man, I just went back through this thread, and this hungry carnivore is sitting here drooling!

I usually get ribeyes or New york strips and marinade them in Dales marinade and cook em on charcoal ONLY!!!I've tried gas but didn't like it, just didn't have that smokey taste. I like em medium with a little pink in the middle and plenty of juice running. Makes me hungry just thinking about it!!

:sun:

this talk about steaks has me wondering about MJ with all those tuna steaks. How you going to cook them, MJ?

You don't cook tuna steaks!!
At best you tar-tar them.
Or Tuna Tataki!
After that they ain't worth eatin!!

Gotta be careful w/this one...ONLY if you know the restaurant has a grill-man who knows what he's doin'...ask for a rare piece of prime-rib and have it SEARED on both sides...HOLY SMOKE guys...red meat don't get any better than that...

Ok, so I made this post quite some time ago. I started buying Porterhouse and T-Bone's, with a few ribeyes thrown in when on sale. Have not touched a sirloin in a very long time.

I usually get Ribeye or NY Strip which I'll have the butcher cut them into 16oz steaks so I can give them a good grilling. I have found in our area the local store runs them on sale for $4.99 a pound so I'll get 4 to 6 cut.

Cool SR. I bought a porterhouse on sale last night as a matter of fact.
I always eat the steak and give my dog the fat as I get to it. She loves me more for it. :clap:

IMO only one steak that's a FILET the top choice of the cow. in case you are confussed a Bacon wrapped Filet Mignon cooked med. to med/rare, we have a small meat shop here where we go so they are cheaper than the steaks at any local walmart bag type store. i always get the ones that are on the edge and starting to turn brown that makes them so tender um, no other steak for me.

heck lets see pics

pics from http://www.kansascitysteaks.com/Filet-Mignon.2.htm website

http://www.kansascitysteaks.com/_Fil...et_2006lrg.jpg

found this for the none grillers

http://www.kansascitysteaks.com/_Fil...ng%20chart.jpg

I like just about every cut of beef providing it's cook right. However not every piece of beef can be grill (successfully anyways).

One of my many favorites is steak Portuguese style (or at least what I call Portuguese style or Carne de espeto (beef on a spit)

The marinade is red wine, course kosher salt,black pepper,Garlic either powered or minced, and hot crush red pepper and a bay leaf or two.

With the above marinade you can use Rib Eye (delmonico) Strip steak (club steak/B I strip steak) Porterhouse, Bnls Hip or B I Hip steak, Short cut, Tenderloin (Filet), Flat Iron steak ( seamed out chuck blade meat).

I have many more recipes.

I've been cutting meat for 37 years.

V20 owner wannabe!...still

Bonelss Chuck...sprinkle heavily w/Montreal Steak Seasoning, slice a mild pepper longways 4-6 times...lay the peppers in as you wrap it tightly in 3 layers of HD aluminum foil...set in roasting pan to catch whatever might leak through and set in oven @ 225* for 3 1/2 hours...:drool:

Reel that sounds like it would be good w/ some taters, onions, and carrots!!!!! :drool:

Oh man what about putting that bad boy in a dutch oven with some hardwood coals. :drool::drool::drool::drool::drool::drool::drool:: drool::drool:

Went camping last weekend with the family. My brother in law cooked up all kinds of goodies in his dutch ovens including cornbread, peach cobbler, and a boston butt. Da bomb.