Best steaks

#181
#181
Orangeredblooded said:
Rocy, Don’t listen to him. Anyone that post pictures of Mama Jean, can’t be trusted for advice.
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#182
#182
rocytop2624 said:
They was good not burnt but I wasn't able to wiggle the bone. Dissappoint.
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need to wrap in foil for a bit next time. this steams them and makes fall apart if thats what u after nooga! and if you are having issues with maintaining low temps on grill put in oven on on wrapped in foil then back on the grill to finish! boon nooga!
 
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#190
#190
BigO95 said:
Ribeyes are the best and but any steak is better than no steak!!! They all good...😁
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Joking aside, I agree.

My neighbor is terrible. He thinks steaks have to be cooked til there is zero red, pink, maroon etc. The several times he has invited me over to cook for me he always gets me an 18 oz. Bone in Rib eye (Cowboy), but he will only cook it well done. Ive tried to discuss it with him but he ain't having it and I ain't being rude. His heart is in the right place.

BUT, I actually look forward to it now because he introduced me to Montreal Smokey Steak Sauce. That stuff is amazing. A dried up well done cowboy rib eye with Montreal steak sauce is now a treat I look forward to.
 
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#193
#193
Behr said:
Joking aside, I agree.

My neighbor is terrible. He thinks steaks have to be cooked til there is zero red, pink, maroon etc. The several times he has invited me over to cook for me he always gets me an 18 oz. Bone in Rib eye (Cowboy), but he will only cook it well done. Ive tried to discuss it with him but he ain't having it and I ain't being rude. His heart is in the right place.

BUT, I actually look forward to it now because he introduced me to Montreal Smokey Steak Sauce. That stuff is amazing. A dried up well done cowboy rib eye with Montreal steak sauce is now a treat I look forward to.
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1591018846189.pngThat it @Behr
 
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#195
#195
Behr said:
Joking aside, I agree.

My neighbor is terrible. He thinks steaks have to be cooked til there is zero red, pink, maroon etc. The several times he has invited me over to cook for me he always gets me an 18 oz. Bone in Rib eye (Cowboy), but he will only cook it well done. Ive tried to discuss it with him but he ain't having it and I ain't being rude. His heart is in the right place.

BUT, I actually look forward to it now because he introduced me to Montreal Smokey Steak Sauce. That stuff is amazing. A dried up well done cowboy rib eye with Montreal steak sauce is now a treat I look forward to.
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I've never heard of it. I wonder if you could order it online?
And my mom raised me on well done steaks. A-1 covered up a lot of bad cuts and overcooking. She couldn't stand the thought of it not being done. I prefer mine medium and can eat them more rare but prefer them medium. Well done just kills the steak though.
 
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#196
#196
Pretty sure he orders it from Walmart. I asked one time but I just can't remember.
 
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#197
#197
Behr said:
Aww man, you know what the problem was that caused the no wiggling of the bone and therefore disappointed you? You didn't pull that datgum membrane all the way off!! Ruit the whole rack.
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But it kept the flavor I cook it like you said Behr I scored the back and put salt and pepper and garlic on it and at the end painted with the sauce. I thought they was good. So you can pull the membrane off?
 
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#198
#198
Behr said:
Joking aside, I agree.

My neighbor is terrible. He thinks steaks have to be cooked til there is zero red, pink, maroon etc. The several times he has invited me over to cook for me he always gets me an 18 oz. Bone in Rib eye (Cowboy), but he will only cook it well done. Ive tried to discuss it with him but he ain't having it and I ain't being rude. His heart is in the right place.

BUT, I actually look forward to it now because he introduced me to Montreal Smokey Steak Sauce. That stuff is amazing. A dried up well done cowboy rib eye with Montreal steak sauce is now a treat I look forward to.
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I season my steaks in Montreal sauce. Good stuff
 
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#199
#199
rocytop2624 said:
But it kept the flavor I cook it like you said Behr I scored the back and put salt and pepper and garlic on it and at the end painted with the sauce. I thought they was good. So you can pull the membrane off?
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I was kidding. It ain't a big deal either way. Its just something I do. I cook mine in the oven after giving them a good sear on the grill. Ive found that if I leave that membrane on but score it, they stay together better when I'm removing them from the pan, but still easy to pull apart.

I season that side of it pretty heavily, but its more for an insulation coating than seasoning, although some gets on my fingers and its fun to lick it and the sauce off. I season the top and that's plenty for me.
 
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