Steaks

Wardster

I have always had problems cooking steaks on the egg. None of them have been bad, but they just have not met my expectations coming off the egg... until tonight.
I now think it's the cut of meat I choose. Tonight I cooked up an Angus Bone in Rib Steak, about 1.3 inches thick. Seared her at 700* for 2 min a side, dwelled 4 on each side after that.
I finally found the steak I have been waiting for... boy did I...

Nature Boy

Wardster,
Nice work! It really helps to take a close look at the "marbling" of fat in the steaks you buy. Rib steaks are wonderful, with plenty of yummy fat. [p]The grading makes a big difference too! I think it is Prime, Choice, then Select. Prime having the most marbling, and select being the toughest, and with the least marbling. Looking through your full selection and choosing the best marbling and richest color seems to help.[p]Congrats on your acheivement of success!
NB

WessB

Nature Boy,
You got it my man..have had countless discussions with people who say " look at all the fat in that steak"...well the marbling is where all the tenderness and flavor comes from...hence the grading...prime (best) choice...select ( sale items)..and as the big E says..."Pork fat Rules"..LOL[p]Wess