Pond Boss Forums INTRO Questions & Observations Best tasting steak?

I generally add some garlic powder or garlic salt, as well. My wife complains when I don't, though I think either way is delicious.

Unless its a special occasion, we usually get a chuck-eye, which is a poor man's version of a rib-eye.

A good ribeye is hard to beat. The whole rib roast cooked as prime beef is my favorite but I can't cook it worth a darn. I get it occasionally when we go to the city. A nice garlicky crust on the outside and med rare inside just about chews itself.

I dun mind a good chuck eye. Not as tender as a ribeye but a lot of flavor in that cut. I drop a nice slice of pepper jack cheese on it in the last minute or two and then coat that guy in sauteed Boxelder mushrooms and buttter. It dun get much better than that!

A slice of pepper jack and sauteed mushrooms and butter is appropriate for any steak in my book!

I agree. Prime rib is awesome if done right! Still haven't figured out why it tastes so different than a ribeye steak though.

Poppy PM me next time you're hungry for a roast, I have some tips that may help you. Prime rib tastes great cooked from home.

TJ,

Don't be so secretive. Please post it man. The prime rib I cook at home is always dry, even if medium rare. I think it must be the temp I cook at but not sure.

Believe it or not, the best steak I've ever had was at Olive Garden. They used to serve this cut that was soaked in herb butter. It was just amazing.

For some reason they stopped serving it about 5 years ago, at least at the locations I've been to here in the South. I guess they still serve it though in other places since they have a pic of it on the online menu.

Really!!!! I mean really guys!!! Nobody even mentioned deer backstrap. Doesn't get any better than that.

Reverse sear just like on my steaks - it's great on Tenderloin or Prime roasts. Smoke it for 20-30 min at 325, once the chunks have burned out tent it in foil and go until you reach 120. Take off roast, unwrap foil, get fire to 500-650 again and sear on each side for your crust and to take up to 135-140 for Medium Rare. It will cook for 5-10 minutes more after you remove from fire, that's why I stop 5-10 degrees before 145. As for rubs, do whatever you like. I love garlic, red pepper, black pepper, celery powder, onion powder, whatever. I don't like using strong wood smoke for prime rib but prefer something more mellow like an oak, pecan, sugar maple or cherry.

The only two reasons I can think of getting dry roasts is either the cuts are not marbled enough [go choice or prime], or it's getting overcooked. A temp probe near the end of the process can help you determine timing, temps, etc.

If you want an incredible brisket - get with Al in TX. Best brisket I've ever had...amazing. Robbie and Al know food.

On the side I do like to mix up some blue-cheese and butter 50/50. It is hard to mix up but oh so nice to spread on a steak.

Saute up some whole mushrooms. The small ones with some garlic and a dash of steak spice.

Cheers Don.

I live in a small town, so I have had to learn to cook steaks out of necessity.

TJ i 100% agree with you. I have a big green egg, and i LOVE it.

Like others have said, by the best beef you can. It makes a HUGE difference. I love tenderloin or ribeye.

I try to buy choice or better, and recently, I have started the process of developing a technique to dry age my own beef. I actually have some wagyu cows on my ranch, and I will be doing some muscle biopsys soon to see if they will be prime grade.

I usually bring the meat to room temp at least a few hours prior to cooking. often I add melted butter, fresh time and fresh rosemary.

I buy a salt and pepper mix from my favorite BBQ joint in south texas. The BBQ place sales it online. coopers BBQ in llano texas.

I have evolved my technique over the years. Currently, I use Pellets to impregnate smoke into the meat. I use a smoking tube inside my egg. This allows me to smoke for 30-45 minutes, but keeps the meet from cooking too much. I and my guests often like rare meat, and sometimes it is difficult to get this rare with that much heat that long.

After I get the smoke on the meat, I then get the egg up to 400 ish. I cook on direct heat and cook it to almost desired temp. while this is occurring, I have a searing station that is heating to 1400 degrees. This allows me to sear the meat without cooking the core too much. I love the crust on the meet. I try to get the crust of the "grill hash" on the whole external surface.

Ill try to get some picture of my setup and steaks!


DRP

Taking lots of notes here fellas...good stuff!

Samples please! Good info

Thanks TJ. I could have used your ninja wood skills last weekend. Wet hickory, and an all day rain, made for a long wet day of smoking meat. It took 18 hours to get to that 190 degree internal temp. Brisket and flank are my favorite meats to cook. Both can really turn out tender if cooked correctly.

We do pork butt with bone in around our house and they come out sooo tender and moist, and really tasty. We use a rub called Rib Tickler by Williams. We use hickory and post oak for the heat and smoke. Get pit to about 325 add meat away from heat and cook for 5 hours then wrap in foil for 2 more hours and bam! Good smoke ring and fantastic flavor.

Pat