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Started By
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How do you season your steaks?
Posted on 3/31/13 at 6:44 pm
Posted on 3/31/13 at 6:44 pm
For me I add S&P, garlic powder, and Tony's. After seasonings are added I rub them in a good bit then let it sit a while before grilling.
How do y'all do it? Just curious so I can try something new.
How do y'all do it? Just curious so I can try something new.
This post was edited on 4/1/13 at 1:44 am
23
Posted on 3/31/13 at 6:49 pm to we_geaux_harder
quote:
Tony's after I tenderize it with a fork.
Posted on 3/31/13 at 6:52 pm to we_geaux_harder
You will be shunned.
Posted on 3/31/13 at 6:53 pm to we_geaux_harder
just salt and pepper
Posted on 3/31/13 at 6:58 pm to wickowick
Comes out fine every time. Still juicy and everything.
Posted on 3/31/13 at 6:58 pm to we_geaux_harder
Salt pepper
Butter/olive oil
Sometimes I'll throw dash of cayenne pepper and or dash garlic salt.
Butter/olive oil
Sometimes I'll throw dash of cayenne pepper and or dash garlic salt.
Posted on 3/31/13 at 6:59 pm to Walt OReilly
I marinate for about 30 minutes with a touch of olive oil and some McCormick steak seasoning that has the big chunky pieces of salt, pepper, et al
Posted on 3/31/13 at 7:08 pm to we_geaux_harder
quote:well we must be twinkies...I do all of this too, but then I run over it three times in the driveway with my truck just to make sure it's tender enough. Then I cook it well done...extra well done.
For me I add S&P, garlic powder, Tony's after I tenderize it with a fork. After seasonings are added I rub them in a good bit then let it sit a while before grilling. How do y'all do it? Just curious so I can try something new.
Posted on 3/31/13 at 7:10 pm to we_geaux_harder
quote:
For me I add S&P, garlic powder, Tony's after I tenderize it with a fork. After seasonings are added I rub them in a good bit then let it sit a while before grilling.
How do y'all do it? Just curious so I can try something new.
First off, do what you like and tell the haters to kiss your arse.
That said . . . I don't use much other than salt and pepper for a grill. Depending on the cut, I some times may use garlic or Worcestishire.
If I'm searing with cast iron you've got to have butter.
Posted on 3/31/13 at 7:11 pm to we_geaux_harder
I bet you microwave the steak too.
Posted on 3/31/13 at 7:14 pm to TypoKnig
Posted on 3/31/13 at 7:25 pm to we_geaux_harder
Why the hell would you poke holes in a steak? If you like shoe soles on your plate go to a cobblers shop and buy a couple of them. You won't have to heat up the kitchen, just microwave them.
Posted on 3/31/13 at 7:27 pm to OTIS2
quote:
Then I cook it well done...extra well done.
Ah, a blowtorch aficianado.
Posted on 3/31/13 at 7:31 pm to CITWTT
Posted on 3/31/13 at 7:34 pm to wickowick
That looks burnt as hell!!
Posted on 3/31/13 at 7:35 pm to wickowick
Lotta of black on that steak.
Posted on 3/31/13 at 7:36 pm to wickowick
That looks good...med-rare to rare ?
Posted on 3/31/13 at 7:37 pm to we_geaux_harder
Used this today on some rib-eye's it was aight.
Posted on 3/31/13 at 7:39 pm to OTIS2
quote:
That looks good...med-rare to rare ?
I don't like to over cook. I start with a dry aged prime ribeye and cook at 650 for 2 hours...
Posted on 3/31/13 at 7:43 pm to TypoKnig
quote:
Posted by TypoKnig I bet you microwave the steak too.
No, I just eat it raw.
quote:
Why the hell would you poke holes in a steak? If you like shoe soles on your plate go to a cobblers shop and buy a couple of them. You won't have to heat up the kitchen, just microwave them.
Refer to the fifth post in this thread.
quote:
but then I run over it three times in the driveway with my truck just to make sure it's tender enough.
Great idea! I'm gonna try it next time!
This post was edited on 3/31/13 at 7:55 pm
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