Filet mignon needs to marinate before grilling but it's so expensive you won't feed many people..the French use it for Steak Tartar...raw steak marinated...I'm with Marz on this one...T-bone is a good choice
It's the sashimi of red meat....marinated it's delicious even on it's own. It's not a cut that you need to over cook..if you do, you lose it's flavor completely... Same with blue fin tuna sashimi..over .cook it, it becomes no big deal ..
Rib Eye It's the easiest and most tender to BBQ. It's great with just salt and pepper. or I will put a pat of butter, Worcestershire sauce and fresh crushed garlic on one side, then flip and repeat on other side. So good.
There's a reason why the NY is called the king of steaks. We recently bought some from Costco. They were prime and extremely good. I like mine charred medium rare with the fat around the edge blackened by setting it on fire. Couple that with a baked potato, perhaps some grilled asparagus spears and a bottle of red such as a cabernet sauvignon or a zinfandel. For the wine, I'd look for a Columbia, Red Willow Valley wine. That will be your most affordable quality wine. Not quite as good as a good Napa valley wine such as a Mondavi but a great bargain for the money. For the potato, I'd get sour cream, unsalted butter, it will always be fresher, and either chives, preferred, or finely minced green onion. If you've got an appetite, which I don't, then I'd add an oil and vinegar mixed salad. My wife prefers the rib eye but she also eats hers well done so what does she know. Anytime you can get a cut with the bone, I'd suggest doing it. The bone adds terrific flavor. Incidentally, we've gotten a few prime New Yorks from Costco and they've all been pretty mundane until our two New York's about 3 weeks ago. For a crust, salt your steaks before you grill them. Do not pepper them in advance because pepper burns. I've got a nice collection of wines, used to be over 60 bottles which I'm trying to use up since I have to watch my fluid and alcohol intake and I think we went for a Shiraz red and it was good. A Stagg's Leap if I remember correctly. That's a nice Napa Valley wine. Hint: Mondavi was a family business of three brothers and two sisters I believe. Two of the brothers only wanted to continue producing fine wines out of the Napa Valley and the other siblings wanted to branch out into cheaper wines from the coastal region. The family eventually split. I'd stick with the Napa Valley ones. The others are not good at all but much cheaper. Now, look what you've done. My mouth is watering.
...aged filet for me, baby ! ...of course if you find a nice thick t-bone you'll also be getting both a strip steak and a filet divided by the bone
...and fwiw, a quality filet/tenderloin is anything but "lean and flavorless" if you know what to buy and what not to buy... marbling is key in any cut of steak. Many people make the mistake of buying a bright red steak with little or no fat in it, then take it home and grill it and then wonder why it is so tough.
New York's are my fav. Ribeyes if I'm feeling fatty. It appears I cook them almost identical to @SlyPokerDog. Garlic, butter and worcestershire. Rarely makes It off the cutting board before my daughter and I demolish it.
This. The best steak you will get from a store is the managers special that is beginning to turn brown. Take it home, season it and leave it on the counter til it's room temperature before cooking. I rarely cook steaks before they start to brown. It may sound gross to some, it was a game changer for my steak game.
Salt and pepper is good. I like to use seasoning salt. I often use butter and worcestershire sauce. Some times garlic. Important to season both sides, then season lightly again after its done, especially if you are bbqing.
Delicious. Good to see another who prefers an oil and vinnegar dressing on their salad. Goes well with a steak. I'd also add an ear of corn and a few slices of warm french bread.
In cooking a steak with little fat you would do better to tenderize and cook in a searing hot skillet rather than a grill.
It is very important to wait till a steak reaches room temperature before cooking, so that it will cook evenly.
I'm beginning to think I should just skip my backyard barbecue and just wrangle an invitation to yours.
