Just wonderin how you all cook your steaks? Cook em on gas or charcoal? Rare or black and tough as shoe leather? What is your favorite cut?

I personally love a fresh ribeye cut about an inch and a half thick on a gas grill on high for about 6 minutes each side. Still bleedin when I take it off the grill. It has to be a fresh steak. none of that stuff from the local grocery store, has to be from a meat market that cuts their meat fresh daily. Or better yet a fresh side of beef that has been hanging for 4 days at 38 degrees.

What is your favorite?

Keith

 

I would also have to go with a nice thick Rib Eye, a little bit of Montreal Steak Seasoning, cooked between rare and medium rare. Rib Eye's just have such a great flavor.

 

I hate being grilled.<br><br>Sorry I couldn't resist.<br><br>I'll be good now. :-X

 

A one and a half inch Ribeye cooked medium rare on a charcoal grill sound good right now ;D.

 

[quote author=wheels link=board=10;threadid=6134;start=0#55824 date=1035261506]<br>Just wonderin how you all cook your steaks? Cook em on gas or charcoal? Rare or black and tough as shoe leather? What is your favorite cut?<br><br>I personally love a fresh ribeye cut about an inch and a half thick on a gas grill on high for about 6 minutes each side. Still bleedin when I take it off the grill. It has to be a fresh steak. none of that stuff from the local grocery store, has to be from a meat market that cuts their meat fresh daily. Or better yet a fresh side of beef that has been hanging for 4 days at 38 degrees. <br><br>What is your favorite?<br><br>Keith<br>[/quote]<br><br>Amen to the rare<br>On a good hot day just SHAVE em and HOLD EM STILL ;D<br><br> : Eddie : 8)

 

A guy I use to work with said knock the horns off, wipe it's butt, walk it past the grill, and throw it on the plate. <br>I want a medium thick steak but want it turned color most of the way through, no red stuff running out. ;D

 

Porterhouse seared over a wood fire so the outside is crisped, but the inside is a dark purple-red.

 

any cut, as long as it's a little pink inside! <br><br>Tony

 

1-1/2&quot; thick ribeye cooked almost medium over charcoal....maybe a little garlic butter sauce pasted over during and after cooking...with a big baked sweet potatoe loaded with butter and a nice dinner salad with ranch dressing....and fresh, hot rolls.

 

About at least a 20 oz ribeye fresh cut a touch of salt pepper and some Dales merinade then grilled on the Kenwood Elite stainless gas grill for 6minutes per side so as it is a bleeding medium rare! mmmmmmmMMMMMmmmmmmMMMMMmmmm

 

[quote author=Hoss link=board=10;threadid=6134;start=0#55906 date=1035293767]<br>1-1/2&quot; thick ribeye cooked almost medium over charcoal....maybe a little garlic butter sauce pasted over during and after cooking...with a big baked sweet potatoe loaded with butter and a nice dinner salad with ranch dressing....and fresh, hot rolls. <br>[/quote]<br><br>Now you're talking Hoss! Also, a big glass of ice tea (or the beverage of your choice) 8)<br><br>CR

 

Tri tip Black and Red <br>Cooked on my Cabela's Smoker Grill

 

1-3/4&quot; to 2&quot; slow cooked on charcoal with some garlic cloves pressed into it. I prefer a rib steak or a T'bone or a Porterhouse or ah heck...doesn't matter. Just make sure it has lots of garlic for me and no sauces. Rare to medium rare.<br>Get a good singe on the outside and then raise the grill off the coals and slow cook it. Then make the massive salad, cook the veggies in butter and pepper in foil on the grill and make sure theres a few potatoes grilled too. Lots of sauteed Shrooms too.<br><br>Or for a quick fix put a 1&quot; steak on the George Foreman Grill with the mushrooms and inhale.<br><br>

 

oh yeah and definately no sauces A-1 or anything like that myself i think it hides the beef taste how about you guys! I dont enjoy that stuff!

 

[quote author=Commatoze link=board=10;threadid=6134;start=0#55868 date=1035284492]<br>Porterhouse seared over a wood fire so the outside is crisped, but the inside is a dark purple-red.<br>[/quote]<br><br>I'll take one of those! <br><br>and it's lunchtime too 8)