I like the strip or the fillet![]()
What she said.
A full inch to inch and a half thick. Fire up the grill as hot as it will go. Drop the steaks on there and slap the lid down. No matter how much smoke and fire you see... do... not.. touch... them... for at least a full four minutes. Flip and repeat. A nicely seared and fairly rare piece of meat is left behind. Let rest for 5 minutes on a warm plate. Leave it on for up to 7 minutes a side for those that like it wasted and dry.
Yeah, it's old and decrepit. The burners are very uneven - that's the last time I buy a grill with cast iron burners. Next one will be a Char-Broil with brass burners.unclehobart said:You have some serious cold spots on that grill, Shark. One edge is crispy while the other seems barely kissed by heat.
What's your favorite cut, and how do you like it cooked?
Saturday I went to the Piggly Wiggly in Chipley and the butcher cut me a couple of T-bones, 2 1/2 inches thick. Cooked 'em very rare. They fed 4 people.
Normally I would get porterhouse, but our guests like T-bones.
You cook those steaks lid up or lid down? If that grill is on the way out, the only real way to combat the cold spots is to get that lid soooo very hot that the radiative effect will pick up half of that slack.
Porterhouse is my favorite cut. Yummy! I like them cooked medium, seasoned with just a little peppercorn and thats it.
Sometimes I get a woody thinking about steak.
Is that like getting warm and squishy thinking about shoe shopping?
1. Filet mignon
2. Anything except a ribeye.
Cook it almost but not quite medium rare.
Just never liked 'em. They're leaner than a NY strip usually.