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sltrawick

Panama City, Florida

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Posted: 07/01/09 07:25pm Link  |  Quote  |  Print  |  Notify Moderator

Our grocery store has a great sale on ribeye steaks for the 4th. We love to grill our's and I'm just wondering what you do to your steaks as far as seasoning goes.


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robsouth

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Posted: 07/01/09 07:27pm Link  |  Quote  |  Print  |  Notify Moderator

Salt, black pepper, Cavenders seasoning (a must around here on just about any sort of grilled meat) and then grill on a hot grill. Love Ribeye steaks.


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targaboat

sulphur springs, tx, usa

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Posted: 07/01/09 07:28pm Link  |  Quote  |  Print  |  Notify Moderator

Chicago steak seasoning.


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targaboat

sulphur springs, tx, usa

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Posted: 07/01/09 07:32pm Link  |  Quote  |  Print  |  Notify Moderator

Cavender's? Do you also smoke?

Shavano

Land of the Fourteeners, CO

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Posted: 07/01/09 07:42pm Link  |  Quote  |  Print  |  Notify Moderator

Tarragon, garlic, pepper, and a touch of kosher salt.



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troll3193

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Posted: 07/01/09 07:58pm Link  |  Quote  |  Print  |  Notify Moderator

heavy salt and pepper or montreal steak seasoning...

4 minutes on high, turn 1/4 turn.. another 4 minutes, flip... 4 minutes then turn 1/4 turn and one final 4 minute cycle....

for a 1" cut this will give you a medium, you can adjust up or down as you like...

I love ribeyes.....

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niks97cobra

Aiken, South Carolina

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Posted: 07/01/09 08:11pm Link  |  Quote  |  Print  |  Notify Moderator

Just some steak seasoning and a good charcoal grill. Cook to medium rare.





Pepperoni

Ypsilanti, Michigan 48198

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Posted: 07/01/09 08:19pm Link  |  Quote  |  Print  |  Notify Moderator

I buy whole loins at about $4 a pound. 3/4 inch cut is about right. (1/2 inch is too thin) If they don't offer boneless loins, just have them remove the ribs before slicing, and freeze for later use. I choose loins that don't have large lumps of fat on the small end, a waste of freezer space and money. I use gallon bags to freeze 2 or 3, depending on size.

I cook using only salt and butter in a smoking hot pan for brown char on both sides and pink inside. a glass cover contans smoke and spatter.

I do like A1 or Cattleman's sauce, and usually eat as a sandwich on heavy thick bread or garlic toast. Favorite sides are baked potato w/ sour cream, sliced tomato with cottage cheese, and sometimes potatos in cream sauce with onions.

Chuck&Gail

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Posted: 07/01/09 08:22pm Link  |  Quote  |  Print  |  Notify Moderator

If it is a good steak, it doesn't NEED ANY seasonings IMO. Now if it is a cheap one, add a little salt and tiny bit of pepper.


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Posted: 07/01/09 08:34pm Link  |  Quote  |  Print  |  Notify Moderator

I like to set mine in a bit of red wine with minced garlic and pepper, then grill.


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