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642

The usual is a nice and fatty 1" thick (at least) ribeye.

Coarse salt, pepper, and olive oil on both sides. Then it goes back in the fridge or an hour or two. Removed from fridge for half-hour before cooking, to warm back up to room temperature.

Thrown on the med-high grill for 4.5 minutes, flip, and go another 4.5 minutes. If I set my grill temp correctly, should come out rare to medium rare. Preferably rare.

Rest 5 mins.

Simple, yet effective.

Just hoping to try something different this weekend, based on suggestions on how you all will say I am doing it. Either new cut or new method, or both.

Edit: added text "to warm back up to room temperature"

The usual is a nice and fatty 1" thick (at least) ribeye. Coarse salt, pepper, and olive oil on both sides. Then it goes back in the fridge or an hour or two. Removed from fridge for half-hour before cooking, to warm back up to room temperature. Thrown on the med-high grill for 4.5 minutes, flip, and go another 4.5 minutes. If I set my grill temp correctly, should come out rare to medium rare. Preferably rare. Rest 5 mins. Simple, yet effective. Just hoping to try something different this weekend, based on suggestions on how [WRONG](#triggered) you all will say I am doing it. Either new cut or new method, or both. Edit: added text "to warm back up to room temperature"

(post is archived)

[–] • 4 pts

Season meat and let it rest. You want warm relaxed muscle,not cold and tight. I usually zip lock bag mine and float them in a sink of hot water till the water cools to room temp(1.5hrs) Meat is very limp and fragile as some connective fat has slightly rendered. I can run 650° on my grill so its hot and fast. 2min sear and turn for marking another 2min and flip. Checking internal temp after 2min and pull at 125° internal,temp will rise while resting. Perfect mid rare every time. I prefer whole butter at rest. I always taste steak not seasonings.

[–] [deleted] • 0 pt

My grill only goes up to 500°, what a ripoff.

I'll try cranking that sucker all the way up and the much shorter grill time.

[–] • 0 pt

Focus more on the meat and how you handle it. Souce vide spin off works great

[–] • 2 pts

Corned Beef (the real stuff I make it at home), boiled. The fatty liquid is drawn off and used to roast fingerling potatoes. The rest is used to cook cabbage. Topped with strong mustard and/or horseradish.

Any fresh garden veggies on the side are nice.

[–] [deleted] • 2 pts

ribeye or strip loin

"beat the meat" until it's soft

butter, cinnamon, salt

Any method works. I usually fry since it's easier. But BBQ/flame grill is better.

[–] [deleted] • 0 pt

Never have used butter with it before, supposed I should try add a pat of butter on top just before pulling off the grill to let it melt.

[–] [deleted] • 1 pt

It works really well will fried steaks but on the grill you'd have to. Or you could try rubbing a small amount of butter in after tenderizing then butter it again before you take it off. Butter and steak is candy.

[–] [deleted] • 1 pt

Ribeye, 1.25-1.5" thick. Salt, pepper, garlic powder.

Technique 1: (in a hurry) place on grill 550 degrees or hotter for 3 minutes per side with a tablespoon of herb butter on the steak before and after the flip.

Herb butter made with rosemary and thyme.

Temp check to confirm medium rare and let rest for 5 minutes.

Technique 2: reverse sear and top with herb butter while resting.

[–] • 1 pt

Ribeye over natural lump charcoal for that crust then cook lid shut in indirect heat until we hit the 130's internally.

Dry brine overnight before cooking, then season with pepper and garlic powder when ready to cook.

[–] [deleted] • 1 pt

I'll try the overnight dry brine instead of just putting the salt on before starting the process.