Favorite Steak.............

[JOHNDEEREGN]

Mine is grilled at home with some sort of baked potato's and onions with corn on the cob.

Ribeye cut is usually a family favorite.

Yours

 

[conn84gn]

Good choice about 2" thick
Char/brown it on the grill then move it to the upper rack and finish it that way
Wife doesn't like it still moving but rare for me

 

[Boston GN]

Usually I'll get a NY strip.

My own Rub on it. Let sit for a couple hours until room temp

Pan sear that in my cast iron pan (the only way it should be done!) for about 1.5 minutes per side. Finish in over 425* to desired level doneness. Usually just a few minutes for medium-rare

Will never go back to grilling steaks after that

 

[JOHNDEEREGN]

Usually I'll get a NY strip.

My own Rub on it. Let sit for a couple hours until room temp

Pan sear that in my cast iron pan (the only way it should be done!) for about 1.5 minutes per side. Finish in over 425* to desired level doneness. Usually just a few minutes for medium-rare

Will never go back to grilling steaks after that

Hmmmmmmmm sounds great!

 

[Boston GN]

Hmmmmmmmm sounds great!

DO IT!!!!

Make sure there's plenty of salt or brown sugar or similar in your rub so it crystalizes due to the heat in the cast iron pan and creates a delicious "crust" on the steak.

...and if you don't have a cast iron pan, go get one NOW!

 

[JOHNDEEREGN]

DO IT!!!!

Make sure there's plenty of salt or brown sugar or similar in your rub so it crystalizes due to the heat in the cast iron pan and creates a delicious "crust" on the steak.

...and if you don't have a cast iron pan, go get one NOW!

Cast Iron is about all we use, distributes the heat real good!

 

[WLDWST]

Usually I'll get a NY strip.

My own Rub on it. Let sit for a couple hours until room temp

Pan sear that in my cast iron pan (the only way it should be done!) for about 1.5 minutes per side. Finish in over 425* to desired level doneness. Usually just a few minutes for medium-rare

Will never go back to grilling steaks after that

Silly question. Do you leave it it the cast iron pan in the oven to finish, or on a tray?

 

[Boston GN]

Silly question. Do you leave it it the cast iron pan in the oven to finish, or on a tray?

Not silly at all. Keep it in the pan. Toss the whole pan in the oven

Make sure you have a very good pot holder though. I learned the hard way that mine had a small hole in it

 

[XLR8]

Del Frisco's NY strip - a bit pricy at $38 ala carte but the best steak I have had.

 

[WLDWST]

Not silly at all. Keep it in the pan. Toss the whole pan in the oven

Make sure you have a very good pot holder though. I learned the hard way that mine had a small hole in it

Thanks. I will have to try that in a few weeks. Hard to barbeque when winter comes.

 

[Carr]

Japanese Kobe beef. the most expensive, yet you tenderest and flavorist you can get. Just grill on both sides for 5 minutes, put in the oven for 10 minutes, perfect mid rare steak.

 

[Boston GN]

tenderest and flavorist

Are these new words?

 

[Carr]

Are these new words?

yes

 

[JOHNDEEREGN]

I prefer Midwest Grain Fed Beef myself, haul it right to the Locker and have it butchered and then to my freezer.

But thats just me.:biggrin:

 

[Rare91]

Elk, Bear, Moose, or Deer. Homemade rub and lighlty brown each side in iron skillet. The rarer the better!!!

 

[conn84gn]

Now we have a thread we can sink our teeth into
Cast Iron pan is excellent

 

[benoitthegr8]

Man... you guys are making me hungry... not cow, but marinated whitetail backstrap cooked in the crock pot with veggies added as you go... cook till it starts to fall aparts and serve...

 

[JOHNDEEREGN]

Damn I didnt realize we were all Chef's

On a side note-- A good friend of mine owns a feed yard in Nebraska. He puts his steak in the fridge for a week or more (till it is almost Brown) and then grills it.

Honestly you can cut it with a fork they are so tender but I just cant bring myself to cook a brown piece of meat!!!!

 

[KILL4PEACEUSMC]

I had an aged steak at Ruth Chris in Vegas, same deal they show it to you and shes a tad brown, but so tender! Expensive dinner, but we were drunk and winning on the craps tables, so its easy come....... easy go!

 

[notacarlo]

80% of the Kobe beef eaten in the US is raised in East Texas!

I like a nice rare Top Sirloin cut at a bias served with a brown mushroom Bordelaise. Then, new potato garlic mash and a side of blanched asparagus.

I make this like once a year.

The East Texas Kobe is called Wagyu - $100 steaks.