter season of the year, I always go charcoal grill
Ahi Tuna steak sprinked with cajun seasoning, lemon juice and grilled at 400F until about a 1/4 inch of pink in the middle. Start on aluminum foil so it does not fall apart before putting directly on the grill. Spinkle with a little wine during grilling.
Count me as a charcoal fan. Last night, we grilled T-bones from our home raised Black Angus beef. I rubbed them down with Mrs. Dash Garlic and Herb seasoning 3 hours prior to cooking. 8 minutes per side over moderately hot charcoal. Mmmm.....
Sorry about that Bird...I don't know how I missed your question. I do not turn it once it is in the oven...
http://www.rachaelray.com/recipe/sl...-gremolata-portobellos-onions-worcestershire/
Key is having a cast iron skillet and getting it hot enough to warm up the kitchen. And you don't have to buy expensive cuts to make great steak. Just have to know how to cook it.
Key is having a cast iron skillet and getting it hot enough to warm up the kitchen. And you don't have to buy expensive cuts to make great steak. Just have to know how to cook it.
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Yeah I have done both and they are both delicious. I have like 20 steak recipes bookmarked so forgive me.
A full thread with Iowans discussing their favorite steaks and nobody brings up steak de burgo??
Several recipes similar. I suppose it's just how many herbs and what kind you have on hand.
When I cook I marinate chicken but I tend to like the non-marinated flavor when I cook beef. Something about all that fresh blood. And I guess I have never cared for sweet basil.
Just as important, where do you buy your beef? Grocery store? Local meat market? I live in northern MN and good beef is hard to find.
FWIW - I was always a charcoal guy until I bought an Infra-red grill last year. Gets super hot which is ideal for steak. I cannot tell the difference in taste and I would bet you can't either. Cooks in half the time of regular gas and way faster than charcoal. Strongly recommend it.
4-5lb bone in ribeye, cut the steaks to ur liking in thickness, let the streak get room temp rub her down with olive oil add mccormicks Montreal steak seasonings get the Webber kettle good a hot, grill steak over direct heat to medium to medium rare! Ohhhh Weee that's good eatin!
Then follow it up with nice throw in the trash and put a real piece of meat on the grill now that's its ready.
whole beef tenderloin, cut into thirds. inject the pieces with a little bit of minced garlic and teriyaki sauce and put it on the smoker. you might weep openly, and that's OK.
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