I prefer charcoal but I don’t see why some of y’all bother since you’re eating them raw anyway.

We don't tolerate profane language around here. 😁

Love mine marinated in dales

just checking who was paying attention,

Mark's Mart filets are a favorite of mine.

searing on cast iron skillet and finishing in the oven makes a damn fine steak and I love em but it ain’t near as fun

Definitely Montreal seasoning with some Moore's but I use gas when in a rush and charcoal when I have time. I prefer charcoal to gas. I'd be hungry talking about this if I hadn't already eaten a big bowl of venison chili. Cooked up a big pot with jalapeño and cheese and cheese and garlic sausage. Tasty dinner.

Deer/Venison backstrap, 1" thick, RARE, light dust of Chupacabra seasoning, modified to our taste, pan seared in a 100 year old Griswold cast iron skillet. Respect to my buddy 257 for what he does, but we don't eat cow here. Just deer and other wild critters.

Medium cooked on charcoal. I get my ribeyes from carmacks

T-Bone Medium Rare cooked over a fire in the back yard
after being marinated in Moore's.
Asparagus wrapped in aluminum foil with salt/butter over
the same fire.
Alternatively, a Ribeye threaded on a piece of green river
cane and cooked over an open fire on the banks
of my favorite Redeye Bass creek up in the hills. After
a productive morning of fishing.

Dear lord man. You really don't like steak.

I love steak threads. It’s always a contest to see who can claim the rarest steak

Cow is already dead, no need to torture it. I have eaten a ribeye without cooking one time. Just salt and pepper. I was a teen at the hunting camp and the amateurs in charge of the grill couldn't get the charcoal to burn. I got tired of waiting and was hungry so grabbed a knife and fork and had dinner. Was pretty damn good.

New york strip on pellet grill until internal temp of 130 deg. Reverse sear in cast iron with butter and garlic

It's not raw it's the only way to eat steak instead of shoe leather

My younger son bought us a Sous Vide cooker for Christmas. Take two 12 ounce steaks, and lightly cover them with Olive Oil and salt them. Next place them in a gallon sized baggy and squeeze out all the air and seal. Set the Sous Vide cooker to 130 degrees for 3 hours and fill it with hot tap water. After three hours, take the steaks out of the baggy and pat dry. Preheat a cast iron griddle until it just starts to smoke. Throw the steaks on it for one minute per side, just enough for a good sear. The steaks will be a perfect medium rare and will be the most tender steak you’ve ever cooked at home.

Now that’s way too many steps to cook a steak. It’s really not all that complicated to do.

I don't understand that either. I put mine on a plate, cover with foil and rest them for 10 minutes.

allegro is some fine stuff

Salt and pepper. Medium rare over hardwood lump charcoal at high temp to sear.