1- 2 inch prime or aged prime ribeye. Bone in or boneless. Tomahawk is same. Porterhouse or t-bone may be used if extremely marbled. As can fillet mignon, but ribeye is best. Grass fed is possible if very fatty/marbled, but generally it’s too lean and too expensive. Use regular meat.

2- Lump charcoal (Royal Oak or any other all natural hardwood brand)

3- Take meat out 3-4 hours prior to grilling.

4- season reasonably generously but not crazy with salt, black freshly cracked pepper, garlic, rosemary. Can use granulated garlic or powder etc. All seasoning must be natural organic and without any other ingredients. Let sit seasoned at room temp for those 3-4 hours.

5- do not cut off any fat or do anything to the steak

6- get a full chimney starter of coal, do not wait for it to turn into grey ash, as long as it’s mostly lit and only some black remains, you are ready to grill. Open vents on bottom of your Weber grill. From ignition in 10-15 mins fire should be ready to go. I don’t bother removing all coal from previous grilling, as long as some air can get thru the bottom vents. Use natural fire starters, never any gasoline fluids.

7- grill about 7 minutes per side to 120f as measured by thermometer in deep middle of the steak, it may take longer or shorter than ~15 mins total.

8- Always grill covered with all vents open on top and bottom.

9- Add a bit more fresh black pepper before serving.


Guaranteed you never had a better steak. Better than any steakhouse, and at 1/3 the price.

My birthday today, reps all around. Will fookin feast tonight with family.

I just bought a vortex for my grill. Did a quick sear in the middle of the grill then transferred to the sides to finish cooking

10/10

Been using the good company charcoal unfortunately since it’s like $7 for a big bag right now. **** burns weird

Try this steak rub:

Jack D Whiskey, brown sugar, clove of crushed garlic, onion powder, small dab of lemon juice, small amount of lemon zest, soy sauce, worcestershire, some Coca-Cola and salt & pepper. Mix all that up and apply to steak, let in marinade in for a little while.


When cooking, first drizzel olive oil or oil of choice into the pan, and hold the steak on the pan with fat down on the heat. This cooks the fat first and makes it nice and crunchy. Then add in a dab of butter and cook the steak and turn every minute. Use a brush made out of a sprig of rosemary to brush the juices in the pan back onto the steak.


Also optional, but makes the steak really fuggin' nice, is injecting some bacon grease into the middle of the steak.


I've had a few people tell me that's the best steak they've ever eaten, and I had a dog literally jump onto the table trying to eat a piece of it.



Except I usually cook mine on frypan since I don't know the ins and outs of grilling. Can you show a picture of the kind of grill you're using? What is it, some sort of BBQ-pro 10 hour roasting machine or something?

That sounds pretty cool for indoor. Will try.

For outdoor BBQ I use the simplest Weber kettle grill. 18 inch, I imagine a larger 22 inch would be same or better since more space and versatility.

That was a simple technique not bad. I would like to throw in some tips that I have used. Always use Kosher salt not regular table salt to season your steak as it’s not as salty. When making a picanha (top sirloin) I season with coarse Kosher or special Argentinian style rock salt fresh cracked pepper from a mortar & pestle or just smash the peppercorns in a napkin with a mallet. Season your beef with the kosher salt , black pepper and garlic powder only dry ingredients and let the steak sit on a rack in the fridge overnight or 1-2 days uncovered. The purpose is to have the salt suck the moisture out of the meat and act as a dry aging. The meat will turn darker with time (you want that). Then before you cook do the same bring your steak up to room temperature before grilling it.
If you want to get really fancy with it reverse sear on your Weber. Hot coals on one side with some wood chunks and steak on the other side away from the fire. Bring internal temp up to 120 , take off grill and let it rest while you move the hot coals and wood to the middle of grill and get it super hot, then return they steak to sear each side on the huge fire for 2-3 minutes max per side till you get the char you like. Rest the steak for at least 10 minutes before cutting it. (Reverse sear smokes the steak up much much more flavorful)

I never order steak out at restaurants anymore to keep from being disappointed. I will only order a steak at high end restaurants that can offer cuts I can’t normally find and has ridiculously expensive broilers that I don’t have access to and pay over $50+ for them steaks.
Happy Birthday

Solid advice OP.

And I have found that grilling the perfect steak is actually pretty simple.. A lot of guys seem to over complicate it though, when it doesn't have to be. But other than what you said already, I would add some herb butter to it once I take it off the grill.

Happy birthday brah

Happy birthday!

Happy Birthday bro.

meat & Bdays

what a combo

10/10 Steak instructions, Happy bday boyo!!!