Thread: Preparing a Steak

Originally Posted by Mcbladescar

Love me some BBQ
Some days though, it takes 30 minutes to reach 400 degrees here in the great white north

Let alone the gusting, blowing wind at -20...that's always fun to get engulfed in flames when you open the hood!

Yea, adventures in winter bbq'n
Not to mention its dark out

By 4pm......

Never barbeque steak any more,Take a big ribeye,rub crushed fresh garliic into it,fresh ground pepper.
Get my ribbed cast Iron pan screaming hot outside on the propane burner,some maldane salt in the pan,4 Mins a side,burned to a crisp on the outside,rare inside.

Love me a big, juicy ribeye with just a little lemon pepper and garlic powder sprinkled on it... Medium rare to medium. Mmmmmmm.

I need to get a cast iron pan with the ribs and try that for cooking indoors. Blackening steaks with some hot creole seasoning is awesome too...

All this sounds great. I like a lot of folks where I live grew up with cast iron skillets. we fried taters and eggs well just anything that was fried was fried in the cast iron and the corn bread was always made in the cast skillet. now a days I like to get a rib eye or porterhouse about 1 in thick at least season it up and let it stand on the counter until it gets room temp. Let the grill heat up real good . Since i'm type 2 D. I can't have the taters anymore so I get the asparagus cleaned and ready. spray the asparagus with olive oil spray and put them on the grill. I put the steak on turn it after 2-2 1/2 minutes and take it off after 2 more minutes. get the asparagus and i'm ready for supper. I forgot say back when I was very young we cooked on a wood burning stove. I don't miss cutting the wood but I do miss the food.

What I'm about to say will probably sound like insanity to many here. I like a grilled steak, sure. But I honestly feel that preparing them the way you are is better. I really think that the flavor of the fire masks too much of the beefs taste.

If you ever get up to redding Calif,is a little dive called jacks bar and Grill,back in the day it was a brothal.
Best steaks you can get bar none.
They have a two inch thick x 36 solid pce of steel that gets darn near red hot,have never had better steak.

Originally Posted by rhensley

All this sounds great. I like a lot of folks where I live grew up with cast iron skillets. we fried taters and eggs well just anything that was fried was fried in the cast iron and the corn bread was always made in the cast skillet. now a days I like to get a rib eye or porterhouse about 1 in thick at least season it up and let it stand on the counter until it gets room temp. Let the grill heat up real good . Since i'm type 2 D. I can't have the taters anymore so I get the asparagus cleaned and ready. spray the asparagus with olive oil spray and put them on the grill. I put the steak on turn it after 2-2 1/2 minutes and take it off after 2 more minutes. get the asparagus and i'm ready for supper. I forgot say back when I was very young we cooked on a wood burning stove. I don't miss cutting the wood but I do miss the food.

a favorite side to my steak is Baby Bok Choy, steamed, and of course... blue cheese on top.

I like a little steak under my blue cheese.....