For steaks at home, I use some nice thick steaks, use a Jaccard tenderizer, then rub some monterey steak seasoning into them. Let them sit for an hour or two. Heat up the charcoal grill nice and hot. Sear it on each side for about 30-45 seconds. Then move away from the hot coals and cook until medium rare. Sprinkle some gorgonzola cheese on it.
Burgers, I use 93% lean or higher beef, or some ground bison. Add a pack of dry french onion soup to the mix, add an egg and some bread crumbs.
My ribs, I use a dry rub that is my own blend of spices that yields a spicy sweet rib when finished. Smoke them with hickory chips for 6-8 hours for that fall off the bone goodness.
When eating out, I usually order my steaks medium rare and they come out anywhere from rare to medium depending on how bad the cook is.
Burgers, I use 93% lean or higher beef, or some ground bison. Add a pack of dry french onion soup to the mix, add an egg and some bread crumbs.
My ribs, I use a dry rub that is my own blend of spices that yields a spicy sweet rib when finished. Smoke them with hickory chips for 6-8 hours for that fall off the bone goodness.
When eating out, I usually order my steaks medium rare and they come out anywhere from rare to medium depending on how bad the cook is.