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Started By
Message
1
Posted on 3/31/13 at 8:02 pm to we_geaux_harder
Ole bay
Posted on 3/31/13 at 8:03 pm to ddsmit
If one wishes to use a premix, I strongly suggest Tex-Joy original. It is legit.
Posted on 3/31/13 at 8:03 pm to OTIS2
I like Kosher salt and pepper. If not, use Plowboy's Bovine Bold from Bass Pro Shop.
Posted on 3/31/13 at 8:19 pm to RedHawk
If it's anything more than simple kosher salt and cracked pepper, I'll use a Quebec seasoning.
Posted on 3/31/13 at 8:26 pm to we_geaux_harder
And you eat it with ketchup after its cooked?
Posted on 3/31/13 at 8:43 pm to tracytiger
Nope, but I do like a little A1 sauce 
Posted on 3/31/13 at 8:46 pm to we_geaux_harder
Other than cracked salt and cracked pepper, i will occassionally use cavendars, tonys ot lawrys lemon pepper.
Never anything wet. Ever. Always from room temp.
Buy a better cut and u wont need that fork.
Never anything wet. Ever. Always from room temp.
Buy a better cut and u wont need that fork.
Posted on 3/31/13 at 8:51 pm to bossflossjr
Well since everyone is having a cow since I used the fork, I won't use it next time for the sake of you all.
This post was edited on 3/31/13 at 8:51 pm
Posted on 3/31/13 at 8:53 pm to we_geaux_harder
What grade meat are you buying?
Posted on 3/31/13 at 8:55 pm to we_geaux_harder
Deeper in the desert of shitting on a steak.
Posted on 3/31/13 at 8:56 pm to we_geaux_harder
Wait, wut? We aren't supposed to eat steaks with forks? Wut'd I miss?
Posted on 3/31/13 at 9:21 pm to we_geaux_harder
When you grow up, you won't need a steak sauce.
Posted on 3/31/13 at 9:31 pm to we_geaux_harder
we_geaux: agreeing with VOR, I typically post to say you like what you like, and shake all the haters.
But damn son, with this tenderize with a fork then serve with ketchup/A1, you are pushing my tolerance here.
Darla, after having a good run with the steak rub from Fresh Market, I've gone back to what, IMO, is the best........seasoned rib eyes from Hebert's.
But damn son, with this tenderize with a fork then serve with ketchup/A1, you are pushing my tolerance here.
Darla, after having a good run with the steak rub from Fresh Market, I've gone back to what, IMO, is the best........seasoned rib eyes from Hebert's.
Posted on 3/31/13 at 9:36 pm to G Vice
quote:
But damn son, with this tenderize with a fork then serve with ketchup/A1, you are pushing my tolerance here.
First of all, the ketchup thing is nasty. Second of all, some people like A1, some don't. And the tenderizing has always worked fine with me and the steaks end up juicy and flavorful. So what if I do things a little different? Y'all aren't eating the steaks
This post was edited on 3/31/13 at 9:37 pm
Posted on 3/31/13 at 9:41 pm to we_geaux_harder
Salt, pepper about 1hr before. Then red pepper, garlic and olive oil
Posted on 3/31/13 at 9:59 pm to Bear Is Dead
Try adding Balsamic Vinegar to that marinade of olive oil and whatever other seasonings you like.
Posted on 3/31/13 at 11:02 pm to TIGRLEE
Just some Montreal Steak seasoning
Posted on 3/31/13 at 11:23 pm to we_geaux_harder
quote:AAAAAAAAHHHHHHHHHHH!!!!!!!!!!!
after I tenderize it with a fork
Posted on 4/1/13 at 12:09 am to we_geaux_harder
Kosher salt and fresh cracked pepper. If I want to get fancy, I put a bleu cheese butter on my filet mignon, although the steak stands well on it's on with just the salt and pepper.
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