Trying for the perfect steak..

[snot rod]

 

[snot rod]

 

[snot rod]

 

[snot rod]

 

[snot rod]

 

[LACamper]

I'm going to get flamed (ha!) for this, but... no salt, no pepper, no seasoning. A good steak doesn't need all that. Besides, seasoning is for wusses. It should taste like you just brought it down with a spear and chewed into the jugular to finish it off, then threw it onto a huge fire for five minutes!

 

[erazir]

I pick the cut i want, depending on the meal.
Cover it in olive oil and a lil worchestire and let it sit for 10 minutes or so.
Seaon it with garlic, onion, black pepper, greek seasoning and sea salt.
I heat my gas grill to 450
Slap it on there and drizzzle the remaining oil mixture over the top.
I let burn for about a minute, cut the flame on the side with water as i drop the temp to medium.
I flipp it one time at five minutes
Check it after its off the grill and let it sit for a few before serving...

 

[323MAR]

I just go to Crescent Steak House on Broad St and get the porterhouse.

 

[Neil09]

I just go to Crescent Steak House on Broad St and get the porterhouse.

What made me want to try at home, was me and my wife went to Ruffinos, and the filet was awesome. Then I thought how many I could cook at home for the $45/steak I paid there.

 

[JadeRaven]

What made me want to try at home, was me and my wife went to Ruffinos, and the filet was awesome. Then I thought how many I could cook at home for the $45/steak I paid there.

About half a steak if you value your time

 

[Pas Tout La]

What made me want to try at home, was me and my wife went to Ruffinos, and the filet was awesome. Then I thought how many I could cook at home for the $45/steak I paid there.

The best steak I've ever eaten at a restaurant was the ribeye cap at Ruffinos. Surprisingly I think it beat the bone in ribeye at Prime Steakhouse at the Bellagio in Vegas. And at nearly $50 for the ribeye cap, it's $20 cheaper too.

 

[Vermiform]

I prefer mine rare. I like it to slightly twitch when I cut into it.

 

[olivs260]

I prefer mine rare. I like it to slightly twitch when I cut into it.

I usually do too, because I'm a man. I've only had one or two that were Too rare for me, and those were basically still raw.

 

[oleheat]

I'm bringing some 1-1/2" thick ribeyes to the camp this weekend for the crew. Yeah- they're like roasts- by they sure stay tender, on the pit.

I want to try the coarse sea salt/cracked pepper-only route. Never tried it. I usually use one of several steak seasonings (Montreal, Tex-Joy, etc) along with other standard fare such as Tony's.

 

[clo5]

Season with Kosher salt and cracked black pepper right before cooking. Broil in oven.

 

[JadeRaven]

I prefer mine rare. I like it to slightly twitch when I cut into it.

I usually do too, because I'm a man. I've only had one or two that were Too rare for me, and those were basically still raw.

I used to be like y'all but I have adapted to medium and medium rare.

A properly cooked, excellent cut of meat is almost as juicy and tender when cooked medium to medium well, or even well done.

Medium well / well done steak doesn't have to be dry or tough.

 

[tbone]

Alton Brown on his show Good Eats recommends baking in an oven to a core temperature that matches how done you prefer then taking them out and searing in a hot black iron skillet. Then let it rest for about 5 minutes loosely wrapped in aluminium foil.

 

[Neil09]

What exactly makes a great cut of steak though?

 

[ColbyLang]

OK, may get flamed for this but it's damn good and easy as hell to do. Brother in Law has a Sous Vide machine. Get steak, season, vac pack, place in pot of water with machine. Leave in water till timer goes off, sear momentarily on hot ass skillet or grill. The steak is literally medium rare (or whatever you desire) from top to bottom. I'm thinking hard about buying one

 

[general mills]

What exactly makes a great cut of steak though?

Marbling I think. They say ageing as well, don't know much about that.

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View attachment 56111

Yes, this works for me

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I want to know N4sir's thoughts on all this!!!