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[ARCHIVED THREAD] - To the Chefs of GD

Posted: 4/28/2008 4:07:46 PM EDT

What is the best way to cook a thick steak? ( 2 “ +)

Also, what is a good cut to order from the butcher?

Posted: 4/28/2008 4:09:31 PM EDT

[#1]

1) on the grill - usually sear on both sides then low and slow (heat and time)

2) depends solely on your preference

Posted: 4/28/2008 4:14:28 PM EDT

[#2]

Quoted:
1) on the grill - usually sear on both sides then low and slow (heat and time)

2) depends solely on your preference

What he said.

Personally, I like a good Porterhouse.

Posted: 4/28/2008 4:17:27 PM EDT

[#3]

As hot as the grill will go for 4-5 minutes per side if steak is 1.5-2 inches and at 42-50 degrees when it hits the grate.

Posted: 4/28/2008 4:18:42 PM EDT

[#4]

Ribeye is my favorite.

Posted: 4/28/2008 4:21:38 PM EDT

[#5]

3-4 minutes, turn 90 degrees, 3-4 more minutes

flip

3-4 minutes, turn 90 degrees, 3-4 more minutes

PROFIT!

edit: Let it sit for 3-5 minutes before eating!

Posted: 4/28/2008 4:31:38 PM EDT

[#6]

Quoted:

Quoted:
1) on the grill - usually sear on both sides then low and slow (heat and time)

2) depends solely on your preference

What he said.

Personally, I like a good Porterhouse.

depends on my mood...ribeye, ny strip, ribs...also which grocery store i'm at. some stores/butchers will have better cuts than others

[ARCHIVED THREAD] - To the Chefs of GD

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[ARCHIVED THREAD] - To the Chefs of GD

[ARCHIVED THREAD] - To the Chefs of GD