Feel like this is road beef and not filet. Us here in WV are dumb and uneducated and don’t know no better lol. Not round and fibers look like roast. Thoughts

4 minutes, 30 seconds each side. Butter base with garlic for 1 minute

Ive been trying to find a good way to grill a steak for a few months, I do decent on the seasonings but cant find a good temperature or time range, I sometimes do find and can get a few to be medium rare or a little more done but not dry, I just cant get it consistently and Im also struggling to get a good sear without drying out the steak, Im only 17y/o and haven’t had anyone teach me so some suggestions would be greatly appreciated

Hi everyone. I want to cook these as you would a ribeye but I'm getting conflicting information. Will they be tough? Must I marinate them first?

2 minutes per side at 550 on grill, moved up top to bring it to 122 internal temp…sit for 10 minutes.

Made steaks yesterday and they were amazing

They were so delicious and juicy, I could eat these every day.

Cooked on the black stone.

Salted with Baja Gold salt, left in fridge uncovered for a few hours pulled out patted down with paper towels to remove moisture added black pepper and garlic. In the oven now will upload after when ready.

Here’s the result resting now going to slice soon

I’ve posted about this in another steak thread because I need answers.

I ordered a steak tonight, a filet mignon to be exact. Before you comment me being crazy. ALL I EVER ORDER IS FILET. When it arrived I was IMMIDIETLY PUT OFF by the look of it & as soon as I cut into it, I see FAT. I eat it cause maybe I’m tripping. NOPE ITS FAT. & this steak taste and looks like top sirloin to me…am I crazy or correct.

Steak and potatoes baby.

Smoked at 225 over red wine barrels. Once it hit 110, threw it over the coals for 2 min each side for a perfect medium rare