steak,steak,steak,steak,steak,steak,steak,steak

[RenoB]

Originally Posted by Darrell

Give me a nice steak med rare with some salt and fresh ground pepper and some garlic. Throw some grilled onions on it and we are in business!

Add some mushrooms and I'll be right over

Originally Posted by Jack1000

I find a good butcher and have him cut 2-3 inch thick bone-in ribeye's. Cover the outside with kosher salt--a lot of it makes for a good crust-- and some pepper.

Heat grill as hot as I can--500-600 degrees. I usually grease the grill with a little high temp tolerent oil like canola.

Steaks this thick with the bone in can be seared really nicely while leaving the inside rare/medium rare.

It takes a while to cook a steak this thick. Maybe 10 minutes a side. I don't mess with it--only flip it once if possible. I use a meat thermometer to get it to about 125 degrees at the center.

I mix up a little blue cheese with a pat of butter and drop it on top while it's still steaming.

My favorite meal.

Mmmm

[Silound]

In a microwavable cup/bowl mix: 1 stick of butter, 1 shot of choice whiskey, and 2 tablespoons of Worcestershire sauce for every two steaks). Melt and blend well.


Take some thick steaks, trim off any excess outer fat, and rub down with Tony's (Louisiana seasoning). Rub it into the meat vigorously, which will also serve to tenderize the meat some.

Before the grilling, in a skillet, melt a half stick of butter and let it simmer with several toes of minced garlic.

Bathe the steaks in the butter-whiskey mix on both sides (leave some to use during the cooking process), and put on a low heat grill for about 3-5 minutes, depending on the thickness (you want the steak to be RARE in the center but cooked on the outer shell). Glaze the sides when you flip it with the last of the butter whiskey mix.


Once you have the steaks grilled and you butter and garlic are simmering along nicely, rack up the heat on the stove to high and get the butter sizzling. Drop the steaks in the skillet for 45 seconds on both sides to sear them on the outside.



The result should be seared tough outer layer and a medium-rare juicy body.

[GoodFella]

As a chef I have cooked and have eaten more cuts of steaks cooked a 1000 different ways than any of you can even think of.

The best way for me to eat a steak
Before you do any thing open up your favorite bottle of wine at let it air out better if you have a decanter then make a gin martini.
Drink the martini while you cook then the wine is for when you eat

Fresh ground black pep
Kosher salt
Olive oil
1.5-2 inch cut rib eye with the best marbling you can get
Make sure it is at room temp
Heat a cast iron skillet till you can’t hold your hand 2in above it

A little S&P more salt then pepper on a well greased steak hit it on the pan for about 20ish seconds then lift the meat up give the pan a second to regain its heat and do it again on the other side. Take it off the heat and let it rest for at least one min before cutting in the steak.