Grillin Steaks

Filet mignon. Rub it with a little soy sauce, then garlic powder and fresh ground black pepper.
Cook those bad boys over charcoal and no more than medium rare. Oh yeah.

[Blue_Runner]

Soundsgoodtome!! ;) 8)

[tsubaki]

If you ain't used citrus wood to cook with or at least smoke season with, you don't know nothin.
Last year (for the second year in a row) we went to Charlies Steak House in Orlando and I finally asked the waitress what the smoke flavor was and she politely told us "it's citrus wood, as far as we know we're the only ones that cook our meat this way". Having customers with citrus trees (at my suggestion) that needed pruning, I procured a small amount and god it's great. Charlies is the only remaining steakhouse that I know that cures their meat on site. The meat is dry to green looking in the walk-in glass cooler. If you get a chance to go there do so, but bring big bills. If you can talk someone that has any type of citrus tree into sending you some, do so you'll love it.

[macojoe]

Citrius, How about Apple, Pear, Peach ??

Here in the NE you don't find much Citruis!!

He have a place ghere called Hill Top Steak house they cure all there meat also and have a butcher shop to shop in, Its AWSOME But I work for the state so I am lucky if I eat there every 5 years!! $$$$$$

[charlie_the_tuna]

if that sh!t aint burnt to a crisp ya better take it back to the fire.

man, ctt, you're ruining that steak. bet ya use steak sauce to. huh? lol

[Blue_Runner]

CTT must mean the outside cause every real MAN I know likes the middle to be pink and juicy ;D

[nipper]

I like all cuts, but I think boneless sirloin is the best value. A nice 1" thick cut can generally be quite tender and with little fat. I put tenderizer on it on both sides, then a little Lawry's season salt, lots of fresh ground pepper, a touch of garlic salt and then soy sauce. Don't leave the soy sauce on for mor than a few minutes before grilling or it will get too salty.

YA know, the best way to cook a prime rib, just take a slow walk through a hot kitchen and poof it's ready.

[whatknot]

I like my filet. But, my technique you'll find interesting and it adapts to many a situation. I don't care what you put on it for seasoning, but you need a coat of olive oil to start. Peanut oil is better cause it's got a higher burn temp.
Ok, after youve done your marinade thing, make sure your meat is at room temp. Here's where I differ from most folks cause they have'nt tried this yet.

Take a good cast iron skillit, and a small bit of peanut oil and rub it in the bottom of the pan with a paper towel. I do the sides to and it helps season the skillet further.
Toss it on top one of those propane low country boil burners and get that iron hot.
I mean real hot. Then set your meat on it. It should smoke bad and sear the meat quickly. Give it just a few minutes and turn it. At this point you add a little REAL butter on top of each slab of beef. Right before you take them off the burner, flip & add butter again, put on a plate and let it cool a little before you cut into it.

The outsides will be kinda crispy brown and the insides will be.. well, that depends on how long you cook on each side. You will get the feel for it pretty quick. The thinner the meat the faster its gonna cook. Like you neede to know that. I've cooked steak as fat as 2.5 inches thick and it's incredible.

This is what I do on camping trips. I cook about all our meals in the skillet right in the fire. This works on any kind of meat. WARNING!!!!!!! Do NOT drop your steaks in the skillet ever. A buddy of mine dropped his in after a few "Dad Cokes", and some buttuh slpashed up the side of the skillet right between his eyes. He rattled around the campfire on his hands and knee's screamin till he found the cooler and dunked his head in. Lesson learned.

Don't knock it till ya try it. Oh, I had just come across some interesting stuff in the "off topic" area. I think I was on page 21 or whatknot.