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So its been about six months straight of MREs and chow halls and I'm thinking tonight its about time to go buy some charcoal and a T-bone or two and use one of the grills out here by the barracks and have some real food.

I don't think I will even need to marinade or baste anything. Just gonna stuff a baked potato in the coals and salt and pepper up some cow. Yes I've decided, its time to make a trip to the commissary.

Sounds like a plan Niz! Personally, I'm a ribeye guy, but you can't go wrong with a strip/tbone/porterhouse either.

Either way, there is almost NOTHING better than a goood cut of steak seared over a HOT charcoal fire, and served a nice medium rare. As for what to do, don't waste your time with marinating a good cut of steak, doesn't need it. Salt & pepper are really the only thing that are needed. I do like to add some worcestershire & granulated garlic as well from time to time.

I love steak. I love it far more than is really healthy

The wife gets tired of eating beef with just salt and pepper so once in a while ill whip together some butter ginger garlic soy sauce and sesame seeds to keep things interesting for her. You are absolutely right though, good steak needs nothing more than salt and pepper. Maybe a beer or two could help sometimes...

Hammb has it right if you are going to grill. But there's really no need for that- I like to light a match, blow it out and then quickly run it up and down each side of the steak. Salt and pepper are optional.

Definitely second the motion on the Ribeye. Easily the best tasting cut IMO. We never marinate ours either. Just brush on some Kitchen Bouquet or other generic brand of steak seasoning and you are good to go.

The Niz wrote:So its been about six months straight of MREs and chow halls and I'm thinking tonight its about time to go buy some charcoal and a T-bone or two and use one of the grills out here by the barracks and have some real food.

I don't think I will even need to marinade or baste anything. Just gonna stuff a baked potato in the coals and salt and pepper up some cow. Yes I've decided, its time to make a trip to the commissary.

Oh man! You LUCKY DOG!!!!!!!!!

You've been eatin' MRE's for the last six months!

How I miss the Beans and Franks or the Turkey. The fruit cocktail where you "just add water" makes my mouth just salivate.

And who can forget the little bottles of Tobasco sauce.

And to finish the meal off - a Chic-let!

You've been living the High Life man!

http://www.youtube.com/watch?v=7tBiRNFH ... re=related

I still have all the chicklets and I kept one bottle of tobasco sauce from the crucible. Never gonna use it!


The amount of calories in MREs is really confusing to your body when you switch back to regular food. You get full eating a few bites from the chow hall but are starving within the next hour.

Ribeye has more fat; ergo, more flavor.

Rightupinthere wrote:Ribeye has more fat; ergo, more flavor.

QFT!

hammb wrote:

Rightupinthere wrote:Ribeye has more fat; ergo, more flavor.

QFT!

"Quit F***ing Talking"!??!

+1

TG1996 wrote:

hammb wrote:

Rightupinthere wrote:Ribeye has more fat; ergo, more flavor.

QFT!

"Quit F***ing Talking"!??!

+1

TG, I'm afraid to report that my wife has stolen your identity.

hammb, the only place we disagree is the perfect steak is burned on a flat iron and not a grill. Slap a compound butter on that bad boy and you have a simple example of what separates us from the apes.

Rightupinthere wrote:

TG1996 wrote:

hammb wrote:

Rightupinthere wrote:Ribeye has more fat; ergo, more flavor.

QFT!

"Quit F***ing Talking"!??!

+1

TG, I'm afraid to report that my wife has stolen your identity.

hammb, the only place we disagree is the perfect steak is burned on a flat iron and not a grill. Slap a compound butter on that bad boy and you have a simple example of what separates us from the apes.

I have no problems with using flat iron instead of a grill. I like the grill because I find that using good lump charcoal allows me to get the best searing temperatures to properly cook a steak. Also allows me to cook a few at a time. I suppose I could use a cast iron skillet on my deep fryer burner to get those high temps as well, but I haven't tried that...I don't have a big enough cast iron skillet to do more than 2 steaks either. Since I've got an electric cooktop in my kitchen (ugh, I know!) searing a steak isn't really something that I can do well in the kitchen.

hammb wrote:

Rightupinthere wrote:

TG1996 wrote:

hammb wrote:

Rightupinthere wrote:Ribeye has more fat; ergo, more flavor.

QFT!

"Quit F***ing Talking"!??!

+1

TG, I'm afraid to report that my wife has stolen your identity.

hammb, the only place we disagree is the perfect steak is burned on a flat iron and not a grill. Slap a compound butter on that bad boy and you have a simple example of what separates us from the apes.

I have no problems with using flat iron instead of a grill. I like the grill because I find that using good lump charcoal allows me to get the best searing temperatures to properly cook a steak. Also allows me to cook a few at a time. I suppose I could use a cast iron skillet on my deep fryer burner to get those high temps as well, but I haven't tried that...I don't have a big enough cast iron skillet to do more than 2 steaks either. Since I've got an electric cooktop in my kitchen (ugh, I know!) searing a steak isn't really something that I can do well in the kitchen.

Couple of things:
Use your oven on broil to heat up the cast iron. Make sure you have welding gloves.

You can get the griddle/grill combo and you can do 3 healthy sized steaks that way.

The even sear of cast is what I love the most. Pink to purple in the center with a perfectly caramelized exterior is the only thing superior to grilling. Grilled steak is excellent, but flat iron steak elevates the slaughtered bovine to sublime. That and ketchup. [I keed, I keed.]

Rightupinthere wrote:TG, I'm afraid to report that my wife has stolen your identity.

That or she just forgot to log me out this morning before she posted.

But back on topic... mmmmm.... steak.

Rightupinthere wrote:

TG1996 wrote:

hammb wrote:

Rightupinthere wrote:Ribeye has more fat; ergo, more flavor.

QFT!

"Quit F***ing Talking"!??!

+1

TG, I'm afraid to report that my wife has stolen your identity.

hammb, the only place we disagree is the perfect steak is burned on a flat iron and not a grill. Slap a compound butter on that bad boy and you have a simple example of what separates us from the apes.

Burned? BURNED? A match. Blown out. Each side. Perfect (although a wooden match might overcook it).