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Posted: 3/30/2013 6:32:46 AM EST
Easter is tomorrow. For lent I fasted from meat so in order to celebrate I want to get a nice or at least decent steak.
The only experience I really have is marinating cheap cuts of beef and cooking until they are done and elk from my freezer. So what cut of beef should I get? I want it only seasoned with salt and pepper. I will be cooking on a gas grill. Budget for the steak can be $15-20, but I'd prefer $15. Suggested cook times along the steak you suggest is also appreciated. Thanks. 
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Posted: 3/30/2013 6:35:28 AM EST
[#1]
Look for a well marbled rib-eye.
Salt and pepper should be all you need. |
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Posted: 3/30/2013 6:35:58 AM EST
[#2]
Not if your using gas. But if you were to charcoal, nice thick rib eye medium rare. Salt and pepper would be perfect.
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Posted: 3/30/2013 6:37:24 AM EST
[#3]
Ribeye is usually the go to for grilling.
If you want real fancy, prime strips are $20/lb here. Speed |
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Posted: 3/30/2013 6:37:45 AM EST
[#4]
Good cuts of steak are very expensive these days.
Rib Eye is usually considered one of the best cuts, however usually I get Porterhouse: http://americanfood.about.com/od/resourcesadditionalinfo/tp/Choosing_Cuts_Steak.htm |
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Posted: 3/30/2013 6:39:17 AM EST
[#5]
T-bone
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Posted: 3/30/2013 6:40:47 AM EST
[#6]
We just did Filet Mignon's the other day bought from a local butcher... about 1 1/2" to 2" inches thick ..little closed top charcoal grill...
Alright just too clarify on a hot propane or gas grill I dont cook em anymore then 6-7 minutesTOTALfor a 1 1/2"-2" filet thats with a gas grill..usually like 3-4 minutes a side and check em THATS ON A HOT GRILL like 500 degrees or so which IMO is too hot..HOWEVER on my weber with charcoal thats not quite heated up all the way yet (coals should be white hot to cook em proper) it takes awhile longer but I dont turn em to leather I HATE overcooked steak and I cant eat anything well done or even well or medium well and filets are ALWAYS supposed to be red.. all mine are golden/ blackened/crispy on the outside an red inside like this and I have had had no complaintsfrom the visitors we get when i serve em up! 
I hate to have you guys think of me as a steak killer as there is nothing lower in my book! 
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Posted: 3/30/2013 6:42:52 AM EST
[#7]
Filet Mignons are all I buy.
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Posted: 3/30/2013 6:43:16 AM EST
[#8]
porterhouse
any other answer is simply wrong |
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Posted: 3/30/2013 6:43:35 AM EST
[#9]
Prime Ribeye - look for good marbling.
Oh and thanks for the Easter dinner idea! ;) |
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Posted: 3/30/2013 6:44:29 AM EST
[#10]
No meat for 40 days? That's real penance.
It's not in a grill, but you get the idea. 
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Posted: 3/30/2013 6:44:59 AM EST
[#11]
Mmmmmm!! Rib-eye
Salt, pepper and finish with butter. 
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Posted: 3/30/2013 6:46:05 AM EST
[#12]
Quoted: porterhouse any other answer is simply wrong What this guy said. +1 |
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Posted: 3/30/2013 6:46:06 AM EST
[#13]
Rib-eye, if you are trying to be "healthy" go flank
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Posted: 3/30/2013 6:48:51 AM EST
[#14]
Quoted:
Filet Mignons are all I buy. |
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Posted: 3/30/2013 6:49:15 AM EST
[#15]
Quoted:
Mmmmmm!! Rib-eye Salt, pepper and finish with butter. This 
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Posted: 3/30/2013 6:49:21 AM EST
[#16]
Best flavor comes from bone and marbeling. So bone-in ribeye or portershouse for me. Filet for the GF.
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Posted: 3/30/2013 6:50:07 AM EST
[#17]
Prime ribeye or strip, as has been stated. My favorite preparation method is seared on a cast iron skillet heated by a propane turkey fryer. About 90 seconds per side.
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Posted: 3/30/2013 6:51:16 AM EST
[#18]
Quoted: porterhouse any other answer is simply wrong This. |
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Posted: 3/30/2013 6:52:08 AM EST
[#19]
Quoted:
No meat for 40 days? That's real penance. It's not in a grill, but you get the idea. http://i84.photobucket.com/albums/k29/Powderfinger1/Porterhouse_zpsa43b5e92.jpg This is truly the king of steaks. |
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Posted: 3/30/2013 6:53:02 AM EST
[#20]
Ribeye, I use lemon pepper,nothing else. On a good gas grill cook an 1" thick steak 7 minutes per side,turning once, lid only opened to turn steak, no peeking!
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Posted: 3/30/2013 6:54:09 AM EST
[#21]
I like top sirloin the best personally. Not a fan of the gristle associated with the fat in other meats and I like a slightly tougher cut. Salt and pepper is all I ever use and I cook about 8 minutes on each side on my gas grill in the 350-400 range. Gives a nice medium to medium-rare.
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Posted: 3/30/2013 6:55:12 AM EST
[#22]
I know this is heresy, but I'm right...
A good quality chuck roast grills up into a nice steak. No bones, all meat. beware the meat sweats. |
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Posted: 3/30/2013 6:55:54 AM EST
[#23]
Every man needs to watch this video....
Steakhouse Cuts with a total hottie This counts for 2 credit hours towards your Man Card continuing education. |
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Posted: 3/30/2013 6:56:02 AM EST
[#24]
I'm a ribeye guy myself.
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Posted: 3/30/2013 6:56:53 AM EST
[#25]
 I don't care. I liked it. |
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Posted: 3/30/2013 6:59:30 AM EST
[#26]
Quoted: Look for a well marbled rib-eye. Salt and pepper should be all you need. Rib eye is always the correct answer. Always. For $15...you can probably get a pound of Prime and have it melt in your mouth... Or a really big Choice and be happy, too. ETA: Costco has amazingly good prime cuts and usually cut VERY thick. |
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Posted: 3/30/2013 7:03:40 AM EST
[#27]
T-bone or bone-in Ribeye. The bone adds a lot of flavor you won't get from other cuts.
Also, a quality cut of steak should need nothing more than a shake of freshly ground sea salt and black pepper IMHO. |
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Posted: 3/30/2013 7:03:47 AM EST
[#28]
It's looking like rib eye and porterhouse are top choices. How hot should the grill be?
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Posted: 3/30/2013 7:04:12 AM EST
[#29]
Bone in ribeye, a little peanut or canola oil, kosher salt, course black pepper, a little bit of garlic powder, grill on full blast, let it get as hot as possible, 1 1/2 minutes then rotate 45*, another 1 1/2 minute, flip and another 1 1/2 minutes, rotate 45* another 1 1/2 minutes. Remove place on a plate and cover with foil. Let rest for 2 to 5 minutes.
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Posted: 3/30/2013 7:05:43 AM EST
[#30]
Quoted:
It's looking like rib eye and porterhouse are top choices. How hot should the grill be? As hot as you can get it.... 
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Posted: 3/30/2013 7:05:44 AM EST
[#31]
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Posted: 3/30/2013 7:06:39 AM EST
[#32]
Get some tube steak, then work for the gravy....
I can't believe nobody said that yet, I'm disappointed in GD 
Personally, strip is my fav. I'm not a fan of ribeye, I don't like fat/marbling. |
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Posted: 3/30/2013 7:07:28 AM EST
[#33]
Quoted: Personally, strip is my fav. I'm not a fan of ribeye, I don't like fat/marbling. Not sure if serious  Speed |
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Posted: 3/30/2013 7:08:21 AM EST
[#34]
Quoted: Look for a well marbled rib-eye. Salt and pepper should be all you need. This. If the ribeyes don't look great, get a good looking strip steak. |
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Posted: 3/30/2013 7:11:23 AM EST
[#35]
If you're cooking tomorrow you should have bought it last week. Last night I cooked a t-bone that I bought on the "manager special" and has been sitting in my fridge for two weeks. It was kinda grey, kinda green, a little shiny, and a bit stinky. And it was delicious.
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Posted: 3/30/2013 7:12:01 AM EST
[#36]
1. Porterhouse
2. Cowboy Ribeye 3. T-Bone 4. NY Strip 5. Filet Mignon My personal prefererence. YMMV Prime grade if you can get it. Look for well marbled meat (fat streaks throughout) |
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Posted: 3/30/2013 7:14:33 AM EST
[#37]
My personal go-to is a NY strip, dillo dusted, on a med hot grill.
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Posted: 3/30/2013 7:22:45 AM EST
[#38]
Porterhouse steaks are cool because you get two cuts of meat in one. A bit of filet, and NY strip in one, with some bone that adds flavor. However my fave is a bone-in ribeye. If you can't find that, regular ribeye is good too. As far as cook time goes, like the others have said you want a hot hot grill, and you should not need more than 7 minutes per side. But don't cook it by time... cook it by feel. Check out this page to see what I mean: http://www.meninaprons.net/archives/2006/01/learning_doneness_the_hand_tes.html (it doesn't say in that article, but you want your test hand to be as relaxed as possible). Finally... when your steak is done, don't chow down just yet, let it sit for a minimum of 10 minutes to rest with a little tin foil blankie.
Good luck, and post pics! |
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Posted: 3/30/2013 7:24:27 AM EST
[#39]
Quoted: Personally, strip is my fav. I'm not a fan of ribeye, I don't like fat/marbling. So Wally World "USDA Inspected" meat is what you want then...little to no marbling on ANY of the cuts... |
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Posted: 3/30/2013 7:25:25 AM EST
[#40]
Quoted: It's looking like rib eye and porterhouse are top choices. How hot should the grill be? Can't be too hot. make sure the outside is dry - blot with paper towels or a towel. Use salt and some pepper on both sides. Grill on a 45 degree angle for two to three minutes., flip at 45 degrees same time, flip again 1.5 to two minutes and once more again at an angle. that will give you the sear marks. http://www.foodchannel.com/articles/article/grilling-the-perfect-steak/ |
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Posted: 3/30/2013 7:26:06 AM EST
[#41]
Something like this
If I saw something like this...I'd definitely FO. 
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Posted: 3/30/2013 7:27:08 AM EST
[#42]
Quoted: Quoted: Personally, strip is my fav. I'm not a fan of ribeye, I don't like fat/marbling. So Wally World "USDA Inspected" meat is what you want then...little to no marbling on ANY of the cuts... I already asked if it was some sort of joke I don't think the poor guy understands that any cuts of decent steak (strips included) are going to be marbled...hell it's how they grade steak Speed |
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Posted: 3/30/2013 7:27:09 AM EST
[#43]
Quoted:
Quoted:
Personally, strip is my fav. I'm not a fan of ribeye, I don't like fat/marbling. So Wally World "USDA Inspected" meat is what you want then...little to no marbling on ANY of the cuts... I usually buy from the local butcher, if I'm in a rush Kroger. Not a fan at all of Walmart meat. |
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Posted: 3/30/2013 7:27:49 AM EST
[#44]
Quoted:
It's looking like rib eye and porterhouse are top choices. How hot should the grill be? Very. Like hotter than the fires of hell and tarnation. No, seriously, you want a pretty stout bed of coals. I go with a full chimney of Kingsford briquettes. Cool your steak however you like, me personally, I don't like mine done anymore than medium. |
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Posted: 3/30/2013 7:28:08 AM EST
[#45]
Quoted:
Something like this http://www.kansascitysteaks.com/_FileLibrary/ProductGroup/829/Prime-Boneless-Rib-Eye.jpg If I saw something like this...I'd definitely FO. http://kobe-beef-store.com/blog/wp-content/uploads/2010/09/Kobe_Beef_FiletMignon-closeUp-300x300.jpg And with that, I'm off to the store.
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Posted: 3/30/2013 7:28:22 AM EST
[#46]
Quoted:
Something like this http://www.kansascitysteaks.com/_FileLibrary/ProductGroup/829/Prime-Boneless-Rib-Eye.jpg If I saw something like this...I'd definitely FO. http://kobe-beef-store.com/blog/wp-content/uploads/2010/09/Kobe_Beef_FiletMignon-closeUp-300x300.jpg Holy shit  That is some crazy good marbling for a filet. I'd fo.
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Posted: 3/30/2013 7:28:49 AM EST
[#47]
Quoted:
Look for a well marbled rib-eye. Salt and pepper should be all you need. First post nailed it. If they've got them, get them with the bone still in. That meat right up next to the rib is teeeender. |
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Posted: 3/30/2013 7:30:14 AM EST
[#48]
Quoted:
It's looking like rib eye and porterhouse are top choices. How hot should the grill be? [Alton Brown]NASA Hot[/Alton Brown] |
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Posted: 3/30/2013 7:32:12 AM EST
[#49]
1" porterhouse if you can find them. T-bones will work. Grill needs to be HOT. Cook with lid closed for 2.5 minutes on each side. Reduce cooking time if the steak is thinner.
I keep trying ribeye based on arf's recommendation but I still haven't found any that weren't too gristley for my taste. |
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Posted: 3/30/2013 7:32:22 AM EST
[#50]
Quoted: Personally, strip is my fav. I'm not a fan of ribeye, I don't like fat/marbling. While I do like ribeye, strip is by far the best cut. Can't beat a good grilled 1.5 in thick 16 oz strip. |
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