Who like to grill steak up in here?
 

ok so what's your best rib eye marinade? cooking this one up tomorrow

http://www.rookiestarlets.com/re.jpg

i like to use poo

I don't marinade. I use a dry rub of mysterious spices. I can't tell you the mix or I'd have to kill you.

I prefer my steak without marinade. Steak, steak & steak...

Also, my partner prefers rump, with crap loads of fat over it, I prefer sirloin, juicy & lean... Tbone is just pure heaven :)

Bon appetite!

I agree, a marbled ribeye like that pictured above tastes dam good without any marinade.

I would just coat with fresh ground black pepper and throw it over some HOT coals for about 3 minutes per side.

a dry rub dogg or hit the pepper mill up and garlic salt

This, but include garlic powder. Turn that heat on high and sear both sides. Then serve with the outside charred and the inside still moo'ing! :thumbsup

:thumbsup:thumbsup:thumbsup:thumbsup

If you are content on marinades, just use straight up Italian dressing. The vinegar breaks down the muscle tissue making for a more tender steak and the adding seasoning penetrates deep. If you're going to use this method...marinade it for at least 2 days in the fridge.

NEVER put salt on a steak during pre-cook or during the cooking process. Salt tends to force out moisture which will leave you with a dried up beef jerky steak. If you're going to use salt, add it after it cooks to taste. :2 cents:

Salt and pepper just before it goes on. No marinade... that's how she's done.

I rub my snake

olive oil + salt + pepper

:thumbsup

if it's a good cut of meat, kosher salt, fresh cracked pepper over hardwood coals. Anything else is a sin

your fire might be too hi salt is fine. done alot of steaks with salt no problems here. :)

no marinade.
salt /onoin powder

that's exactly what i do also comes out great!

You are SOOOOOO completely wrong about that.

This is how good steaks should be made.

looks delicious ... yummy

Kosher salt, pepper and oil.

Grill if you want the pretty grill marks or cast iron skillet or griddle if you want a nice even char.

Sometimes I'll toss a little butter on top when it's done and let it rest under some foil for a couple minutes.

cook in a pan, remove from pan top with blue cheese and place in the broiler. Meanwhile add red wine, salt and peeper to the pan with the juices, reduce. Pour over the steak.

:2 cents: plus it's also good to bring it to room temp before cooking and then let it rest for about 5 minutes after cooking.

1. olive oil coating and sprinkle sea salt and cracked pepper on both sides
2. finely chop some rosemary and mix it with some butter into a paste

after you take the steak off of the grill, put some of the rosemary butter on the steak and let it melt while the steak sits for about 5 minutes

Marinade is the least of your worries.

only marinade cheap steaks. for good ones a little rub is all they need.

Marinating a Ribeye is grounds for jailtime!

Kosher salt, fresh cracked pepper and Olive Oil is all thats needed. Its such a flavorful cut of meat that a marinade is not needed.

You only marinate shitty meats or if you insist on having a well done steak!

This piece of meat looks pretty good.

Exactly. Ribeye has plenty of fat and fat = flavor.

I toss some kosher salt on it and let it sit for 20- 30 minutes to get up to room temperature, then throw it on a very hot grill (500 degrees minimum) 4-5 minutes per side (depending on thickness and if its bone in), flip once with tongs. Take off heat, tent it and let it sit for another 5-10 minutes. I like mine rare to medium rare.

Its pretty simple and after awhile its second nature. Some of the best steaks i've eaten have been cooked in a backyard environment.

Enjoy it.

got dammit im headed to the store in the morning. what you having with yours? im going to bake some mac and cheese and make my broccoli and cauliflower mix with onion and mushrooms.

I am gonna hook mine up with a backed potato and some buttered broccoli.

BTW, thanks for the grilling tips everyone :)

Did you get that from Cooking For Retards?

Fat keeps a steak moist, not water.

Switch the butter and olive oil and swap rosemary for Italian parsley and garlic, for a different finish.

Actually he is correct about salting meat BEFORE cooking, and i went to culinary school:)

ok, so I go to my local butcher shop last Aug long weekend with one of my friends. They age the rib eyes 6-8 weeks there, and they are AMAZING. We ordered about 10 steaks for a group of people, and when the guy had them all packaged up for us and ready to hand over from behind the counter, my buddy asked what would be a good marinade for these steaks. The old butcher TOOK THEM BACK and just said "NO" in a shocked voice. I had to promise him several times we would not marinade the rib eyes before he would sell them to us. And thank god we didn't, the steaks from there are AMAZING!!!!!!!! now if you have just your average food store ribeye, marinade it. But if you go to a REAL butcher shop that AGES the meet properly, you don't need to marinade it. You can cut it with a fork and the flavor is amazing as is.

Everytime I get into a debate on GFY I feel stupider for it...ugh.

it's on like donkey kong

"Dry aging."

http://en.wikipedia.org/wiki/Beef_aging#Dry-aged_beef

One of the best marinades is like juice, some finely chopped garlic and some ground cumin. Let it sit for 1-2 hours. Wipe off all marinade and cover in lots of salt and pepper. Grill on very high heat on each side for 1.5 minutes then on indirect heat for 2 minutes per side and let rest for 3 minutes before cutting in.

What I use to get the really high heat for the first part of the grilling is to actually put coals into a chimney starter, let them heat up for about 10-15 minutes and then put the grill grate right over the chimney starter for 2 minutes and then put the steak on. You get the most amazing sear that way.

Show me one place where I say water is what makes the steak moist. I said it will force out the moisture, which most of us know is from the marbling (fat). A chef I worked for years ago told me that and it has always worked out well for me.

Do a couple of Google searches, you'll find people on both sides of the fence in regards to this. Some say it will dry it up, some say it will not add much to the meal, and others say to use a salt rub. To each their own, we all have our methods that work for us. :2 cents: