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re: How do you season your steak?
Posted on 6/23/25 at 6:52 pm to Hawgnsincebirth55
Posted on 6/23/25 at 6:52 pm to Hawgnsincebirth55
quote:
I put brown sugar in the marinade last night on one I’m doing.
You don't think it will burn at the high temp?
0
Posted on 6/23/25 at 6:57 pm to jlovel7
Depends on the steak.
Typically used Celtic sea salt ,fresh cracked pepper and butter
Typically used Celtic sea salt ,fresh cracked pepper and butter
Posted on 6/23/25 at 7:01 pm to jlovel7
EVOO, Tonys and lots of pepper. I like my steak medium well and I don't like people who argue that I need to eat it medium. Eating is the same as listening to music. What I like and what you like might be two different things.
Posted on 6/23/25 at 7:04 pm to Yat27
quote:
Salt, pepper
Posted on 6/23/25 at 7:10 pm to Yeahright
quote:
EVOO, Tonys and lots of pepper. I like my steak medium well and I don't like people who argue that I need to eat it medium. Eating is the same as listening to music. What I like and what you like might be two different things.
Ketchup too?
Posted on 6/23/25 at 7:53 pm to jizzle6609
Have you tried the Greek freak seasoning ? If not, def give it a shot. It’s awesome
Posted on 6/23/25 at 7:57 pm to jlovel7
I use Kinders SPG. Buy it at Costco.
Posted on 6/23/25 at 8:40 pm to jlovel7
Buy an unseason steak. Immediately pay dry all moisture off of steak. Put course salt on both sides (on a wire rack) and put in refrigerator for at least 6 hours.
Remove steaks, rinse salt off, & pat dry all moisture off of steak. Put light coat of oil to hold seasoning on steak.
Cover steak with 2 GRINGOS CHUPACABRA® BRISKET MAGIC
…. Yes, on a steak.
Cook to your liking.
You’re welcome.
Remove steaks, rinse salt off, & pat dry all moisture off of steak. Put light coat of oil to hold seasoning on steak.
Cover steak with 2 GRINGOS CHUPACABRA® BRISKET MAGIC
…. Yes, on a steak.
Cook to your liking.
You’re welcome.
This post was edited on 6/23/25 at 8:43 pm
Posted on 6/23/25 at 10:01 pm to jlovel7
Huge secret.
Put ranch dressing powder on both sides....omg....as it cooks the powder makes a saucey paste on it....so good.
Put ranch dressing powder on both sides....omg....as it cooks the powder makes a saucey paste on it....so good.
This post was edited on 6/23/25 at 10:03 pm
Posted on 6/23/25 at 10:38 pm to jlovel7
If the steak is done right, nothing.
Posted on 6/23/25 at 11:16 pm to jlovel7
Choice or Prime Tenderloin
Salt pre grill
Salt and black pepper post grill
Lump charcoal to 500 and hickory or apple chips
Browned butter, chopped fresh garlic, Tony’s, black pepper, Rosemary sprig in a cast iron skillet on the grill then spooned over the top and served.
Steak kept warm in the Breville oven or conventional oven at 140 then served when ready.
Salt pre grill
Salt and black pepper post grill
Lump charcoal to 500 and hickory or apple chips
Browned butter, chopped fresh garlic, Tony’s, black pepper, Rosemary sprig in a cast iron skillet on the grill then spooned over the top and served.
Steak kept warm in the Breville oven or conventional oven at 140 then served when ready.
Posted on 6/24/25 at 6:07 am to jlovel7
let this honey teach ya
This post was edited on 6/24/25 at 6:08 am
Posted on 6/24/25 at 6:14 am to jlovel7
Tony Chacheres
Black Pepper
Garlic Powder
Black Pepper
Garlic Powder
Posted on 6/24/25 at 6:20 am to jlovel7
Room temperature. McCormick seasoning. Sear 3 minutes each side and throw in the oven 8 minutes.
Posted on 6/24/25 at 11:42 am to Jazzyjoker
quote:
Have you tried the Greek freak seasoning ? If not, def give it a shot. It’s awesome
I have not.
Need to try this.
Posted on 6/24/25 at 3:11 pm to jlovel7
If it's filet, usually just salt and pepper. A whole tenderloin is definitely going to have a Bearnaise, mushroom sauce, etc. If it's just a middle of the week ribeye or strip, I don't really care. I like lots of different spice blends, but Montreal gets used the most. I don't even mind a marinade. I threw some inexpensive strips in KC Masterpiece Steakhouse marinade the other night, and the teenagers went wild for it.
I truly only care how it's cooked. Anything more than medium-rare and I don't want it. I honestly prefer a cold center. Just knock the horns off lol.
I truly only care how it's cooked. Anything more than medium-rare and I don't want it. I honestly prefer a cold center. Just knock the horns off lol.
Posted on 6/24/25 at 4:09 pm to jlovel7
Salt. Lots of it.
Posted on 6/24/25 at 6:42 pm to mcpotiger
Jim Baldridge Seasoning and I will never use anything else for steak. I buy this stuff by the 10lb bucket. Perfect for anything on the grill.
Posted on 6/24/25 at 6:42 pm to jlovel7
quote:Salt and pepper grinders and give it two passes on each side with each no matter what steak I’m cooking. Then rub a little on the sides.
I use salt and pepper grinders and give it two passes on each side with each no matter what steak I’m cooking. Then rub a little on the sides. The thicker cuts I may do a little extra. I don’t use any extra seasonings or sauces.
The thicker cuts I may do a little extra. I don’t use any extra seasonings or sauces.
Bingo!
Let it settle a little at room temp. Sear at 600°F - 700°F for 70-80 secs/side. Or the highest your grill will do. Then cook off heat with a temp probe to desired finish. Better than upper end restaurant steaks at 3x the price IMO, and those I've served
This post was edited on 6/24/25 at 6:47 pm
Posted on 6/24/25 at 7:19 pm to UltimaParadox
quote:
The others are questionable, but Montreal steak seasoning is pretty decent on any steak.
Few dashes of washhersister sauce then grind up the Montreal seasoning more fine on top of my steaks. Golden everytime
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