From: Ethan Hill To: Chloe Johnson, Mia Brown, Lucas Miller, Emma Wilson Date: October 10, 2024, 07:00 AM Subject: Perfect Steak Recommendations and Cooking Tricks Morning all, Hope you're enjoying a great day so far. The warm days are perfect for grilling, and I wanted to share some of my top steak choices along with cooking secrets. Recently, I found great success with the reverse sear method for ribeyes, achieving a tender center paired with a flavorful crust. I would love to hear your favorite cuts, seasoning techniques, and any recommendations for getting those iconic grill marks and perfect cook levels. Whether you're an accomplished grill master or just starting, all advice is welcome! Excited for your insights! Best regards, Ethan From: Chloe Johnson To: Ethan Hill, Mia Brown, Lucas Miller, Emma Wilson Date: October 10, 2024, 08:30 AM Subject: Re: Perfect Steak Recommendations and Cooking Tricks Hey Ethan and everyone, Lovely to hear from you! Ethan, your technique with ribeyes sounds wonderful. Personally, I enjoy grilling sirloin steaks for their mix of tenderness and bold taste, without excess fat. I typically use a basic mix of salt, ground pepper, garlic powder, and a hint of smoked paprika. Letting the steak sit out at room temperature for about 30 minutes before cooking helps with evenness. For ideal grill marks, I start on high heat to sear each side for about 2-3 minutes, then lower the temperature to finish cooking to preferred doneness. Any suggestions for adding smoked flavor or other enhancements would be great! Cheers, Chloe From: Mia Brown To: Ethan Hill, Chloe Johnson, Lucas Miller, Emma Wilson Date: October 10, 2024, 10:15 AM Subject: Re: Perfect Steak Recommendations and Cooking Tricks Hi Chloe, Ethan, and group, Both of your methods sound terrific. I typically choose filet mignon when grilling due to its superior tenderness. Occasionally, I add compound butter on top for extra richness. My usual seasonings are sea salt, fresh pepper, and a small touch of thyme. I suggest not skipping the rest period after grilling. I let the steak rest for about 5-10 minutes under foil before serving. This allows the internal juices to remain, providing a succulent result. For a smoked touch, I apply wood chips like apple or cherry that have soaked for 30 minutes before incorporating them into the grill. This enriches the meat's natural flavor profile without overwhelming it. Looking forward to more tips! Best, Mia