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Started By
Message
re: Best steak seasoning ever??
Posted on 9/14/16 at 11:52 am to theprofessorisin
Posted on 9/14/16 at 11:52 am to theprofessorisin
Tony's.
1
Posted on 9/14/16 at 12:48 pm to TigerFanatic99
S and P or P and S.
Im not going to lie though, and I know ill get scolded for this, one of my guilty pleasures is buying some thin cut ribeyes and marinating them overnight in Italian dressing and a little vinegar.
But 99% of the time I use S and P
Im not going to lie though, and I know ill get scolded for this, one of my guilty pleasures is buying some thin cut ribeyes and marinating them overnight in Italian dressing and a little vinegar.
But 99% of the time I use S and P
Posted on 9/14/16 at 12:58 pm to LSUcdro
had a t-bone with some oil and vinegar yesterday. wasnt bad at all
Posted on 9/14/16 at 3:07 pm to theprofessorisin
Salt. Fresh cracked pepper to finish. Sometimes a dash or two of Uncle Chris. Butter to finish with hint of garlic. Prolly no two are exactly the same.
Posted on 9/14/16 at 3:12 pm to Stexas
quote:
Kosher salt and pepper
+butter
and garlic.
S$P the steak, then seer it in brown butter and garlic on the cast iron.
Posted on 9/14/16 at 3:29 pm to theprofessorisin
McCormick's Montreal Steak Seasoning.
End of discussion.
End of discussion.
Posted on 9/14/16 at 4:24 pm to theprofessorisin
Shortcutting the process is below:
Posted on 9/14/16 at 6:03 pm to theprofessorisin
salt and pepper and a little espresso powder then let it come to room temperature and grill.
Posted on 9/14/16 at 6:55 pm to ruzil
This may fall more into the marinade category, but if you apply it as you're cooking I'd consider it a seasoning:
Posted on 9/14/16 at 7:00 pm to GRTiger
Soy Sauce. Marinate steak in it over night.
Posted on 9/14/16 at 7:27 pm to theprofessorisin
Assuming its a decent cut, sea salt generously about 30 minutes before you cook is the only and best seasoning
Posted on 9/14/16 at 9:51 pm to shawnlsu
I rub my filets with olive oil and then use mccormick cowboy rub. I get my egg to 700 degrees and sear for a couple minutes on each side.
Posted on 9/14/16 at 10:18 pm to theprofessorisin
Get a meat tenderizer, the kind that punches down with lots of teeth, and punch through both sides thoroughly. Then sprinkle "Swamp Dust" seasoning on one side of the steak and then pour worcestershire over the top liberally and rub into meat. Flip meat over and repeat with swamp dust and worcestershire. Throw a chunk of Hickory into the fire and then put meat on the grill/smoker and cook at a 225 degrees temp for as long as you can. Remove from heat and let it sit for 5 minutes, then eat. Best steak ever.
This post was edited on 9/14/16 at 10:20 pm
Posted on 9/14/16 at 10:31 pm to theprofessorisin
I'm usually just a S&P guy, but I had this seasoning on my bone in Rib eye at Elways Steakhouse and it was really fricking good. I mean really fricking good.
This post was edited on 9/14/16 at 10:33 pm
Posted on 9/14/16 at 11:03 pm to theprofessorisin
Olive oil and a heavy coating of this.
Posted on 9/14/16 at 11:45 pm to BamaFanInTigerland
I put that stuff on popcorn. 
Posted on 9/15/16 at 8:14 am to theprofessorisin
Buccee's fajita seasoning. It's mostly salt, pepper garlic and onion, but it's got some MSG in it. If you're grilling over mesquite charcoal, it will give your steak a very subtle Tex/Mex flavor. It's really good on cuts like skirt and flank.
Usually just do Kosher Salt and Cracked Pepper on Ribeyes though.
Usually just do Kosher Salt and Cracked Pepper on Ribeyes though.
Posted on 9/15/16 at 11:38 am to theprofessorisin
ketchup
Posted on 9/15/16 at 12:13 pm to GRTiger
quote:
Italian dressing. Marinate steak in it for 24 to 48 hours. Sear on hot skillet for 6 minutes a side, then microwave on high for 4 minutes.
This can't be right. I did exactly what you said and it came out awful. You pulling a fast on me??
Posted on 9/15/16 at 12:40 pm to RonFNSwanson
quote:
S&P
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