Ribeyes in particular.

Dry rub, or marinade?

SP and maybe some G

Don't over think it

Used to go with marinade, now I just prefer salt, pepper, and nothing else. I like chicken better with marinade, pork is a toss up for me, but beef and steaks are best with salt and pepper only IMO.

I feel like the quality of meat depends on marinade. Some meat you buy isn't worth a damn and doesn't have much flavor.

If I'm cooking on a propane grill I like to marinade but if I'm cooking on a stick burner I feel like I can get enough flavor in it without it.

I've tried making my own marinade but it's usually more work than it's worth so recently I've just been using Lawry's steak and chop or their zesty Italian. I looked a ribeye on the propane from Slovaceks last night marinaded in Italian dressing and then sprinkled with some garlic powder. It had plenty of flavor for me.

I go with a little Lowry's and a little John Henry's Pecan Rub.

For ribeyes I like the Saltgrass seasoning you can buy at the restaurant ... it's just basically salt, pepper, garlic and some other spices ... and it's also good on burgers.

Salt and pepper

Wanna know why I hate ribeyes so much?* Threads like this. There is no such thing as 'Ribeyes in Particular'. Being a ribeye doesn't inherently make it a good steak. I'll take a good Flat Iron over a bad Ribeye any day of the week.

A good ribeye is choice or prime, minimum 1.5" thick, and cut from bones 6-8. That's a complete different steak than a refrigerator case Ribeye from bones 10-12. If you have the former, salt and Pepper is all you need and i'd recommend reverse sear as a way of cooking it.

If you have the latter, go ahead and marinate then dry rub before cooking to medium well and serve with ketchup. It won't make a difference


*I don't actually hate Ribeyes. I've just had more bad Ribeyes than any other cut of Steak primarily because people buy and serve them just because they are a Ribeye

Steak - salt and pepper or maybe a simple blend.

The cook - cast iron heated as high as the grill allows. Add garlic cloves. Onion. Rosemary. Any other herbs you like to impart flavor. Finish & baste with a decent amount of grass-fed butter.

https://www.seriouseats.com/recipes/2012/12/butter-basted-pan-seared-steaks-recipe.html

I know people think this is dumb, but I like to marinade steaks in Worcestershire

BlueSmoke said:

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Steak - salt and pepper or maybe a simple blend.

The cook - cast iron heated as high as the grill allows. Add garlic cloves. Onion. Rosemary. Any other herbs you like to impart flavor. Finish & baste with a decent amount of grass-fed butter.

https://www.seriouseats.com/recipes/2012/12/butter-basted-pan-seared-steaks-recipe.html

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I've found that there are limits to this when using my propane burner that I use for crawfish boils. At least inasmuch as the steak has any oil on it or I want to put a little bit of butter or something on the pan.

Burdizzo said:

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I know people think this is dumb, but I like to marinade steaks in Worcestershire

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I sometimes do soy or worceshire as well, just to change things up a little.

Who cares what other people think. Season it how you like.

salt it down to dry brine it:

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining



Then like poster #2 said, use S,P, and G.

Perfect!

Burdizzo said:

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I know people think this is dumb, but I like to marinade steaks in Worcestershire

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not dumb!

Salt, pepper, and rosemary.

Does your oven have a functioning vent (not one that just recirculates it back into the room)? If so. You should be good. Get those burners raging hot as you've seen in commercials kitchens. Then you also have the option to finish it off in the broiler as well.

Salt, pepper and garlic. Grill with mesquite

Salt and Pepper. If you want something else flavor wise, make a nice Argentine chimichurri to go with it after its cooked.

https://www.texjoy.com/store/p/217-Steak-Shake-12-oz.aspx

TexJoy Texas Steak Shake. This stuff is fantastic. I use it on steaks and burgers every time.

FIDO*98* said:

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Wanna know why I hate ribeyes so much?* Threads like this. There is no such thing as 'Ribeyes in Particular'. Being a ribeye doesn't inherently make it a good steak. I'll take a good Flat Iron over a bad Ribeye any day of the week.

A good ribeye is choice or prime, minimum 1.5" thick, and cut from bones 6-8. That's a complete different steak than a refrigerator case Ribeye from bones 10-12. If you have the former, salt and Pepper is all you need and i'd recommend reverse sear as a way of cooking it.

If you have the latter, go ahead and marinate then dry rub before cooking to medium well and serve with ketchup. It won't make a difference


*I don't actually hate Ribeyes. I've just had more bad Ribeyes than any other cut of Steak primarily because people buy and serve them just because they are a Ribeye

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A friend of mine was talking about reverse searing just the other day. It was the first time I've heard of it. He said he would never do a different way again. Do you have any tips on how to do it the "right" way?

Agree with S&P, but Fiesta fajita seasoning is also awesome on any piece of beef

Salt, pepper, rosemary, garlic, and butter

Here's my opinion and it's ****ing worthless. Season or marinade as you want and cook however you want. The quality of the meat is what matters most.

Reverse sear is the way to go. Full instructions here

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipe

eet_mor_beef said:

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Agree with S&P, but Fiesta fajita seasoning is also awesome on any piece of beef

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username checks out!

BlueSmoke said:

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Does your oven have a functioning vent (not one that just recirculates it back into the room)? If so. You should be good. Get those burners raging hot as you've seen in commercials kitchens. Then you also have the option to finish it off in the broiler as well.

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I do it outside over a burner that puts out an insane amount of heat. Had just a little bit of oil in there the other day and it spontaneously combusted just being on the pan. Wasn't a problem because I was out in the yard. Dialed it back just a bit but still get an incredible sear.

tony said:

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Reverse sear is the way to go. Full instructions here

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipe

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I used to do that before moving to sous vide. Result isn't much different but sous vide is much easier.

DB Coach said:

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FIDO*98* said:

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Wanna know why I hate ribeyes so much?* Threads like this. There is no such thing as 'Ribeyes in Particular'. Being a ribeye doesn't inherently make it a good steak. I'll take a good Flat Iron over a bad Ribeye any day of the week.

A good ribeye is choice or prime, minimum 1.5" thick, and cut from bones 6-8. That's a complete different steak than a refrigerator case Ribeye from bones 10-12. If you have the former, salt and Pepper is all you need and i'd recommend reverse sear as a way of cooking it.

If you have the latter, go ahead and marinate then dry rub before cooking to medium well and serve with ketchup. It won't make a difference


*I don't actually hate Ribeyes. I've just had more bad Ribeyes than any other cut of Steak primarily because people buy and serve them just because they are a Ribeye

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A friend of mine was talking about reverse searing just the other day. It was the first time I've heard of it. He said he would never do a different way again. Do you have any tips on how to do it the "right" way?

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Make sure you have a good thermometer left in the meat that you can monitor with the oven door closed. Make sure the steak is on some sort of rack that isn't going to transfer too much heat too quickly from the surface to the steak. Be patient with it getting up to temperature. Let it rest after pulling it before searing it.

5 pages, minimum.

That said, unless it's a cheap cut of meat (nothing wrong with that; we'll buy cheap cuts and marinade them), I just like salt, pepper, and garlic. I also prefer cast iron seared on the stove, then finished in the oven. Or cast iron on the side burner of my grill.

Also, well done, lots of ketchup. #MAGA

Salt, Pepper, and coffee... regular ol coffee!

Without a doubt javajaws is correct.

Kosher salt, course ground pepper and garlic salt. Occasionally add rosemary as well.

garc said:

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salt it down to dry brine it:

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining



Then like poster #2 said, use S,P, and G.

Perfect!

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I do this all the time now and feel it makes a noticeable difference.

Prime grade steak
Dry brine for a few hours
Salt, pepper, garlic (aka the holy trinity)
Grill over mesquite.

65% of the time, it works every time.