:D what took so long for this to be posted?

There is a guy in Arlington TX that sells propane and propane accessories for all your grilling needs.




Me personally I like charcoal grilling and wood chips.

:D I'll give hank a call...
I love charcoal/wood chip cooking as long as someone else is doing it.
I'm more of a turn on the grill and have a drink by the pool while it heats up kind of guy.

I do that as well. I have a huge smoker, but when I cook steaks I use a Webber kettle grill I picked up for $99 dollars at Walmart. Remember to pull them before they are at the done level you want, because they will continue to cook internally for up to 5 minutes after they are off the grill. Not doing that is how a lot of guys end up with "Jack links steaks." An overdone steak is like trying to eat a Tony Lama boot.
http://ecx.images-amazon.com/images/I/41MXBH52FVL.jpg

Okay, that's a good tip. Pull them a little early.
I'm going to grill the perfect steak one of these times.

You're a Donk fan, so red meat isn't really consistent with your particular demographic.

Try something more trendy, fru-fru, fusionistic, and... "Denveresque".

Perhaps foie gras is more suitable. Be sure to wash it down with Perrier.

Charcoal. Woodchips.

Salt. Pepper.

Consume.

:D I have shrimp with it, is that close enough? F Perrier, I go with Mexican water-Tecate.
In college one of my roommates was a girl from France. Her mom sent her canned fois gras. One night my buddy and I came home drunk and replaced it with canned dog food.
You want to see a girl get pissed?
We still laugh about that.

coat in olive oil, salt and pepper, then sear each side in a pan on high heat 2 min each side. Then throw it in the broiler for 6 minutes. Perfect steak.

Hmmm...I'll try this in the winter. I don't do much if any oven cooking though, I have a convection oven don't even know if there is a broiler. Thanks.

A good steak requires no seasoning or marinating of any kind. Especially a ribeye. I do 6 minutes a side with an addtional minute on the first side.

exact same grill i got for my bday sat. Used it for the first time yesterday and it was great.

Yeah I like mine plain, don't use sauce. But to each their own. There have been some great tips so far, going to try them.

One other thing I was told was never put salt on them while they are cooking, or at least wait until the end of the cooking process. I had some old boy gravel my ass years ago when he caught me doing that. He told me it dries out the meat and from my experience, he was right.

As far as thickness, I cook up to 2" ribeyes and they turn out great. It's a lot easier to over cook a thin steak, than a think one.

Montreal Steak Seasoning.

You're welcome