Del Friscos quality steak

[yellowstang]

I like to get a really hot fire going, while the flames are still blazing I throw some thin cut ribeye directly into the fire. Pull it out after 30 minutes and chow down, perfectly cooked!

Are you sure that's not just a lump of the coal you're eating?

[GrayStangGT]

I like to get a really hot fire going, while the flames are still blazing I throw some thin cut ribeye directly into the fire. Pull it out after 30 minutes and chow down, perfectly cooked!

Sounds like my grandpa. "I want it well done and then leave it on another 5 minutes"

[BMCSean]

I like to get a really hot fire going, while the flames are still blazing I throw some thin cut ribeye directly into the fire. Pull it out after 30 minutes and chow down, perfectly cooked!

[mstng86]

That kerrygold butter is quality stuff. The wife bought some for th firsr time and it's the best butter I ever had. Haven't thrown it on a steak yet

[Binky]

I prefer grilling straight on the rack over high/med high, but for a skillet steak I'm still going to be outside on the grill on medium heat.

If you have a thick cut, render the fat on the sides (biggest fat edge first) so you can sear and crust up the faces of the steak better in beef fat. Takes a little while and you mostly have to just hold it upright with tongs.

Once the sides are seared up, gauge how much fat is rendered in the pan. You want some, but you don't want a stew so dump out enough to leave a nice coating. then add a couple tablespoons of butter (real butter like Kerrygold) and sear the faces of the steak for the maillard reaction.

After the steak browns nicely on one side(say 5 mins or so) pull the steak out and dump the fat and butter (which is on its way to being burnt and bitter) and replace it with more butter. Pop in the steak on the reverse face.

Best part. As this side browns, you baste the just browned side in all that nice melted butter.

At this point, its prolly been on the grill over medium heat for about 15-20 mins. Pull it out and let it rest for about half the time its cooked. I will put it in to an oven on warm to rest so I can get all my sides finished up. remember the steak will continue to cook while resting so don't pull it off too late - you want to coast into medium rare.

[DON SVO]

Yeah depends on the thickness. Sometimes I measure the temp coming off and they average about 145 to 155. My wife likes them in this range and we usually split one of those beasts

145-155 internal temp is past medium and into medium-well...

[kingjason]

Pretty much what I do, but more like 4-6 min a side. I've tried the super high heat searing with the BGE and it was more of a pain dealing with a 900 degree grill and I couldn't really tell much difference.

Yeah depends on the thickness. Sometimes I measure the temp coming off and they average about 145 to 155. My wife likes them in this range and we usually split one of those beasts

[Hmbre97]

Yes. Tender and delicious, but proper equipment is key.

EDIT: You MUST still sear the meat after sous vide to give it color and crust. You can pan sear or slap it on the grill for 30 seconds or so per side, as high as you can crank it.

I think that's going to be my next kitchen gadget purchase. Been eying the Anova sous vide since you can just use a pot or some existing piece of cookware to hold whatever you're cooking vs having another large piece of equip to store. It gets pretty good reviews so hopefully it works out.

[GrayStangGT]

Green egg 550 degrees, room temp costco steak about 1 1/4 in thick, 1 min first side, flip, then about 8 minutes a side.

Pretty much what I do, but more like 4-6 min a side. I've tried the super high heat searing with the BGE and it was more of a pain dealing with a 900 degree grill and I couldn't really tell much difference.

[Rick Modena]

Now that I have my new grill, it has an infra-red searer instead of a standard flamer. So I sear both sides at a minute. I then throw onto the grill thats over 900* for about 2 minutes per side and it comes out nice and tender and real juicy.

[Chili]

We usually do Ribeye at home. I leave them sitting out for 30 - 60 minutes, sea salt and pepper, max the gas grill out (about 550) and do 3-5 min on each side, depending on the thickness (use look and feel to determine done-ness). Then rest for 15 min or so, while Leah finishes the side dishes.

And as previously mentioned, I use tongs.

[kingjason]

Green egg 550 degrees, room temp costco steak about 1 1/4 in thick, 1 min first side, flip, then about 8 minutes a side.

[bcoop]

Anyone tried sous vide yet for steak?

Yes. Tender and delicious, but proper equipment is key.

EDIT: You MUST still sear the meat after sous vide to give it color and crust. You can pan sear or slap it on the grill for 30 seconds or so per side, as high as you can crank it.

[Hmbre97]

I don't see how people can eat that flavorless, tough, dried out shit. It is revolting.

[Mach1]

Funny thing about well done, some studies show your chances for cancer are much higher with a well done steak, lol.

http://www.dailymail.co.uk/health/article-2065482/Well-steaks-double-prostate-cancer-risk-Even-small-amounts-cooked-meat-dangerous.html