Best steak recipe

Unknown

I want to grill the best steak I've ever tasted. What cut of steak should I use? What's the best grilling method? And should I put salt, pepper and olive oil on the steak before I slap it on the grill? Should I put none of those things on the meat before I put it on the grill? What's the best way to know my steak is done?

I'm not looking for sauces and marinades. Just the best cut of meat, cooked perfectly on my BGE.

Tips?

Spaceman Spiff

I wouldn't touch that with a 20' pole.

No such animal. Everyone tends to have their own opinions on the best cut, the best way, spices, etc.

But do try different ways and and let us know what YOU like.

Spacey - who is partial to choice or prime rib eyes with DP Raising the Steaks.

Mike in Abita

I like the TRex method for strips

TRex

Chef in the Making

Probably no right answer, however, I prefer the Porterhouse because it has both the top loin and the tenderloin. I have them cut about 2 inches thick. I salt and pepper them and some times put a steak rub on them. But then there is the Delmonico, which is also delicious and tonight we had London broil also delicious.

another way of looking at is that each steak is perfect if prepared properly and of course that is left up to the discretion of those eating them

BobS

That really is a loaded question, but here is a great recipe for whatever steak you pick. I prefer a NY Strip, about 2". I like the reverse T-rex best for this and do not go for a really killer sear -- 500 - 600 will do nicely.

Pepper-Crusted Filet Mignon with Port Cherry Reduction Sauce
Cooks Illustrated

Heating the peppercorns in oil tempers much of their pungent heat, but this recipe is still pretty spicy. If you prefer a very mild pepper flavor, drain the cooled peppercorns in a fine-mesh strainer in step 1, toss them with 5 tablespoons of fresh oil, add the salt, and proceed. Serve with either Port Cherry Reduction

INGREDIENTS

5 tablespoons black peppercorns , cracked
5 tablespoons olive oil , plus 2 teaspoons
1 tablespoon kosher salt
4 center-cut filets mignons , 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin

RMS Comments:
I did this with NY Strip and it was great.
Crack the pepper by spreading it out on a cutting board and pressing with the rounded edge of a heavy skillet. The idea is to break the pepper in 3-4 pieces, not grind it.

1. Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.

Heating the peppercorns in oil tempers much of their pungent heat, but this recipe is still pretty spicy. If you prefer a very mild pepper flavor, drain the cooled peppercorns in a fine-mesh strainer in step 1, toss them with 5 tablespoons of fresh oil, add the salt, and proceed. Serve with either Port Cherry Reduction

2. Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.

RMS Comment: You can also put them on a rack in a slow oven, at 250 F, and slowly bring the internal temp up to about 110 and then finish in the hot skillet.

BobS

Here is another one that will make you happy too!

PK’s Smoky Cumin BBQ Ribeyes
This recipe is from Paul Kirk's "Championship BBQ" book via BamaQue WEB Site

Ingredients

2 - Nice 1-1/2" thick, preferably prime, ribeye steaks
2 tbsp - Cumin seeds (toasted in a pan over medium heat until fragrant and then ground) (Cumin powder will work as well)
1 tbsp - Smoked paprika
1 tsp - Ground coriander
2 tsp - Accent seasoning (I used Kosher salt)
1/2 tsp - freshly cracked black pepper
1/2 tsp - Louisiana hot sauce
2 tbsp - Extra virgin olive oil

The Preparation

Mix all of the dry spices in a non-reactive bowl and add the hot sauce and EVOO and mix into a paste. Rub the paste into the ribeyes, place the ribeyes in a gallon size ziploc bag and place in the fridge for a minimum of 2 hours but preferably overnight.

Prior to grilling the steaks take them out of the fridge and let them come up to room temp. The purpose behind bringing the steaks to room temp is even cooking. When you throw a cold steak on the grill the outside cooks faster than the inside and you steak will be well done on the outside and rare inside. If you let it warm to room temp your steak will cook evenly and will be the desired doneness throughout the entire thickness as shown in the bottom picture.

The Cook

Light the grill and set it up for a direct cook. Stabilize the grill at 450-500 degrees. Place the steaks on the grill and let them sear for 2 minutes per side, turning them a quarter turn on the flip and placing them on a hot spot on the grill. Turning them a quarter turn is all about pretty grill marks. I seared them twice on each side to get the crossed grill marks. Once the sear is done check their temp. If they are not at 135 yet, shut the grill down and let them dwell until they reach 135. It wont take long at all, so don't walk off. Remember you ARE cooking.

When they reache 135 internal temp remove from the grill and let it rest for 5-10 minutes before cutting into it. Believe me it'll be worth the wait.

stike

1. salt (it is not possible to dry out meat by salting it first)
2. sear
3. add pepper.

new york strip steak

Ross in Ventura

TRex RibEyes Thats what I like.
Ross