British BBQ Society Forums

Just picked up a couple of USDA Prime Ribeyes:



They are delicious but a bit pricey....

What's your favourite steak?

How would you cook these? I can't decide whether to it over my Big Kahuna gas burner, straight on the chimney over charcoal, or inside the kettle over charcoal.

Hi,
Gone right off rib eye as the last few I have had have some kind of fishing wire sinew running through them which has really put me off, the last one was in a restaurant and I fed more to my guide dog than I ate myself.

So I am back to sirloin or rump. if forced to choose I would favour the latter with more flavour.

My mantra on cooking a steak is hot hot hot, so I reckon the volcano effect over the chimney starter is the way to go, hope your steak is sinew free!

Cheers
Tiny
PS from previous thread I did complain about the steak they offerred replacement but I took a freebie instead .

Rump is a good cut. Fillet is a waste of money IMO, rather than buy cheap supermarket fillet (which is anything but cheap), you can buy a cheaper cut from a higher-quality cow, properly aged, and the result will be much better.

I was thinking more of the actual steak source rather than the particular cut though.

Perhaps you have to choose them yourself to really get a good one, I'm not sure.

Some of the best steak I have tasted I get from barbecoa butchery. My personal best is sirloin for flavour vs price point. Cooking it hot and fast over coals...hmmm...lovely.

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