steak recipe (ribeye or filet)

[Armand16]

Originally Posted by latravcha

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

What's the real butter?

[Dink]

Instead of regular pepper, I use fresh cr acked peppercorn

[eman]

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.

[mr crab]

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

[fishinpox]

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

[Armand16]

Originally Posted by fishinpox

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

X2. Pittsburgh med rate

[Goooh]

Originally Posted by fishinpox

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

Kosher salt instead of sea salt

[Shawn Braquet]

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.

[Nahart51]

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

[Vermillionaire]

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).