STEAK HELP

Unknown

Hello All
I need your help with steaks.I've tried T Rex,Smothered with mustard,
Olive oil and garlic pepper etc.I always like to sear the steaks.
I have not been able to get that good steakhouse flavor.I do use hickory chips though.Everybody swears how good their steaks are and mine have only been average at best and the wife says they are just ok..I am doing 2 large ribeyes that I got from SAM's Club tonite.All suggestions appreciated.Thanks

Spin

GATOR BOB,[p]Just use a nice coating of fresh cracked pepper and then pat the steak very dry just before cooking. Makes a very good outer taste to go with the nice internal steak flavor.[p]Sear well on one side, flip and finish on the other side.[p]Spin

Unknown

Spin,
Bring meat to room temp before cooking. light brush of EVOO. 500 to 600 is plenty hot for a good sear. "Choice" 1"+ rib steaks, 2 min / rotate 90 degrees and cook 2 more minutes / flip steaks & shut down cooker vents. Finish cooking to 130 deg for med-rare. Timer and remote
thermometer are useful.
Let rest for 5-10 min. Temp will continue up 5-10 degrees.
Just my $.02 [p]DLR

Clay Q

GATOR BOB,
I'm doing 3 thick cut ribeye's tonight. Reverse sear is the way I'm going. I ligthly sprinkle on Dizzy Pig Cow lick after rubbing with olive oil then slow roast indirect at 250-300 dome untill 140 internal for med. I foil the steaks while the egg is kicked up for direct grilling, then grill- sear with a mixture of melted ghee(clarified butter) and garlic powder, brushed on as the meat is turned untill a nice brown crust is formed. This takes about 6-8 minutes. Oh boy, I'm getting hungry.
Good luck!
Clay

BabyBoomBBQ

GATOR BOB,[p]This is a topic worthy of a book. Here's my "Cliff note" version for high-end Steakhouse style results.[p]1)Get the either choice or prime grade steaks cut 1.5" to 2” thick. For best results, Dry Age the roast that the steaks are cut from and cut them yourself the morning of the cook. This step alone will get you more than ½ there. Why? Enzymes work on the meat and change the flavor from “bright and slightly metallic” to “nutty and buttery”. BTW, you can’t get there with one of those 1” steaks. Don’t even try. [p]2)Prep your fire for a Rrex cook. I shoot for a sear temp at a dome temp nearly at the 6 o’clock position on a clean, seasoned cast iron grid. I use the wider side.

3)Smoke: I don’t generally don’t worry about adding wood since the cooking time is so short. If you do, I suggest mesquite or oak. Why? Because you are trying to get “Saturday night out at the really nice Steakhouse” results, so go with what they typically use. Experiment later.[p]4)Meat prep: Set the meat out, covered, for at least an hour. You want it to get to room temperature. I make a rub of kosher salt, fresh black pepper, a pinch of garlic or onion powder and a little powdered mustard. I eye ball it and follow my nose and taste. I rub the steaks really well and use spray Canola oil. Why Canola? High smoke point and neutral flavor. [p]5)Follow the Trex cooking method. Add a little butter to the top of each one before serving. [p]For the full Steakhouse meal, serve with Au gratin or baked potatoes, Spinach Salad with Hot Bacon Dressing and grilled fresh veggies. Apple Pan Dowdy with Chinese 5 spice or Pears Poached in Red Wine vanilla, clove and cinnamon makes a great dessert too. [p]OK, I’m starving. Got to go eat something since the butt’s several hours off. [p]Hope this helps! There's more another "Steakhouse" recipe at the below kink.[p]BabyBoomBBQ
[ul][li]Beef Tenderloin with Peppercorn-Cognac sauce[/ul]