How do you cook your steaks?

all of the above, but rare

I don't eat steaks at a restaurant, because I like to cook my own. So far everyone who has ate mine, have said they are the best.



I find some nice Top Sirloins and some zesty Italian salad dressing.
beat the crap out of the meat...
pour the dressing in a bowl
dash some Tony's and squeeze some fresh lemon and lime in a the bowl.
grind some fresh ground pepper in the bowl.
a couple of dashes of Worcestershire sauce, and a peeled and smashed up orange

marinade for at least 12 hours
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arrange coals on the BBQ pit on one side
get coals white hot and put steaks on the other side.
slooooow cook to order

2 minutes before taking off off grill brush on some Dale’s Reduced Sodium sauce with garlic butter ( a melted blend in a bowl from the microwave )

serve each steak boiling hot and with a smile!

I've seen family and friends in my backyard with weak knees and pure delight from eating my steaks.

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heypaul

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When do we eat>?

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all of the above, but rare

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+1

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I like to keep it simple.

Filet, Ribeye, or T-Bone

Lots of Cracked Pepper & a Little Kosher Salt.

High Heat and cook it Medium to Medium Rare.

Sometimes I will pour a little butter/garlic blend on there.

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the same for a filet or strip. if it's my good cast iron pan i don't need any oil. If it's not, i'll use a tiny bit of canola oil (much higher smoke point than olive oil).

for a ribeye or sirloin i will play around with flavors and marinaded much more and experiment. Been on a big salt, pepper, lemon, oregano kick on the gill.

eta: prime beef high end cut = rare. others = medium rare.

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remove from

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cow

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I like to keep it simple.

Filet, Ribeye, or T-Bone

Lots of Cracked Pepper & a Little Kosher Salt.

High Heat and cook it Medium to Medium Rare.

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Or preheat a cast iron skillet under the broiler toss in the seasoned steak and cook about 5 minutes. Don't turn it. Take it out of the skillet, put a drizzle of olive oil on it and allow it to rest on a warm plate.

im just screwing around too

i like a nice thick 1.5-2 inch ribeye that has been littly rubbed with montreal steak seasoning and seared on open flame then cooked until the meat is just slightly more tense than the space bettween thumb and finger on open hand (medium rare)

sereve with a room temp red
some grilled asparagus
and a potato

yum

and yes I know what a steer is

it's a "fajita steak."