How do you like your steak cooked?

[Pete]

Medium Rare, with a very nice char on the outside.

I have cooked the best steak I have ever eaten. 

Get a full beef tenderloin, slice it into 3.5 inch thick fillets, and don't trim anything off of it.  Sometimes I'll make them even thicker.  Full beef tenderlons will run you around $70 at Costco.  You can usually get 5-7 3.5" fillets out of it.

If you don't like a marinade, do a dry rub.  Heat the grill as hot as you can rough ridin' get it.  Brush one side of the steak with olive oil, and throw that side on the grill.  Turn the heat down to "Medium-ish," and let it cook 5 minutes.  Do NOT turn it.  Then, brush the topside with olive oil, and flip it.  Let it cook 5 minutes.  Do NOT turn it.  Pull it off the grill.  Let it sit 10 minutes before eating.  Ideally, if you have multiple burners, you should heat one of the other burners back up to "High" and then flip the steak on to that burner, but I'd only leave it on there for about 3-4 minutes if you do that.

Couple things here-  Marinades are only used on inferior cuts, marinading a filet (or ribeye, t-bone, etc) would just be rough ridin' stupid.  Also- You absolutely do have to trim a full filet primal.  The silverskin is totally inedible and the chain is a seperate muscle and should be seperated and used seperately.   Another thing is that you should just do the initial searing in a super hot cast iron skillet (both sides) and then finish on the grill/oven at a lower temp.  Course, you wouldn't need to do this with a thinner steak- just turn the grill up as high as possible and flip it once.  (The broilers at really high end steak places are like 1600 degrees, something you won't get on the average grill)

I understand your apprehension with a marinade, but if done right, it's amazing.  I am no purist.

[Johnny Wichita]

Medium Rare, with a very nice char on the outside.

I have cooked the best steak I have ever eaten. 

Get a full beef tenderloin, slice it into 3.5 inch thick fillets, and don't trim anything off of it.  Sometimes I'll make them even thicker.  Full beef tenderlons will run you around $70 at Costco.  You can usually get 5-7 3.5" fillets out of it.

If you don't like a marinade, do a dry rub.  Heat the grill as hot as you can rough ridin' get it.  Brush one side of the steak with olive oil, and throw that side on the grill.  Turn the heat down to "Medium-ish," and let it cook 5 minutes.  Do NOT turn it.  Then, brush the topside with olive oil, and flip it.  Let it cook 5 minutes.  Do NOT turn it.  Pull it off the grill.  Let it sit 10 minutes before eating.  Ideally, if you have multiple burners, you should heat one of the other burners back up to "High" and then flip the steak on to that burner, but I'd only leave it on there for about 3-4 minutes if you do that.

<----- :hasbonernowthanks: 

[The1BigWillie]

medium well w/ lots of heinz 57; A1 if I'm feeling frisky.

Just eat your shoe covered in ketchup and save yourself the $25.00.

[ew2x4]

medium well w/ lots of heinz 57; A1 if I'm feeling frisky.

Just eat your shoe covered in ketchup and save yourself the $25.00.

Most shoes are more expensive than steaks.

[The1BigWillie]

medium well w/ lots of heinz 57; A1 if I'm feeling frisky.

Just eat your shoe covered in ketchup and save yourself the $25.00.

Most shoes are more expensive than steaks.

Yeah, but you already own the shoe so it's a sunk cost.

[michigancat]

you know what else is awesome? Ribs falling off the bone and sauce-soaked brisket. 

[Emo EMAW]

One time went to eat with some co-workers, vendor hosted trip.  My co-worker (female) ordered a steak rare.  She sent it back twice because it was cooked.  She had them bring out the cook and she explained that she wanted it seared on both sides and cold in the middle.  Was kind of embarassing that she couldn't just eat her rough ridin' steak.

On another note, was one time at a dinner with Darnell Jackson in Lawrence (don't ask, I am EMAW to the core), and he had to send his steak back twice for more cooking because he liked it well done.  You'd think in Lawrence a basketball player could get what he wants, but I guess not. 

[AbeFroman]

you know what else is awesome? Ribs falling off the bone and sauce-soaked brisket. 

I hope more people don't think this is a good thing.

Also, good BBQ doesn't need sauce.

[michigancat]

see white midwesterners thread, n00bs. 

[Saulbadguy]

Medium Rare, with a very nice char on the outside.

I have cooked the best steak I have ever eaten. 

Get a full beef tenderloin, slice it into 3.5 inch thick fillets, and don't trim anything off of it.  Sometimes I'll make them even thicker.  Full beef tenderlons will run you around $70 at Costco.  You can usually get 5-7 3.5" fillets out of it.

If you don't like a marinade, do a dry rub.  Heat the grill as hot as you can rough ridin' get it.  Brush one side of the steak with olive oil, and throw that side on the grill.  Turn the heat down to "Medium-ish," and let it cook 5 minutes.  Do NOT turn it.  Then, brush the topside with olive oil, and flip it.  Let it cook 5 minutes.  Do NOT turn it.  Pull it off the grill.  Let it sit 10 minutes before eating.  Ideally, if you have multiple burners, you should heat one of the other burners back up to "High" and then flip the steak on to that burner, but I'd only leave it on there for about 3-4 minutes if you do that.

Couple things here-  Marinades are only used on inferior cuts, marinading a filet (or ribeye, t-bone, etc) would just be rough ridin' stupid.  Also- You absolutely do have to trim a full filet primal.  The silverskin is totally inedible and the chain is a seperate muscle and should be seperated and used seperately.   Another thing is that you should just do the initial searing in a super hot cast iron skillet (both sides) and then finish on the grill/oven at a lower temp.  Course, you wouldn't need to do this with a thinner steak- just turn the grill up as high as possible and flip it once.  (The broilers at really high end steak places are like 1600 degrees, something you won't get on the average grill)

I understand your apprehension with a marinade, but if done right, it's amazing.  I am no purist.

high emotion statements there, pete.

[bakerman]

One time went to eat with some co-workers, vendor hosted trip.  My co-worker (female) ordered a steak rare.  She sent it back twice because it was cooked.  She had them bring out the cook and she explained that she wanted it seared on both sides and cold in the middle.  Was kind of embarassing that she couldn't just eat her rough ridin' steak.

guarantee her steak, at the very least, got dropped on the floor.

[john "teach me how to" dougie]

One time went to eat with some co-workers, vendor hosted trip.  My co-worker (female) ordered a steak rare.  She sent it back twice because it was cooked.  She had them bring out the cook and she explained that she wanted it seared on both sides and cold in the middle.  Was kind of embarassing that she couldn't just eat her rough ridin' steak.

guarantee her steak, at the very least, got dropped on the floor.

Definitely seared in chef spit, maybe a little urine.

[felix rex]

medium well w/ lots of heinz 57; A1 if I'm feeling frisky.

lol