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I will have a nice chuck eye steak, seasoned with black pepper at 150°.
good choice!! the true chuck eye steak, or chuck delmonico's (as some stores sell them as)
connect to the rib-eye -yet are considered from the chuck (technically, the chuck roll)
you only get 2-3 steaks from a side, or 4-6 total from the whole critter...
this is a fav steak amongst many meatcutters
Choice grade rib eye without question. Normally use a generous amount of salt and pepper (or Montreal seasoning) with a thin slice or two of garlic gently inserted into the meat.
Salt and Pepper. Lightly oil the grill with corn oil.
Medium hot grill. Six minutes first side. Five minutes second side. Turn 90 degrees in the middle of cooking each side. It helps to sear in the juices and give you 'nice' grill markings.
As long as it's a charcoal grill, then I will go with a well marinated tofu steak. If it's a gas grill, forget anything on it as I refuse to eat off a gas grill.
In many threads we offer what we like best -how we cook, how we prep, how we marinate
and in one thread we have a new member cooking steaks,,,,so being summer and cooking on a grill is a favorite meal,,,let's offer up our favorite Steaks to grill-how you season/marinate/prep
My Favorite is a "choice" grade Rib-Eye about an inch thick...bring to room temp being placing on the grill
seasoned with montreal seasoning- and sometimes marinated in teriyaki sauce
so, all the grill-masters out there share your favorite steaks and how to cook/prep them!!!!
My very favorite steak for the money is top sirloin. Just a little marinade for about an hour, throw the baby on the grill for about 10 minutes and you have a meal to remember. Add the mushrooms, grilled onions and a few other veggies plus the salad and you are set. If money isn't a concern and you can find it, I love Porterhouse and/or T bone.
My favorite grilled steak is flank steak or tri-tip marinated for at least 5 hours in this:
1/2 C. oil (veg, canola, olive or a combo)
1/3 C. soy sauce
1/4 C. red wine vinegar
2 T. lemon juice
1 T. Worcestershire
1 tsp. dry mustard
1 clove garlic, minced
1/4 tsp. black pepper
Marinate in a ziploc bag turning at least once and grill over direct heat approx. 5 min. each side so it is browned outside, but still rare in the middle. Rest steak on a platter with a foil tent for 15-20 min.
If I am grilling plain steak I like NY strip or ribeye with salt & pepper.
I am amazed how many let the steak rest for so long. I do let a roast rest, tented for about 10 to 15 minutes but only rest our steak for about 1/2 that long.
First choice - Filet mignon.
Second choice - Ribeye.
Third choice - Porterhouse.
Charcoal grilled to medium, please!
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