Good Steak Factoid



CatDaddy

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Best thing I ever learned about steak was how to identify a ribeye with the best lip. Search it up if you don't already know what I'm talking about.....most of you probably do but figured I'd share!
 

SDMF

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Up to ~2" thick I'm of the "sear hot/fast and finish indirect" school of thought. I also do the same for whole-muscle wild game roasts on the grill.

For something like Prime Rib or a whole NY Strip roast I prefer to Reverse Sear.

I think the single-flip is more about leaving the doggone grill-hood/oven door closed to keep an even temp during the indirect phase. An experienced cook is using time, cooking temp, and if grilling, ambient temp matters too. If you don't already KNOW what's going to happen before you put your steak upon it's heat source, then you should be inserting a probe.

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Single-flip, neither side is “overdone”.
 
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Mr. Stevenson

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IMO: Logistics of a meal are difficult for multiple diners. Again IMO; a good steak dinner includes some form of potato and asparagus. All items must be HOT. Appreciate chefs/cooks and your waiters.

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Davey Crockett

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Would you think I'm half caveman if I told you that I think, ribs, when prepared properly, are better than steak ?
 

SDMF

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Would you think I'm half caveman if I told you that I think, ribs, when prepared properly, are better than steak ?

I'm gonna go out on a limb here and guess you like your steak Med-well to well done.
 

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