We have been doing this for several years now and is about the only way we cook a steak now. However, it's pretty complicated.....you ready?

Rub A1 and Tabasco sauce on your steak and let it sit for about an hour or so.

Fire up the grill and get it as hot as it is going to get. I put my wifes on first for about 3 minutes or so, flip it over then throw mine on. After about 3 minutes I flip both of them. After 3 or 4 minutes it's a done deal. Of course the time is going to very according to how hot your grill is going to get. I like to have the flames touching the steak.

Her steak comes out about medium and mine is medium rare.

This doesn't take long so, you need to have everything else on the plate and ready to go. Start eating as soon as they come off the grill.

Get the grill hot, rub steak with ground pepper, garlic powder, onion powder, cook each side for one minute and slap it on the plate! No fuss, no muss!

You should really think about resting the meat for 7-10 minutes when you take it off the grill. I just put it on a plate with some foil over it (tented, not wrapped tightly). Resting allows a lot of the juice to retreat back into the meat. Just google "resting meat" to see some articles on this.

To answer the main question, my preferred method is to take a cast iron skillet and heat it as hot as I can on the stove. Then 20 seconds on each side before transferring to a hot grill to finish for about 2 minutes on each side. I think the super hot skillet is a better way to get the meat seared and crispy as opposed to putting it straight on the grill.

As far as seasoning all I use is Extra Virgin Olive Oil, salt, and pepper.

Add a good red wine, and you're good to go!

Salt, Pepper, and some good ol' Mesquite wood. Cook 'til medium rare, and go to town.


Jay

Sea Salt, Pepper, cook till medium like above and then let rest.
No sauce needed if you do it right.

Put a cast iron skillet in a 500 degree oven for 30 minutes. Let the steak sit until it gets to room temp. Coat steak in olive oil, crushed black pepper and sea salt. Remove pan from oven and place on a hot burner. Cook meat 2 minutes a side and place in the broiler for 3-4 minutes. We do this for 1 inch thick steaks. Put a pat of butter on the top. Cover and let sit 5 minutes and enjoy.

JG

Wipe its butt, walk it by the fire, and serve it up...

cover them in worch. sauce & Tony's, don't be stingy with the Tony's and then cook them until medium-rare...... cook an extra one.... the following morning, cut the extra one up in fajita-style strips, pour on a little louisiana hot sauce and wrap in a tortilla and you have breakfast.

Wow you guys wipe their butts first...

Bunch of fancy pants liberals...

If you want to try something a little different.

Rosemary encrusted ribeye.

Get some fresh rosemary strip it and chop it up. I like using a coffee grinder to grind it up really fine. Take your ribeye and rub it down with evoo then kosher sea salt, fresh cracked pepper and minced fresh garlic. Once you've done all of that take your rosemary and spread it out on a plate and slap your steaks down in it, coating it pretty thoroughly. Cook it like you do any steak. I got that recipe from a friend who was an executive chef at a fancy schmancy Dallas restaurant. It's pretty darn good.

But normally I just buy good meat, give it a little fresh cracked black pepper and a little Cavender's. Medium rare-medium.

Salt, Pepper and W Sauce. A hot fire in the pit and 5 minutes a side for a 1.5 rib eye........ slap yourself!!!

I'm different. I don't eat bloody meat.

dales seasoning, pepper, and onion powder, cooked med-rare. mmmmm.

Adam's steak seasoning, garlic pepper and cooked on a bed of mesquite coals.

I use McCormiks(sp?)Steak Seasoning on my steaks. I prefer to grill mine outdoors on the pit.

Well, I'm probably a little different, but is how I like to cook my Tbones. I spread a good amount of butter on both sides and sprinkle garlic salt all over. I then cook it under the broiler. That's the way my Mom taught me.

Well done, I don't like bloody meat either.

I don't mind the bloody meat when I know where it comes from. It's when I have ground meat from a restaurant that is still red that I don't like. I prefer medium rare for my steak when I cook it.