Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ribeye steak preparation. What's your preference. ?

This!
+evoo

I just put black pepper and garlic powder to taste then grill over Mesquite coals until Medium Rare. Always let it "rest" for 4 or 5 minutes before eating.

Any steak cooked more than medium rare is a total waste of a good steak!

I can eat them rare, but most friends or family I cook for are to big of wusses to see a rare steak on my plate.

Well, I am going to jump in here with a couple of answers. First, I always grill my steak to a medium rare or maybe a little less. Wife likes hers between medium rare and medium. A good quality steak gets salt, pepper and a pat of butter. Lesser quality that I sometimes get if the price is right, gets marinated for a couple of hours in Dales seasoning, then grilled. I seldom add anything else to it. I eat a lot of steak because I like it, and I know how to cook it the way that I like it, and the wife likes it when I cook, outside and not in Her kitchen. miles

Preference?

Knock the horns off, run a candle under it, and put it on a plate.

Rubs and spices are OK, but I'd just as soon have one plain.

It was more for the seasoning than the tenderizer. I just like the flavor.

If you watch the 'american test kitchen' show they teach this trick that works extremely great.

Take the stakes and rub course salt on them, then leave them laying in the fridge un covered and not stacked up for at least 20 minutes and then put a light coat of what ever you want - put some oil, then pepper I don't use anything else.

What this does - It dries out the surface which enables you to get a good crust on the outside of the steak. If you don't do this then the water boils out of the surface while you are trying to cook it and you don't get a good crust.

So if you want your steak to taste like a nice aged steak this is the way to go.
Can't beat it IMO.

You guys and your ribeyes... Killing me!!!!

I'm going to send you all some "Salisbury steak" from Djibouti!! lol.

I'm surprised that Rancho is the only one that's mentioned fresh cracked pepper. Cracked pepper is very unique in flavor and ground pepper, even coarse ground, is not the same.

The way I crack pepper is put whole peppers in a coffee filter, fold it over several times, and beat it with meat tenderizer (basically a hammer). Leave it kinda chunky.

If you've never done it ... give it try.

This. I put a very light sprinkle of garlic powder on mine. Grill very hot over mesquite (no gas!), and rest for 15 minutes...

I'll also make a garlic butter that I'll sometimes melt on top -

Wife and I just had the best ribeyes we ever ate.

They came from a local butchershop and were free range, then grain "finished" (nice and marbled)

We rubbed them with Traeger prime rib rub, then let them sit for a half hour, then put them on "smoke" for a half hour. Pulled 'em off and turned the BBQ to high, let it get to temp. Then seared each side for about 3 minutes.

Yum Yum!!!! Virgil B.

Here's how I do it.

Mike

Watched this on the tube a few days ago which prompted my current hunger pangs and this thread.

Will call my butcher today or tomorrow as I'm jonzin' baaaad.

http://www.blossomfestival.org/steak-cook-off/

Interesting blend of techniques, ingredients and equipment.

Hit and run Don with his web pics....

Better than that would be some German knockwurst or Japanese tempura

Did you mean: German bockwurst?

Tonight's dinner...Jakes steak rub and on to the BGE

Oh hell yes!!

Mike

No peeker I meant what I posted...why put someone on ignore if you are going to read it anyway putz...

damnit stuck in a hotel, no grill on this trip. I do have a kitchen, a nonstick skillet and an oven.....Is there any way I could do a ribeye justice tonight?

Remember the steaks in, "The Man Who Shot Liberty Valance"?

Just season as you like, and burn it in the pan.
And, call me when supper's ready!

sorry I haven't seen that one.