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Favorite Cut of Meat

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Salt and pepper. Dry brine for an hour before it hits the grill (or goes in the sous vide). Sometimes garlic powder. When I sear my sous vide steaks I use a cast iron skillet full of butter, a whole head of garlic, and whatever fresh herbs I have to baste the steak for a few minutes to get a nice crust and infuse those flavors, then they make a nice pan sauce after.

Not a fan of herbs or spices in anything like a rub or whatever as they can burn and add an off taste. Simple salt and pepper are normally best and hold up better to the high heat. For an extra kick I'll crack some fresh pepper on the steak right off the grill to add fresh pepper bite. Try it, it's good.

For topping I'm a sucker for a good chimichurri sauce. I've always got some on hand and there is hardly anything better for a great cut of beef, or chicken, or pork, than a good chimichurri. Love that stuff.
 
I just made some NY steak using kosher salt and Montreal steak seasoning. Seared on the cast iron and finished in the oven. Baked potato, green beans, and black beans. Delicious! Gonna do some tri tip soon
 
A ribeye.

Take it out of the fridge. Rub generously with salt and pepper and let it come to room temperature for 45-60 minutes.

Heat cast iron to as hot as it can get (my one grill is 535)…throw the ribeye (if about 1.5-1.75 inches) on for about 2:50, flip it and let it cook the other side. Throw about half a stick of butter in and let it cook on that side for 2:50 too, spooning the melting butter on top…

Take it off…spoon more butter on it…let it sit for a while. This is the key. Do not eat it right away. You have to let the juices meld on the inside…after 10 minutes you can eat it. You can also let it sit longer for 30-60 minutes, wrap it in aluminum foil, and heat it in the oven for a tiny bit to warm it…it’ll still be medium rare or rare. I’ve seen some of the head chefs at top steakhouses in the country say this part. You have to let it sit for a little while.
 
fishonjazz said:
Ya I aint gonna wait
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I only wait because it can take a bit to get everything together, by then it has usually been sitting for a few minutes anyway. There is some further research out there that shows that a 5 minute rest can increase tenderness by allowing the protein fibers to relax, as under heat they seize up, but the difference is very minor and for most steaks it reaches peak tenderness as you just get plates ready and sit down to eat and say "enjoy" or "bon Appetit" or whatever before you dig in. About the only meats that benefit from an extended rest are really large cuts, like pork shoulder for pulled pork or turkey or prime rib. It lets the heat equalize throughout and a larger piece of meat takes a bit for the protein to relax from the heat. In fact with pulled pork the pros usually cambro the meat for as much as an hour to several hours, and it can make a big difference in overall texture and flavor, but in that case it is more about letting the collagen you just spent 12 hours melting on the smoker permeate the entire chunk of meat. I like to use a faux cambro with pulled pork and keep the meat hot and sitting in there for a few hours before crisping up the bark on the grill then prepping the pork. It can make a big difference.
 
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