steak recipe (ribeye or filet)

[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.

[woundedduck]

[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]

[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).

[Gerenemo]

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...