What is it?

Porterhouse for me.

All in the way you cook it for me.

A ribeye, cooked just enough to keep it on the plate, but still trying to get away.

smoked ribeye for me, medium rare, reverse sear

I prefer a reverse seared 1 1/2 thick ribeye. I smoke it until rare using cherry wood and then do a very hot sear to add a crust and get the steak to med rare and then eat.

Mine is the small side of the porterhouse aka tenderloin, medium rare.

Ribeye med-rare.

I actually prefer a sirloin. It's a little chewier but I find it to have a lot more flavor. Cast iron seared and medium rare.

Med rare ribeye cooked directly on the coals

There is only one porterhouse per side of beef. It has an extra gristle running through the big side. I've found that the T-bone next to the porterhouse is a little better on the big side.

1 to 1.5 inch ribeye; salt, pepper, garlic and onion powder cooked over Charcoal 3-5 minutes a side turned once and then rested 10 minutes on the plate. Charred good on the outside but red in the middle.

Certified Angus Beef Prime 30 day aged ribeye; less that 2% of beef meets this criteria. Hard to find in a regular grocery store. Cooked at 1100 plus degrees over pure mesquite. You can't hit that temp. in a yuppy cooker.

Cant beat it. 2 steaks in 1, NY strip and tenderloin. Here is the best way to cook them..

This or the one on my plate. I am not picky when it comes to steak

You can't use the palm of your hand to taste steak doneness. It's stupid and no one does it. Everyone's hands are different and so is their touch. The best method is a good thermo.

Large 1 to 1 1/2" thick T-Bone cooked medium to medium rare over hot mesquite coals. Seasoning varies depending on mood.

I've cooked a lot of med rare steaks and never needed a thermostat to do it. The key is to just not overcook it, play it safe and pull it off as soon as you think it good to go and if it's slightly less than med rare that's still good too.

A thermo? Now that is stupid. The concept of the palm thing, is just that, a concept. Which you are missing. You poke the steak, with fork or what ever, and learn doness of steak by "feel". That is the point.

Bone-IN Ribeye med-Rare for me. Salt, Pepper and a little garlic

Bone in rib eye cooked medium.

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.

Bison ribeye rare......with a little garlic, salt, and pepper.

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.

Medium rare ribeye off the gas grill tonight was freaking perfection!

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.


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.

ribeye rare+ cut into thin slits on top of a loaded salad with bluecheese crumbles... spicy bloody Mary to compliment the dish

I like steak. Porter house, NY Strip, Filet and Rib eyes. Bone in filet is awesome,

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.

3" thick bone in ribeye, reverse seared. Uncle Chris and black pepper.

Smoked prime rib.

Filet, medium-rare

Here you go.

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

and???

That's how I cook Judge Crater steak.

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.