Help me cook this ribeye

[idrivea4banger]

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

Marry me?!

[raider5.0]

I like to make a little molasses butter and spread it on both sides right after i take them off the grill.

[95DRGT]

http://www.dfwmustangs.net/forums/sh...ht=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-seare...deo/index.html

^this x1000- did this a few months back- came out great

[petyweestraw]

I've always wondered why people make steaks so complicated. Salt , black pepper and bout four minutes each side for wife and 3 minutes each side for me. Cooked over lump coal.

[Strychnine]

http://www.dfwmustangs.net/forums/sh...ht=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-seare...deo/index.html

This.

[CWO]

I use a combination of the salt method and Alton Browns "pan sear in a cast iron skillet and finish in the oven" method. Been doing it for a while now. I love it.

[jluv]

Get a new grill

That little Weber is actually great for cooking steaks. Gets hot as shit. I've been using one now for the past several months. No need for anything more unless you're cooking a crap ton of steaks at once.

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.

That sounds way too long. Are you sure you're cooking on that high of heat? I cook big ass 3" thick filets for exactly 4 mins per side and they are a perfect medium-rare. If I leave them on even just 30 seconds longer, they come out medium. 6 minutes per side, and they'd be wasted. I'd think that a thinner steak would need even less time, but I don't cook ribeyes, so maybe I'm missing something.

That said, I may be cooking at 500 or more. That Weber is a little fireball with a good even layer of charcoal from edge to edge. Made some filets last night, as a matter of fact, with some overstuffed twice-baked potatoes and Hawaiian rolls. It was all ridiculously good.

FWIW, I've always set my steaks out of the fridge for an hour to get closer to room temp, then brushed them with olive oil and coated them (generously, but not stupid crazy) with sea salt and garlic pepper. I grill them covered and only touch them to flip them and take them off. Then they get a dab of butter on top, and covered loosely with foil for about 10 minutes. That's it. Timing is everything. I saw that Alton Brown episode a few weeks ago, and switched to safflower oil and kosher salt the past couple of times. Couldn't notice a difference, to be honest. I haven't tried cooking a steak on a pan yet. I don't know if I could do it. Red meat cooked over fire is just one of my favorite things.

[BradM]

[M2F5ANTDQUOTE=jluv;986949]

That said, I may be cooking at 500 or more. That Weber is a little fireball with a good even layer of charcoal from edge to edge. Made some filets last night, as a matter of fact, with some overstuffed twice-baked potatoes and Hawaiian rolls. It was all ridiculously good.

[/QUOTE]

I'm so hungry now.

[Slowhand]

That little Weber is actually great for cooking steaks. Gets hot as shit. I've been using one now for the past several months. No need for anything more unless you're cooking a crap ton of steaks at once.

Those little grills are indeed pretty good for searing the shit out of a steak.