steaks

Hi all, happy Monday! Only just got around to my second cook on my Summit due to UK weather and being on vacation. Did a big T-bone but didn't turn out as well as I would've liked as the seat wasn't that good. Any tips on how to get the best sear on your big steaks? I like using the reverse...

I'm not sure when reverse searing became a "thing" for steaks but I've tried it several times, and have only "nailed it" a few times. I remember watching a Good Eats episode several years ago where Alton was showing us how to do it, but as I said, I never had much luck. I have officially given...

This is the first time using my Weber sear great, thought a flat iron steak would be a great choice. I used my charcoal baskets, thanks for the tips. I let the grate heat up for about 10 minutes after dumping the coals. I brushed vegetable oil on the sear grate before letting place the flat iron...

I picked up a couple of really big, thick sirloin steaks at a local butcher. Total weight was about 1 1/2 lbs. I let the butcher season the steaks, and I used lump charcoal for the fuel. The steaks came out excellent!!!! Felt like eating at a great steak house! Very tender and juicy meat. Here...

Bought a couple of nice choice sirloin steaks, at a local meat store, grilled them up, using lump charcoal. The butcher was kind enough to season the steaks with the house specialty. The steaks came out very tender, juicy, and full of flavor! Overlandmeat.com Nice choice sirloin steaks...

Sorry if this is repetitive - anyone else notice how much better the "new" Wal-mart beef quality is? Price is very low for quality given. Had a couple of filets that were some of the best tasting meat I've ever eaten. Anyone else finding this to be true?