Home Forums Hunting & Shooting Hunter's Campfire Enough bad news, let's talk steaks

Me,

Olive oil, kosher salt, fresh cracked pepper, garlic, onion.
No marinade

Room temp meat is the key.

Hot grill. Medium done, but no blood.


You?.

Sounds good except I do like more pink

Mesquite grilled, salt, black pepper with garlic butter on the side.

This but done medium rare.

Mesquite is hard to beat for flavor in steaks.

MM

+100

Mesquite fire, a cut of flat iron beef salt and peppered, rare with blood.

Forgot to add, ribeye 1 1/4" thick

Depending on thickness 4-5 min per side at 400-500F.


Done deal, so easy and so good.

3/4" thick small T Bone from a 600 lb calf on good grass and still sucking.

Melt some lard in a cast iron skillet 'til it's almost smoking. Salt and coarse ground black pepper. Cook 4 minutes, turn, and cook 3 minutes on other side.

The best steak that I ever ate was a fresh caribou tenderloin that was marinated in Montreal Steak seasoning and broiled over hot campfire coals. I think maybe the ambience had something to do with it.



KC

I actually prefer a good pork chop.

Hey KC, you screwed up. You look like your avitar.

KC, you win!

Exactly what I had for supper tonight with mashed taters & mushrooms.

Fresh cracked pepper is a key ingredient. Not ground.

Cracked on the backside of a saute' pan.

Ribeye with a local butchers pineapple brown sugar pork sausage.

With a Rocky Menefee blade

Thick Ribeye steak. Olive oil, water, splash of basalmic vinegar, montreal steak seasoning makes the marinade. Medium rare blood or not doesn't matter. Vadalia onions sauteed in butter, olive oil, and brown sugar. A1 bold and spicy and horseradish if I really want to over do it.

I had a natural gas grill built in last summer, always cooked on charcoal/wood prior to that (no lighter fluid, started with a chimney and newspaper). The last steaks I cooked (July 4th) were my best yet, medium rare as always and seasoned with a blend (salt, pepper, garlic, thyme, ...).

Anyway, it has a sear burner that replaced one of the regular burners, and I use a box of wood chips to get some smoke flavor. It's been a learning process all over again, but those steaks last weekend were pretty dang good!

Caribou is surprisingly delicious.


Would be most apropos if the animal was taken in northern Quebec...

Cavenders on a ribeye before grilling.

https://greekseasoning.com/