From: Ethan Myers To: Olivia Carter, Liam Johnson, Ava Martinez, Mia Clark Date: October 10, 2024, 07:30 AM Subject: Steak Choices and BBQ Styles Hello team, Wishing you all a wonderful morning. With the temperatures climbing, I've been having fun trying new BBQ techniques and thought I'd share my preferred steak cuts and grilling hacks. Lately, I've mastered the art of the reverse sear on ribeye, creating a dazzling crust with juicy interiors. I'd love to hear about your steak cut favorites, seasoning secrets, or any advice for achieving those perfect grill marks and the ideal level of doneness. Whether you're a grill veteran or learning the ropes, your insights would be immensely valued! Excited for your responses! Warm regards, Ethan From: Olivia Carter To: Ethan Myers, Liam Johnson, Ava Martinez, Mia Clark Date: October 10, 2024, 09:00 AM Subject: Re: Steak Choices and BBQ Styles Hey Ethan and everyone, Awesome getting your message! Ethan, your reverse sear technique for ribeyes sounds incredible. Personally, I'm all about grilling sirloin steaks, which are delightfully tender and flavorsome without excessive fat. For seasoning, I favor a light dusting of salt, cracked pepper, garlic powder, and a hint of smoked paprika. Allowing the steak to rest at room temp for 30 minutes prior to grilling ensures even searing. For those ideal grill marks, I kick off with high heat for a 2 to 3-minute sear on each side, then dial the heat down to complete cooking to personal preference. Any tips on enhancing smokey essence or any extra flavor enhancers would be great! Best, Olivia From: Liam Johnson To: Ethan Myers, Olivia Carter, Ava Martinez, Mia Clark Date: October 10, 2024, 10:45 AM Subject: Re: Steak Choices and BBQ Styles Morning folks, You all have shared some awesome methods. I gravitate towards filet for its unparalleled tenderness. Occasionally, I add compound butter for a touch of decadence. My usual seasoning includes sea salt, fresh black pepper, and thyme. One essential tip is letting the steak rest post-grilling. I generally leave it to sit under foil for 5 to 10 minutes pre-slicing, which allows juices to settle, promising a juicy steak. For infusing a smokey vibe, seasoned wood chips like apple or cherry do wonders. Soaking them for half an hour before grilling gives that perfect aromatic finish without detracting from the steak's own taste. Can't wait for more fantastic tips ahead! Cheers, Liam From: Ava Martinez To: Ethan Myers, Olivia Carter, Liam Johnson, Mia Clark Date: October 10, 2024, 01:00 PM Subject: Re: Steak Choices and BBQ Styles