So I got this $14 Ribeye Steak in my fridge...

OOOO!! I Love this! Ribeye is a great steak. Here goes... Open beer, drink some of the opened beer, then fire up grill,charcoal is my thing but gas is good too, then make sure beer is cold and full, then sweat/saute some onions in butter, (while ribeye is comming to room temp). Check beer, if empty replenish beverage, coat steak in olive oil, I dont use salt, it draws moisture out of the meat, but garlic and pepper lightly on meat is a good thing, on charcoals let ash over then wait 5 more minutes, grill steak over medimum -medimum high temp turn once, the total time on a good temp should be around 8/9 minutes with a steak 1.5 inches thick. Remove steak, check beer, cover steak with foil, open new beer, wait five minutes, open jar of horseradish, uncover steak, coat with horserasish, onions and enjoy dinner.

 

that's how we do it Texas!

ON the grill with mesquite!

 

I got a set of "griswold" cast iron from my grandmother that used to belong to her mother. I love it, it's probably 60/70 years old and seasoned with all kinds of dishes cooked in them, just don't do pork and saurkraut in them, the kraut doesnt like cast iron, my meal tasted like a rusty nail

 

i want steak... NOW!

 

making me hungry! lol

idk i like mine medium rare over a kiawe fire hawaiian sea salt, coarse ground pepper and a nice soaking of Heineken when its on the grill.

 

"I dont use salt, it draws moisture out of the meat"

mostly a myth, but that's why you salt shortly before cooking. def better with it... helps the crust formation too, esp if you're using cast iron. i forgot the beer though!!! if i'm going to add to my steak, i usually throw down some mushrooms and thyme and redwine sauce... although you can never go wrong with onions, in any form!! (or garlic)... mmmmmmmmmmmmmm......

 

dont forget the bearnaise! I like to add a nice big gob on the center of my steaks before serving.