re: How do you season your steak?

My own blend: salt, pepper, paprika, thyme, garlic powder, onion power, cayenne pepper, basil, oregano, parsley, and it goes liberally on steak, fish, chicken, and pork. Hamburgers get only salt and pepper.

Salt and Pepper

If cooking over charcoal, and I start my charcoal with a propane burner (in a chimney). I seem to always taste lighter fluid no matter how long I let them go gray.

Lately I have been cooking ours on our griddle. I get it really hot then use some avocado oil and drop in on and dont touch it for 45-60 seconds then flip and repeat. The avocado oil has a high smoke point. Usual cut is 1.25" ribeye cooked to 120*

Then let steak rest for at least as long as it was on grill, but usually 8-10 minutes while I get whatever else we are having ready.

I’m a sous vide guy too. I’ve been sous vide cooking for about 10 years now. It is so very simple and easy once you do it a few times. The meat cooks perfectly.

I sous vide all meat except ground meat and ribs.
I buy all of my beef from Callaway‘s cattle company because I want locally grown grass finished beef.

With my steaks, I make a little glaze with butter and the juices out of the bag. I often find myself finishing up a steak realizing that I haven’t put any seasoning on it.

The meat is just that good.

I watched a few YouTube tutorials and they recommend kosher salt or similar and easy on pepper - which surprised me.
The taste has improved since i adjusted my pepper
They stated that the pepper hinders the taste

I was a loyal Montreal Steak Seasoning fan for years until attending a Valentine’s Day dinner at my club where they used Chupacabra Steak Seasoning and I have switched to using it now.

Coarse salt and cover at room temp for 2 hours, Chupracabra Steak Seasoning and on to the grill. When done, put slabs of butter on top and cover with foil to let rest for 10 minutes. Serve and use the melted butter as juice!

Here lately it’s just been salt pepper and garlic

quote:

---

Cavender's greek seasoning and butter.

---

Yum. I am a sucker for anything Greek.

quote:

---

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

---

Mate this is the Gordon Ramsey method, although I believe 15 minutes is far too long to rest it.

Also be sure to pronounce it "shalLOTS" like Gordo does

I put brown sugar in the marinade last night on one I’m doing. Don’t know how it’ll turn out but hopefully it’s alright