Out two favorite steaks are the filet mignon and a rib-eye. We get our steaks cut to order most of the time. The filet about an inch and three quarters and the rib-eye about an inch. After the steaks thaw and are still cold, I place them in the refrig to keep them cold. About a 1/2 hour before cooking, I season the steaks with rub. We have three rubs from Cabelas, Mountain Man Bourbon, Kansas City rub and Whiskey Steak. Then I press the rub into the meat with the palm of my hand - both sides.
I use a propane grill. Pre-heat the grill and then turn the temp control down to 50%. I coat the grates with olive oil to keep the meet from sticking. For the filet, 3 minutes on each side. For the rib-eye, 2+ minutes on each side. We like our steaks "red but dead." Perfection every time!
Since we live in Florida, corn on the cob is an option for most of the year. My wife makes fantastic steak fries. Nothing better than a good steak and fries. Since the have a farmer's market come into the community twice every week, we can get fresh asparagus. Fresh asparagus wrapped in bacon and cooked on the grill is magnificent! I use one of those grill pads when cooking the asparagus on the grill. Works great.
As for beverages, my wife prefers a Chardoney properly chilled or vodka and cranberry juice. Me, I like bourbon. My choice is Knobb Creek on the rocks. If its beer, either Sam Adams Boston lager or Yingling lager.
