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jay[_352_]

On 5/31/19 7:40 PM, wrote:
> 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.
>>
>
>
> 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.

Chuck is a flavorful cut but requires your good teeth. Some can only
eat after grinding. I like a nice prime NY stripper cooked over wood
coals. I use my gas grill (NG) for the ease of a quick cook outside
with little mess and also as an oven. I don't buy ribeye steaks but
love the standing rib roast. Mostly don't care for the texture of the
ribeye steak or the filet mignon.