From: Ella Olson To: Jackson Miller, Olivia Evans, Liam Harris, Mia Turner Date: October 10, 2024, 07:00 AM Subject: Best Steak Choices and Cooking Strategies Hello friends, Hope this email finds you well. As we enjoy warmer weather, I've been keen on grilling more frequently and thought it would be great to compare steak choices and cooking styles. I recently tried a reverse sear technique with ribeye, leading to a crisp exterior and a deeply juicy center. Please share your favorite steak selections, spices, and tips for attaining perfect sear marks and preferred doneness levels. Whether you're a seasoned griller or not, I'd love to hear your insights! Eager for your feedback! Warm wishes, Ella From: Jackson Miller To: Ella Olson, Olivia Evans, Liam Harris, Mia Turner Date: October 10, 2024, 08:30 AM Subject: Re: Best Steak Choices and Cooking Strategies Hi Ella and team, Thanks for reaching out! Your reverse sear for ribeye sounds amazing. Personally, I enjoy grilling sirloin steaks for their rich taste without being too fatty. For seasoning, I use salt, black pepper, garlic powder, and a bit of smoked paprika. Letting the steak reach room temperature for half an hour before grilling aids in even cooking. Achieving grill marks is easy with intense heat for the initial 2-3 minutes on each side before lowering the heat to finalize the doneness. Any suggestions on smoke flavor boosts or other enhancers would be appreciated! Best, Jackson From: Olivia Evans To: Ella Olson, Jackson Miller, Liam Harris, Mia Turner Date: October 10, 2024, 10:15 AM Subject: Re: Best Steak Choices and Cooking Strategies Hi there Jackson, Ella, and everyone, All of your methods sound enticing. I typically lean towards filet mignon for its tenderness when grilling. Occasionally, I top it with compound butter for extra richness. My go-to seasoning is a mix of sea salt, fresh black pepper, and a hint of thyme. I suggest letting the steak rest post-grilling for 5-10 minutes under foil to ensure the juices reabsorb, keeping the steak moist and savory. For those who like smoky flavors, I use wood chips like apple or cherry, soaked for 30 minutes prior to use. This infuses a deep aroma without overpowering the meat. Eager for more insights! Sincerely, Olivia From: Liam Harris To: Ella Olson, Jackson Miller, Olivia Evans, Mia Turner Date: October 10, 2024, 12:45 PM Subject: Re: Best Steak Choices and Cooking Strategies