Steaks on the Barbecue

I like those miami ribs

I like Rib-eye( medium) and beef tenderloin (medium rare). I hate those very chewy strip loin. Usually they put on sale the low quality fatless meat. Just not gooood...!

Filet mignon (tenderloin) for me.
They have great quality cuts at Costco, usually three or four in a package.

Rib eye is the way to go. I have tried every cut there is using a grill, skillet, and sous vide all with the same result - rib eye

It has the best marbling.

Filet Mignon.

Ribeye as well. Medium rare closer to rare for me. Crank grill up and char the meat to have that perfect diamond sear. Hmm guess thats what i will have for dinner tonorrow heh

Cap off rib steak. Good one that is well marbled. It's on sale in the summer for about $5/lb.

NorthernBear said:

What cup of meat do you guys prefer to cook on your barbecue? My favourite is always rib-eyes.

Today I bought a strip loin that was on sale and it was horrible. Many friends like the strip loin.

Are my friends amateurs or did I just get a less than average cut?

They are a bit more expensive but I'll be going back to rib-eyes as soon as my local store has them again.

Oh, and you vegetarians out there need not respond to this question. This is a discussion about different cuts, not whether I should be eating red meat or not.

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I think the key word as to why it was a shitty steak cut was "on sale".

Ny cut has in Theory the best of both worlds in Flavour due to the fat cap and tender due to the cut.

But part of what people like also has to do with texture. Some prefer the tenderness and subtle flavor of a Filet where as others, prefer the Rib eye.

My preference is the T-bone or the Rib Steak(this is the prime rib cut) if we are just talking about grilling with some light seasoning.

But I like me some marinades and toppers as well and the NY is best for that.

And rare to med rare always.

Rib-eye medium rare.

NorthernBear said:

What cup of meat do you guys prefer to cook on your barbecue? My favourite is always rib-eyes.

Today I bought a strip loin that was on sale and it was horrible. Many friends like the strip loin.

Are my friends amateurs or did I just get a less than average cut?

They are a bit more expensive but I'll be going back to rib-eyes as soon as my local store has them again.

Oh, and you vegetarians out there need not respond to this question. This is a discussion about different cuts, not whether I should be eating red meat or not.

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Not sure if you got a bad cut, but you definitely didn't get the prime grade. I see down further that Ribeyes are on sale for 5 buck a lb? I might spend that little on ground beef but on a prime cut no way. If you eat steak every day than sure go buy your steaks from No Frills or whatever.

Personally I like to rotate the types of cuts and above all its got to be cooked on charcoal. Porterhouse, ribeye's w and w/o bone, strip's and my absolute favourite is the bone-in tenderloin.

My biggest problem with Strips is that they have quite a thick nerve running through a good 1/3 of the tail. But a good prime grade has a smaller nerve running through it.

IMHO regardless of the cut, the steak should always be bloody...but cooked throughout. When I get a steak at a restaurant I feel like an idiot explaining myself but the striations of the meat fibres have to be evident, not raw and chewy. But bloody for sure.

PS where do you live that your local store doesn't have ribeyes?

PPS trump's favourite meal is steak with ketchup.

Tomahawk steak. Season generously with salt, and a little black pepper. 4 minutes a side on a super hot grill, then finish in the oven at 375 deg. F for 30 min for rare. Serves 3-4 people per steak.

http://thestayathomechef.com/cook-perfect-tomahawk-steak/

Ribeye or Porterhouse, medium.

I like ribeyes too, the guys going to costco may want to try their very thick sirloin steaks. The're big and very tender and juicy, if you like medium.

versitile1 said:

Tomahawk steak. Season generously with salt, and a little black pepper. 4 minutes a side on a super hot grill, then finish in the oven at 375 deg. F for 30 min for rare. Serves 3-4 people per steak.

http://thestayathomechef.com/cook-perfect-tomahawk-steak/

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You can tell me to fuckoff, but I hope you don't mind a tip from a lowly steak lover. Try it the other way around. Season that tomahawk the day before. Fire your oven up to 170 F. Coat tomahawk with softened butter and stick it in the oven for about 3-4 hours. It will still be bone rare but up in temp. Take it out and let rest for about 30 minutes. Then blast it on the BBQ (preferably) or in the oven on the broil setting for about that 3-4 minutes per side.

You will get that nice pink or red from top to bottom with a few mm's of crust on each side.

First I never go to the supermarket to buy beef its never aged and almost always tough. No mater what cut you can make it good if you season it well and cook from room temperatureand let it rest for about 5 to 7 min. Its worth it to pay a little more to buy from a butcher.

Baller Time said:

You can tell me to fuckoff, but I hope you don't mind a tip from a lowly steak lover. Try it the other way around. Season that tomahawk the day before. Fire your oven up to 170 F. Coat tomahawk with softened butter and stick it in the oven for about 3-4 hours. It will still be bone rare but up in temp. Take it out and let rest for about 30 minutes. Then blast it on the BBQ (preferably) or in the oven on the broil setting for about that 3-4 minutes per side.

You will get that nice pink or red from top to bottom with a few mm's of crust on each side.

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Ok, fuck off. JK. I appreciate the tip, although I only use sea salt and a bit of black pepper on my steaks, so if I put salt on too early, it tends to toughen the meat a little. Also, I like to start it on the barby to sear in the juices so they don't all leak out in the oven. Maybe pan-searing it very quickly would do the trick. You'd have to find a big enough pan, though. I'll try it your way, but I think I'll make a sauce from the pan drippings and some roasted veg. It's an expensive cut to experiment with but it should be awesome, basically slow roasted and grilled prime rib.

Also, if you don't care about having the long tomahawk "handle", get the butcher to cut it off to save a little.

Find yourself a proper butcher, not a meat counter at the local supermarket but a small business that sells only meat and related produce that says Butcher above the door. Preferably one who sources their meat locally and has a good relationship with their suppliers as they usually advocate for higher animal welfare. Build a relationship with your butcher, talk to them ask advice. Over time you may find that choice cuts are kept aside for the regulars or you get a phone call when a particularly tasty treat that they think you might like comes in. Above all you will be stimulating the local economy in a much better way that shopping at the supermarket.

Mr Deeds said:

First I never go to the supermarket to buy beef its never aged and almost always tough. No mater what cut you can make it good if you season it well and cook from room temperatureand let it rest for about 5 to 7 min. Its worth it to pay a little more to buy from a butcher.

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It depends where you live. I'm up in Aurora and although there are indy butcher shops, at present the Longos can't be beat unless I want to head to Markham.

versitile1 said:

Ok, fuck off. JK. I appreciate the tip, although I only use sea salt and a bit of black pepper on my steaks, so if I put salt on too early, it tends to toughen the meat a little. Also, I like to start it on the barby to sear in the juices so they don't all leak out in the oven. Maybe pan-searing it very quickly would do the trick. You'd have to find a big enough pan, though. I'll try it your way, but I think I'll make a sauce from the pan drippings and some roasted veg. It's an expensive cut to experiment with but it should be awesome, basically slow roasted and grilled prime rib.

Also, if you don't care about having the long tomahawk "handle", get the butcher to cut it off to save a little.

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So you don't have to experiment, I went shopping and bought a tomahawk @ Longo's. They were on sale for 12.99 so I bit for the 3lb'er and yes I got them to trim the bone about 3 inches, although they mad me pay for the full.

Salting a day before (24hr) imho is the best way to go. If its wrapped up tight in saran wrap the osmosis effect will pull out the moisture, mix with the salt and then the beef will pull the mixture back in. Again my 2 cents.

If your oven goes down to 170 (or 150 even better) other than the butter thats slathered all over you will get very little pan drippings even if its in there for 4-5 hours. That low a temperature will bring the temperature up, soften the fat but not really render it, so 90-95% of the juices will stay inside.

I have taken some pictures like those d-bags on other forums that show progressions.

The steak


The salts...no pepper


I forgot to show a pic of the steak salted.....LOT's of salt. The big flaky soft stuff


Wrapped up in saran wrap


And in my beef fridge...peep my Himalayan salt blocks.


Tomorrow I will post pics of the buttering phase, post oven, and post charcoal blast.