|
|
Joined: Oct 2004
Posts: 16,916
Campfire Ranger
|
OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
Guys, I've got the hungries for a good thick ribeye goin' on and I'm wondering what's your favorite way you prepare them prior to cooking.
Will be cooking mine over an open fire.
Thanks in advance.
|
|
|
|
|
Joined: Dec 2010
Posts: 3,734
Campfire Tracker
|
|
Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
|
|
|
|
|
Joined: Dec 2002
Posts: 6,930
Campfire Tracker
|
|
Campfire Tracker
Joined: Dec 2002
Posts: 6,930 |
Really hot fire. Salt and pepper when it's finished. Anything more means that you don't like the taste of ribeye. 
Selmer "Daddy, can you sometime maybe please go shoot a water buffalo so we can have that for supper? Please? And can I come along? Does it taste like deer?" - my 3-year old daughter
|
|
|
|
|
Joined: Nov 2003
Posts: 67,762 Likes: 5
Campfire Kahuna
|
Campfire Kahuna
Joined: Nov 2003
Posts: 67,762 Likes: 5 |
I rub some Olive oil on the meat, and then some Kosher salt and fresh ground black pepper. Hey, just noticed that was my 44,000 post.
Last edited by Mannlicher; 09/16/14.
Sam......
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
Put them on a plate and let them warm for a good while, 45 min. or so, before you cook them. About twenty minutes before cook time, dust them on both sides with coarse sea salt.
Cook them over a hot fire to your desired degree of doneness. If that's past medium rare, you are a Philistine.
Take them off the heat, put them on a plate and give them a few liberal grinds of coarse black pepper. Tent them with foil and let them rest several minutes.
Serve and chow down.
|
|
|
|
|
Joined: Aug 2006
Posts: 20,554
Campfire Ranger
|
|
Campfire Ranger
Joined: Aug 2006
Posts: 20,554 |
Put them on a plate and let them warm for a good while, 45 min. or so, before you cook them. About twenty minutes before cook time, dust them on both sides with coarse sea salt.
Cook them over a hot fire to your desired degree of doneness. If that's past medium rare, you are a Philistine.
Take them off the heat, put them on a plate and give them a few liberal grinds of coarse black pepper. Tent them with foil and let them rest several minutes.
Serve and chow down. Agreed, do this with a prime cut ribeye and you'll think your'e eating at a gournet steak house.
That's ok, I'll ass shoot a dink.
Steelhead
|
|
|
|
|
Joined: Dec 2013
Posts: 311
Campfire Member
|
|
Campfire Member
Joined: Dec 2013
Posts: 311 |
Costco sells some beautiful 2" thick ribeyes. Last pair I cooked in a large cast iron skillet after brushing with olive oil and a light coat of Montreal Seasoning.
Pre heat the skillet in a 500� oven. Pull it out when smoking hot and place on stovetop on high.
Set the steaks on the skillet, fat edge down first.
Rotate edges to brown evenly.
When edges are browned, set on flat side for 3 minutes.
Turn over and cook for another 3 minutes.
Place steaks on a cutting board.
Place foil over steaks and a warm towel to retain some heat.
These steaks will be rare as hell which is exactly how I like them.
The cast iron skillet method is quick and easy and delicious!
I love charcoal grilled steaks too. I'll sear the steaks over a 700�+ fire on the Big Green Egg.
The woods and the water recharge my batteries.
|
|
|
|
|
Joined: Dec 2004
Posts: 20,379
Campfire Ranger
|
|
Campfire Ranger
Joined: Dec 2004
Posts: 20,379 |
On grill, sea salt and fresh cracked pepper.
Pan seared, sea salt and fresh cracked pepper with a red wine mushroom sauce.
I replace valve cover gaskets every 50K, if they don't need them sooner...
|
|
|
|
|
Joined: Jun 2011
Posts: 1,008
Campfire Regular
|
|
Campfire Regular
Joined: Jun 2011
Posts: 1,008 |
Over Mesquite coals. Dust lightly with garlic salt and Adolph's seasoned tenderizer. Remove from grill when done to your taste and rest for ~4 minutes. Living the good life.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
|
|
|
|
|
Joined: Nov 2013
Posts: 3,793
Campfire Tracker
|
|
Campfire Tracker
Joined: Nov 2013
Posts: 3,793 |
I like to rub some garlic cloves that are crushed over the ribeye in question and then put kosher or sea salt and fresh ground pepper on each side and throw it on a hot grill. rare to med rare is the way to go. Sometimes I use some Montreal steak seasoning instead of the above mentioned seasoning.
I think its very important to have your steaks up to room temp before they hit the grill. An hour or more on the counter before cooking does the trick.
Unless you burn the hell out of them I don't know that you can mess up a good ribeye though. The best cut of beef in my opinion
|
|
|
|
|
Joined: Apr 2010
Posts: 15,864
Campfire Ranger
|
|
Campfire Ranger
Joined: Apr 2010
Posts: 15,864 |
sit it out on a plate until it reaches room temp
a little salt and pepper mix that I call "gun powder"...
then toss it on the smoker at 175*
while that's doing it's thing, I start up the webber charcoal...
let the webber get hot hot hot
when steak reaches desired temp, pull it off the smoker and sear it on each side for 90 seconds on the webber....
wrap it in foil, let it rest for a bit, then serve...
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
Turdlike, by default.
|
|
|
|
|
Joined: Sep 2003
Posts: 14,807
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2003
Posts: 14,807 |
Ribeye is a slice off of a rib roast. I had another supurb one last night. It was tender, large and rare enough. They call it prime rib in restaurants. What a treat. ![[Linked Image]](https://imagizer.imageshack.us/v2/315x236q90/r/842/127dr.jpg)
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
The preparation is usually different though.
|
|
|
|
|
Joined: Mar 2009
Posts: 24,616
Campfire Ranger
|
|
Campfire Ranger
Joined: Mar 2009
Posts: 24,616 |
Spade meat rub.
Let set out at room temp in rub for 1hr. +
Grill til med rare or less.
Eat.
Have Dog
Will Travel
|
|
|
|
|
Joined: Sep 2003
Posts: 14,807
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2003
Posts: 14,807 |
My taste does not enjoy the carbon burned flavor from high heat and say a charcoal grill.
I like the juicy rare tender beef.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
Prime rib is great, but ribeye steak preparation was the question.
|
|
|
|
|
Joined: Sep 2003
Posts: 14,807
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2003
Posts: 14,807 |
That was my answer Mathman. Leave it in the rib roast. I am going to have another one tomorrow night.  ![[Linked Image]](http://www.simplyrecipes.com/wp-content/uploads/2006/12/prime-rib-roast-beef.jpg)
|
|
|
|
|
Joined: Apr 2010
Posts: 15,864
Campfire Ranger
|
|
Campfire Ranger
Joined: Apr 2010
Posts: 15,864 |
yeah, wife and I love a little bit of crusty charcoal flavor on the surface and juicy rare deliciousness inside.
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
Turdlike, by default.
|
|
|
|
|
Joined: Dec 2004
Posts: 933
Campfire Regular
|
|
Campfire Regular
Joined: Dec 2004
Posts: 933 |
"Spade L Ranch" seasoning and cooked on a charcoal grill. Take them out of the cooler, season, let stand for a while and then slap on a hot grill.
|
|
|
|
|
Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
I like to rub some garlic cloves that are crushed over the ribeye in question and then put kosher or sea salt and fresh ground pepper on each side and throw it on a hot grill. rare to med rare is the way to go. Sometimes I use some Montreal steak seasoning instead of the above mentioned seasoning.
I think its very important to have your steaks up to room temp before they hit the grill. An hour or more on the counter before cooking does the trick.
Unless you burn the hell out of them I don't know that you can mess up a good ribeye though. The best cut of beef in my opinion This! +evoo
Last edited by calikooknic; 09/16/14.
Sean
|
|
|
|
|
Joined: Apr 2011
Posts: 69,306 Likes: 15
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Apr 2011
Posts: 69,306 Likes: 15 |
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.
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston
Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
~Molɔ̀ːn Labé Skýla~
|
|
|
|
|
Joined: Aug 2002
Posts: 19,108
Campfire Ranger
|
|
Campfire Ranger
Joined: Aug 2002
Posts: 19,108 |
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
Look out for number 1, don't step in number 2.
|
|
|
|
|
Joined: Sep 2007
Posts: 26,524
Campfire Ranger
|
|
Campfire Ranger
Joined: Sep 2007
Posts: 26,524 |
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.
|
|
|
|
|
Joined: Jun 2011
Posts: 1,008
Campfire Regular
|
|
Campfire Regular
Joined: Jun 2011
Posts: 1,008 |
It was more for the seasoning than the tenderizer. I just like the flavor.
|
|
|
|
|
Joined: May 2003
Posts: 16,971 Likes: 1
Campfire Ranger
|
|
Campfire Ranger
Joined: May 2003
Posts: 16,971 Likes: 1 |
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.
|
|
|
|
|
Joined: Oct 2010
Posts: 5,513
Campfire Tracker
|
|
Campfire Tracker
Joined: Oct 2010
Posts: 5,513 |
You guys and your ribeyes... Killing me!!!!I'm going to send you all some "Salisbury steak" from Djibouti!! lol. 
|
|
|
|
|
Joined: Mar 2006
Posts: 17,289
Campfire Ranger
|
|
Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
On grill, sea salt and fresh cracked pepper.
Pan seared, sea salt and fresh cracked pepper with a red wine mushroom sauce. 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.
|
|
|
|
|
Joined: Aug 2005
Posts: 15,648 Likes: 1
Campfire Ranger
|
|
Campfire Ranger
Joined: Aug 2005
Posts: 15,648 Likes: 1 |
I rub some Olive oil on the meat, and then some Kosher salt and fresh ground black pepper. Hey, just noticed that was my 44,000 post. 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 -
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
|
Joined: Feb 2001
Posts: 8,534
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Feb 2001
Posts: 8,534 |
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.
|
|
|
|
|
Joined: Aug 2002
Posts: 5,758
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
|
Joined: Oct 2004
Posts: 16,916
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
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.
|
|
|
|
|
Joined: Dec 2006
Posts: 52,680
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Dec 2006
Posts: 52,680 |
That was my answer Mathman. Leave it in the rib roast. I am going to have another one tomorrow night. Hit and run Don with his web pics.... Better than that would be some German knockwurst or Japanese tempura 
Liberalism is a mental disorder that leads to social disease.
|
|
|
|
|
Joined: Sep 2003
Posts: 14,807
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2003
Posts: 14,807 |
Did you mean: German bockwurst? ![[Linked Image]](https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Bockwurst_.jpg/1280px-Bockwurst_.jpg)
|
|
|
|
|
Joined: Oct 2004
Posts: 25,843
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 25,843 |
Tonight's dinner...Jakes steak rub and on to the BGE ![[Linked Image]](http://s21.postimg.org/6cingy1lj/image.jpg)
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
|
|
|
|
|
Joined: Aug 2002
Posts: 5,758
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
|
Joined: Dec 2006
Posts: 52,680
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Dec 2006
Posts: 52,680 |
Did you mean: German bockwurst? No peeker I meant what I posted...why put someone on ignore if you are going to read it anyway putz...
Liberalism is a mental disorder that leads to social disease.
|
|
|
|
|
Joined: Sep 2009
Posts: 2,224
Campfire Regular
|
|
Campfire Regular
Joined: Sep 2009
Posts: 2,224 |
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?
|
|
|
|
|
Joined: Sep 2011
Posts: 60,980 Likes: 18
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Sep 2011
Posts: 60,980 Likes: 18 |
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!
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
|
|
|
|
|
Joined: Sep 2009
Posts: 2,224
Campfire Regular
|
|
Campfire Regular
Joined: Sep 2009
Posts: 2,224 |
sorry I haven't seen that one.
|
|
|
|
|
Joined: Sep 2011
Posts: 60,980 Likes: 18
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Sep 2011
Posts: 60,980 Likes: 18 |
Just sear on both sides till they are done to your liking.
I can eat a good fried steak.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
|
|
|
|
|
Joined: Sep 2009
Posts: 2,224
Campfire Regular
|
|
Campfire Regular
Joined: Sep 2009
Posts: 2,224 |
will give it a shot. thank you
|
|
|
|
|
Joined: Dec 2013
Posts: 44,493 Likes: 10
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Dec 2013
Posts: 44,493 Likes: 10 |
I rub some Olive oil on the meat, and then some Kosher salt and fresh ground black pepper. Hey, just noticed that was my 44,000 post. Ditto!
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
|
|
|
|
|
Joined: Dec 2013
Posts: 44,493 Likes: 10
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Dec 2013
Posts: 44,493 Likes: 10 |
George, that looks mighty worthy. It looks like you've got those BGE's down!
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
|
|
|
|
|
Joined: Jun 2012
Posts: 17,101
Campfire Ranger
|
|
Campfire Ranger
Joined: Jun 2012
Posts: 17,101 |
Ribeye is a slice off of a rib roast. I had another supurb one last night. It was tender, large and rare enough. They call it prime rib in restaurants. What a treat. Really???? Everyone here thought Rib-eyes come from the rear legs
The government plans these shootings by targeting kids from kindergarten that the government thinks they can control with drugs until the appropriate time--DerbyDude
Whatever. Tell the oompa loompa's hey for me. [/quote]. LtPPowell
|
|
|
|
|
Joined: Dec 2010
Posts: 3,734
Campfire Tracker
|
|
Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Ribeye is a slice off of a rib roast. I had another supurb one last night. It was tender, large and rare enough. They call it prime rib in restaurants. What a treat. Really???? Everyone here thought Rib-eyes come from the rear legs The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles
|
|
|
|
|
Joined: Dec 2005
Posts: 9,587
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Dec 2005
Posts: 9,587 |
Little b it of Montreal steak seasoning and garlic powder while warming to room temp. Throw on a very hot grill for one min, flip and go two min on that side, then move to to rack til done as you like. I will brush with some oil before putting them on the grill.
|
|
|
|
|
Joined: May 2004
Posts: 10,873
Campfire Outfitter
|
|
Campfire Outfitter
Joined: May 2004
Posts: 10,873 |
Marinade in a couple of teaspoons of soy sauce for a couple of hours letting the steak come to room temp. Sear on both sides for about 4 minutes and season with Kosher salt and fresh cracked black pepper. Let rest for 10 minutes. Enjoy.
|
|
|
|
|
Joined: Sep 2007
Posts: 26,524
Campfire Ranger
|
|
Campfire Ranger
Joined: Sep 2007
Posts: 26,524 |
Oh for God's sake, its MEAT.
Build fire, get stick, eat.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
Oh for God's sake, its MEAT.
Build fire, get stick, eat. EGAD! Watch out Lovey, he's probably a Yale man. Thurston Howell III
|
|
|
|
|
Joined: Dec 2006
Posts: 52,680
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Dec 2006
Posts: 52,680 |
Oh for God's sake, its MEAT.
Build fire, get stick, eat. EGAD! Watch out Lovey, he's probably a Yale man. Thurston Howell III
Liberalism is a mental disorder that leads to social disease.
|
|
|
|
|
Joined: Jan 2012
Posts: 26,550 Likes: 3
Campfire Ranger
|
|
Campfire Ranger
Joined: Jan 2012
Posts: 26,550 Likes: 3 |
Put them on a plate and let them warm for a good while, 45 min. or so, before you cook them. About twenty minutes before cook time, dust them on both sides with coarse sea salt.
Cook them over a hot fire to your desired degree of doneness. If that's past medium rare, you are a Philistine.
Take them off the heat, put them on a plate and give them a few liberal grinds of coarse black pepper. Tent them with foil and let them rest several minutes.
Serve and chow down. Every time. Just substitute NY Strip for Ribeye and all is good.
FJB & FJT
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
Put them on a plate and let them warm for a good while, 45 min. or so, before you cook them. About twenty minutes before cook time, dust them on both sides with coarse sea salt.
Cook them over a hot fire to your desired degree of doneness. If that's past medium rare, you are a Philistine.
Take them off the heat, put them on a plate and give them a few liberal grinds of coarse black pepper. Tent them with foil and let them rest several minutes.
Serve and chow down. Every time. Just substitute NY Strip for Ribeye and all is good. I've found it a bit more difficult to find as nice a strip steak compared to ribeye, but when I can get the right one I prefer a NY strip too.
|
|
|
|
|
Joined: Oct 2004
Posts: 25,843
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 25,843 |
Ribeye
Porterhouse
NY Strip a distant 3rd
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
|
|
|
|
|
Joined: Sep 2011
Posts: 60,980 Likes: 18
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Sep 2011
Posts: 60,980 Likes: 18 |
I have yet to meet a cut of beef I did not like.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
|
|
|
|
|
Joined: Dec 2005
Posts: 9,587
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Dec 2005
Posts: 9,587 |
Ribeye
Porterhouse
NY Strip a distant 3rd i agree 100%
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
More than half of a Porterhouse is NY strip.
And like I wrote earlier, it's not just any strip I consider better than a ribeye. But when I get "the right one" it is.
|
|
|
|
|
Joined: Aug 2002
Posts: 5,758
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
Ribeye
Porterhouse
NY Strip a distant 3rd i agree 100% Yep. Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
|
Joined: Jun 2001
Posts: 10,795 Likes: 1
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Jun 2001
Posts: 10,795 Likes: 1 |
1/4 cup olive oil, 1/4 cup water, montreal steak seasoning, 4 or 5 shakes of balsamic vinegar.
Cook medium rare.
Compliment with A1 Bold and Spicy; Life is Good!
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
A1? Dang heathen. 
|
|
|
|
|
Joined: Sep 2007
Posts: 26,524
Campfire Ranger
|
|
Campfire Ranger
Joined: Sep 2007
Posts: 26,524 |
Betcha he puts ice in his scotch.
|
|
|
|
|
Joined: Jan 2012
Posts: 26,550 Likes: 3
Campfire Ranger
|
|
Campfire Ranger
Joined: Jan 2012
Posts: 26,550 Likes: 3 |
Ribeye
Porterhouse
NY Strip a distant 3rd i agree 100% Yep. Mike A few people agreeing doesn't make it right.
FJB & FJT
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
Betcha he puts ice in his scotch. Adds Pepsi too.
|
|
|
|
|
Joined: Sep 2007
Posts: 26,524
Campfire Ranger
|
|
Campfire Ranger
Joined: Sep 2007
Posts: 26,524 |
|
|
|
|
|
Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
Ribeye
Porterhouse
NY Strip a distant 3rd Bone in rib. Ribeye. Porter house. Flat Iron. Flank. ....then Strip/NY
Sean
|
|
|
|
|
Joined: Jan 2004
Posts: 11,392
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Jan 2004
Posts: 11,392 |
Let the bashing begin. I like medium well.
At least I use real butter.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
Let the bashing begin. I like medium well am a Philistine.
At least I use real butter.
|
|
|
|
|
Joined: Jan 2004
Posts: 11,392
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Jan 2004
Posts: 11,392 |
Let the bashing begin. I like medium well am a Philistine.
At least I use real butter. If philistine means i like my steaks cooked rather than just cut, then yep, I'm a philistine.
|
|
|
|
|
Joined: Dec 2006
Posts: 52,680
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Dec 2006
Posts: 52,680 |
Liberalism is a mental disorder that leads to social disease.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,871 Likes: 5
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,871 Likes: 5 |
Let the bashing begin. I like medium well am a Philistine.
At least I use real butter. If philistine means i like my steaks cooked rather than just cut, then yep, I'm a philistine. Don't get me wrong. Ultra rare isn't my style either.
|
|
|
|
|
Joined: Oct 2004
Posts: 25,843
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 25,843 |
Medium rare is perfect
I could eat raw steak
Medium thru Well Done, I would feed to my dog( and she doesn't even like it that much)
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
|
|
|
|
|
Joined: Aug 2002
Posts: 5,758
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
Medium rare is perfect
I could eat raw steak
Medium thru Well Done, I would feed to my dog( and she doesn't even like it that much) Agreed. If it doesn't taste like a nose bleed, it's too done. Sorry to here you treat your dog that way. Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
|
Joined: Jan 2012
Posts: 26,550 Likes: 3
Campfire Ranger
|
|
Campfire Ranger
Joined: Jan 2012
Posts: 26,550 Likes: 3 |
Rare-cool red center.
The animal has already been killed once, why do it again?
FJB & FJT
|
|
|
|
|
Joined: Jun 2001
Posts: 10,795 Likes: 1
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Jun 2001
Posts: 10,795 Likes: 1 |
A1? Dang heathen. Dang straight, merciless when it comes to steak!
|
|
|
|
|
Joined: Nov 2011
Posts: 2,076
Campfire Regular
|
|
Campfire Regular
Joined: Nov 2011
Posts: 2,076 |
EVOO, dizzy pig cow lick steak rub or fresh ground pepper and sea salt, BGE at 600 with cast iron grate. Pull steak at 110* and let rest for 10 minutes
|
|
|
|
|
Joined: Nov 2002
Posts: 33,750 Likes: 6
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Nov 2002
Posts: 33,750 Likes: 6 |
Don't eat them much preferring other cuts.
Conduct is the best proof of character.
|
|
|
|
|
530 members (1234, 219DW, 007FJ, 12344mag, 1minute, 222Sako, 56 invisible),
2,403
guests, and
1,323
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums81
Topics1,192,794
Posts18,496,211
Members73,977
| |
Most Online11,491
Jul 7th, 2023
|
|
|
|
