Help me cook this ribeye

[HarrisonTX]

I grilled several times a week during the warmer parts of last year. I've done very very little reading, just kinda winged it, and it usually turned out pretty decent. Usually drumsticks (got those down), fillets, and a lot of ribeyes.

Ribeyes are what I'm most concerned about. In the past, several hours before grilling, I would drench the steak in some Worcestershire sauce and rub in a little seasoned salt. I would cook over charcoal in my super cheap grill with fairly low heat, usually turning the steak 1-2 times. I was never dissatisfied with the steak, but I know it can be better. I've had better ribeyes.

Can anyone offer an advice. I picked up a 13oz ribeye to make tomorrow.

My grill is one of these-

[black2002ls]

I don't use much seasoning on my steaks. A little fresh ground pepper and garlic powder. I cook them to 145-150 internal temp and enjoy

Sent from my SAMSUNG-SGH-I727 using Tapatalk 2

[krazy kris]

Get a new grill

[downshift_me]

Toss some wood chips in with the charcoal and squeeze butter on each side before removing from the grill.

[Slowhand]

http://www.dfwmustangs.net/forums/showthread.php?t=6012&highlight=cook+steaks

Also, Alton Brown has the answer to all of your cooking needs. Here's a 3 minute summary of his episode on doing a pan-seared, oven finished ribeye. He also has a couple of episodes on steak essentials that start from what to buy, how to prepare, how to cook, and everything else involved in the process.

http://www.foodnetwork.com/pan-seared-rib-eye/video/index.html

[mstng86]

i cook mine to 130-135.

I put it over high heat (450+) and cook for 6 minutes on each side. The time depends on thickness. 6 minutes is for an inch or thicker steak.

Take off grill, let sit for 10-15 minutes.

Eat

[Slowhand]

Also, turn up the heat, hombre. Short burst of high heat > long, low heat when it comes to steaks.

[Geor!]

I prefer mine as a milk steak boiled over-hard with a side of the finest jelly beans, raw.

[ceyko]

Ribeyes are what I'm most concerned about. In the past, several hours before grilling, I would drench the steak in some Worcestershire sauce and rub in a little seasoned salt. I would cook over charcoal in my super cheap grill with fairly low heat, usually turning the steak 1-2 times. I was never dissatisfied with the steak, but I know it can be better. I've had better ribeyes.

I used to sear and then try to slow cook my steaks, basting them and such. Generally, I reduced that to slow smoking and then grilling the last little bit now.

However, generally I grill steaks they way -I- think they are meant to be grilled. On hot as hell coals for a short period of time.

Two different outcomes, both are very good though. Just depends on my mood.

[HarrisonTX]

Thanks for the tips.
Looks like tomorrow I'll greatly increase the heat, apply some pepper before grilling, and butter before removing from heat. Awesome.

[8mpg]

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

LOVE IT. I have started cooking my steaks this way for the past couple years and they are ALWAYS great. For grilling, you want the grill hot as hell to seer the outside. Drop it on and dont touch it for 2 minutes. Flip it for 2 minutes. Flip again for 2 min, then final flip for 2 min. A 1 1/2" steak should be a good medium rare. I cook to an internal temp of 135*f. Let it rest for 5-10 min with a little bit if butter spread over the top and eat a great steak

[HarrisonTX]

Well, I was high on life yesterday when it was 70 outside. Had visions of grilling with my garage doors open, and drinking a beer.

It hasn't been above 50 all day. Awesome.
Looks like I'll use Slow's link, and "pan-seare" this bitch.

Here we are seasoned up


Damn, this oven is taking a long ass time to pre-heat to 500*, might as well make a margarita. (after 9 days sober, yay I'm not an alcoholic)


It was actually damned tasty. It wasnt as cooked as the photos show. The pic makes it look a bit over cooked. It was a perfect medium, with no black on the outside. I think it would have been better on the grill, but it was damn good in the pan/oven. I look forward to using a revised grill method, and adding a little butter. yumcity.com

[YALE]

Mark Bittman's cast iron skillet method is my favorite. Get his book: How To Cook Anything.

[BradM]

Sweet blue tape on the counter.

[HarrisonTX]

Classy huh? I lived in Houston over the summer. Turned my AC off here, and left for 4 months. It must have got super hot in here. Popped all the counter tops off. Told the landlord twice, and he hasn't done anything. I tried to glue a small part and it turned out terrible. 2 more months here, oh well