So I'm watching a Steak Challenge on the TV and I know we have a lot of great cooks out there in BOL Land.

We use a charcoal grill and my homemade seasoning salt. Hubby chars one side, then when the second side is almost done (medium rare, please!), closes the lid on the grill to get a nice smokey flavor. After that, a little garlic butter on top. (We prefer a good ribeye to anything else.)

What about you? What makes your steak special?

(Yes, I'm looking for ideas! )

Ribeye is my preferred cut.

While charcoal is the best for taste, I use my Weber gas grill.

I get it as hot as can be and sear each side. I place the meat on, wait about 1 minute, do a quarter a turn, wait another minute then turn it over and do the same thing. This gets my nice diamond pattern.

Then I turn the grill down to low and finish cooking for another 8 minutes.

Remember, steak keeps cooking when it comes off the grill.

Mine are medium rare. Season with kosher salt and fresh ground pepper. I sometimes use Emril steak rub. Very good rub.

Hmmm...literally about 15 minutes from cooking my steaks. Sprinkled with garlic salt, onion powder, and fresh pepper, stabbed it in with a fork, then added some olive oil. I've never seared my stuff liek DD here, so maybe I'll try that tonight

tony chachere's, lemon-pepper, garlic powder, onion powder, mine is well done, all the way through, no pink at all, everyone else in teh family is medium...new york strip or filet mignon are favorites, and only on a charcoal grill, never use a gas grill

Ribeye is my preferred choice but I like sirloin as well. I usually rub the steaks with olive oil and then pat with minced garlic and montreal steak seasoning. Then they are placed in a dish and I add a bottle (or can) of beer. This marinades for 1/2 hour to an hour. Then I grill over medium heat or cook under the broiler. Yumm-o...now I know what's for dinner tomorrow night!

I finished my steaks, and I was SO proud of the little criss-crossed grill lines from DD's advice--I made the rest of the house look at them

Sirloin usually, but prefer strip or porterhouse. Dry rub with seasoned salt, garlic, fresh gournd pepper. Prefer charcoal, but we're not gas at home and charcoal in the mountains. The flavor difference is amazing. Medium with a nice glass of cabernet, or shiraz, or merlot.......

ALthough I do like grilling them, the best steak I make is pan fried.

I usually use a ribeye. Cover the steak in canola oil, add spices (I just use sea salt and pepper - that's all you need!).

Heat my skillet in the over on high/500 for about 20 minutes, pull it out and put it on the stove at high heat. Lay the steak in the pan for about 2 minutes for each side, then back into the oven for 5 minutes.

It comes out perfect every time!

Ugh, working saturday. At least I get to talk about steak in the meantime!

I usually follow DD's advice- salt, pepper, high heat grill etc. But every once in a while I get out the "red-eye rub"

It's made with equal parts kosher salt, brown sugar, and ground coffee.

I know- sounds so weird. I didn't believe it myself. But my dad went on a golf trip with some buddies a couple of years ago and came back with this recipe. It's fantastic. Grill on high heat- it really gets a nice crust.

Works great on pork chops too, but that's another thread. I love skirt/flank steak, but I have no objection to any kind of steak, provided there is good marbeling. Medium rare- always.

did Dip say up there she stabs her meat with a fork?

isn't there a line of reasoning this is a "no-no"; allows for the juices to excape while grillin'...?

I am not certain since, like Peepers, I have people without shoes that do this.....

::smacks Pale upside the head::

Don't fret Tigg.........we'll get the PR come Monday

Ribeye, grilled (on gas because I'm in too big a hurry to wait for charcoal which tastes better), with a bit of Wildtree's Garlic Oil and Rancher Steak Rub!

Filet Mignon is my preferred cut of beef.

I preheat the oven to 400. Use an oven safe frying pan. Put a small amount of olive oil in the pan and heat it till it just starts smoking.

Put the filet's in the pan and sear them for 1 minute on each side. Then put the pan in the oven. cook them for 6 minutes on each side in the oven.

Comes out perfectly Medium Rare every time! Like this!

Filet Mignon is my preferred, but usually have sirloin.

Charcoal grilled, no seasoning, medium.. sometimes medium rare.

no, no, no, no, NO!!! You guys are all picking the wrong cuts of meat. On my first trip to Ruth's Chris in the Big Apple, I learned the real truth about cuts of meat.

You want a cut with a bone in it. Think about it. You make soup from bones, right? Those same bones add richness and fullness of flavor to the meat. We had the Cowboy Rib Eye at Ruth's and became total believers.

Now go marinate and rub to your heart's content. Just make sure you have the butcher leave the bone in for you!

I can't stand a steak that has a bone in it!

It would be easier eating with your hands with the T-bone present.

A cowboy ribeye would be ideal but alas I never see them here and would shutter at the cost!

MMmmmm! My mouth is watering with all these wonderful ideas!

I really have to get my cast iron seasoned so I can try the pan frying method. I understand they are just as tasty as on the charcoal grill.

And I may have to try a bone-in rib eye when they show up at the market periodically.

Keep the ideas coming if y'all have any more, please!

OK, so my friends and I went to dinner to celebrate my bday last night. The place let's you cook your own meat: www.rivierasupperclub.com

I splurged and got the coyboy ribeye and was SOOOOOO happy with it. Choice grade and was so tender and tasty!

For dessert, we got a couple slices of the bacon chocolate cake--yummyness!!!

First, my steak of choice is black angus. Preferred cuts are fillet, strip or the combination of both, the porterhouse.

I like them pink in the middle or somewhere between medium rare and medium.

I sprinkle sea salt or kosher salt and coarse ground butcher block black pepper.

For a side, I like potatoes fried in olive oil with Vidalia onion and asparagus with kosher/sea salt drizzled in olive oil and baked on a cookie sheet.

No meal is complete without a good glass or two of wine. Preferences include shiraz (Australian), merlot or pinot noir.

My current gas grill is nearing the end of its life-cycle and am considering going back to charcoal.

What a yummy way to celebrate your bday, Dip! Hope the dessert was cake too. I used to be a filet girl but I'm totally converted now.

Fraudman, I like at least some garlic on that steak with the sea salt and pepper. Sometimes a spicier rub is nice too.

btw, for the best potatoes ever try this. par cook them in the microwave till they're starting to get soft. Then split them in half and score them across the top. Dip them in melted butter that's been seasoned with paprika and garlic powder. Finish them on your grill. It's my mom's recipe and it's the best!

Those potatoes sound delicious Truff! I'll have to try that.

Truff a variation on your potatoes is drizzle with olive oil, season to taste and pop them in the oven until they begin to crisp on top. I then add buter when they are removed.