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quick question fellas . Steak.

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**** it all, now I've been drinking and want a moose steak. Oh the joys of being in Canada.
 
Depends. If it's just something to eat, I put some montreal steak seasoning on both sides about an hour before and fry it in the pan.

If it's an occasion:

Marinade: 2 days, poking holes in the meat with a fork, flipping over AM/PM

I run charcoal and use apple wood in a smoke box.

Sear, then slow cook. Medium rare.

Marinade I use is KC Masterpiece Steakhouse. Gives the meat a pretty good flavor.

Favorite cuts to use:

Ribeye
Top Sirloin
Porterhouse

T-Bone is overrated.
 
I hit it with sea salt and kerrygolds garlic butter when I was done. Was a bit rare for me but I survived.
 

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Ay, I love cooking steak. Bought some ahi tuna atleast 2” thick. Was just going to sear both sides unless anyone has some pro tips.
 
Bobjohns said:
Ay, I love cooking steak. Bought some ahi tuna atleast 2” thick. Was just going to sear both sides unless anyone has some pro tips.
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Probably my favorite thing. I just sear them real quick In a sauce pan on all sides. I make a sauce out of Soy sauce, honey, little bit of hoisin, garlic paste, ginger and some kimchi paste. Stir it and add a touch of what ever you think it might need until its how you like and use as a dipping sauce. Ill add some fresh Meyer lemon juice and the zest if I can remember to buy it while im at the store but I almost always forget.
 
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There is a Brazilian dude from Miami on YouTube who has some really good videos about Grilling in general.
His channel is Guga Foods and I recommend it. Very good tips and entertaining experiments.
 
Really depends on the cooking method. I prefer to cook most steaks in a cast iron since I like the hard sear and the good crust. I like to salt liberally while the steak is still coming to room temp. It pulls the moisture out of the surface of the meat and that really helps get that good crust on the surface. No pepper, it burns in the pan and tastes bitter. Quick splash of grape seed oil in a raging hot pan and toss in the steak. Couple minutes on each side, depending on the thickness. After flipping, I’ll usually add some butter and herbs (I like rosemary) and a few garlic cloves. Then I’ll baste the steak with the flavored butter. If it’s really thick, you can finish in the oven but I tend to like my steak still bloody as **** on the inside so it goes right to a plate to rest for ten minutes or so. This is the perfect method for me to get that perfect outside crust without overcooking the middle. Nice rare to medium rare
 
The seasoning sold at Fresh Market and gourmet stores "CharCrust" (especially the garlic peppercorn version) is really great on steak if you haven't tried it. Have steak at room temperature and dredge in it; also really good on other grilled meats and veggies.
 
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Went to a Traeger to this Spring...Will never go back to cooking with propane. The way your seasonings will infuse with the meat will change your life
 
Well done with ketchup is for pansy ********.
Room temp then rub in that olive oil, coarse sea salt and coarse black pepper. Sear both sides at high heat for about 2 minutes and then indirect until you reach your desired done. I like mine bleeding but to each their own. I like to spoon some garlic butter after but I'm no chef. Enjoy that beef.
 
30 minutes. Salt, pepper, garlic powder, light ginger powder, and coat it with a little extra virgin olive oil. Broil it 3-5 minutes on each side depending on size to medium rare. Let it sit for 5 minutes. Enjoy.
 
Someone stated let steak come to room temperature for, at least, 1/2 hour and to season right before grilling. BOTH suggestions are tried and true. The very first thing is getting the right cut of meat. If you are looking for a truly tasty, tender, steak then ribeye is your best bet. It's mottled with fats that will drip down causing flare up to give your steak a wonderful light char. Muy Tasty! OH yeah, salt and pepper ONLY!
 
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