re: How do you season your steak?

Easy. I use fresh ground pepper and kosher salt flakes to season a cold steak, typically ribeye, let it set in a cold oven for a few hours. When I'm ready to cook I again salt and pepper, then smear the steak with softened butter that's been infused with salt, rosemary and garlic, and mixed with smoked beef tallow. I use a cast iron skillet, smoking hot and grill one side for a couple minutes per side depending on thickness of the cut. When done, I lay a medallion of the butter/tallow on top and sprinkle a few flakes of salt on top and let it rest a couple of minutes before serving.

I buy Montreal steak seasoning in the 7 pound container for 26 ct per ounce, about 1/4 the cost of it in the grocery store. Last's for about a year

A1 is delicious, quit being a homo worrying how people eat their food.

I gave one of my BILs some really good whiskey yesterday and he apologized for putting ice in it. I told him he could put coke in it for all I care, drink it how you like it. I gave it to you to enjoy.

ETA as for seasoning, I usually go coarse salt and pepper and occasionally some garlic and do a reverse sear with a cast iron. But there's plenty of ways to season a good steak.

Salt during sear.. pepper and rosemary during the butter baste

Steak is one of the foods where gatekeeping is seen most often. Not only on the prep/seasoning side but the actually cooking and cook temp. There are things I think are crazy but there is a faurly large sweetspot in the middle that can produce a great steak.

I dry brine with salt well ahead of time

Then I use a mixture of the following:

Dill seed
Onion powder
Paprika
Garlic powder
Red pepper
Coriander

I finish with a butter baste with fresh garlic, thyme, rosemary and add cracked pepper just long enough before taking it off the heat to get it to mingle well. (I hate the taste of charred pepper).

Sometimes if I am cooking for a lot of people I will avoid the butter basting and have a fresh compound butter with fresh herbs to put on top.

Tony's & garlic powder

quote:

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You got it Mr. Uber Driver

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Haven't driven an Uber since before covid, but cool reply nonetheless.

Dry brine then pepper.

Cracked pepper and kosher salt and I leave it out to temper for about an hour or so