From: Emma Turner To: Liam Campbell, Olivia Reed, Ethan Adams, Mia Taylor Date: October 10, 2024, 07:00 AM Subject: Savory Steak Picks and Grill Insights Hello team, I trust this message finds you well on this beautiful day. With the increase in lovely weather, I've found myself spending more time cooking outside and wanted to share my current go-to steak choices and grilling strategies. I've been having success using the low-and-slow method for rib eye steaks, which creates a stunning crust and a tender interior. I would love to know your favorite steak cuts, spice blends, and any techniques you recommend for achieving those ideal grill marks and preferred level of doneness. Whether you've been grilling for years or just starting out, your advice would be greatly valued! Excited for your input! Warm wishes, Emma From: Liam Campbell To: Emma Turner, Olivia Reed, Ethan Adams, Mia Taylor Date: October 10, 2024, 08:30 AM Subject: Re: Savory Steak Picks and Grill Insights Hi Emma and everyone, Thanks for the message! Emma, your low-and-slow approach with rib eye sounds amazing. Personally, I have a penchant for sirloin steaks on the grill. They deliver a great mix of tenderness and full-bodied flavor without being too fatty. I keep seasoning uncomplicated, using salt, black pepper, garlic powder, and a little smoked paprika. Sitting the steak out at room temperature for about 30 minutes before cooking ensures even heat distribution. To achieve those picture-perfect grill marks, I sear each side for a few minutes on high heat, then decrease the temperature to complete cooking to your liking. If anyone has suggestions for enhancing smokiness or flavor tips, that would be awesome! Best, Liam From: Olivia Reed To: Emma Turner, Liam Campbell, Ethan Adams, Mia Taylor Date: October 10, 2024, 10:15 AM Subject: Re: Savory Steak Picks and Grill Insights Good morning Liam, Emma, and all, Your techniques sound fantastic. When grilling, I tend to choose filet mignon due to its supreme tenderness. Sometimes, I'll finish it off with a rich compound butter for extra flavor. My seasoning choice consists of sea salt, freshly cracked black pepper, and a bit of fresh thyme. One piece of advice I have is to let your steak rest post-grill. Letting it stand under foil for about 5-10 minutes allows the juices to evenly redistribute, ensuring a juicy and savory steak. For those fond of a smoky taste, I find using soaked wood chips like apple or cherry adds a subtle smoky essence that's quite pleasant without overwhelming the meat's taste. Can't wait to see more suggestions! Best, Olivia From: Ethan Adams To: Emma Turner, Liam Campbell, Olivia Reed, Mia Taylor Date: October 10, 2024, 12:45 PM Subject: Re: Savory Steak Picks and Grill Insights