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re: How do you season your steak before cooking?
Posted on 9/17/18 at 10:24 am to King George
Posted on 9/17/18 at 10:24 am to King George
Dizzy Pig steak seasoning is great.
But normally salt, freshly ground black pepper, and garlic powder.
But normally salt, freshly ground black pepper, and garlic powder.
1
Posted on 9/17/18 at 10:35 am to weagle99
You're going to get a lot of responses about how you should only use salt and pepper. I really like Montreal seasoning.
Posted on 9/17/18 at 10:44 am to dallastiger55
quote:
why do people put so much salt on a good piece of steak? i dont get. i like to taste the meat, not a salty taste
Salt is not a seasoning. It's a flavor enhancer. It brings out the flavors that are already present. You won't taste your steak if you don't salt it beforehand.
Posted on 9/17/18 at 1:50 pm to GregMaddux
quote:
Anyone else when they were young really thought steak marinating in Italian dressing was the greatest thing?
I do
Ever do it with cheap cuts for old time's sake? I do. It is what it is.
I haven't in a long time. I recall tailgating with some round steaks on the grill that way and cut up into snacks, it was hit.
Posted on 9/17/18 at 3:33 pm to Saskwatch
I've never seen the Mixed Up Steakhouse. Love the Mixed Up Salt though, put it on just about everything.
Posted on 9/17/18 at 4:01 pm to Fat Harry
quote:
Dizzy Pig steak seasoning is great.
But normally salt, freshly ground black pepper, and garlic powder.
All of this
ETA. Granulated garlic instead of garlic powder.
This post was edited on 9/17/18 at 5:16 pm
Posted on 9/17/18 at 4:19 pm to weagle99
Ribeyes are my favorite cut. I recently started using the wet aging method of brushing with fish sauce. Then salt and pepper, SV bath to medium rare and sear in a cast iron skillet and top with some melted butter.
Posted on 9/17/18 at 4:50 pm to weagle99
Wow there are bunch of downvotes in this thread 
Posted on 9/17/18 at 5:15 pm to weagle99
quote:
Wow there are bunch of downvotes in this thread
Probably all of the Italian dressing folks
Posted on 9/17/18 at 8:28 pm to Powerman
quote:
Ribeyes are my favorite cut. I recently started using the wet aging method of brushing with fish sauce. Then salt and pepper, SV bath to medium rare and sear in a cast iron skillet and top with some melted butter.
You win for the strangest recipe. Not gonna lie though...IWEI if you invited me over.
I'm a ribeye guy. Preferably 1 1/2 - 2" thick. Reverse sear with course Kosher to 125 internal. Sear over screaming hot coals while basting with a garlic butter. Cracked black on top after they come off.
Posted on 9/17/18 at 8:36 pm to GeauxTigers0107
quote:
Sear while basting with a garlic butter.
Posted on 9/17/18 at 9:17 pm to weagle99
Tomahawk. Himalayan salt, ground pepper. Sous vide. Hot grill. HEB TRUFFLE BUTTER. BAM!
Posted on 9/17/18 at 9:40 pm to BRgetthenet
Posted on 9/18/18 at 11:06 am to weagle99
Plenty of responses, so I'm sure this will get lost in the shuffle...
Favorite: Porterhouse
Seasoning: A mix of mostly salt and black pepper with a small amount of mustard powder, celery seed and smoked pap. These three pair well with beef, and it adds a nice dimension to the flavor
Cook: I reverse seer (prefer this to sou vide due to the dryness it creates on the surface of the meat... better seer), and then I seer 1 minute per side in browned butter and garlic
Favorite: Porterhouse
Seasoning: A mix of mostly salt and black pepper with a small amount of mustard powder, celery seed and smoked pap. These three pair well with beef, and it adds a nice dimension to the flavor
Cook: I reverse seer (prefer this to sou vide due to the dryness it creates on the surface of the meat... better seer), and then I seer 1 minute per side in browned butter and garlic
Posted on 9/18/18 at 11:15 am to Midget Death Squad
I think I will do a nice reverse sear Porterhouse tonight. Salt and pepper finished in a rosemary brown butter.
Posted on 9/18/18 at 12:05 pm to Janky
Jamky, I heard you left town to run salt bae's new venture in New Iberia?
Posted on 9/18/18 at 12:10 pm to Tiger Ryno
Posted on 9/18/18 at 12:29 pm to Janky
They gonna call You salt baw once you finish the training.
Posted on 9/18/18 at 3:00 pm to weagle99
NY Strip, Thick ribeye, occasionally Filet.
Generous coarse salt, let steak come to room temp.
Preferred temp is rare, in cast iron. Near end of the cook I add black pepper, rosemary sprigs from the garden, and baste with butter to finish.
Rest for ~5mins under foil. Cut and enjoy.
Generous coarse salt, let steak come to room temp.
Preferred temp is rare, in cast iron. Near end of the cook I add black pepper, rosemary sprigs from the garden, and baste with butter to finish.
Rest for ~5mins under foil. Cut and enjoy.
Posted on 9/18/18 at 3:21 pm to GeauxTigers0107
quote:
You win for the strangest recipe. Not gonna lie though...IWEI if you invited me over.
I still haven't tried with the koji rice but I've heard that works well
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