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Re: The Perfect Steak? [Re: HMK] #6855126 08/14/17 12:16 AM
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Originally Posted By: HMK
Steak is my favorite food. I don't care what kind. Used to be that I wanted it well done, but after reading thread after thread here, I decided to try med-well and to be honest, it has much more flavor and doesn't need to be flooded with ketchup. I'm a willow, I can bend. As long as Blood doesn't run around on the plate, I'm good.

We mix up a stick of butter with garlic salt and continually add to steak as it cooks on the grill or under the broiler.




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Re: The Perfect Steak? [Re: NewGulf] #6855132 08/14/17 12:23 AM
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Bison ribeye rare......with a little garlic, salt, and pepper.

Re: The Perfect Steak? [Re: NewGulf] #6858569 08/16/17 06:14 PM
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NY Strip, thick and well marbled.

Brush LIGHTLY with
3 parts olive oil
1 part soy sauce
Plenty fresh ground black pepper
Light salt (I like to add course grd salt on the plate)
Paprika

Reverse sear cook:
10 min in oven at 300 F
Sear on both sides very hot grill.
Rest 5-8 minutes

Eat.

Re: The Perfect Steak? [Re: NewGulf] #6864225 08/21/17 11:30 PM
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NewGulf Offline OP
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Medium rare ribeye off the gas grill tonight was freaking perfection! food

Re: The Perfect Steak? [Re: JLP83] #6865289 08/22/17 08:13 PM
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We pull the steak out a couple hours early, liberally salt both sides and the cast iron to med-rare. I put pepper on immediately after pulling it off the skillet.

Originally Posted By: JLP83


I first saw this idea on a show called Good Eats regarding fajitas. I really was intrigued and always wanted to try. The show host got a hair dryer to blow off all the superficial ash and then directly put the steak on the coals.


I'm a dude who likes long barrels!
Re: The Perfect Steak? [Re: NewGulf] #6865305 08/22/17 08:34 PM
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ribeye rare+ cut into thin slits on top of a loaded salad with bluecheese crumbles... spicy bloody Mary to compliment the dish

Re: The Perfect Steak? [Re: NewGulf] #6865771 08/23/17 04:56 AM
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I like steak. Porter house, NY Strip, Filet and Rib eyes. Bone in filet is awesome,

Re: The Perfect Steak? [Re: NewGulf] #6865863 08/23/17 11:50 AM
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Fillet rare/medium rare with a good wood fire char on the outside.

Any other steak I'd say I could probably cook it just as good as any restaurant but the Beehive is Abilene makes an outstanding fillet! It is my choice at any steakhouse or restaurant and I've tried them many different places and the Beehive's are the best. I did have one in Cody, WY (I believe it was pan seared) that came close.


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Re: The Perfect Steak? [Re: NewGulf] #6865947 08/23/17 01:11 PM
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3" thick bone in ribeye, reverse seared. Uncle Chris and black pepper.


Originally Posted by unclebubba
Just to make sure that it is done thoroughly, I go both ways.

Re: The Perfect Steak? [Re: TexFlip] #6866234 08/23/17 05:19 PM
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Originally Posted By: TexFlip
3" thick bone in ribeye, reverse seared. Uncle Chris and black pepper.

Re: The Perfect Steak? [Re: NewGulf] #6867986 08/25/17 03:24 AM
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Smoked prime rib.


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Re: The Perfect Steak? [Re: NewGulf] #6881255 09/07/17 07:19 PM
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Filet, medium-rare


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Re: The Perfect Steak? [Re: Mickey Moose] #6881493 09/08/17 12:26 AM
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Originally Posted By: Mickey Moose
Filet, medium-rare


Here you go.

It's a prime tenderloin with coleslaw, and a baked potato.



Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: The Perfect Steak? [Re: Korean Redneck] #6883733 09/11/17 03:39 AM
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Originally Posted By: Korean Redneck
We pull the steak out a couple hours early, liberally salt both sides and the cast iron to med-rare. I put pepper on immediately after pulling it off the skillet.

Originally Posted By: JLP83


I first saw this idea on a show called Good Eats regarding fajitas. I really was intrigued and always wanted to try. The show host got a hair dryer to blow off all the superficial ash and then directly put the steak on the coals.




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Re: The Perfect Steak? [Re: NewGulf] #6884034 09/11/17 03:29 PM
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That's how I cook Judge Crater steak.


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Re: The Perfect Steak? [Re: NewGulf] #6884136 09/11/17 04:53 PM
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I like a prime ribeye, bone in is great, so is dry aged if you can get it. PRIME is a must.
Seared red hot in a skillet(with a little peanut oil) over coals. I can get my pit boss up to 750+ so it usually only takes a minute or so in each side to come out rare.

If it's a really thick steak reverse sear is the way to go. Put on a rack in the oven at 250 until the temp get's up to 100, sear it like above and pull when the temp is around 115-120 for rare, 120-125 for med rare. The temp will rise another 5 degrees or so while it rests.

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