Steak....

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Oct 6, 2012
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4lbs 12oz of glorious ribeye steak, damn I love steak...

Lemme see what you beckerheads are grilling, cast iron or not (for the folks without) and share with us some of your favorite grilling recipes

Personally I've been known to grill year round and the better quality the steak, the less I put into it. These guys here received a simple salt and pepper rub before they went to the fiery depths.
 
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Mmmmmmmm ribeeeeeye!!!!! Not much better than a good ribeye on the grill. I suspect that I'll be grilling some tomorrow. I like the simple seasoning too. For me its kosher salt, fresh ground black pepper, and a bit of garlic powder.
 
That sounds great Wildcat, I look forward to the photos. Oh and you nailed it with fresh black pepper!
 
Looks good but you are cooking it to long ~~ count to 10 and turn it and throw some Sea Salt and fresh ground Black Pepper and Granulated Garlic and fresh chopped Garlic on it and then count to 10 again ~~ flip again count to 5 and slap it on a
plate and dig in with the blood and tenderness of a good Ribeye or Porterhouse Steak {unless it is a rare Prime Rib
W/Morel Mushrooms and a good glass of Wine.!*} dxmn now I am real hungry...!!!!!******************************
 
Dammit, I can't post pics, but here's a marinade recipe for beef, pork, or poultry...

5 lb Flat Iron, skirt, or flank steak

1/2 cup Kikkoman Ponzu
1/4 cup EVOO
2 tbsp. of wasabi paste
2 tbsp. fresh crushed black peppercorns
5 large garlic cloves, chopped and mashed in a mortar and pestle with the juice of 3 large lemons/limes, sea salt, a drizzle of EVOO
1/8th cup rice wine vinegar
1/2 tsp sesame oil

Combine all ingredients and blend well. Place meat in a plastic freezer zip lock bag and pour marinade into bag. Seal bag while removing as much air as possible. Massage marinate into the meat, and refridgerate for atleast 24 hours or more.

On your gas or charcoal grill, sear the meat on high, on both sides (4-5 minutes), then cook/smoke the meat on low heat (350 degrees) for about 10 minutes per side, or until cooked to your liking. For me, I like my beef toasty on the outside, and rare in the inside. Pork, pretty much the same, but the inside has to only have a faint hint of pink. With poultry, no pink on the inside for me.

P.S. This marinade works well with the heavy steak fish, like swordfish, tuna, etc.
 
I agree with you wolfman about it being cooked too long, however my guests are the med-well to well done crowd (sad, I know). When I cook for just myself, its a differnt story.

Alnamvet, that sounds delicious. I'd especially like to try that out on chicken!
 
See, you have the steak but you forgot the fixin's! You can't forget the fixin's! This is probably my favorite way of having steak. This is a New York Strip with cheddar garlic mashed potatoes (with bacon) and asparagus.

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Here it is with a grilled wedge salad and a potato baked, then garnished and restuffed
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Rib-eyes a la midnight:
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And finally, Ribeye Aubergine Bruscetta:
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Bruscetta and ribeye... both awesome on their own, but combined.... thats a winner right there
 
technically it took second place. I was in a cook off and I took second place with it. People didn't expect the egg plant in there.
 
even non beckerheads :-) doribeye's :-)





the cans were making char cloth while making dinner :-)



sorry for not showing a BK while cooking. but I do have some :-)



Czzzzz-Ya
 
Thats an efficient use of your time H talon, char cloth and steak. I usually make mine in the fire pit out back but I likw your idea as well, I may give it a shot.

Lostviking...... that. looks. amazing.... its been years since I've had elk.
 
Grilled pizza ! Cooked on a stone indirect method with kingsford blue for fuel and a couple mesquite chunks for wood flavor:

Grill set up:
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Pizza on!
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Pizza done!
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Burgers, brat, steak fries, jalapeño, bacon, onion lollipop, shrooms in foil pack
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