Steaks......looking for any recommendations

WVU-Egg

I have some real nice thick NY Top Loin steaks......wanting to egg them tonight before I head out of town.[p]And good but simple recommendations. Was thinking of using some Cow Lick rub. Anyone use anything else with this rub or just apply the rub, drink, cook, drink, eat, drink?[p]Thx
Ron

Unknown

WVU_EGG,
I like to cover mine with olive oil, salt, fresh cracked pepper corns and lightly hit with garlic powder.

Unknown

WVU_EGG,
Personally, I think a steak should taste like a steak. Everyone has to put something on it, but I like to use ceyanne pepper to blacken the steak, salt, lots of black pepper and a dusting of garlic powder. Cook medium rare and no more. Anyone putting steak sauce on a steak during or after it is done, just don't like the taste of a good steak. My opinion. [p]Jerry

Jopa

WVU_EGG,
For good quality steaks I use a little olive oil,sea salt and fresh cracked black pepper.I always add oak and peach chips/chunks to my cook.Then drink, cook,drink cook.......
Lets Goooooo................

WVU-Egg

Jwirlwind,
Oh nooooooo, never any steak sauce and always medium rare. Sometimes I'll just use cracked black pepper, sea salt and some olive oil. Just curious if anyone had any other simple ideas.[p]Had a friend over the other day who wanted his steak cooked WELL done. Didn't want a single sign of pink in that meat. What a shame. He was a good friend. I wish him the best.

Spring Chicken

WVU_EGG,
A lot depends upon the quality and thickness of the meat, but if it is worth eating, I'd try the T-Rex method. It's fool-proof when you follow the directions.[p]Spring Chicken
Spring Texas USA

1044

WVU_EGG,
There are cuts for those folks, and it ain't filet, rib-eye, T-bone, etc. If you're gonna ruin a steak, start with a cheap one. They will burn up just as nice as real meat.