normiss 622 #1 September 13, 2011 So I have a three inch thick, three pound cowboy steak I'm grilling tonight. I've not had the "cowboy" steak of a bone-in ribeye before, nor quite this thick. Over charcoal (DUH!), no wood chips added, I think it needs olive oil rubbed on it while it comes to room temp (hour or so), then a dusting of sea salt, fresh cracked pepper, and some fresh garlic.... other suggestions? And no, you're not coming to dinner. She is! Quote Share this post Link to post Share on other sites
fallfast69 2 #2 September 13, 2011 Quote Over charcoal (DUH!), no wood chips added, I think it needs olive oil rubbed on it while it comes to room temp (hour or so), then a dusting of sea salt, fresh cracked pepper, and some fresh garlic.... other suggestions? Cover with worchester, add Lawrys season salt, good to go with garlic, but rub in some McCormicks Montreal Steak Seasoning. I ENVY YOU...YOU BASTARD Quote Share this post Link to post Share on other sites
shropshire 0 #3 September 13, 2011 Meat is murder (.)Y(.) Chivalry is not dead; it only sleeps for want of work to do. - Jerome K Jerome Quote Share this post Link to post Share on other sites
fossg 0 #4 September 13, 2011 Where were you able to pick up a cut like that? I have never seen anything like it Quote Share this post Link to post Share on other sites
normiss 622 #5 September 13, 2011 I would never insult this glorious piece of meat with Worcester sauce! Montreal steak has sea salt and roasted garlic in it already, no need to over dose on sodium. I LOVE Montreal steak seasoning, but we're fighting a different steak here....and I'm thinking less added flavor would be better. God I'm going to be salivating by the time I get home. Quote Share this post Link to post Share on other sites
fallfast69 2 #6 September 13, 2011 QuoteI would never insult this glorious piece of meat with Worcester sauce! Montreal steak has sea salt and roasted garlic in it already, no need to over dose on sodium. I LOVE Montreal steak seasoning, but we're fighting a different steak here....and I'm thinking less added flavor would be better. God I'm going to be salivating by the time I get home. As thick as that is, There will be PLENTY of the devine red meat that the coating will just enhance! Quote Share this post Link to post Share on other sites
skymama 35 #7 September 13, 2011 I just showed the picture to my dad and told him how you're spending our retirement on meat now. He said, "you don't have to ever worry about Mark retiring, he'll be dead from high cholesterol before he ever gets there." She is Da Man, and you better not mess with Da Man, because she will lay some keepdown on you faster than, well, really fast. ~Billvon Quote Share this post Link to post Share on other sites
normiss 622 #8 September 13, 2011 Sweet, tasty, delicious murder. Quote Share this post Link to post Share on other sites
normiss 622 #9 September 13, 2011 The Meat House Best butcher shop around. Quote Share this post Link to post Share on other sites
quade 3 #10 September 13, 2011 It's difficult to evenly cook a steak that thick. At least in my experience. Tell us how it comes out.quade - The World's Most Boring Skydiver Quote Share this post Link to post Share on other sites
eeneR 1 #11 September 13, 2011 Mmmm Steak.... eeneR loves good steak.... She is not a "Dumb Blonde" - She is a "Light-Haired Detour Off The Information Superhighway." eeneR TF#72, FB#4130, Incauto Quote Share this post Link to post Share on other sites
NWFlyer 2 #12 September 13, 2011 Mmmm.... that looks good. I have a 7.0 CF chest freezer being delivered next Friday, and shortly after that I will pick up the 1/4 cow that is in my friend's freezer. Tasty, grass-fed, hand-raised cow. Drooooool..."There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke Quote Share this post Link to post Share on other sites
JohnMitchell 14 #13 September 13, 2011 Quote Meat is murder Yes, yummy, yummy murder. Quote Share this post Link to post Share on other sites
ryoder 1,381 #14 September 13, 2011 Should Mark be posting his meat in the "...Glory..." thread? "There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
DrewEckhardt 0 #15 September 13, 2011 Quote Quote Over charcoal (DUH!), no wood chips added, I think it needs olive oil rubbed on it while it comes to room temp (hour or so), then a dusting of sea salt, fresh cracked pepper, and some fresh garlic.... other suggestions? Cover with worchester, add Lawrys season salt, good to go with garlic, but rub in some McCormicks Montreal Steak Seasoning. I ENVY YOU...YOU BASTARD Tasty meat doesn't need sauces, herbs, or spices. A little sea salt on the outside does the trick nicely. Quote Share this post Link to post Share on other sites
LisaH 0 #16 September 13, 2011 That looks soooo good! Double drool. Enjoy! Be yourself! MooOOooOoo Quote Share this post Link to post Share on other sites
iluvtofly 0 #17 September 13, 2011 Quote Meat is murder Amazingly delicious murder!!! P.S...I still want one of these shirts. (See below) Quote Share this post Link to post Share on other sites
wmw999 2,119 #18 September 13, 2011 Fry it. Isn't that how the cowboys cooked their meat Wendy P. There is nothing more dangerous than breaking a basic safety rule and getting away with it. It removes fear of the consequences and builds false confidence. (tbrown) Quote Share this post Link to post Share on other sites
Amazon 7 #19 September 13, 2011 Quote Quote Over charcoal (DUH!), no wood chips added, I think it needs olive oil rubbed on it while it comes to room temp (hour or so), then a dusting of sea salt, fresh cracked pepper, and some fresh garlic.... other suggestions? Cover with worchester, add Lawrys season salt, good to go with garlic, but rub in some McCormicks Montreal Steak Seasoning. I ENVY YOU...YOU BASTARD WHY OH WHY do people have to adulterate a very good piece of meat with all that crap....A rib-eye must be savored for its own flavor... not a bunch of bottled crap that comes out of bottles shiped from NEW YORK CITY!!!. Quote Share this post Link to post Share on other sites
jimmytavino 16 #20 September 13, 2011 suggestions...... well since you asked... try adding a bit of Oregano, as you cut into that good looking steak...! Dried or fresh... Hit it, one piece at a time, in case you don't care for it.. THEN you won't have "ruined the Damn thing",,, and more importantly ... it won't be MY fault....oh and skymama... !!! if your Father is Right.. and Fathers usually ARE!!!!.. simply go out today, and get a million dollar Insurance Policy on ole' Normie !!!.. and then.... Hell,,,,, LIGHT that fire !!!!! and enjoy....as for us Poor Folks out here... well we're havin' Beans !!! for dinner !!! and leftover bread....And water.... jmy Quote Share this post Link to post Share on other sites
skymama 35 #21 September 13, 2011 Quote Should Mark be posting his meat in the "...Glory..." thread? He would make all the other guys feel bad about themselves. She is Da Man, and you better not mess with Da Man, because she will lay some keepdown on you faster than, well, really fast. ~Billvon Quote Share this post Link to post Share on other sites
fallfast69 2 #22 September 13, 2011 Quote Quote Quote Over charcoal (DUH!), no wood chips added, I think it needs olive oil rubbed on it while it comes to room temp (hour or so), then a dusting of sea salt, fresh cracked pepper, and some fresh garlic.... other suggestions? Cover with worchester, add Lawrys season salt, good to go with garlic, but rub in some McCormicks Montreal Steak Seasoning. I ENVY YOU...YOU BASTARD WHY OH WHY do people have to adulterate a very good piece of meat with all that crap....A rib-eye must be savored for its own flavor... not a bunch of bottled crap that comes out of bottles shiped from NEW YORK CITY!!!. Not just to you Amazon! GEEEZZZZ people...It's not like I said to cover the fucking thing with ketsupNothing wrong with a little spice...we aren't freakin neaderthals(sp) after all - it's ok to add a little spice Quote Share this post Link to post Share on other sites
normiss 622 #23 September 13, 2011 Worcestershire sauce (as well as ANY steak sauce) is a major fail in either the cut you chose or the way it was prepared. A proper steak should NEVER need sauce. If you NEED sauce on a steak, you just don't like steak. Few seasonings prior to cooking is fine and helps release flavor. Quote Share this post Link to post Share on other sites
BoogeyMan 0 #24 September 13, 2011 mesquite chips..................... Quote Share this post Link to post Share on other sites
normiss 622 #25 September 13, 2011 Mr mesquite as well as Mr hickory are regulars on my fire.... I'm thinking this time I don't need to go adding a bunch of flavor to a superior slab of bovine flesh. nom nom nom Quote Share this post Link to post Share on other sites
