Steak Preferences

Discussion in 'Grilling Beef' started by griz400, Jun 5, 2017.

  1. Prime rib

    0 vote(s)
  2. Porterhouse

    0 vote(s)
  3. T -bone

    0 vote(s)
  4. Ribeye

    0 vote(s)
  5. Filet

    0 vote(s)
  6. NY Strip

    0 vote(s)
  7. other

    0 vote(s)
  1. griz400

    griz400 Master of the Pit

    ALSO When you answer, tell how how you like it ............
  2. griz400

    griz400 Master of the Pit

    I will go first ...ribeye, med rare 
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hands down King of Steaks...Rib Steak from the Large End ( chuck end ) Bone # 6 or # 7. Seared hard and Med/Rare....JJ
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

  5. b-one

    b-one Smoking Guru OTBS Member

    I prefer a strip steak and have to go medium med rare doesn't seem to digest that well.
  6. johnmeyer

    johnmeyer Smoking Fanatic

    Ribeye, medium rare.
  7. lancep

    lancep Master of the Pit

    Filet, rare! But my guilty secret, Waffle House T-Bone cooked medium with eggs and hash browns. Shh...
  8. phatbac

    phatbac Master of the Pit

    Im a porterhouse man myself...sometimes i go medium sometimes med rare. depends on my mood.

    Happy Smoking,

    phatbac (Aaron)
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Ribeye med rare for me, Judy likes filets med rare.

  10. I like them all, bit I usually go w a NY Strip, cooked to between MR and M.
  11. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    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. [​IMG]
  12. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    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.
  13. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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). 
  14. shoebe

    shoebe Meat Mopper SMF Premier Member

    Ribeye, medium rare, salt and pepper, sear over high heat no more than 4 minutes a side
  15. birdman080

    birdman080 Smoke Blower

    I voted "Other" because it was a cross between Ribeye and Prime Rib.  Cooked Medium.
  16. brute

    brute Fire Starter

    Ribeye, rare. Seasoned with olive oil, sea salt & pepper at least 2 hours before cooking.
    Last edited: Jun 6, 2017
  17. Ribeye to medium rare in a cast iron pan. Best ever.
  18. kam59

    kam59 Smoking Fanatic

    Bone in rib eye. Rare enough that a good vet can bring it back to life.
  19. 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.
  20. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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. 

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