|
S |
M |
T |
W |
T |
F |
S |
|
|
|
|
|
|
|
1
|
|
2
|
3
|
4
|
5
|
6
|
7
|
8
|
|
9
|
10
|
11
|
12
|
13
|
14
|
15
|
|
16
|
17
|
18
|
19
|
20
|
21
|
22
|
|
23
|
24
|
25
|
26
|
27
|
28
|
29
|
|
30
|
31
|
|
|
|
|
|
|
|
11 members (BamaGuitarDude, RCHRR, CAL, Thread Killer, buzzard, BrandonClark, James, cullmanbamafan, odocoileus, 2 invisible),
616
guests, and
0
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
|
Joined: Aug 2013
Posts: 5,084 Likes: 3
12 point
|
|
12 point
Joined: Aug 2013
Posts: 5,084 Likes: 3 |
We had what I would call dangnearperfection for supper yesterday - thick bone in ribeyes rubbed w/ olive oil, SPG, and seared over hot charcoal to medium rare and one (for my bride) MR/medium-ish. Loaded taters and a nice crisp asian salad to go along with it. Oh yeah and coconut cream pie to polish it off. Fine meal.
Last edited by mcninja; 03/25/19 10:23 AM.
|
|
|
|
|
Joined: Jan 2011
Posts: 1,361
8 point
|
|
8 point
Joined: Jan 2011
Posts: 1,361 |
I like to TRex a steak on a BGE. Basically, get it very hot 750+ degrees, sear a thick steak for a minute or so on each side, take it off, let it rest for about 20 minutes, and bring the temp back down to around 400 degrees, then put it back on for 5 or so minutes for each side to let it finish cooking. Oh, that's some good eating. I also cook whole deer backstrap (usually cut into 2 pieces) this way and it is very good and tender and juicy. It is as good as any Ruth's Chris steak I've eaten. If I'm not cooking deer, I prefer a fillet or sirloin. I've never been a big fan of ribeyes.
|
|
|
|
|
|
Whild_Bill
Unregistered
|
|
Whild_Bill
Unregistered
|
For a fillet it’s just pink himalayian salt, pepper and olive oil. Finish with butter and oven roasted garlic pods. Anything else I’ll run some southern flavor and dales in addition.
|
|
|
|
|
Joined: Mar 2011
Posts: 3,198 Likes: 4
10 point
|
|
10 point
Joined: Mar 2011
Posts: 3,198 Likes: 4 |
Hard to beat Pepptree steaks and their "Black seasoning" is my favorite. I have Hardins and Southern Flavor in my cabinet too but personally prefer Peppertree. A 1lb bottle has last me a long time and I use it normally at least once a week. http://www.steaksnwines.com/seasonings-gift-shop
|
|
|
|
|
Joined: Jun 2012
Posts: 5,230 Likes: 57
SOA Professional
|
|
SOA Professional
Joined: Jun 2012
Posts: 5,230 Likes: 57 |
Hard to beat Pepptree steaks and their "Black seasoning" is my favorite. I have Hardins and Southern Flavor in my cabinet too but personally prefer Peppertree. A 1lb bottle has last me a long time and I use it normally at least once a week. http://www.steaksnwines.com/seasonings-gift-shopYep, peppertree seasoning is some count for sure. I need to go get another bottle of it myself.
|
|
|
|
|
Joined: Jul 2016
Posts: 4,460 Likes: 19
10 point
|
|
10 point
Joined: Jul 2016
Posts: 4,460 Likes: 19 |
Finished product after 4 mins on each side ![[Linked Image]](https://i.imgur.com/yRi5WBx.jpg) Nice!!! I'll take the two on the right...…
|
|
|
|
|
Joined: Jan 2016
Posts: 529
4 point
|
|
4 point
Joined: Jan 2016
Posts: 529 |
THIS! When the movie first came out I got a call from a former girlfriend and she said, "My God they made a movie about YOU!" not sure if it was the steak thing, or the wine bottle on the tongue thing. Either way, if its not still bleeding, its OVERCOOKED!
|
|
|
|
|
Joined: Jan 2016
Posts: 3,829
10 point
|
|
10 point
Joined: Jan 2016
Posts: 3,829 |
If you have to use Heinz 57, ketchuo, or A1 to eat your steak you ain't doing it right...
I go through phases on what I put on my steaks before I cook them, right now it is Southern flavor, in a month or so it might be my go to, Dales, garlic powder, and Worcestershire, let them marinate for no more than 30 minutes then cook them HOT!!! at least a 700 degree temp at the grate.. the hotter the better..
The end of democracy and the defeat of the American revolution will occur when government falls into the hands of lending institutions and moneyed incorporation's Thomas Jefferson. 1812
|
|
|
|
|
