Whatever your favorite steak is, you undoubtably know that you can add to the total flavor profile to give it that extra special something. We had the opportunity to sample some of the best produced beef out on the market. Creekstone Farms is a company out of Kentucky and it's beef is produced in Kansas. It's feeding process all the way through slaughter is only second to Kobe or Wagyu beef. Here is a little of what I cooked and sampled using the Big Green Egg at 650*.

Clockwise from the top left. CAB T-Bone, CAB Sirloin, CAB Filet Mignon, CAB Prime Ribeye Bone-In, CAB New York Strip.

All of the steaks were seasoned with McCormicks Montreal Steak Seasoning, and none were marinated. We brought them to room temperature while the BGE heated up.

Tthe steaks were put on the BGE at 650*. That's pretty hot, so if you decide to cook at this high of a temperature make sure you watch for flashbacks. To get a nice diamond crosshatch on the meat I put each steak on the grate for about 1 1/2 minutes and then turned them at 45* and put them back on the grill for another 2 minutes. Then I flipped them over for about 3 minutes. This brought all the steaks to medium rare to medium.

As far as ratings, I give all the steaks 5 out of 5 stars. I would give the Filet and Prime Ribeye 5+. By Pittsburghing the Sirloin (left) it left a great pink center and was melt in your mouth tender. To "Pittsburgh" a steak you want to literally char the outside while leaving the center rare or medium rare. It wasn't my intention to do this, but none the less it was a tasty mistake.