What Cut of Steak Does it Best on a Grill?

The photos at the  top of my post from 2006 on the previous page are reproduced today (8/22/09). I just returned from my local market (Thriftway) with an even dozen inch-and-a-half-cut Porterhouse Steaks. They are on sale again for $4.99 and average about 2-and-a-quarter pounds each. A couple hit the 2.5 lb size. One of these beauties will take care of Janet and I for a dinner. Sided with a Baked Potato, some grilled mushroom and onion slices, and some of our own 'creamed corn' or summer squash and tomato mix and I will be ready for hibernation for a bit !  Todays steaks look just like the ones I posted 3 years ago. !
 

Wow, those are some beautiful steaks.  One is more than enough for my wife and I.  Got to run and start the grill.

  I usually grill whatever is on sale at my local meat market. I will go on record as stating that in my humble opinion the bone in rib eye steak is at it's best when grilled over a HOT grill. I like to brush with a little olive oil, salt, fresh cracked black pepper. No other spices or sauce needed. (ok maybe a little garlic)

David O.

Ditto Boyardee - I totally agree about the bone in ribeye - in my part of the world they think there's something wrong with you if you don't want a boneless ribeye - but we do have a butcher at a local supermarket that will cut them for us. 
We also do the very hot grill - olive oil, garlic, and cracked pepper - no salt here, though.  I always seem get them either too rare or too done - the spouse, however, can nail it every time - just a shade below rare.

The market I buy my Porterhouse steaks at is suffering right now...A major construction project at the interchange to I-64 that is right beside the market frequently blocks their parking area and has really cut into the access to the place.  To counter this handicap, they are going to have a late night meat sale on Thursday of this week...12 hours of really good sale items.  We will stock up as best we can.  A couple of things that fit the catagory for this discussion. Whole Pork Butts (9-11 lb average) 79 cents a lb.  Sirloin Pork Chops (family packs) 99 cents a lb, and best of all--Whole Boneless Ribeye 9-12 lb average $2.99 a lb...Yes $2.99 a lb, and they will cut it to order!  The list goes on and on, but these are the top of the list for us. Lots of Bacon, Ham, Sausage brands and other stuff too. Jan will give me the list and I will call my meatman to have two of the large Ribeyes cut into steaks and wrapped for the freezer. We have two Butts (no comments please!) in the freezer already so I don't think we will get another, but for 79 cents a lb it is a real bargain !! Anyone in the area can contact me about the details and times on the sale.

  Hope you buy a LARGE chest freezer!! If I had access to those kind of prices I would lay in a year supply! Here in Alaska we have some of the highest prices for everything because we are strangled by shipping costs. Sometimes I find great meat at low prices because the butcher is a novice and the meat is mislabeled. (Not very often) At those times I buy as much as I can. Two weeks ago I found a whole PRIME bone in ribeye roast for $4.99 per lb. I bought the whole thing for $56.00. I cut 15 steaks out of it and then had a 4 lb. roast for later use. Individually these steaks would have cost about $10.00-$12.00 each. At that price I used the roast to make the best chili that I have ever made to date. Put most of it in the freezer for future meals.

David O.

I'm a huge fan of a nice dirty Ribeye dry rubed with Dizzy Pig Cow Lick Steak Rub.   

OK, This morning I dragged my retired butt out to the store early, taking forever to fight thru the construction zone at the freeway.  At the store (7 AM) there were 6 old guys like me buying big chunks of meat ! I must say the two guys working the early shift were in pretty good humor considering they were trying to keep the counter stocked and help customers at the same time. One guy got 5 of the Whole Ribeyes!! Lucky for all of us he wanted them whole, not cut! My Steak-cutter friend was cutting the steaks from whole Ribeyes as fast as he could...no buzz saw in operation, these were hand cut !

I did add in a couple of things for Poverty Pete, who will be passing thru on Friday after his Thursday trip to Paducah and Evansville. He promises to have TTM's waitress girlfriend (Cassie) get on his cell phone to TTM from the Lunch at Does later today.

So here is what I purchased at the meat sale.

Three Whole Boneless Ribeyes, average wt. 15 lbs, cut into steaks one inch to inch-and-a-quater thick. (Half of one is for P.P.) $2.99 / lb

Seven Family packs of Sirloin Pork Chops, Average wt. 7lbs. (One pack for P.P.) 99 cents/lb

@ 10 lbs link/patty'roll sausage, various size pkgs. 99 cents/lb

4 lbs Ball Park all Beef Franks (for P.P.) 99 cents /lb

I would say I managed to get some Prime Beef and Pork at a real bargain price.

Porterhouse without a doubt.
 
Bryan Flannery USDA Prime CA Reserve dry-aged 52 days...4 inches thick and 3.83 pounds:
 
 

 

 

Wow, things really are bigger in Texas!  I'd settle for the bone from that steak.

That sure is a beauty ! I'll take mine minus the heavy pepper seasoning. Just a 'bit' of salt and pepper Please.
 
That could feed both of us very well. For no reason other that a fading appetite, we have cut-back from two  one and a half inch thick , 2 lb +/- Porterhouses to one when we enjoy our steaks these days.

Bill Tex, That is a thing of beauty! I would also add just a little salt and pepper.

Bill Tex Landreth


Porterhouse without a doubt.
 
Bryan Flannery USDA Prime CA Reserve dry-aged 52 days...4 inches thick and 3.83 pounds:
 
 

 

 

 
A THING OF BEAUTY IS A JOY FOREVER--------OMG FOR THE FIRST POST OUT OF THE CHUTE THIS HAS TO BE THE ALL TIME NUMBER ONE---WELCOME BILL TEX ----------I WAS GOING TO SAY BONE IN RIB EYE AND PORTERHOUSE BUT THIS JUST STOPPED ME IN MY TRACKS----WILL TRY AND REPLICATE OVER THE 4TH OF JULY WEEKEND------------KEEP THE FAITH BROTHER----- BURN ONE FOR ME BLACK AND BLUE.
ONCE AGAIN--------------WELCOME !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
RUSS

Many thanks to the warm welcome.
 
Of course, a good bone-in dry-aged ribeye can be just as satisfying:
 

 

 
 

For those that are fans of black and blue....here is a domestic Wagyu ribeye:

Let's not forget about Flannery Rib Caps either:

BillTex  (You related to GoreTex)? If so I have a parka made by your relative...

I am glad to see you identifing the Ribeye as the Rib Steak minus the Cap !!  Few restaurants do that.  We don't find the rib-caps in our markets here in Indiana. Is that a special order cut?   BTW It looks great as well.

Yup, the rib cap is a difficult critter to source here in TX as well.  I get mine from Bryan Flannery in Corte Madera, CA.  Expensive for sure, but I find it to be the finest piece of the cow bar none.

I love ribeyes! Bone-in Ribeyes are best! nice marbling = flavor!
I fire up my charcoal grill, using lump charcoal only.  Then spinkle some cherry wood chip in.
I salt and pepper my steak only.
Then cook it on a hot grill -
basic rules - sear, 1/4 turn, flip, sear. 1/4 turn, remove, drizzle a little olive oil, salt, pepper, rest, plate, eat!
It's simple, and if you buy a good steak you need nothing else for a perfect steak everytime.
Most important FLIP only ONCE!
 
I have a nice description of all the quality cuts here

 
Coming to Omaha? Give me a shout - I would love to Post you some great steak houses around here!

I still prefer a lightly marinated skirt steak. Relatively inexpensive, quick cooking, and in my opinion, the best flavor. Very versatile cut...use for fajitas, tacos, or just on its own.

Not meaning to take away from the STEAK Topic, I have to say that This example of Prime Rib fits my image of great BEEF to a 'Tee' !
THE SOURCE

 
MY PLATE

 

 
 

KOBE BEEF Tenderlion Cut.