Secret to a great steak...

[Daniel75]

I found a way online and use it to great success. Let it sit at room temp for an hour, I use prime cut ribeyes (better marbling = more flavor, in theory), season with salt and McCormicks steak seasoning (really good flavor).

Sear it over direct heat 5 minutes each side with the charcoal grill closed (charcoal only on one side), then 7 minutes each side on the other side of the grill. 38 minutes total, the indirect heat cooks more like an oven (grill closed). If the steaks are thinner, I’ll only do 21 minutes over indirect heat instead of 28 (7X4=28). When they’re done, put them on a plate and put a dab of butter on top and cover with foil, let them sit about 7-8 minutes, then enjoy.

This is simple to me and they taste great.


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[Randy]

For me it starts with my own home grown angus beef. I can’t buy the quality of beef in the grocery store that I produce.

I won’t even order steak at a restaurant anymore (unless it’s Leona General Store) because I know I’ll be disappointed.

Equal parts salt pepper & garlic. I’ll use Texas Tech’s Raider Red’s steak seasoning from time to time.

I’ll cook them on my green egg as hot as I can get it.

My wife prefers to eat the eye and gives me the cap muscle (spinalis dorsi) it’s the best part anyways.

[Hardware]

Dry Brine and don't over cook!

[Hardware]

For me it starts with my own home grown angus beef. I can’t buy the quality of beef in the grocery store that I produce.

I won’t even order steak at a restaurant anymore (unless it’s Leona General Store) because I know I’ll be disappointed.

Equal parts salt pepper & garlic. I’ll use Texas Tech’s Raider Red’s steak seasoning from time to time.

I’ll cook them on my green egg as hot as I can get it.

My wife prefers to eat the eye and gives me the cap muscle (spinalis dorsi) it’s the best part anyways.

Lucky you getting the butcher butter!!!

[offthemap]

I go back and forth on how I cook steaks... reverse sear, cast iron only, open flame only, etc. All red meat gets set out for long enough to get to room temp, dried & salted when pulled from the fridge.

For 1.5" ribeyes I sous vide to ~118-120 in a mix of Lea & Perrins and/or Allegro, LIBERALLY season with Cavender's or lightly season with S7, then sear over lump coal and mesquite in the Primo at 600. No more than a minute a side. Pad of real butter & rest and it'll land around 125-128 (don't stack the steaks when you pull to rest, the internal temp will continue to rise for 5-10 minutes rest and land at different temps if they're stacked). Ribeyes don't end up overly "velvety" in the sous vide because of the texture of the meat. But using that tool I've found that the trick is to finish over open flame. Filets are strictly open flame, reverse sear, or cast iron only for me.

The absolute best meal I've ever prepared is Sandhill Crane filets cooked in the sous vide. Marinade in vacuum sealed bag with lemon (or fresh pineapple), soy, teriyaki, montreal steak seasoning and let set overnight. Pull and let get to room temp, keep in marinade bag and place it in sous vide set to 115 for an hour+. Pull it when ready & sear over open flame at ~600 for a minute or two per side depending on thickness. I use liquid marinade & fresh herbs in the sous vide and then salt & steak seasoning again before the grill. It'll knock your socks off.

[PassnItOn]

Solid advice folks, much appreciated! Looks like I have some experimenting to do . One last question - flip a lot or flip once?

[ThisLadyHunts]

I watched an American Test Kitchen video on when is the best time to salt a steak. They found that for a 1" steak, the best times to salt are at least 40 minutes before cooking, or literally right before throwing it on the heat. Apparently, when you salt the meat, it starts to draw moisture out of the steak. After a while, it starts to draw the moisture (now mixed with salt) back in and this process takes 40 minutes at room temp. If you salt for less than that, your steak is losing moisture that will be cooked off.
So if you don't have 40 minutes, just salt right before cooking.

Here is how I cook mine:
-I like Prime NY Strips and Prime Sirloins @ 1.25" thick
-Liberally season with kosher salt and dry brine in the fridge overnight
-Pull steak out of fridge 1 hour prior to cooking. Very lightly oil and season with black pepper
-Light coals while steak is resting
-Throw steaks on over direct heat and flip every 30 seconds until steak reaches 120-125 internal
-Pull steaks onto heated plate (microwaved for 1 minute) and tent with foil to rest 10-15 minutes.
-I don't use any butter, or sauces.

I’m not sure I agree with Chris Kimble on this one. I tried it his way; couldn’t get my steak to stop sweating (kept having to mop up the moisture), then couldn’t get additional applications of salt and other seasonings to stick well.

Ultimately, like you, I found that a truncated version of the dry aging process worked best. Go ahead and add your salt, but let your steak rest in the ice box for 8 to 24 hours and you’ll never have to contend with moisture issues on the surface of your meat.

Better yet, wrap your steak in cheesecloth and leave it in the ice box for 10 days to two weeks, then pull it out and salt it.

Completely different experience.


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[Sasqy]

Buy good meat from a consistent quality place !
Once you find the right connect the rest is easy.

[dustinztx]

Great steak!

[ame="https://www.youtube.com/watch?v=kI9_wnlOx0Q"]How to Cook Steak | Season 2 | Letterkenny - YouTube[/ame]

[monsterspike]

Solid advice folks, much appreciated! Looks like I have some experimenting to do . One last question - flip a lot or flip once?

curt nailed it, including the tongs. but dont poke holes in the steak with some amature hour temp device.

salt and pepper medium rare choice pittsburg ribeye. you literally can not screw it up, (short of broiling it with the door closed) tend to that meat bud. you aint gonna be there long.

[tdwinklr]

Solid advice folks, much appreciated! Looks like I have some experimenting to do . One last question - flip a lot or flip once?

I never flip a steak more than once.

I forgot one important tip I always do now ... I will wipe olive oil on both sides of the bare steak before cooking them.

[Dale Moser]

Great steak!

How to Cook Steak | Season 2 | Letterkenny - YouTube

Pitter patter..


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[kdm015]

invest in a quality thermometer and KNOW the internal temp.
Baste in butter, garlic, rosemary.
remove from heat and let sit.

+/- 5 degrees can ruin a steak flavor, juices, texture

agree, thermometer is the most important. unless you are a professional, poking the steak for doneness is inconsistent

[Snowflake Killa]

Some of yalls recipes sounds like ****

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[Garrett Harlan]

Dry age for me