What’s your go to steak recipe?

[CodyWitt]

Let’s hear those go to steak recipes.... mine is as follows

•2” rib eye or strip.
•Scrape the meat back and forth with a fork to “rough it up”
•Fresh ground sea salt/pepper. (Very liberal amount)
•Cast iron as hot as you can possibly get it. I test the temp by dipping my hand in water then flinging it onto the pan. Water should boil off IMMEDIATELY.
•Olive oil to coat the bottom of the pan.
•Drop the steak in and brown on both sides for one minute.
•Add 1/2 stick butter, a few cloves of fresh garlic, and thyme.
•Allow steak to cook flipping every couple minutes.
•baste the steak in the butter.
•Remove at desired meat cook time and wrap in foil, let the steak rest for 10-15 minutes.....y’all can thank me later. Let’s hear them.

[TexanDuke]

Man yours is really close to mine. I’m a ribeye guy. Have not heard the roughing technique. Is it noticeable?

I do a grill as hot as I can manage it around 525 . Season with NICE olive oil, fresh Thyme, garlic, pink salt and cracker pepper.

Two minutes diagonal to the right, then move diagonal to the left (Create a diamond pattern)

Flip and repeat. I am a flip once and leave it kind of guy

Pat of kerrygold on top and Rest for 6 minutes under a foil tent

[Sackett]

KISS!

Ribeye. Light coating of either olive oil or teriyaki, then dust with seasoning (Garlic Salt/Black Pepper) grill over HOT coals (prefer mesquite)

[Jcjohnson]

2” aged marbled Ribeye olive oil kosher salt and fresh pepper hot mesquite coals till medium well like the raking it idea

[ultralite09]

Ribeye, sprinkle sea salt, coarse ground black pepper and a pat or two of butter, 2 garlic cloves and 2 sprigs of thyme. Vacuum seal and throw in my Yeti with my Anova immersion cooker set to 129 degrees for 3 or 4 hours. Take it out and sear it on either a hot cast iron or a really hot grill for about 30 seconds each side.



Or if I'm keeping it simple, leave the steaks out to get to room temp, olive oil on both sides, sprinkle Montreal steak seasoning or just salt/pepper and sear over hot mesquite coals.

[mrc]

I had one the other day that was mainated in Italian dressing and spicy worchestichire for 24 hours, and cooked medium over hot mesquite coals. It was amazing and had a bit of a glaze on it.

[castlegaphunter]

Let’s hear those go to steak recipes.... mine is as follows

•2” rib eye or strip.
•Scrape the meat back and forth with a fork to “rough it up”
•Fresh ground sea salt/pepper. (Very liberal amount)
•Cast iron as hot as you can possibly get it. I test the temp by dipping my hand in water then flinging it onto the pan. Water should boil off IMMEDIATELY.
•Olive oil to coat the bottom of the pan.
•Drop the steak in and brown on both sides for one minute.
•Add 1/2 stick butter, a few cloves of fresh garlic, and thyme.
•Allow steak to cook flipping every couple minutes.
•baste the steak in the butter.
•Remove at desired meat cook time and wrap in foil, let the steak rest for 10-15 minutes.....y’all can thank me later. Let’s hear them.

Idk but that sounds about right!

[HoustonHunter94]

If we’re being honest, I do like a steak cooked on cast iron better than grilled. However, I like grilling more than cooking in the kitchen so I usually end up grilling mine. I do like mesquite coals for hot and fast grilling. Room temp ribeyes, salt pepper and garlic or a little Uncle Chris seasoning and super hot coals.

Disclaimer: I like steak. Have cooked it in sous vide, reverse sear, front sear, cast iron, etc. All works for me.


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[txpitdog]

Season and let sit on counter for about 30mins. Turn grill to full blast or make oversized charcoal and mesquite fire. Mercilessly sear the steaks for 3 mins a side at about 600. Remove from heat and finish on indirect heat to med-rare. Bring in and let rest for 10 min. Steaks will finish to med-rare/med.

Sometimes I season light and enjoy the flavor of the meat. Other times like with NY strip, I will season heavily to make a near crust.


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[TheHammer]

2” Bone in ribeye. Cooked medium rare to rare. Seasoned with nothing but salt and coarse ground black pepper. Cooked over a mesquite fire.

[Stan R]

USDA Prime Rib Eye Bone in or Boneless. Room Temp.

Charcoal Grill as hot as it gets on 1 side of the grill

Cook 1 side 4 minutes

Turn then season with Uncle Chris's and Worchester Sauce and cook 4 minutes.

If real thick move it to the no charcoal side and let it side for 4 minute.

I only turn 1 time....

Let it rest.

We eat just the steak with no sides. I normally buy big steals.

I do like Tri Tip cook almost the same way but use a temp gauge and heat to 135 inside on indirect heat. Slice very thin

[sahunter]

Tagged

[chief262]

2 inch ribeye,, coarse salt, sous vide at 120 degrees, olive oil, Uncle Chris's, 600 to 800 degrees on the Green Egg to desired doneness.

[Uncle Saggy]

Wrap 1 gallon of creek water in a shower curtain
Align with sun
Place steaks in line with shower curtain
Make your knife while steaks are cooking
Get naked and eat


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[doug]

wrap 1 gallon of creek water in a shower curtain
align with sun
place steaks in line with shower curtain
make your knife while steaks are cooking
get naked and eat


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perfect!!!!