Grill fans,

Grilled some steaks at a friend's place this weekend.



Costco rib caps and rib eyes.

No fancy steak thread cooking here, just a couple minutes on each side on the hot side of the grill, then a few minutes on the warm side.



Girls wanted theirs a little more done, so we took the caps and one of the eyes to about 122, and the other two eyes to just over 130.





Served with mushrooms, Brussels sprouts, and lots of beer, wine, and whiskey.

whats the deal with you guys who cut up the entire steak before serving it to people? doesn't it cool off much quicker that way?

El D that's just a magnificent example of a perfect spread of med rare and med. slowclap.gif

Women always needing that extra 8 degrees

Looks tasty El D.

I really need to expand my game to the grill rather than being content to be a pan specialist.


Sent from my iPhone using Tapatalk

Have often wondered this myself, it's nice for presentation but you're def eating cold steak by the end.

When I cut up steak family style like this, I usually pour hot fat on just prior to serving. But that's while pan cooking obviously.

#saltbae

27: thanks! It was quite different than the standard edge to edge doneness of most steak thread steaks, but I really love a simple old school grilled steak.

CR, Mia: I never slice a steak when cooking one for myself or one each for me and someone else. But in this case we had a couple different types of steak and different doneness for four people with different preferences, so this was to let everyone get some of each at their preferred doneness. The third rib eye done medium rare is actually not on there - only the two guys were eating that, so we just cut that in half rather than slice up.

+1 Might not have the sear of a lot of the thread steaks but love old school grilled steaks.

fyp

I stopped by Whole Paycheck tonight. These looked great but not $29/lb great.

Yeah thats crazyness.

Saw this little steak cooking video the other day - it never would have occurred to me to turn my fireplace into an indoor bbq! Seems like it would be much easier to just use the bbq outside, with maybe some woodchips? But guess it can sometimes be interesting to see new techniques - especially when there's not much on tv ...

Did a search for 'fireplace steak' before posting, so hopefully this isn't a repeat?

lol whole foods, can get better looking cuts at Costco for almost half of the price

Gotta throw some props to El D for this post. It's not about a fancy photo of the perfect steak, it's not about some exotic technique of the cooking method, it's about cooking steak and digging it. Friends, drinks, and grilled meat. 10/10 in my book. That experience is what life is about.

+1, looks like an awesome meat party.

I went to a dinner party the other night and was instructed to cook the filets when we arrived, but everything else was already prepared and ready to go so they wanted them cooked asap.

Fine, I'll just bbq them real quick and enjoy your band. Then I find out there's no thermometer, so this isn't going to be very good... But I figure I should post my worst steak/experience itt for posterity.

Needed a 100 pt wine as a chaser for the steak.

Speaking of Whole Paycheck, Amazon just bought them:

https://t.co/yXgb8m3l7s

Does this mean Prime Prime steaks?

Sparks,

Thanks - you totally get it. We could have taken more time to try and make it more threadworthy etc, but didn't want to fret over the grill. I posted that as a reminder to non-experts that you don't have to achieve bigdaddy level skills to make a delicious steak - and have a great time. However, I'm always bummed to see a post from you and not see a SparksSteak!

Malice - I dunno, that still looks pretty tasty to me.

That looks pretty good Malice. The Opus One doesnt hurt wither.

If Malice wasn't an elite steak thread vet, that post would be in humblebrag territory.

IBD,

FYP!

Wife brought some steaks home that were labeled T-bones. They were thinner than I prefer and were butchered a bit... unusually, but if you have steak in front of you, you're going to cook and eat it right?
Now this effort was definitely not up to the elite standards of this thread, but I figure if I'm going use the tips and techniques you guys offer, and even do a bit of critiquing myself on occasion, I should post some results once in awhile whether good, bad, or in between.

Missed my target temp on the initial cook by several degrees. Bummer.




Might as well do surf n turf, right? While I love steak and shrimp, the michelada was the highlight of the meal for me



More medium than I was aiming for. Should have killed the initial cook sooner and maybe moved the steaks around more during the final sear to get a more even crust