Favorite cut of steak to grill

[Nole Lou]

Originally posted by Fijimn:

A tip for getting dry aged steak flavor in 6 days.....

Have you tried this? Do you vouche for it?

 

[Fijimn]

Originally posted by Nole Lou:

Originally posted by Fijimn:

A tip for getting dry aged steak flavor in 6 days.....

Have you tried this? Do you vouche for it?

I have and I cannot tell the difference. Of course, my palate may not be able to pick up the differences. My suggestion is to use higher end fish sauce like Red Boat.

 

[FreeFlyNole]

Originally posted by Formerly Rockymtnole:
Kobe Beef. Hands down. This beef comes only from Kobe, Japan; therefore, costs more the
further you travel from Japan as it only comes from Wagyu cows that have been massaged with sake-fed grain fodder
and given one beer a day. This makes the beef tender, flavorful and
wonderfully marbled. You can find this in most of the top, high-end
steakhouses in the U.S. like Japonais in Chicago. On my list of getaway weekends I'm planning (still living in Tallahassee unfortunately) when I'm back from my 10 day Southwest tour I plan to scout out a trip to the Renga-tei Restaurant in Kobe, where they are known for Wagyu wrapped in rice
paper and seared on an iron grill, then served with salmon and salad. I was hoping to get in a dinner at Chef Varley's place in Vegas yesterday but after doing the Grand Canyon (North Rim, not the uber-touristy West Rim with the glass skywalk), hiking to the top of Angel's Landing, an afternoon of calf-roping and seeing Blue Man Group (meh, I much prefered the show in Orlando), we were a bit spent for the day and decided against a big meal and decided to grab some wine and cheese to eat for the sunset helicopter tour over the city.

I see what you did there

 

[KitingHigh]

NY strip tattooed on the infrared and served rare (they only get about 45-60 seconds per inch of thickness on each side)
Chateaubriand seared on an iron skillet and finished in the smoker after a rest.
Skirt streak cooked directly on hot coals.

 

[skramer100]

Strip is my favorite. Just got an Egg and love the technique they have. Get the fire hot, like 700. Put steak on for 45 seconds each side to sear. Then just shut down all the vents and close everything. Cook about 5-6 more minutes. Awesome rare to medium rare. Had a rib cap last week in Vegas, best steak I've ever had.