From: Emily Thompson To: Lucas Wright, Mia Robinson, Ella Scott, Jayden Parker Date: October 10, 2024, 07:00 AM Subject: Top Steak Choices & Outdoor Cooking Insights Greetings team, Hoping your day kicks off well. With the pleasant change in weather, I've been spending more evenings cooking outside and wanted to share what steak selections and cooking techniques I've enjoyed the most. I've recently mastered a reverse searing technique for rib steaks that produces a delicious crust and juicy middle. Curious to know about your favorite cuts, flavoring secrets, and methods for getting those excellent grill patterns and ideal doneness. From seasoned pros to new chefs, all your thoughts are welcome! Looking forward to a great discussion! Warm regards, Emily From: Lucas Wright To: Emily Thompson, Mia Robinson, Ella Scott, Jayden Parker Date: October 10, 2024, 08:30 AM Subject: Re: Top Steak Choices & Outdoor Cooking Insights Hey Emily and everyone, Fantastic to hear from you! Emily, your reverse searing sounds delightful. For me, sirloin steaks are a go-to due to their perfect blend of tenderness and deep flavor while staying lean. I prefer a simple mix of salt, ground pepper, garlic granules, and a dash of smoked paprika. Allowing the steaks to reach room temperature for half an hour ensures they cook evenly. High heat for a couple of minutes per side achieves perfect grill lines, and then I lower the flame to get it just right. Any suggestions on adding smoke aroma or unique flavors would be amazing! Best, Lucas From: Mia Robinson To: Emily Thompson, Lucas Wright, Ella Scott, Jayden Parker Date: October 10, 2024, 10:15 AM Subject: Re: Top Steak Choices & Outdoor Cooking Insights Morning Lucas, Emily, and everyone else, Your techniques sound superb. I often select filet steaks due to their undeniable tenderness. Sometimes, I add a layer of compound butter for extra depth. I usually season with sea salt, cracked pepper, and fresh thyme. One piece of advice; let the steak rest post-grilling. Cover it for 5-10 minutes to allow the juices to settle, resulting in a savory, moist piece. For smoke enthusiasts, try soaked wood chips like cherry or apple. Half-hour soak before introducing them creates a deep, smoky scent without masking the meat's natural essence. Eagerly awaiting more impressive ideas! Regards, Mia From: Ella Scott To: Emily Thompson, Lucas Wright, Mia Robinson, Jayden Parker Date: October 10, 2024, 12:45 PM Subject: Re: Top Steak Choices & Outdoor Cooking Insights