Best Steak Method

[10-32]

Some prefer cast iron with butter herb basted, some prefer gas grill, some like charcoal grill reverse sear or direct sear. Oven broiled is popular. Whats your go to method for a nice 2" ribeye? As far as seasoning I make my own "Steak and Chop" rub with salt, pepper, garlic, onion and a little cayenne and a little herbs like rosemary and thyme.

[Sanders]

Hardwood coals, preferably mesquite, direct over them for 4 minutes per side. Gives me a perfect rare to med rare every time for a steak that thick. The fat is the best part after cooking like that - literally just melts in your mouth, so make sure it is seasoned well, too.

[baboon]

I mostly do pan sear as I don't want to fire up the egg for grilling unless it a lot of grilling.

[Konstantin]

I season then smoke them at 200° until the center is 110° then sear in a cast iron skillet until med rare.

[mrkalashnikov]

I always use my Weber grill with lump charcoal, for the genuine charcoal grill flavor. I've never used a pan for frying steak, why I don't know.

[Johnny]

Hardwood coals, preferably mesquite, direct over them for 4 minutes per side. Gives me a perfect rare to med rare every time for a steak that thick. The fat is the best part after cooking like that - literally just melts in your mouth, so make sure it is seasoned well, too.

I pretty much to the same thing: hardwood coals. I get a big fire going in my Webber grill and let it burn down to coals. For wood, I just use what's available on my property: oak and maple. Pork steaks are my favorite. For beef, I leave them on a little longer than you as I prefer mine more on the well done side.

Baked potatoes take about an hour. I wrap them in foil, place them on the grill and close the lid with all vents open full. For turkeys, pork butts and pork shoulders, I wrap them in foil and place in a pan and then on the grill. Bottom vent is wide open. Top vent about half way. Turkey takes about 1.5-2 hours. Pork butts and shoulders take about 2-3 hours (or when fire dies out).

Another thing that works well is cut up onions. I wrap them in foil with a little oil and lots of seasoned salt. I grill them just like potatoes.

[Sanders]

Pro tip: Cut an onion in half and rub it over the grill grate just before you drop the steaks on for some additional flavor.

[10-32]

I bought a sous vide machine because I heard they make the best steaks. I put the steak in at 120 degrees F for 2 hours, then seared with butter in cast iron. Personally I prefer a direct sear over charcoal then finish to 125-130 internal on the indirect side.

[baboon]

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When I want steak and eggs(this morning) I’m not over thinking.

[10-32]

Looks like a great breakfast.