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Discussion in 'Grilling Beef' started by griz400, Jun 5, 2017.
ALSO When you answer, tell how how you like it ............
I will go first ...ribeye, med rare
Hands down King of Steaks...Rib Steak from the Large End ( chuck end ) Bone # 6 or # 7. Seared hard and Med/Rare....JJ
I prefer a strip steak and have to go medium med rare doesn't seem to digest that well.
Ribeye, medium rare.
Filet, rare! But my guilty secret, Waffle House T-Bone cooked medium with eggs and hash browns. Shh...
Im a porterhouse man myself...sometimes i go medium sometimes med rare. depends on my mood.
Ribeye med rare for me, Judy likes filets med rare.
I like them all, bit I usually go w a NY Strip, cooked to between MR and M.
Ribeye. Meduim Rare. But I voted Prime Rib because its the same cut of beef and I assume you mean PRIME grade, so of course I would pick that out of that list.
Bone-in Ribeye or Porterhouse, must be at least 1.5" thick.
I like them either Reverse Seared med-rare with a good crust or directly over an extremely hot wood fire, heavy char/med-rare.
Ribeye. Rare to barely medium rare for me. Medium rare for Mrs Ray. Lightly spray with olive oil, then a light dusting of Montreal Steak Seasoning pressed into the meat. Sear over high heat 3 minutes a side, then indirect cooking for a few minutes to the desired doneness (4 minutes for mine, 8 for hers).
Ribeye, medium rare, salt and pepper, sear over high heat no more than 4 minutes a side
I voted "Other" because it was a cross between Ribeye and Prime Rib. Cooked Medium.
Ribeye, rare. Seasoned with olive oil, sea salt & pepper at least 2 hours before cooking.
Ribeye to medium rare in a cast iron pan. Best ever.
Bone in rib eye. Rare enough that a good vet can bring it back to life.
Filet medium with some black ops beef rub. And a side of onions and mushrooms. I'm definitely getting into doing this in a reverse sear style with pecan pellets.
Update to what I posted above. Still love rib eye, but now I spray with oil, lightly dust with the MSS, press it into the meat, wrap tightly in saran wrap, and stick in the fridge for 1-3 days to dry brine. Then onto the grill for the direct/indirect cooking mentioned above. That dry brining in the fridge has stepped up the flavor another notch. I've read that it also makes the meat more tender, probably due to the salt denaturing the proteins, but I haven't noticed any real difference in tenderness. I have noticed that it eliminates the metallic taste that you can sometimes get from wet-aged beef.