gerb131;438796 wrote:Ribeye is delicious I like it to bleed into my pile of mashed taters.

I like my ribeye to bleed into my baked tater. Baked in a crust of butter and sea salt or kosher salt.

majorspark;438800 wrote:I like my ribeye to bleed into my baked tater. Baked in a crust of butter and sea salt or kosher salt.

That'll work too.

Med to Med Rare ... I don't mind blood it can be absorbed with bread

I like my steaks done just until the pink is gone. You can retain flavor and tenderness medium/med.well, it just takes a little more babysitting.

I go medium rare on my steaks.

Let's hear some marinates and tips on a good home grilled steak?

I don't like to marinate my steaks. I usually buy ribeyes, sirloins, fillets, or strips (my fav). Sea salt, pepper, little garlic, and onion powder rubbed on. Placed over hot coals for about 5-10 mins a side depending how everyone wants it.

Dynasty, it usually just depends on what kind of flavor mood I'm in whatever day I decide on steak for dinner.

Sometimes just a few splashes of Lea & Perrins, salt, pepper, and garlic and let it soak for about an hour before grilling.
Sometimes I'll spread some garlic butter (I always keep a container of it in the fridge) and then pat on a dry rub of: paprika, pepper, salt, ground mustard, a few pinches of cumin, rosemary and thyme. I just kinda eye the spices up and taste to see what I need a bit more of. Then I'll put it on a plate for a few hours and let all the flavors meld into the meat.

thedynasty1998;438975 wrote:Let's hear some marinates and tips on a good home grilled steak?

Big mistake I've seen ALOT of people make is taking the steak out of the fridge, throwing some salt & pepper on, then taking it straight to the grill. A steak should NEVER be cooked until it has reached room temperature. Hot grill, cold meat means the meat is going to seize up because of the temp difference and not be as tender as it should be.

If in a pan:

1. Heat the shit out of the pan.
2. Throw some butter on that bitch
3. Place steak on that thing
4. Crack some pepper on it
5. Cook until one side is done/nicely crusted and flip
6. Throw some minced garlic on there along with some sea/kosher salt
7. Plate with some veggies that you cooked in the pan for about 1-4 minutes after the steak or in a different pan.

ccrunner609;439043 wrote:you dont cook steak in a pan......

I've had some very good steaks come out of an iron skillet.

Actually you can cook steak in a pan, depending on which cut you've got.
For instance, I always flash seal a round steak in a pan before sitting it in the oven (325) to slow roast it with some onions, peppers, etc.
You'll be suprised how many restaurants will do it too before putting the steak on the grill for the grill marks.

ccrunner609;439043 wrote:you dont cook steak in a pan......

Many of the best restaurants do steaks in pans.