Steak lovers and cookers

I don't marinade. Most of the time, I use kosher salt and fresh cracked pepper. Occasionally, I use smoked salt or Cavender's seasoning.

Not much of a difference there.

Some people don't like any sauces on their meat, but sometimes, I do. That could be a flavor changer for you without messing with the texture or flavor of the meat so much. I make a blue cheese butter or I like bearnaise. Not a lot of either, but enough for my own taste.

get you a bottle of merlot

get 1 lb of crawfish tails

cook yourself a small etouffee (no rice of course)

grill your steaks

bake a garlic bread

cut yourself a six in piece of garlic bread (sliced in half)

put your piece of garlic bread on your plate

put steak on top of garlic bread

pour etouffee on top of steak

serve with side salad.

cajun ribeye.

ziploc baggy + steak+ italian dressing+4hours = heaven

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I usually cook a good steak with just kosher salt and pepper 10 mins before cooking.

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I like the way you are doing it. I use a little olive oil as well and sometimes finish with some herb butter. Why mess with a good thing? I don't have any good marinade recipes. Let me know how it goes.

I may get attacked for this, but Carraba's has a pretty damn tasty Filet Marsala. (I think Sirloin Marsala is on the menu, but you can get it with filet.)

I had a friend that cooked at one and asked how they did it, and tried to follow his directions, but mine didn't turn out great. You have to get the right sweetness of marsala wine and the right amount of butter.

But, for a change from traditional steak, it's pretty great. (Also depends on the cook that particular night.)

I just made people feel sorry for me for eating at a chain restaurant.

I like to brush olive oil on the outside of the steak before cooking. Season one side with koser salt and fresh black pepper and drop into a hot cast iron skillet to sear it. Season the other side before you flip it and sear that side quickly. You're going to get a lot of smoke this way. Place the steak in the oven at 400 degrees to finish to medium rare. Let it sit for a couple of minutes outside the oven and enjoy.

If you want to put anything on top of it before serving, a little dab of seasoned butter wouldn't hurt.

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I like to brush olive oil on the outside of the steak before cooking. Season one side with koser salt and fresh black pepper and drop into a hot cast iron skillet to sear it. Season the other side before you flip it and sear that side quickly. You're going to get a lot of smoke this way. Place the steak in the oven at 400 degrees to finish to medium rare. Let it sit for a couple of minutes outside the oven and enjoy.

If you want to put anything on top of it before serving, a little dab of seasoned butter wouldn't hurt.

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Exactly how I do it 75% of the time. Sear for about 90 seconds on each side. In the oven for 2-5 minutes depending on the thickness of the steak.

Goat cheese, cuz i care about food

A splash of soy and worcestershire sauce and Italian dressing just enough to wet the steaks.Then season heavily with LeBlanc's BBQ rub, marinade for 24hrs steaks should be room temp when grilling.Grill should be HOT.

Kind'a purist here I guess.

Lawry's garlic seasoning and course ground black pepper. Hot grill thick steak, Medium rare toward rare.

Ceasar salad before, Cabernet with. Crusty bread with real butter.

Little Debbie Oatmeal cookie after.