FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


What is the greatest steak?
Goto page Previous  1, 2, 3, 4, 5  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Grilling
View previous topic :: View next topic  
Author Message
Gourmet-Gator
BBQ Super Pro


Joined: 24 Apr 2006
Posts: 1806
Location: Evans, Georgia

PostPosted: Sun Dec 02 07 11:29 pm    Post subject: Reply with quote

Hey, as I stated before Ribeyes IMO are the best but better than those are ANY FREE steaks!!! Wink
Back to top
View user's profile Send private message Send e-mail
jess
BBQ Super Pro


Joined: 26 Sep 2007
Posts: 1831
Location: Fl.

PostPosted: Tue Dec 04 07 6:00 am    Post subject: Reply with quote

1-3/4 to 2" ribeye room temp. with kosher salt & lots of cracked pepper-smoking hot cast iron skilllet - in, over & out.. little butter & chopped shallots in the pan -couple oz. red wine to deglaze. time for chow...
Back to top
View user's profile Send private message
gotwood
BBQ Fan


Joined: 04 Apr 2007
Posts: 183

PostPosted: Mon Dec 31 07 10:31 pm    Post subject: Reply with quote

1.5" - 1.75" thick Choice or Prime Rib-eyes

Warm on Counter...
Immediately before throwing them on the hottest fire you can get going on your grill sprinkle with Lawry's Seasoning Salt and Fresh Coarse Ground Pepper

Rare/Med. Rare
Back to top
View user's profile Send private message
Warpig



Joined: 26 Apr 2008
Posts: 13

PostPosted: Sat Apr 26 08 2:18 am    Post subject: Reply with quote

NY Strip, Ribeye, Porterhouse. No particular order

1) Bring to room temp.
2) Drizzle garlic infused EVOO - found that minced or chopped garlic burns and becomes bitter at the grilling temps required for good steak. Go easy with EVOO, extra oil has a tendancy to flame or flare up. I use a mortor and pestal to grind about 4 cloves per 1/2 cup of oil. Combine and store in an air tight container or bottle. Huge difference after 1 week.
3) Fresh Course ground salt and pepper. All you pepper lovers out there, throw away any old pepper/pepper corns. Old pepper becomes rancid and is known to cause prostate cancer. It's just not worth it.
4) Gas grill - Hottest you can get the grill. Add hickory chips if desired. Sear on both sides for 1-2 minutes depending on temp and thickness of meat.
5) Remove from direct heat and continue to cook additional 3-6 minutes per side until medium rare.
6) Plate each steak seperatly and add a tablespoon of your favorite heb butter.
7) Loosely tent with foil for a mimium of 10 minutes. This allows meat to relax and juices to redistribute throughout the steak. Also produces a nice pool of flavorfull juices on the plate to dip each bite into.
Cool Enjoy with roasted roasmary and garlic potatoes and grilled aspargus.....oh yeh, can't forget the ice cold beer!
Back to top
View user's profile Send private message
rjm38



Joined: 31 Aug 2007
Posts: 5
Location: Mesa, AZ

PostPosted: Sun Apr 27 08 11:50 am    Post subject: Reply with quote

Rib-eye, rare, salt & cracked pepper.
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Sun Apr 27 08 2:07 pm    Post subject: Reply with quote

The last steak is the greatest for me.. that is until the next steak which will takes its place.

Dry aged Prime rib steaks, bone in..
2 inch strip loins

are my favorite.

They got to be cooked over coals with a bit of wood for some smoke action.

As for seasoning. Salt and cracked pepper is good. Montreal steak spice is good as well. Cajan seasoning is good.

I also like to oil a steak before grilling as I think it helps with the crust but I dont use EVOO. I like grape seed oil myself.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
lkt1954



Joined: 11 May 2008
Posts: 21
Location: Dumas, TX

PostPosted: Fri May 16 08 3:56 am    Post subject: Reply with quote

Very interesting... so many like them meduim rare, thats the way to go.

For me a bonless ribeye 1 1/4" thick. Lemon pepper, light garlic salt and lots of pepper. Let sit over night wrapped in the fridge and then cook over a good hot fire to sear them and finish to meduim rare and let's eat. [b]FYI if you get out any steak sauce-- the dog will get your steak!!!!!!!![/b]
I enjoy all the good reading here.

Larry
Back to top
View user's profile Send private message
Stridemiester



Joined: 26 Apr 2008
Posts: 6
Location: Central Illinois

PostPosted: Fri May 16 08 6:15 am    Post subject: Reply with quote

Yes.... I agree with Roxy, the one on my plate will do just fine.
Back to top
View user's profile Send private message Visit poster's website
polock
BBQ Super Pro


Joined: 20 May 2008
Posts: 1290
Location: Sparta MO

PostPosted: Sat May 24 08 5:51 am    Post subject: Reply with quote

i like either a good ribeye or a porterhouse sliced minium 1 3/4" thick.. i like a 2" thick ribeye
_________________
bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em)
Back to top
View user's profile Send private message Visit poster's website AIM Address Yahoo Messenger
KenP
BBQ Fan


Joined: 08 Jun 2008
Posts: 196
Location: Virginia Beach

PostPosted: Mon Jun 09 08 7:46 pm    Post subject: Reply with quote

polock wrote:
i like either a good ribeye or a porterhouse sliced minium 1 3/4" thick.. i like a 2" thick ribeye
Favorite cut here, too.

Sometimes I'll use SPG only, last night I used Zesty Italian with it for me and the wife wanted sugar rubbed in hers. Other times we like A-1 Chicago Steakhouse.

I get the grill smokin' hot and sear both sides, then because of the thickness, pull them off the direct heat for the most part and cook them to finish slower. I don't want to end up with a thick, hard to cut char on the bottom.
_________________
Ducane NG
Weber Performer
WSM
Back to top
View user's profile Send private message Visit poster's website
HillbillySmoker
BBQ Pro


Joined: 25 May 2008
Posts: 917
Location: WV

PostPosted: Sun Jun 15 08 1:29 pm    Post subject: Reply with quote

Ribeye all the way, marinated 30 minutes with lawrys mesquite, i cook mine with lemon pepper and a little butter on the grill, usually with kingsford charcoal and some mesquite chips. cooked medium.
Back to top
View user's profile Send private message
cruzado_xxi
BBQ Fan


Joined: 29 May 2008
Posts: 277
Location: Monterrey, Mexico

PostPosted: Mon Jun 16 08 12:21 am    Post subject: Reply with quote

TE BEST STEAK IS THE JUCIEST/BLOODIEST....YOM YOM
_________________
PARRILLERO says:
Sign the pettition for the creation of DIA DEL PARRILLERO/GRILLER'S DAY here:
http://www.diadelparrillero.com.mx/

(Dont worry, is in english also)
Back to top
View user's profile Send private message Visit poster's website
smokeology
Newbie


Joined: 19 May 2009
Posts: 34
Location: Middle Tennessee

PostPosted: Sat Aug 08 09 5:09 am    Post subject: Reply with quote

I know this is an old post but, I just wanted to thank all of you for costing me
a part of my paycheck this week. Wink I read this last night and dreamed about a big "fatt daddy" slab of steak and wouldn't you know, I just so happened to visit my butcher friend today. Laughing Very Happy
_________________
Custom Trailer Rig
Oklahoma Joe's Longhorn
Weber Kettle
UDS
Back to top
View user's profile Send private message
tacklebox
BBQ Super Pro


Joined: 07 Jul 2009
Posts: 1870
Location: Big Bend, WI

PostPosted: Sat Aug 08 09 6:30 am    Post subject: Reply with quote

1.75" to 2" porterhouse, room temp, e.v.o.o., fresh cracked four peppercorn mix, sea salt. Sear each side over HIGH heat (charcoal) for a couple minutes, move to cooler side of grill, roast until medium rare. Enjoy with an ice cold Negra Modello Wink
_________________
~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Twisted Evil Pompous Ass Bigoted LIAR #69 Twisted Evil
Back to top
View user's profile Send private message
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Sat Aug 08 09 10:26 am    Post subject: Reply with quote

a nice marbled porterhouse or rib eye cooked over some oak forgot season kosher salt fresh ground pepper some fresh michigan sweet corn best in the country yummm and some horseradish fresh ground

and a nice dark ice cold beer your choice
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2
Back to top
View user's profile Send private message
mrodgers



Joined: 05 Aug 2009
Posts: 4

PostPosted: Sat Aug 08 09 11:29 am    Post subject: Reply with quote

The best steaks?

Buttercup
Bear
Butterfly

Those are just a few of the names of my steaks (and ground beef, roasts, beef ribs, etc.) They all live at my father-in-law's place and my daughters name them when they are first born.

My daughters watch them being born, they name them, they pet them.....then they eat them Very Happy

I actually thought the girls would be grossed out about it, but the first hamburgers we made, my oldest, 5 at the time, asked, "Is this Buttercup? I just LOVE Buttercup...." and took a big bite Very Happy


Gourmet-Gator wrote:
Hey, as I stated before Ribeyes IMO are the best but better than those are ANY FREE steaks!!! Wink

Have to stop on this though. As stated above, I get beef from my wife's family. It's split between 4 of us families (my family and Wifey's brother's and sister's families as well as her parents) and last time we had 95 lb of hamburger and around 50 lb. of ribeye, t-bone, porterhouse, round, and roasts.

Here's the problem with "better than those are ANY FREE steaks!!!" My father-in-law is of the thoughts of "make it last." Thus, the steaks are way thin, so thin that they are overcooked when I set the plate down next to the grill in preparation of tossing them on. Half-inch or thinner just doesn't cut it for on the grill. My wife makes steak and noodles with alfredo cheese sauce and always did that with cheap round steak. Now with the too-thin-to-grill steaks, we end up with exceptionally good steak and noodles using all the better cuts like the ribeyes and just go down to the meat shop for good and thick steaks for on the grill.

So, I have to retract the first part of the post. That was just a little story about my daughters naming their food well before it becomes food.

The best steak? Definitely Ribeye with nothing more than salt and pepper grilled about medium. I tried the brushing with ugly olive oil before grilling and it ruined the steak. I went back to simple salt and pepper and oiling the grate instead of the meat.
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Sat Aug 08 09 12:23 pm    Post subject: Reply with quote

john ziske wrote:
a nice marbled porterhouse or rib eye cooked over some oak forgot season kosher salt fresh ground pepper some fresh michigan sweet corn best in the country yummm and some horseradish fresh ground

and a nice dark ice cold beer your choice


You might think Michigan grows some corn and I am sure they do but there is none finer than what we grow up here in Ontario.. the best bar none.. American corn.. come on.. You all cant even make beer let alone grow good sweet corn.. Wink Very Happy Laughing
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
Big Bears BBQ
BBQ Super Pro


Joined: 26 Jul 2008
Posts: 1184
Location: Hillsdale,Mich.

PostPosted: Sun Aug 09 09 10:55 am    Post subject: Reply with quote

Without question its the Rib Eye.................
Back to top
View user's profile Send private message
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Sun Aug 09 09 11:46 pm    Post subject: Reply with quote

[quote="roxy"]
john ziske wrote:
a nice marbled porterhouse or rib eye cooked over some oak forgot season kosher salt fresh ground pepper some fresh michigan sweet corn best in the country yummm and some horseradish fresh ground

and a nice dark ice cold beer your choice


You might think Michigan grows some corn and I am sure they do but there is none finer than what we grow up here in Ontario.. the best bar none.. American corn.. come on.. You all cant even make beer let alone grow good sweet corn.. Wink Very Happy Laughing[/quot

OK TOUGHGUY ya got me on the beer BUT if you read the post it says best in the country you ain,t in the country and how the hell can you grow corn were it snows 10 1/2 months a year . Shocked Laughing
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Mon Aug 10 09 12:33 am    Post subject: Reply with quote

[quote="john ziske"]
roxy wrote:
john ziske wrote:
a nice marbled porterhouse or rib eye cooked over some oak forgot season kosher salt fresh ground pepper some fresh michigan sweet corn best in the country yummm and some horseradish fresh ground

and a nice dark ice cold beer your choice


You might think Michigan grows some corn and I am sure they do but there is none finer than what we grow up here in Ontario.. the best bar none.. American corn.. come on.. You all cant even make beer let alone grow good sweet corn.. Wink Very Happy Laughing[/quot

OK TOUGHGUY ya got me on the beer BUT if you read the post it says best in the country you ain,t in the country and how the hell can you grow corn were it snows 10 1/2 months a year . Shocked Laughing


We got that quick rising type of corn.. Just add water.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Grilling All times are GMT + 8 Hours
Goto page Previous  1, 2, 3, 4, 5  Next
Page 4 of 5

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group