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Rolling EggRolling Egg Posts: 1,995
edited 12:21AM in EggHead Forum
I recently bought CI grate for the egg and Im looking forward to trying it Thursday night. Ive spent the last 5 years perfecting the art of cooking high temp on a gasser, and have yet to get a steak on my 2mo old egg. :ohmy: I use a 50 50 soy sauce and italian dressing type marinade. I also use a spice called southern flavor that we have here local. Not sure where it comes from. My steaks are always awesome and most of the family agrees that are better than you would get out anywhere. I was just wondering if anyone has any thoughts and opinions on the best steak marinade or spice. Cant wait to hit that CI with a 2 inch ribeye @ about 700 degrees. :woohoo:


  • w/ a marinade like that i like to add a shot or two jack daniels. ..takes it up a notch! ...although i usually don't marinade ribeyes or other steaks like sirloins or tenderloins. ...the steaks i usually marinade are things like flank steaks, skirt steaks and my absolute favorite, the hard to find hanger steaks. ...
  • Celtic WolfCeltic Wolf Posts: 9,769
    Please tell me you aren't thinking of marinading a rib eye...

    No don't tell me I don't want to know...
  • Celtic WolfCeltic Wolf Posts: 9,769
    I wanna hanger steak!!!

    Probably get one when I that fresh Salmon arrives...
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I'm old school. EVOO/kosher salt/fresh ground black pepper. Maybe every now and then Raising the Steaks or Cowlick.


  • Rolling EggRolling Egg Posts: 1,995
    Sorry CW, but yes marinade. :woohoo: Am I still welcome here? :ermm: I do sometimes go without a marinade. I just seem to get a extremely juicy steak using that italian dressing. Keep in mind Ive never been able to cook @ 650 and up. This will seal in more flavor and juices Im sure
  • BigGreenDawgBigGreenDawg Posts: 327
    The juicyness(sp) won't be a problem. I prefer the carwash mike recipe of searing then removing from the fire for a rest and returning for a roast at 400* with lots of DP Cowlick :P Never made a steak so good.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    That would be a Trex, not me.

  • Rolling EggRolling Egg Posts: 1,995
    How bout letting the steaks come up to room temp before grilling? Anyone else do that?
  • JeffersonianJeffersonian Posts: 4,244
    With steaks, less is more. I'm with you, Mike.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Always. There is a hot tub method as well. Never tried it but heard it was good.

  • Celtic WolfCeltic Wolf Posts: 9,769
    Contrary to popular belief searing does not seal in the juices. Alton Brown actually proved this was a myth.

    Like Max said some steaks are meant to be marinaded. For these usually use a mix of equal parts of Soy, Worcestershire, Balsamic Vinegar with a touch of dry mustard or ground coriander. I add a small amount of EVOO to this to facilitate the marinade.

    Ribeyes, Top Sirloin, T-Bones, Fillets, Porterhouses, Prime Rib are meant to savor un-marinaded. A coat of EVOO and a good steak rub like Dizzy Pigs Raising the Steaks. is all that is needed. Fillets will get a dusting of EVOO and cracked Pepper. After the cook a nice bourbon sauce.

    While I like the T-Rex mention (High Sear, rest, roast) I have found the Hot Tub method to suit my tastes better. I like my steak extremely rare. The roast of a T-rex over cookes my steak. The hot tub method allows me to get the center of my steak warm, juicy and seared.
  • Rolling EggRolling Egg Posts: 1,995
    Got into a conversation last week at work trying to help a guy out on his steaks. During the talk another guy came in and started preaching about the best way. He said he always poked as many holes as he could and marinated over night! :huh: :huh: :huh: I couldnt believe I was hearing that. LMAO
  • -=mirko=--=mirko=- Posts: 54
    I'll put a baked potato on for an hour and put the steak out at room temperature during that time. I just put ground Sea Salt and Pepper on the steak. It's just awesome! The CI grate makes a huge difference in the potato & the steak. To me the potato skin is crispier.

  • BigGreenDawgBigGreenDawg Posts: 327
    My bad it was the Trex's I got off of Naked's site, I use one of your recipes for something else-bback ribs I do believe.
  • aquabubbaaquabubba Posts: 25
    Southern Flavor Rules. It is made in my hometown of Selma,Al. I use it on all my steaks and burgers.
  • A guy actually did the poke hole thing into his steaks at a cookoof. The judges were appaled and they all stated that if you cook it correctly, there is no need to tenderize the meat. Hey, to each his own. Not that he is wrong or right. It is a personal decision. Let the meat speak for itself.
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