I turn on the grill and let it get hot for 10 minutes or so, 'til it's at 700º. Take one of them seasoning contailers with the 4 compartments of a variety of seasonings in them and apply all 4 liberally.

When the grill is HOT, I put the rib steak on about 2-3 minutes a side (rare for me). put on a plate and cover with foil for 5 minutes before serving.

 

i like mine grey in the middle and a little crunchy on the outside, soaked in jack, and then dunked in devil spit bbq sauce. thats pretty much how i grill everything except hamburgers and brots.

most of the time I'll lay a piece of foil over the grill and cook up some tri taters or onion rings to enjoy with the meat.

 

I have a three burner gas grill. I turn all the burners on high and get the grill nice and hot. I toss my steaks in the middle and once seared I turn the middle burner off and cook over indirect heat. I like mine meadum to medium well and the wife likes em WELL done. I season mine with garlic salt and fresh ground black pepper, sometimes use Montreal seasoning.

 

Thats What i do with Lamb steaks. No less than 1.5" thick. Give me a good leg of lamb cut into steaks and I am a happy man. Thats my story and I'm stickin to it.

 

We just had some No Name steaks the other night. I think that we just took 'em out of the package and threw them in the oven under the broiler. It was an AWESOME steak.

 

1-1/2 Porterhouse, Sirloin or 4" Filet. Pittsburgh Rare(Charred on the outside, rare on the inside.) No seasoning, just let the steak flavor come through. Salt and pepper to taste. Good bread to soak up the juices.

 

Wipe to cows rear and walk him through a warm room is how I like my steaks. On the serious side, Tony Chacheres for seasoning, seared on the outside and raw on the inside.

 

Ok,Ok, I know ya'll are talkin bout grillin and that's what I've always loved but you have to try this with your next steaks-

Take your oven and pre-heat it to 500 degrees, take your choice of meat(1.5" ribeyes for me) and set 'em to the side. Pour olive oil in a plate. Take a mixture of fresh ground black pepper and kosher salt(it's a larger granule) and put it in another plate. Use a CAST IRON skillet for this. Take the skillet and let it get to 500 with the oven. Whe the temps. are reached take the steak and cover it in the oil then dip both sides in the salt/pepper mix. W/ a glove remove the pan and put it on an already heated(high heat) eye on the stove and stick the steak in it for 30 seconds, flip the steak and go 30 more seconds, then stick the pan w/steak in the oven and let it sit for 90 seconds, flip it 1 more time for another 90 seconds then remove it( wrap it in foil if your making more than one). Repeat the process as many times as you like. These times are for medium/ medium well(i like medium). This recipe is for TRUE pan seared steaks and as much as I love the grill(I grill all year long, regardless of the weather) these were near the top of my list for the best I've ever tasted. The only problem is that you'll want to open a window and turn on the exaust fan cause it'll smoke up the room.

For grillin- I like choice ribeyes and filets cooked medium w/ my seasonings and they have to marinate for at least a day. My secret- kingsford charcoal and hickory chips. The secret is a must if the grill gets lit.

I'm not against propane but I like the flavor of charcoal. I sold my nice new pro. grill a month after use and went back to my old bubble to get that missing flavor back into my steaks.

If you like heat try- Tony Cachere's seasoning from LA, and the new tabasco worchistire sauce.

 

That sounds really good. I will have to try that. My favorite steak on the grill is a good ribeye marinated in Moores sauce over night in the fridge. Grilled until medium or burnt for the wife. Dales sauce is to salty to me.

 

Wait 'til it stops moving.
Cut around the upper hind leg, and pull it out with one center slit.
Serve on plate immediately...

Seriously?
Get a whole sirloin, and slice it at least an inch thick.

This can be seared, but slow cooked after that.

 

Unseasoned. Medium Rare.

My grandpa has three sayings: Take it off the cow and onto the plate. I want it still mooing. And: If I'm not picking out hairs, its too done.

That's a little too far from me, but I like mine plenty pink.

I always take it off the grill one stage before I want it. For instance, If I want medium, I take it off at medium rare, etc.

After its done cooking, I add a little Tiger Sauce on top and have at it.

 

as long as its brown and not floatin in blood ...i can eat it ...but WELL DONE !!!

 

How do you like your steak?
tanned on the outside, with a side of fried onions peppers,mushrooms and garlic
will eat them how I get them as long as they are not charred.
4 neighbors and myself grill all year round. The postal service can't compete with us. We grill in all kinds of weather and don't take Holidays and Sundays off.

 

How about a nice new york strip loin, about an inch thick, medium rare over real coals.
Pinch of salt, baked potato, caesar salad. A nice microbrew IPA for me and a chilled chablis for her..

Or there's always "steak night" at the hunt camp. Moose sirloins or tbones seasoned with molson and either grilled over the fire or fried in the big cast frying pan.
Add lots of your favorite beverage and then the stories begin...

 

i recently go into smokin with my little charcoal grill,
i marinate my steaks in olive oil and montreal steak seasoning,'
put jack daniel soaked wood chips over the coals, about 11-14 minutes on each side, its a little slower cooking with it smoakin.
comes out medium well, great tasting

my venison over the camp fire recipe includes sauteying chicken mushrooms or hen of the woods, and teriyaki marinated venison.