Steak - PERFECTION

Meat, wood, fire, salt, pepper, butter (cow fat). Need I say more?

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[paulvanepps]

Nice looking steak! My wife is really paranoid about under cooked meat. I could care less myself. But I'm wondering if I could use my digital probe thermometer on my weber kettle, or would the lid simply melt it? (This would put her mind at ease). Also, 145 for mid rare, or 140 and let it cook to 145 while it rests?

[BBQTalk]

@paulvanepps Tell your wife not to worry about "undercooked" whole meats, undercooked ground meat has potential for issue, undercooked whole parts ie. steak are a thing of beauty : )! 145 is pretty much well done with no pink at all. I would take it off at 126-130 tops...but thats the way I like them. Play around with it till you're happy. Let us know how you make out, and Thanks for watching!

[IronFist80]

Enjoy your meat "caveman" make sure you have those pyjamas ready for that "short" stay in hospital, cancer will be festering inside your stomach or bowel sooner or later!

I'm not here to offend you, do some research firstly, then start insulting me!

It's your life, and your decision!

[BBQTalk]

@IronFist80 No offense taken, and I have no intention of insulting you! Thats whats great, we're all entitled to our own opinion! Thanks for watching anyway. Do you mind the fact that my food poops on your food? ; )

[DivaQBBQ]

Those are pretty thin looking steaks.. Seriously man up and get something a bit bigger ok.

[BBQTalk]

@DivaQBBQ They're an inch thick Danielle...but you know how we men measure in inches : )

[jimmyjames133]

haha i opened my mouth when he lifted it towards the camera

[MrIceBrick]

oh man, that sound the meat makes when you first put it on the grill--makes me wanna cry a lil Lmao XD........no but honestly that looks good, ive never used herb butter before i think i might try that now lol

[trevorbisset]

nicely done. didn't molest the meat beforehand, simple salt and pepper right before grilling, nice and hot coals, didn't cover it and steam the meat, one (mostly) flip, let those babies rest before you slice into em. my only change would be to shell out for a nice marbled wagyu ribeye a good 1.5" thick and let it get up to room temp before cooking...then you don't need the butter and can just sprinkle some herbs ;)

[CustomJ]

I have to say I'm a pink convert. Charred & Crusty on the outside, and pink and juicy in the middle. It has to be a thick steak though, matured for at least 21 days.

[zangbam]

That's how you make a steak.

[mrdaym]

Hot damn that looks like a juicy steak! I'd have one for breakfast, lunch and dinner every day if I had the time to grill 'em! What did you have on the side?

[cjf334]

ALL YOU PEOPLE DONT KNOW SHIT HERE YA ITS A PORTERHOUSE BUT WHO GIVES A FUCK THEY SUCK. FIRST OFF THEY ARE BOTH END STEAKS WITH THAT BIG ASS VAIN RUNNING THROUGH THE STRIP .. GET A CC PORTER HOUSE WITH A GOOD PORTION OF A FILLET N A GOOD C/C STRIP OTHER THAN THAT I ID EAT IT.. IM A PORTION CONTROL MEAT CUTTER FOR THE SECOND LARGEST PORTION CUTTING OPERATION IN THE USA RASTELLI FOODS GOOGLE IT 7 YEARS I CUT OVER 2 MILLION STEAKS FUCK U

[MrHuddielee]

amazing how you can wait for 10 minutes before eating it :)

[jas68maro]

@IronFist80 oooooh someone sounds very defensive.

yeah i do play guitar. just one of my multiple talents. while im playing music and eating lovely steak dinners with beautiful women you sit at home saving pictures of a girls asses on your computer. look at your channel dude. youre a pervert and a creep. yes, please dont listen to me, stay as far away from me as possible.