Steak on charcoal grill

The wife wants ribeyes and twice baked potatoes for Mother's Day. What do you rub your steaks with, any marinades... etc...Post up your sure fire recipe for 1" thick ribeyes cooked to medium rare and twice baked potatoes.

I like a bunch of different rubs and marinades but google "steak maui" by J. Alexander's Steakhouse. That's about as good as it gets....course the steak nazis on here will blast ya for anything other than a still mooing hunk of meat sprinkled with three grains each of salt and pepper.

Kosher salt, fresh cracked black pepper, room temperature meat on a 500° grill 1 minute, half turn for X marks, turn over after second minute, repeat on other side, remove from grill and place I a foil tent with pat of sofened butter, leg sit for 5 minutes while you cix your salad and potayo. Enjoy

That about does it for the steak, except I like a little garlic on mine.

For twice baked potatoes, poke holes in them, microwave for 4-5 minutes or until a knife will go through the potatoes with a little resistance. Take out and cool, cut in half, scoop out potato insides, mix with a little milk, sour cream, cheese, and bacon bits. Put that mixture back into the potato skin. Then top with more cheese and green onions, and bake on 350 for about 20 minutes or until the cheese is melted and inside is warm.

Don't know where you are but Pepper Tree Steaks and Wines on Vaughn road in Montgomery has some dang good seasoning on their steaks. Also, Dirk's Filet and Vine in Old Cloverdale rubs his with "Dirk's Dirt" which is mighty fine too.

Dr. B

Both of these suggestions sound about like what we do.

If you have a good Ribeye it doesn't need much in the way of a rub or fancy seasoning. I don't use butter on my Ribeyes, because they are usually fatty enough, but I always use butter on my Fillet Mignon to add fat to them.

Other than some specialty butcher shop, your best be for finding really good Ribeyes is Sam's Club. We have always got very good Ribeyes from there. Look for the most well marbled ones you can find. The one's at Sams are so big and thick, that we usually cut them in half before grilling. This makes two nice, thick, still rather large pieces of steak. The one's a Sams come 4 to a pack and usually is enough to feed 8 people.

Dales for about 15 minutes. Throw on grill and sprinkle Montreal Steak seasoning.

Run up to DJ's in Alabaster and get your steaks. Get them to season them. They also have twice baked potatoes that you can stick in the oven.

You're welcome.

Plowboys Bovine is great on steaks...especially a reverse sear. I highly recommend doing a reverse sear if you can, you won't have a better steak.

All I put on those from the Tomahawk thread was 3 pepper blend from a grinder, garlic powder, kosher salt...did a reverse sear. http://www.aldeer.com/forum/ubbthreads.php?ubb=showflat&Number=2111239#Post2111239

X2

The dirt always makes mine stick. I quit using it

All of the above...I too prefer a bit of garlic powder and while mine come to room temp, I dash a splash of Worcestershire on them with my spices. Also, I would wait to add the green onions to the TBP until after I took it out of the oven for the second heating. Chives work better in the oven for me but that is just my preference.

Good on ya for doing this for your wife.

Kosher salt and then a dollop of butter just before you take it off the fire.

I like kosher salt, black pepper and olive oil. Every once in a while I throw a splash of allegro on it.

Pilleteries, black pepper, garlic powder, onion powder cook til medium. Best steak you will have imo

Well, we were out to late car shopping on Saturday so we went to Texas Roadhouse and let them cook the steaks.

Lame.

All you need is coarse salt, coarse pepper, and some sureshot sids gunpowder.
Season room temp meat and throw it on hot fire.
Cook to just under desired and let rest for about 5-10 minutes.
Eat.

I like a bacon tart if you are doing potatoes.

Like Irish said if you have good meat it does not take much seasoning, I will not marinate a good steak at all, by good I don't mean what you buy at the pig or Win-Dixie, when I buy those I use dales, Worcestershire, and garlic powder, when i have a good steak I use salt, cracked pepper, and garlic powder and maybe some thyme..

I always use the real wood charcoal when cooking steaks, this gives you the hottest fire you can get on a regular grill, a steak is supposed to be cooked fast...

You're lame I love grilling we just didn't have time Saturday night and the wife still had a good time.

Dales and Montreal seasoning hard to beat

They had T-bone on sale at our local value Mary grocery store so I picked a few up. I let them sit on a little Mt. P's for about 20 min while the grill heated up and hit them with a little Montreal. For a good steal nothing but salt and butter, but for these, they turned out quite noce. They were really good with breakfast the next day.

YEAH!!

I've been using their seasoning for years. It is some fine stuff, sho' enough!

Come to think of it I think I am out.

Trying a new, to me, cut tonight...picked up a wagyu tri tip from my butcher...reverse sear, cherry for smoke