Calling all Americans, Argentinians or anyone who's an authority on Steak

I love steak, porterhouse or strip, in its purest essence, rare or medium rare at most. No sauces or rubs need apply.

My favourite is a well aged thick (1 inch plus) cote du boeuf or rib eye cut marinaded for an hour plus at room temp in a rub of soy sauce, hickory smoke essence and toasted sesame oil.

Get your gill going real hot (I have a Weber gas) and sear 1 min per side - keep it moving so the searing is even but don't poke and prod too much

Rest on a warm dish in a 55deg C oven until ready to serve

Then cut into slices and let them soak up the juices

Serve with grilled Haloumi, greek salad and steamed Jersey Royals

Maybe a grilled sweet pepper on the side, asparagus are in season just now and grill well served in a garlic butter with 30month grated parmagiano.

Enjoy

Maybe a little sea salt.

Steaks are like boobs, I love them all and can find good in every one!

Different cuts, different prep, different seasoning, I find too much of the same lessens the impact and you gotta love variety, the spice of life! (of course I have been married faithfully and happily for 47 years, so don't buy too much bs).

Here are some pics of what I do 😉 Cook at high heat for a few minutes on each side. Let it rest 10 minutes. Add salt and its time to eat 😁

On the subject of preferred ways to prepare steak, we had steak for supper, prepared our usual way, Our barbecue is two weeks old. It packed it in after heating for about five minutes. Our son said the tank was empty. I connected one I knew was full. No way I could get the b _ _ _ _ r lit! We were preparing to grill the steaks in the oven. But I noticed that the regulator on the tank was edispu nwod. I loosened the gas connection, turned the regulator right side up, and problem solved. Anyone know if a regulator is not designed to operate edispu nwod?

Had steak last night so will show my method. First need some shrooms...just a little olive oil in the pan, then salt and pepper:



My wife was having chicken, so the BBQ was fired up and I put a cast iron pan over the burners that were on to preheat it, and her chicken was cooked in indirect heat with the burners on that side off. Filet was at room temperature and only some salt on it. BBQ was a 315 C or around 600 F, little olive oil in the pan, and the filet went in:



Cooked for 3.5 minutes on one side, then flipped:



Searing with high heat gives a great crust on the steak...another 3.5 minutes and I took this just before removing it:


Shrooms are done, small salad on the side made with greens from our own potted lettuce plants:



I probably could have cut the time by 30 seconds on each side, but still what I would call mostly medium rare - only addition to the steak after cooking and resting was some freshly ground black pepper:



And to drink, something from The Great One:



Cheers, Al