KiLLeR SeNSaTioN™ Posted July 4, 2014 Share Posted July 4, 2014 This is what all the top restaurants in the country do, and I personally do all my Rib-eye's and T-bones like this: -Steak should be cold, not frozen. 30 minutes before cooking sprinkle Kosher Salt and Cracked Black Pepper on both sides and let stand. (kosher salt brings out the flavor in the meat, without making it taste salty) -Sear the steak on High Heat > 550 degrees (Gas Grill is fine for this) for 3-4 minutes on each side. (you want the steak to "caramelize" on the outside) -Let the steak sit for 5-10 minutes minimum before serving. This allows the juices to reabsorb into the meat. optional: After cooking, brush melted butter on the meat while it's sitting. enjoy! 1 Quote Link to comment Share on other sites More sharing options...
Wyn Posted July 4, 2014 Share Posted July 4, 2014 I usually throw jalapenos in the grill with my steak at 600. Eat instant for max kick. 1 Quote Link to comment Share on other sites More sharing options...
No! Posted July 4, 2014 Share Posted July 4, 2014 Throw in bonfire at 500+ degrees wait ten minutes dig it out of the coals asap and done! 1 Quote Link to comment Share on other sites More sharing options...
KiLLeR SeNSaTioN™ Posted July 4, 2014 Author Share Posted July 4, 2014 (edited) It is important to sear the meat on the outside only. Edited July 7, 2014 by KiLLeR SeNsaTioNâ„¢ Quote Link to comment Share on other sites More sharing options...
Shaggy Rogers Posted July 4, 2014 Share Posted July 4, 2014 Here's how a man cooks his steak. He doesn't. Quote Link to comment Share on other sites More sharing options...
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