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The Perfect Steak? #6848494 08/07/17 06:53 PM
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NewGulf Offline OP
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What is it?

Porterhouse for me.

Re: The Perfect Steak? [Re: NewGulf] #6848501 08/07/17 07:02 PM
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All in the way you cook it for me.

Re: The Perfect Steak? [Re: NewGulf] #6848523 08/07/17 07:24 PM
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A ribeye, cooked just enough to keep it on the plate, but still trying to get away.


It's hell eatin em live
Re: The Perfect Steak? [Re: NewGulf] #6848558 08/07/17 07:56 PM
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smoked ribeye for me, medium rare, reverse sear


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: The Perfect Steak? [Re: NewGulf] #6848575 08/07/17 08:05 PM
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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.

Re: The Perfect Steak? [Re: NewGulf] #6848627 08/07/17 09:06 PM
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Originally Posted By: NewGulf
What is it?

Porterhouse for me.


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


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: NewGulf] #6848628 08/07/17 09:06 PM
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Ribeye med-rare.


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Re: The Perfect Steak? [Re: NewGulf] #6848666 08/07/17 09:36 PM
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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.

Re: The Perfect Steak? [Re: NewGulf] #6848798 08/07/17 10:59 PM
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Med rare ribeye cooked directly on the coals

Re: The Perfect Steak? [Re: NewGulf] #6848807 08/07/17 11:09 PM
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Originally Posted By: NewGulf
What is it?

Porterhouse for me.


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.


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: JLP83] #6848810 08/07/17 11:13 PM
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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. food


Bobby Barnett

Re: The Perfect Steak? [Re: NewGulf] #6848834 08/07/17 11:29 PM
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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.

Re: The Perfect Steak? [Re: NewGulf] #6848863 08/07/17 11:54 PM
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Originally Posted by NewGulf
What is it?

Porterhouse for me.

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


Re: The Perfect Steak? [Re: Palehorse] #6848882 08/08/17 12:17 AM
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Originally Posted By: Palehorse
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.
food


"I can't be over gunned because the animal can't be over dead"-Elmer Keith
10/30/2012 I VOTED for The American
Re: The Perfect Steak? [Re: bigbob_ftw] #6848905 08/08/17 12:38 AM
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Originally Posted By: bigbob_ftw
Ribeye med-rare.


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


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Re: The Perfect Steak? [Re: NewGulf] #6848930 08/08/17 12:56 AM
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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.

Re: The Perfect Steak? [Re: JLP83] #6848978 08/08/17 01:36 AM
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Originally Posted By: JLP83
Med rare ribeye cooked directly on the coals

Re: The Perfect Steak? [Re: NewGulf] #6848999 08/08/17 01:47 AM
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Large 1 to 1 1/2" thick T-Bone cooked medium to medium rare over hot mesquite coals. Seasoning varies depending on mood.

Re: The Perfect Steak? [Re: Huntmaster] #6849012 08/08/17 01:59 AM
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Originally Posted By: Huntmaster
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.
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.

Re: The Perfect Steak? [Re: NewGulf] #6849027 08/08/17 02:12 AM
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Re: The Perfect Steak? [Re: Huntmaster] #6849971 08/09/17 12:24 AM
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Originally Posted By: Huntmaster
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.

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.

Re: The Perfect Steak? [Re: NewGulf] #6853208 08/11/17 09:35 PM
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Bone-IN Ribeye med-Rare for me. Salt, Pepper and a little garlic

Re: The Perfect Steak? [Re: NewGulf] #6853975 08/12/17 07:55 PM
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Bone in rib eye cooked medium.

Re: The Perfect Steak? [Re: NewGulf] #6854912 08/13/17 08:03 PM
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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.


back when we used to eat housecats we marinated them in louisiana hot sauce and soy sauce then season them with lemon pepper........then onto the grill slow cooking them 3 hours........excellent folded in tortillas and pico de gallo----Newgulf
Re: The Perfect Steak? [Re: HMK] #6855097 08/13/17 11:51 PM
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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.


eek2


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