Home Forums Hunting & Shooting Hunter's Campfire On cooking steak.....

For a ribeye????

Absolutely - They'll fall apart, no knife needed.

That was my thought as well. The only thing that pokes my ribeye is my fork right before it goes in my mouth.

Mike

I was always taught never stick a fork into a steak until you're ready to eat it. Let's the juices out.

I never puncture a steak till ready to eat. Use prongs. A fork will cause the juices seep out.

A well marbled ribeye will never be dry unless overcooked. The fork allows the tenderizer and marinade to penetrate which = a more tender and flavorful steak.

A good steak will never need tenderizer. I never use the stuff. Cooked rare (the way you're supposed to eat a steak), and it will be plenty tender.

Don't really care for them without it - the fat is far better tasting with tenderizer. Only thing I hate more than a pan fried steak is one that lacks seasoning.

Right on TRH. If my steak don't taste like a nose bleed....it's too done!!

Mike

I didn't say anything about seasoning. I just can't imagine a ribeye that was halfway decent in the first place needing mechanical or enzymatic tenderizing to be very tender.

In other words, knock his horns off and wipe his butt and it's ready to eat?! Just the way I like 'em!!!!!!!!!

I've seen someone write "just walk the steer through a warm room on the way to the table" or thereabouts. That's a bit too rare for me.

They're all tender - I like em' more tenderer... and the tenderizer adds a lot of flavor to the fat which really seems to absorb the flavor of the marinade considerably better when tenderizer is applied. I have a buddy who likes his steaks plain - a little salt and pepper and grilled rare. Personally, I think they are pretty poor when done in that manner but he loves em'. Guess we all have our way of doing it.

Let's see if I have this straight. After searing you leave the steak in the skillet and put the the skillet in the oven?

Making me hungry!

Paul

I'm gonna give Mick's thoughts a try with an added few twists suggested by some other posters.

If I can have a great steak in winter weather without dressing up for some freezing grill duty, I'm all for it.

Well I just get my charcoal grill hot, I take my rib eyes, I like them cut 1 1/2 to 2 inches. I just salt and pepper both sides, I sear each side for 2 min per and move off the coals for indirect cooking. From start to finish 7 to 8 min. I serve it with a Salad and more times than not Oven roasted Potatoes don't on the grill as well, or corn in season. I don't like to over season rib eyes, I find they are just plain great with a little salt and ground pepper corns. A glass of Red wine or a cold beer and its done. As for grilling in winter, I do it all the time, I cook out side all the time. The only time I don't is in pouring rain or heavy snow and wind, then its skillet or slow cooker meals. If it dries out this week end, I am in CT, I am planning to do a whole brisket on a smoker. I will have fixings next week for Texas Chilli. I did a whole pork roast last sunday, have to have a couple of good pork sandwiches while on deer stand.

You gave me a chuckle. While on stand my pop used to smoke, drink coffee, and eat Pop Tarts heated by his jon-e handwarmer. He still killed a bunch of deer too.

You've nailed it! That's the drill. My steak was great. Go thou, and do likewise.

(Don't use a skillet with a rubber or plastic handle, though.)

Ok, keep seeing reference to grills. The brand of grill you have will make a big difference in how you cook a steak. I use one of the Holland Grills, which is indirect heat. A 1 1/4" thick KC Strip will take about 7 min/side and be as juicy med. rare as I like.

Now as a kid, I remember having steak every Sunday for noon meal. Mom would use the griddle and the broiler. The whole secret to her steaks was the plates that she warmed in the oven. Made the juices sizzle.

Toughen up and grill like a man!