Grillin some ribeyes saturday....

Discussion in 'The Bar' started by stripes, Dec 28, 2011.

  1. stripes

    stripes Active Member Banned User

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    should i get 1.5 inch or 2 inch?
    what else do i need to know? give me your best tips
     
  2. DrivenByDemons

    DrivenByDemons Spinoff Jesus Staff Member

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    2", let them get to room temp before grilling, use a fucking hot ass grill, salt&pep and that's about it, let them rest for 5 minutes before you cut them.
     
  3. FtM

    FtM Starless & Bible Black Gold

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    It depends on who you're serving it to and how done they like their steak.

    If you have someone eating with you that prefers medium well to well done steaks, you may want to go with 1.5 inches.
     
  4. Billy Brown

    Billy Brown Thinking big VIP

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    Wtf?
     
  5. Smell Muhfinger

    Smell Muhfinger "is just really nice?"

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    Steak Tartar fo' a nigga.
     
  6. FtM

    FtM Starless & Bible Black Gold

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    ...with some capers and homemade Parmesan crisps. :buffet:
     
  7. stripes

    stripes Active Member Banned User

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    med rare is as far as i cook steaks before i punch a bich in the mouth. my tired old gas weber doesn't get hot enough to put a nice crust on the top. should i crust it up on my cast iron before or after i grill it?
     
  8. walleye

    walleye Active Member Banned User

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    This
     
  9. Howard Stearn

    Howard Stearn Member

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    Get the 1.5 and make it medium rare.
     
  10. FtM

    FtM Starless & Bible Black Gold

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    Yes you should.

    ...and Demons said it best.
     
  11. stripes

    stripes Active Member Banned User

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    what do you grill with frisco? can't believe you were talking well done btw.
     
  12. FtM

    FtM Starless & Bible Black Gold

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    My sister-in-law and mother-in-law take it that way. Its shameful. :facepalm:

    I prefer charcoal to grill with. I usually just salt and pepper a steak(if you have a good steak, you don't need much else). Sear with close coal contact then move the coals to one side of the grill and finish the steak with indirect heat. I like my steak medium rare(a bit more on the rare side). If you like a more flavorful steak, you can marinade it in a Ziploc with garlic, black pepper and Dale's Seasoning.

    If you're doing an entire tenderloin(the huge cut that filet mignon comes from) I sear it on the grill and finish it in the oven so it doesn't dry out.

    In a pinch, I can make a perfect steak on the stove in a cast iron skillet.
     
  13. Jack-A-Roe

    Jack-A-Roe Active Member

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    pan sear that shit an toss it in the broiler
     
  14. stripes

    stripes Active Member Banned User

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    my motherinlaw eats hers well done & i mean burnt, i just quit wasting the steaks on that bitch.
    i guess i'll sear them up with a nice crust on my cast iron pan & then slap them on the gas grill to finish.
     
  15. HeinousMark

    HeinousMark Creepy-Ass Cracka VIP

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    I like mine medium-well, good scorching/sear marks on the outside, fat caramelized. Light gray inside, and a bit of pink in the middle. And just a LITTLE salt, and fresh ground black pepper. Charcoal and mesquite wood, and I like to cook the outside fast and hot and then close the grill and let it smoke for 15/20 minutes or so.
     
  16. Mlaw

    Mlaw Quite Contrarian Gold

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    so i'm trying to figure out if reminding you of your ex is a good thing or a bad thing :jj:
     
  17. stripes

    stripes Active Member Banned User

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    medium well has no pink...i'm going to pan sear it & then grill for a med rare & plenty of juice. my tired old weber sux ass.