Originally posted by: chuckyH
I love my silver B it is by far the best cooking grill I have ever owned.
Tip.. heat the grill up with all burners then turn off the center burner and leave the outside 2 on low and you will never have a flameup. It takes 15 or 20 minutes to cook most anything so my wife will start the veggies and potatoes just as I carry the meat out to the grill walla a great dinner.
Also marinate your meats in the morning before you go to work.
Ribeye + tenderizer + worshisire + Steak Sauce then pound with meat hammer.
Tekiake + chicken breast let sit then grill & garnish with a pineapple ring.
I love to Grill Out!!
Dude, you are ruining your steak! Just kidding, everyone has their preferences, but ribeye's (if you're talking about ribeye steaks, the $8+/lb meat) are good steaks, and really don't need a tenderizer, and definitely do not need a meat hammer.
Premium meats, such as ribeyes, strip steaks, porterhouse/t-bones, should be tender already, if quality meat. just a simple dry steak rub an hour or two before cooking is sufficient. Or you can do the marinade if that floats your boat.
The key is to SEAR the steaks. Get as hot as a flame as you can. I mean as hot as you can get. For example, Ruth's Chris sear their steaks at 1800F. That is hot. Sear the steaks, for two reasons. First, once you sear it, it forms a hard layer of meat on the outside, which traps juices inside the steak, and lifts the steak off the grate or pan (because of the hardening, so to speak). Sear both sides on as hot as a surface as you can get, probably 1-2 minutes each side, then remove from the high heat. This is a rare steak still. If you want it more done, grill over lower heat, or finish in the oven. This is how a lot of restaurants do it. The searing is key, if not, you will lose all the juice as it leaks out during cooking. Also, let your meat rest, after taking it off of the heat. Always let rest at least 3-5 minutes. This allows the juice to redistribute, or else it will all leak out once you cut the steak.
The above only applies to premium cuts of beef. Top sirloin probably as well. Anything else requires different procedures.
Info on why you need to rest your steak:
http://www.virtualweberbullet.com/meatrest.html
Info on grilling steaks:
http://tvwbb.infopop.cc/eve/ubb.x?a=tpc&s=98110183&f=5980069052&m=6300024152