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Posted on 6/22/25 at 3:46 pm to jlovel7
marinate in ken's creamy caesar, and a half cup or more of dale's. let sit for at least a half hour to maybe an hour.
Posted on 6/22/25 at 3:47 pm to jlovel7
Salt, pepper, very light garlic, butter. Reverse sear at 250 degrees to 125. 90 seconds on each side on the cast iron hot as hell, play ball
Posted on 6/22/25 at 3:49 pm to jlovel7
“Damn why’d you frick up a good cut of meat by putting salt on it?”
See how that sounds? Your arbitrary line is not the standard.
See how that sounds? Your arbitrary line is not the standard.
Posted on 6/22/25 at 4:04 pm to jlovel7
Cavenders Greek Seasoning
Posted on 6/22/25 at 4:05 pm to jlovel7
Garlic salt and pepper! Sometimes if 2 to 4 inches thick I'll put in Lea & Perrins overnight and it's so damn good!
Posted on 6/22/25 at 4:09 pm to jlovel7
Depend on my mood, either mustard and butter, or if I want a marinade teriyaki sauce.
Posted on 6/22/25 at 4:14 pm to jlovel7
I dry brine for at least 4-5 hours with smoked salt, ~1% salt by weight of the steak. Pat dry before cooking.
If cooking in a pan, I do not add cracked pepper before cooking, but rather in the process.
Melt and baste with compound garlic butter with a sprig of rosemary.
Make a pan sauce from the steak fond and left over butter. Typically Au poivre sauce. Serve with it either drizzled on or in a ramekin depending on steak/mood. I deviate from traditional recipe by using beef consume, wash your sister sauce, a pinch of tomato powder, and corn starch.
That’s my baseline. Doesn’t mean I don’t shake it up by throwing a quality steak covered in a coffee rub or some other exotic seasoning blend from time to time though.
If cooking in a pan, I do not add cracked pepper before cooking, but rather in the process.
Melt and baste with compound garlic butter with a sprig of rosemary.
Make a pan sauce from the steak fond and left over butter. Typically Au poivre sauce. Serve with it either drizzled on or in a ramekin depending on steak/mood. I deviate from traditional recipe by using beef consume, wash your sister sauce, a pinch of tomato powder, and corn starch.
That’s my baseline. Doesn’t mean I don’t shake it up by throwing a quality steak covered in a coffee rub or some other exotic seasoning blend from time to time though.
This post was edited on 6/22/25 at 4:21 pm
Posted on 6/22/25 at 4:17 pm to jlovel7
Salt, pepper, garlic, butter.
Posted on 6/22/25 at 4:28 pm to jlovel7
Finish it with some brown butter from our good mates at Buji
Posted on 6/22/25 at 4:32 pm to SirWinston
I marinate mine in Italian dressing then salt and pepper.
If I have an onion I will caramelize some to go on top.
And if that’s a problem suck a fat nutt.
If I have an onion I will caramelize some to go on top.
And if that’s a problem suck a fat nutt.
Posted on 6/22/25 at 4:37 pm to jlovel7
With bacon and shrimp.
Posted on 6/22/25 at 4:39 pm to jlovel7
Salt, pepper, fire
Posted on 6/22/25 at 4:51 pm to jlovel7
Basically the same thing I use on Brisket, Coarse Salt, Pepper and some garlic powder. I use a little Worcestershire as a binder and let it sit out on the counter while I bring my pit up to temp.
For common, thick cuts of steaks like Ribeyes, New York Strip, etc.. I'll cook over lump charcoal at 700F. Two minutes per side, let rest for 10 minutes and it is a perfect medium rare just about every time.
For common, thick cuts of steaks like Ribeyes, New York Strip, etc.. I'll cook over lump charcoal at 700F. Two minutes per side, let rest for 10 minutes and it is a perfect medium rare just about every time.
Posted on 6/22/25 at 4:56 pm to jlovel7
Salt it heavily and let it sit out on the counter, covered, for about 2 hours. Pan sear in olive oil for crust. Add 3 tbsp of butter, garlic, shallots, Rosemary and thyme. Bast the steak on both sides. Add fresh cracked black pepper and let it rest for 15 minutes.
,
,
Posted on 6/22/25 at 5:01 pm to MontyFranklyn
Was using salt and pepper for years. The last couple of times i used Ragin Cajun Steak Seasoning, it’s on point. That is my go to for now.
Posted on 6/22/25 at 5:06 pm to jlovel7
Alright, so don't crucify me here - remember that I'm in a semi and when I cook its either air fryer or GF grill. I add garlic butter when its resting to give it some flavor because God knows these are the two worst ways to cook a steak.
When I'm at home I usually use just a pinch of salt.
When I'm at home I usually use just a pinch of salt.
Posted on 6/22/25 at 5:21 pm to Mingo Was His NameO
quote:
Makers mark isn’t really good whisky
This one's for all the 5'2" 140lb kings
A few more.crappy celebratory pours out from with the neighbor
This post was edited on 6/22/25 at 5:59 pm
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