Quote:
Originally Posted by bill_daniels
I warm the grill up to 450 or a little more, then do 5 minutes on one side, 4 minutes on the other side. I get the medium to medium rare steak I like, everybody's happy. Fresh ground pepper and Tony Chachere's for seasoning, maybe a little garlic powder is all I use.
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Ribeye steaks are best cooked to the ****in' medium-rare side of medium, up to ****in' medium. More of the intermuscular fat renders the **** out. Pretty much all other ****in' steaks are perfect for me at medium-rare.