Let's hear em'. And at what temp. do you cook them at and for how long?

My favorite is over a hot bed of mesquite coals. As far as temp goes, hot enough where you cant stand it after 3-4 seconds of holding your hand over it. The steak lightly seasoned with your favorite blend, and medium rare when you cut it open. Oh yeah, no steak sauce.

I marinade mine in 1/4 cup of Worchestershire and 2/3 of a beer. Then i pull it out after 30 min or so while "marinating myself" and sprinkle my own personal steak seasoning on it. Heat the Grill as hot as it will go and sear 1 min on a side then turn the grill down to medium and cook for 2 more minutes on a side. After i flip it eash time I put a dab of pureed garlic butter on it. Serve Med Rare with a Stags Leap 2005 Merlot, baby asperagus and a small baked potatoe.

MARINADE IN ALLEGRO (ORIGINAL)FOR MEATS AND VEGETABLES, GET GRILL HOT AND KINGSFORD GOOD AND GREY GO TO ACADEMY GET APPLE AND PECAN WOOD CHIPS UN SOAKED IN WATER PUT ON GREY KINGSFORD COOKING FAIRLY FAST TO ME BEST EVER

Cut off its head, whipe its ars and walk it past the fire.

Salt & pepper, let the steak assume room temperature, flop in on a grill over Mesquite coals/fire, cook it until desired done-ness, kill anyone who dares put any kind of steak sauce or other adulterants on it, and chow down.


Jay

Room temp, dry rub, dash of sea salt, medium rare. And dam sure no sauces.

Ribeyes (the best cut IMO) rub em down with some olive oil then rub on cracked black pepper and sea salt. Let em sit out about 20 minutes why the grill is getting searing hot. Slap those babies on, let em go 2 minutes then flip. Repeat once more and you will have some great steaks. Gotta agree whith LonestarCobra about the mesquite if available. MMM MMM!

Step 1) Nice marbling Ribeye..spice of choice...



Step 2) Hot, wood burning fire. Pecan my favorite…

the best way to cook a steak is on the pit

When I do steaks I now use the cast iron skillet. Take a room temperature 1.5-2 inch thick steak coated with olive oil, sea salt and crushed black pepper and sear 2 minutes a side on a white hot cast iron skillet. Finish 3 minutes in broiler with the element on, cover loosely with aluminum foil and pat of butter. Wait 5 minutes and enjoy. You will not use the pit again for the best steak. We put the skillet in a 500 degree oven for 30 minutes to get it good and hot then put it on an electric burner on high to sear the meat.

I saw Alton Brown do this once on TV and now it's my favorite way to cook a ribeye.

Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

If you haven't tried this, give it a shot. I love grilling my own steaks and trying different marinades and 99% of the time when I try a steak at a restraunt I end up getting irritated that I paid money for a steak that I could do better at home.
No marinades, just a good cut of meat and some kosher salt and pepper. I may never grill a steak again. It did smoke my house up pretty good tho. I would recomend that after the second steak, grab a handfull of paper towels, pour some kosher salt in the pan and clean out the excess grease before continuing. At those kind of temps, the oil gets black and tastes nasty pretty quick.

How weird is it that yall posted the same recipe EXACTLY 12 hours apart, lol.

I am gonna try this next time I cook steaks!

havent done a ribeye that way but do my filets that way. Makes it nice when its hot, cold , or windy out

I wonder if it is ok to put that hot iron skillet from the oven onto the glass cook tops??

I have put my cast iron in my grill outside to get it hot to sear. I then take them inside and put them in the oven on broil for about 2-3 minutes. Less inside smoke smell

Sear both sides before you cook it. After searing, you should only flip a steak one time (so a total of two flips, including searing). This is probably the textbook way to cook a steak. Kosher salt is the way to go, due to the size of the grain of the salt.

I use an electric single burner hot plate for the skillet. I am afraid to put it on the smooth top. The hot plate burners are pretty cheap.

Thanks, I will probably pick one up. I am afraid to put it on the stove top too.

I have gotten extremely lazy. haven't had the BQ fired up in a couple of years. Use the george Foreman grill in the kitchen on the countertop. Usually marianade the steak in a garlic maranade (Like Lowry's or Ken's).

I have been using cast-iron for a couple of years now. I read that some of the best chef's cook steaks on griddles instead of over a flame.

And here is another reason not to cook over an open flame.

https://www.health.harvard.edu/press_releases/cancer-risk-from-bbq-meat

Is there anything that doesn't cause cancer anymore!