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What is the greatest steak?
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elk
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Joined: 19 Jun 2006
Posts: 328
Location: St. Louis

PostPosted: Tue Feb 06 07 10:01 am    Post subject: Reply with quote

We have a saying at our house, "We're not rich, we just eat like it". My favorite cuts are ribeye's and tenderloin filets.
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Rob129



Joined: 04 Feb 2007
Posts: 18

PostPosted: Wed Feb 07 07 12:17 am    Post subject: Reply with quote

I am a sucker for Porterhouse with Chohula roasted chili garlic rub. Add some foil roasted taters:

6 large russet taters (chop em up)
1 white onion (cut it up)
1/4 stick of butter
1TB Kosher Salt
1TB Black Pepper
1Tsp Paprika
1Tsp Chili powder Add more if you like it spicy.
1/4 cup olive oil

Bag it up in foil and toss it on the grill. Wash it all back with a good German beer.
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HotCoals



Joined: 24 Nov 2006
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PostPosted: Thu Feb 22 07 12:18 pm    Post subject: Reply with quote

This restaraunt is a stones throw from my office so I go there fo lunch about once a month. Their "Classic Delmonico" is a 20oz boneless Ribeye. Oh, it's delicious!

http://www.delmonicosny.com/dels.asp
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Wed Mar 07 07 7:08 am    Post subject: Reply with quote

best steak?? to start, you will not find the proper meat in a grocery store.
grain fed, (No Corn, I can explain later if anyone cares, PM me) and it must be choice or better. I have not seen actual real prime beef in over 20 years.

I would need to say a dry-aged, bone-in (21 day minimum) Rib steak Seared heavily over hot wood fire, seasoned with nothing but fresh ground tellicherry black pepper and coarse ground sea-salt. just a touch past Rare, but under medium rare (Red and slightly warm) with charred black bits on the bark

For a condiment, lea-Perrins Worcestershire sauce chilled at 35 degrees and dripped on the piece while on the fork right before it hits your mouth.

I do not care for tenderloin, mostly flavorless compared to the rib or sirloin cuts (Just my opinion)

Or take a sirloin steak, make a salt crust (Kosher salt only) and lea & perrins.

get your charcoal blazing hot, clear a spot in the middle and lay the steak right on the coals, and cover the steak with hot coals too, let cook for 4-5 minutes depending on thickness and pull it off the fire, knock the salt crust off & enjoy. and a compound butter on top. Moulin rouge butter is my favorite

(Shallots cooked in equal parts red wine & red-wine vinegar til liquid is absorbed, and add fresh ground blk pepper. let cool and add to whole butter at room temp, roll this into a stick and keep in freezer until needed, and slice off a couple pieces to melt on the steak.)


(guess what my profession is)
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bigdad
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Joined: 03 Apr 2006
Posts: 224
Location: W.pa

PostPosted: Thu Mar 08 07 8:41 am    Post subject: Reply with quote

Now theres how a real man eats a steak. Laughing

This is best eaten without the wife or children present, a bib, and silverward. EAT WITH FINGERS ONLY! Napkins used to wipe chest and area outside reach of tongue. Twisted Evil[/quote]
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devander



Joined: 06 Mar 2007
Posts: 7
Location: Glendale, AZ

PostPosted: Fri Mar 09 07 6:40 am    Post subject: Reply with quote

Wow, all these fancy recipes. I am not sure I can compete here. Very Happy

Ok, I use, almost exclusively, tri-tip steak. I have about 4 strips in a gallon bag. Weight is maybe 3lbs.

Anyways, I throw in some Montreal Steak Seasoning. Depends on how much bite you want, but the kids get picky if I use too much. I am gonna go with maybe 1/3 cup.

Then I put in some red wine vinegar, a couple shakes of worstershire, and maybe a half cup of A1. I put in a little olive oil too...

Finally, I cover the whole thing in soy sauce. Maybe 2-3 cups. I mix this concotion in the bag, and let it soak for 8-10 hours. I prefer to grill in the 400-450 range. Sear each one on each of its 4 sides, and then remove if you like rare. Leave on top shelf for maybe a minute per level - ie: 1 extra minute for medium rare, 2 minutes for medium, 3 minutes for medium well, 4 minutes for well done.

Good stuff, never any left overs!

-Danny
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soonerjimmie
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Joined: 31 Mar 2007
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Location: Quincy IL

PostPosted: Sun Apr 01 07 1:40 am    Post subject: Reply with quote

I like beef salt pepper and a twig of rosemary
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morecowbell



Joined: 02 Apr 2007
Posts: 6
Location: Central Iowa

PostPosted: Mon Apr 02 07 9:42 am    Post subject: Reply with quote

I 3rd the Montreal Steak seasoning. Ribeyes are also my favorite, I heavily apply the MSS to both sides pushing it in with my hands, after the grill reaches grate melting temperature slap them on and once the fire start to flare up slip the lid back on wait a minute or two and flip, waiting for the other side to get burned and remove.

Take it in and rest it for a minute or two and by then the plate should look like a cheap slasher movie background, it's time to eat.

I have been experimenting with chuck eye as of late since it's difficult to do the $8 to $10 a pound stuff very often. I've found if you look at the chuck eye steaks you can get some similar type eating for 1/2 the cost.

MCB
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Sax
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Joined: 06 Feb 2007
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Location: Spartanburg, SC

PostPosted: Wed Apr 11 07 10:26 pm    Post subject: Reply with quote

The ribeyes didn't look so good so I asked the butcher to cut a standing rib roast in half. Salt, pepper, & Worchestershire.







Cooked a little longer than I meant to, but they were still pretty tasty. Laughing
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r6abusa
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Joined: 12 Jun 2007
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Location: Michigan

PostPosted: Thu Jun 21 07 3:34 am    Post subject: Reply with quote

+1 for Ribeye Steaks. Here what I do and have been told by more than one person its one of the best steaks they have ever eaten

Free range prime black angus ribeye set out for at least an hour
meat tenderizer, garlic powder, onoin powder, freshly ground pepper, freshly ground sea salt, and a little paprika

Cook to med-rare over hot lump and rest
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Big Tom
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Joined: 20 Jun 2006
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Location: Owensboro, KY

PostPosted: Thu Jun 21 07 2:19 pm    Post subject: Reply with quote

The steaks that I cooked on Sunday and posted the photo of rates pretty high with my alltime 'best I ever had' meals:

Certified Angus ribeyes, 1.75" thick, drizzle extra-virgin olive oil, season with kosher salt, fresh cracked pepper, minced garlic. Grilled to a nice med-rare / med over a hot lump charcoal fire.
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gotwood
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Joined: 04 Apr 2007
Posts: 183

PostPosted: Sat Aug 04 07 7:09 am    Post subject: Reply with quote

Ribeye-lightly brush with oil
fresh ground pepper/coarse lawry's seasoning salt
grill
finish with light sprinkle of sea salt flakes

marinated skirt steak
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Jeffro
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Joined: 29 May 2007
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Location: Corinth, MS

PostPosted: Mon Aug 13 07 12:46 pm    Post subject: Reply with quote

I'm a New York Strip fan myself.

Marinade some 1 1/2 inch strips in 1 cup bourbon and 1 cup soy sauce.

Sprinkle with salt, pepper, garlic powder, and onion powder.
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Jeffro
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PostPosted: Sat Aug 18 07 7:13 am    Post subject: Reply with quote

How does everyone post pic of their BBQ p*rn anyway?
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olazul



Joined: 23 May 2007
Posts: 14

PostPosted: Sun Aug 19 07 11:29 pm    Post subject: Reply with quote

OK- I buck traditional wisdom with a ribeye, and it is by far my favorite steak. As most I prefer a thick steak (I get mine from COSTCO for daily stuff). I keep mine in the fridge and then generously coat with montreal steak seasoning. I then cook over med/high to allow for more time on the grill to melt the fat.

With the ribeye I am looking to have a char on the outside and pink in the middle. By cooking it slow(er) it allows alot more of the fat to melt and mix with the meat. By not allowing it to come to room temp it keeps it a medium rare steak since it is cool in the middle. If it warms up to room temp it will be medium in the middle by the time the char is developed.

For a lean steak slap it on a super hot grill for the least amount of time.

Olazul
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D.B.Cooper



Joined: 12 Jun 2006
Posts: 18
Location: Colorado

PostPosted: Mon Aug 20 07 1:02 am    Post subject: Reply with quote

BBQBLiTZ wrote:
Porter house
olive oil
salt & pepper

Done
Ditto
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OddThomas
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Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina

PostPosted: Mon Aug 27 07 7:45 am    Post subject: Reply with quote

r6abusa wrote:
set out for at least an hour

Bringing meat, especially beef steak, to room temperature before applying it to heat imparts a much nicer caramelization. Cold meat on a hot grill usually lowers the temperature of the cooking surface too quickly. YMMV
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brae0408
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Joined: 08 Feb 2007
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Location: Omaha, NE

PostPosted: Tue Aug 28 07 6:09 pm    Post subject: Reply with quote

Ribeye, Ribeye
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Bob_in_Florida



Joined: 17 Nov 2007
Posts: 11

PostPosted: Mon Nov 19 07 9:01 pm    Post subject: Reply with quote

bdcbbq wrote:
18-24 oz dry-aged, prime, bone-in, rib eye, seasoned with kosher salt, and grilled over a hot lump fire to medium rare. Let rest for 5 minutes, sprinkle with crushed black pepper, and either eat, or add a sprinkling of blue cheese, anchovy butter, or other seasoned butter.

This is best eaten without the wife or children present, a bib, and silverward. EAT WITH FINGERS ONLY! Napkins used to wipe chest and area outside reach of tongue. Twisted Evil


I'll second the bone-in ribeye. I had one at Ruth Chris' last year and it was one of the best steaks I remember eating.
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WBOGGS
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Joined: 16 Mar 2007
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Location: Pittsburgh, PA

PostPosted: Tue Nov 20 07 2:23 am    Post subject: Reply with quote

Delmonico grilled to medium with fresh ground black pepper and sprinkled with Fleur De Sel de Camargue. Wink
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