From: Logan Martin To: Claire Thompson, Luke Parker, Mia Stewart, Emily Hernandez Date: October 15, 2024, 07:00 AM Subject: Top Steak Preferences and Cooking Tricks Hey team, With the sun out more often, I've rekindled my love for grilling and would love your thoughts on it too. Recently tried slow cooking the rib cut for an incredibly juicy finish. What's your go-to choice, seasoning, or method for a great cookout? Would value hearing your experiences whether seasoned or just diving in! Eager to exchange ideas! Cheers, Logan From: Luke Parker To: Logan Martin, Claire Thompson, Mia Stewart, Emily Hernandez Date: October 15, 2024, 08:30 AM Subject: Re: Top Steak Preferences and Cooking Tricks Hi Logan and all, Logan, the slow-cooked rib sounds divine. Personally, I'm fond of grilling top loins for their great balance of texture and fullness of flavor. I stick to a simple mix: salt, cracked pepper, garlic, and a hint of smoked paprika. Leaving the steak to warm for half an hour before grilling helps with even cooking. To make those attractive grill marks, I use high heat for a short sear, then moderate to finish. If anyone has flavor enhancement tips, especially smokiness, I'd be keen! Best, Luke From: Claire Thompson To: Logan Martin, Luke Parker, Mia Stewart, Emily Hernandez Date: October 15, 2024, 10:15 AM Subject: Re: Top Steak Preferences and Cooking Tricks Hey Luke, Logan, and all, Your methods sound superb. I prefer the tenderness of tenderloins, sometimes adding a butter topping for richness. Sea salt, fresh black pepper, and thyme are my staples. Remember to rest the steak post-grill, under foil, for juices to settle, ensuring it's what you crave. For that hint of smoke, soaking wood chips like apple works wonders without overshadowing the meat's flavors. Excited to learn more from you all! Cheers, Claire From: Mia Stewart To: Logan Martin, Luke Parker, Claire Thompson, Emily Hernandez Date: October 15, 2024, 12:45 PM Subject: Re: Top Steak Preferences and Cooking Tricks