Favorite steak

Gino wrote:

No name , thick and super tender

I was going to vote No Name as well but was too embarrassed to admit it.

Now that I know there’s at least two of us, I’ve become emboldened.

They may not be the best I’ve ever had, but they’re always consistent. Consistently damn good.

Too many times I’ve spent more $ on other options or cuts only to be disappointed. Times they were great, other times I’d end up throwing them away.

I would add that a filet is usually also a safe bet but even then occasionally I’ve been disappointed.

supercat wrote:

Not quite, Supercat. Need more details.

2-2-2 means 2 minutes on one side, 2 minutes on the other side, then rest for 2 minutes.

This could result in a rare steak or a well-done steak, depending on the thickness and cooking method/temp.

2-2-2 means 2 minutes one side flip 2 minutes other side flip 2 minutes first side grill vents closed. Pull steak cover and rest 10 minutes. Obviously this only works on charcoal grill. Grill temp 500-550. Try it you’ll be impressed. Steak thickness around 3/4-1″. Don’t ask me how it works it just does if you like your steak med-rare. Cooked hundreds of steaks this way.
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My past neighbor does the 2-2-2 method I referred to on a Weber charcoal grill. He almost gets 1.5″ sirloin steaks. They come out rare with this method, still cool in the middle.

Sounds like you have a nice method dialed in.

BigWerm wrote:

This whole discussion reminds me of one of my favorite scene’s from the funniest TV show out there, Letterkenny. “Montreal seasoning should be a part of this conversation…”

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That’s good stuff there!

1) cheese burger
2) ribeye

Both buried in sautéed mushrooms.

This got me hungry for steak, ran out and bought 2 ribeyes at Hakenmuellers (if you go there get some ham salad, sooo much better than the supermarket stuff) Like that 222 tip but these buggers are 2” thick. Thinkin 333, big bucks for those steaks, want to get it right.
Thanks

tim hurley wrote:

This got me hungry for steak, ran out and bought 2 ribeyes at Hakenmuellers (if you go there get some ham salad, sooo much better than the supermarket stuff) Like that 222 tip but these buggers are 2” thick. Thinkin 333, big bucks for those steaks, want to get it right.
Thanks

I’d do 20 seconds each side in a extreme hot cast pan with little oil. Then put in a over at 500 of 3 minutes tops, before you put it in the oven add a small scoop of garlic butter on top. They will come out amazing

Tim, at 2″ thick, easy to hit with temp probe for perfect internal temperature.

Probe it is-great approach 89 but must do the grill. Probably do 333 then probe.

I understand the steak thread. Mostly all beef responses. Only a few pork??

I would take a venison of any kind marinated and wrapped in homemade bacon.

It’s all up to you for further discussion.