On Fri, 31 May 2019 21:08:52 -0400, Ed Pawlowski > wrote:

>My Napoleon grill has an infrared side burner they call the Sizzle Zone.
> In seconds it heat to 1800 degrees, great for searing meats.
>
>No matter what kind of grill you have, I found the best for us is a 2"
>thick steak. We split one 2" rather than have a thinner steak each.
>You get a great sear on the outside and a juicy tender medium rare on
>the inside.
>
>I take the steak out about an hour before cooking, rub lightly with
>olive oil. Both side get salt, pepper, garlic powder.
>
>Get the grill as hot as you can. Put the steak on and sear the first
>side for 2 to 4 minutes, flip and repeat. Once seared, reduce the heat
>and cook to about 110 to 115 degrees internal. I had the grill at 450 to
>bake a couple of potatoes so I moved the steak there to finish. Remove
>and rest a minimum of 5 minutes and you have a great medium rare steak.
>
>Depending on grill temperature and desired doneness, adjust as you see
>fit, but this is a great starting point. Tonight we had rib eye but it
>works well with a nice porterhouse too. Heat your oven if you don't
>have a grill and sear in a pan.
>
>Don't forget to let the wine breath.

We prefer 2" thick chuck steak, well seared and medium rare... we like
it with Ruffino red, Chuck tastes like beef, ribeye tastes like
chicken... I see no point in a pricey grill for ribeye... rib should
be an oven roast. Rib steaks are sad.