From: Ellie Jenson To: Mark Thompson, Cara Flores, Lucas Stone, Emma White Date: October 10, 2024, 07:00 AM Subject: Steak Picks and BBQ Tips Hi everyone, Hope you're all having a beautiful morning. With the sun shining, I've been getting into barbecuing and wanted to share my beloved steak picks and grilling tricks. Recently, I mastered the sous-vide method for T-bone steaks, achieving a delightful crispy edge and tender interior. I'd love to hear your top steak choices, seasoning ideas, and any advice for nailing those grill stripes and perfect doneness. Whether you're a grilling pro or learning the ropes, your feedback would be highly valued! Excited for your contributions! Take care, Ellie From: Mark Thompson To: Ellie Jenson, Cara Flores, Lucas Stone, Emma White Date: October 10, 2024, 08:30 AM Subject: Re: Steak Picks and BBQ Tips Hello Ellie and all, Great to hear from you! Ellie, the sous-vide method with T-bone sounds marvelous. I'm a fan of grilling porterhouse steaks. They provide an excellent blend of flavor and texture without excessive richness. For my seasoning, I like to mix kosher salt, cracked black pepper, onion powder, and a hint of cayenne. Bringing the steak to room temperature for about half an hour before grilling helps it cook evenly. For ideal sear marks, I use direct heat for about 3 minutes on each side and then turn the heat down for a gentler cooking finish. Any thoughts on enhancing smoky hints or other flavor tweaks would be great! Cheers, Mark From: Cara Flores To: Ellie Jenson, Mark Thompson, Lucas Stone, Emma White Date: October 10, 2024, 10:15 AM Subject: Re: Steak Picks and BBQ Tips Good day Mark, Ellie, and the team, Both of your methods sound delightful. I typically opt for flank steak when grilling for its superb flavor profile. Occasionally, I top it with chimichurri sauce for a fresh zest. My go-to spices include Himalayan salt, freshly cracked pepper, and some fresh rosemary. One pointer I'd share is allowing the steak to rest post-grilling. I usually keep it under a foil tent for about 5-10 minutes before cutting. This helps the juices settle, ensuring a flavorful, juicy serving. For those wanting a smoky aroma, I use hickory or pecan wood chips that I've soaked for roughly 30 minutes prior to tossing on the grill. It imparts a woody smokiness that complements the meat wonderfully. Looking forward to more brilliant tips! Warm regards, Cara From: Lucas Stone To: Ellie Jenson, Mark Thompson, Cara Flores, Emma White Date: October 10, 2024, 12:45 PM Subject: Re: Steak Picks and BBQ Tips