Steak: Tenderness and Flavor What is...

Grass fed filet mignon or ribeye cooked quickly to medium rare makes me happy. Slow roasted prime rib is yum too.

dry aged ribeye, for me, is the best blend of flavor and tenderness. they firm up a bit when aged, but are quite tender

unaged, i find ribeyes a little too watery (in the fat) and floppy.

for an unaged steak, i prefer a strip. firm, good flavor, and cooked medium-rare/rare it is nice as tender as i need it. not the most tender, nor most flavorful, but a good mix.

tenderloin is fine, especially when done as a wellington (added flavor).

tri-tip is wonderful too. but it's been a while and they are hard to come by here.

Ribeye
Strip Steak
Prime Rib
Flat Iron

I haven't been big on over seasoning my steaks - usually just S&P and maybe a little Dizzy Pig Raising the Steaks. But since I've tried the steak recipe in Adam Perry Lang BBQ 25
I think I'm sold on marinating and basting.

BBQ 25 Steaks

Marinade
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon granulated sugar
1 tablespoon freshly ground black pepper
1 teaspoon garlic salt
2 teaspoons chile powder
2 tablespoons grated or finely chopped sweet white onion
2 tablespoons grated or finely chopped garlic
1/4 cup cold water
1 bunch fresh thyme

Combine all of the marinade ingredients in a zip-top bag. Mix to combine. Add the steaks and turn to cover. Seal and stash in the fridge for at least 3 hours, but overnight is best.

Baste
Combine in a foil pan or heatproof pan and warm on the side of the grill:
1/4 cup olive oil
4 tablespoons butter
5 crushed garlic cloves
4 tablespoons finely chopped savory herbs such as rosemary, thyme, marjoram, oregano and/or sage

The Cook
Set your grill up for a direct cook over high (600°F+) heat. While the grill is heating up, remove the steaks from the marinade. “Glisten (Lang’s term)” them with oil and just a little kosher salt and fresh-ground black pepper.

Put the steaks on for 90 seconds of undisturbed searing. Flip them, brush the top with the herb baste, and let them go another 90 seconds. Flip them again, baste, and start checking for doneness. I was looking for a nice medium-rare – 130°F with a hint of red and the center. It took one last flip and another 30 seconds a side to get there.

Put the steaks on a warm plate, baste them one last time, cover them gently with another plate, and let them rest for about 10 minutes before serving.

And it fits on the Medium BGE with the lid closed!!!
PattyO

I'm made an incredible 2 lb. flank steak last night. Marinated it in my own blend for 5 hours and then direct heat (about 400) on the egg for 4-5 minutes a side for a beautiful medium rare. Slice across the grain on a 45 degree angle. One of my favorites!
Wish I'd a took some pictures.

 
I'm still searching Kent, a lot of them are good but very few are great. I have had great examples of almost every cut. Flanks, skirts, rib eyes, N.Y. strip's, tenderloins, porterhouse, T bones, and London Broils, none are consistently perfect. I am on a tight budget and get all my meats from Sam's Club and not from a real butcher, that may be why they are not consistent. There are cuts mentioned here on the forum that I have never seen in this part of the country such as tri tips, hangers and a few others. I wish we could all get the same cuts.

Blair

 

Whole beef tenderloin, either injected/marinated or rubbed (Dizzy Pig or CharCrust). High heat to sear and then remove meat to drop dome temperature. Cook at 300 or so until meat temp. is 128. Tent for 10 minutes.

I just talked myself into cooking one this weekend.

 
Glad to hear I'm not alone. Some of these steaks are a real mystery to me. We can get the same old cuts I grew up with in New England but anything like a hanger or flat iron are not available. Sam's is carrying tri tips but they are sealed in a package with someone else's marinade and you can't see the beast before you buy it. They were handing out samples last week and I thought it was terrible! I have had tri tip in a little Mexican restaurant off State Street in downtown Santa Barbara California and it was outstanding. Even chubs of bologna and whole packer briskets can only be found at Wally World. I haven't a clue to how marketing works.

Blair