steak recipe (ribeye or filet)
 

i'm very picky with my steaks (ribeye or filets)... most resturaunts let me down. i prep mine by marinating in soy, olive oil, and seasonings... for at least a day. then about 1 1/2 min ea side on the grill... searing burner on high. let sit for about 5-10 min then pig out.

i've been reading posts on this site for a while now and i'm sure there are some very "creative" steak recipes out there! i'm interested!

Let the steaks marinate in allegro marinade for a day before cooking sprinkle a little kosher salt and coarse black pepper on both sides then cook in a black iron skillet 2 min on each side then put in oven 400 deg for 3 min on each side take out and let rest for 5 min

I have always marinated mine in italian dressing or dales.... any choice of seasoning. sear (sp?) on both sides then cook for 3-5 min.

Soy sauce and Dale's.... Cant beat it

The less you do with it the better, get a good steak with some nice marbling, olive oil, fresh cracked black pepper and kosher salt.

Look up Alton Browns method on Youtube.

Kosher salt and black pepper on a real hot charcoal grill!

I agree with this 100%

X2 but I add a hint of cayenne and garlic powder the. Sear it 1.5 min on each side high heat

What's up with the olive oil?

1 - on both sides i salt and pepper the meat, cover in powdered mustard then wet with louisiana gold (a good bit). Sear it nice and crispy and cook to your liking.

Nice crispy outside with a great spice, but not nearly overpowering and the juicy ribeye flavor on the inside....

2 - season the meat with whatever, then soak it in ranch in a ziplock in the fridge. Grill like above

To me, a lot of marinade and such defeats the purpose of eating a ribeye. These recipes make a flavorful sear and preserve the juice and ribeye allure inside.

I also rotate 90 degrees during grilling to make some good looking, cross hatched grill marks.

I seen Alton Brown do it, I tried it and I've done it that way ever since. IMO it really can't be beat.

:amen:

Black iron skillet on the stove with rendered beef fat, salt, and pepper.

When are y'all going to be in the oil center again?

you ruin a steak if you do anything to it other than age it,salt, pepper, and then sear it and cook for a little as possible IMO
High quality beef needs to taste like beef.

the olive oil helps to evenly distribute the heat when cooking is the reason i believe it is used

Couldn't agree more, you want a steak to taste like a-1, eat a hamburger steak and save yourslef a few dollars.

I'd rather eat a bull red than a steak marinated in anything.

^This. A ribeye doesn't need anything fancy on it. Keep it simple and cook it to a nice medium rare. Overcook a steak and your better off eating the plate it's served on.

Go to Heberts in Maurice and get you a steak. Marinade it in a little Italian dressing and Prudhommes pizza and pasta seasoning and grill it.

Agreed!!

A little pepper, some Head Country seasoning (light on seasoning) and, some charcoal.

Growing up in cattle country, to marinate a steak was like asking for steak sauce at the table...Completely tabboo! LOL!

The biggest thing for me is letting them come to room temperature before I blast them on the hottest charcoal mound I can get......

Cracked black pepper and sea salt..........

I'll be there on Saturday morning... Farmers market is from 8-noon

Montreal Steak Seasoning

Well said. I use the weber Chicago steak seasoning. Sprinkle a little on a d cook on a hot charcoal fire. IMO a steak needs to be cooked over charcoal to have the right taste. But then again I don't like gas grills for anything. Call me old school.

Rest Rest Rest the steak for at least 5 minutes before you slice, and never use a fork to turn a steak, that's what those fancy tongs are for!

Did I mention rest??

Coarse kosher salt, fresh ground coarse pepper and olive oil... Its my belief that the oil helps sear the meat and seal the juices in.

Room temperature prior to hitting the grill...

I like thick cuts medium rare to rare so 2 mins, rotate 90 degrees for another two minutes flip, two minutes rotate 90 degrees and remove after another 2 mins... This gives the nice cross-hatch grill marks and char. Tongs only !

We always let them rest with a little foil on them for 4 - 6 minutes...

Hydro

the worse thing you can do to a good cut of beef is marinate it! i start by selecting a good marbled pc of beef and let it get to room temp. i dust it in crushed black pepper, sea salt and a dash of onion powder. i get the grill super hot and sear all edges untill the color changes to seal in juices. cook to medium/ medium rare and finish with a teaspoon of butter on top for the last 20-30 seconds . the key is to not cut the steak to check you have to learn how long to cook it w/o cutting it and letting the juices out . right now i have some usda PRIME ribeyes in my freezer ,, the fat is marrbled so nice in it you can rub it with your finger tip in a circular motion and start to melt the fat!!

I like mine in between rare and shocker

Exactly. Never understood marinating a steak.

Good call! The ol bowling ball grip

id love to let out my secret but i plan to open a restaurant one day and thats gonna be my money maker. Had many texans tell me its the best steak theyve ever had by far. so i guess louisiana even wins that battle in the food wars too

only steaks that should be marinated prior to grilling are flank and skirt other than that salt and pepper only for me

I learned that in the first restaurant I ever cooked at... good info for sure

I've been eyeballing thise aged ribeyes at Rouse's......they age it for a month, cut it up and you're ready to roll!!!! It seems like an ok deal for $200.......

Instead of regular pepper, I use fresh cr acked peppercorn

I got some 3 week aged ribeyes for sale right now.. and they are already cut if dont want to spend $200

I picked up a aged rib rack at ther rouses in youngsville a few months back and it was really good. Also one of the guys at work ordered a whole rack off of the internet and it was even better. I will have to find out where it was.

As far as cooking KEEP IT SIMPLE
Set on plate for at least an hour to allow the meat to get to room tempature.
30 minutes before cooking rub softened butter on both sides of the meat and sprinkle with salt and pepper. USE REAL BUTTER not that crap they call butter. Get grill as hot a possible and cook to your liking

SOLD!

What's the real butter?

For all you folks that have a smoker. Next time you fire up the smoker ,get a box of kosher salt and pour it into a shallow foil pan . Spread the salt out in pan and into the smoker. stir the salt every 30 min. Smoke salt till it gets a brown color. let cool and store in an airtight container . Best thing ever w/ some fresh ground pepper on a steak or burger. BTW you can smoke pepper corns too but they need to be cold smoked.

I'm q'in it up today. Gonna try your smoked salt idea

if you put anything other than crushed black pepper and sea salt you are ruining it!

X2. Pittsburgh med rate

Kosher salt instead of sea salt

I like to put small amounts of butter on top of mine while on the grill, not too healthy but keeps it juicy and tender. I've tried the alton brown method but still prefer a hot charcoal fire. No marinade here but I have stumbled across a jewel called Chupacabra Seasoning and my wife will no longer touch a steak if I didn't cook it.

[SIZE=1]2 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons Montreal Steak Seasoning
1 teaspoon Espresso Powder(any finely ground coffee will work)

Mix all ingredients well and rub on both sides of one steak and let sit for at least one hour. More time is better.[/SIZE]

I don't know if anyone addressed this option, if so disregard.

1. Buy a Big Green Egg
2. Fire it up to 600 or more degrees, you could go 800 if you want
3. Ribeye 3/4", with your favoritge rub, 2 minutes on each side
4. close vents and bake until desired doneness (wireless thermometer)
5. 145 degrees for medium rare
6. remove and tent with foil for 5 minutes
7. enjoy (Ruth's Chris can't do better)

disclaimer ... garbage in, garbage out...so get good meat

I like to dust steaks with salt and leave on the counter to come to room temp. After an hour+, rub steaks with EVOO and season with Weber's Chicago steak seasoning (grinder version).

Steak
 

I just use Montreal Staek Seasoning on both sides, rub it in. Hot BBQ Charcoal/Mesquite, get a good sear on the meat, don't cook over medium. Never fails me...