Steak Seasoning

[NorCalToy]

alright so im wondering what kind of seasoning everybody puts on their favorite steaks. were grilling some up tonight and i didnt know what to use.


one one steak i used: garlic salt, Worcestershire sauce, and some soy sauce "dunno:

the other: montreal seasoning, and some seasoned salt

(theres a thread kind of like this but not about Steaks, so i started this)

[abnormaltoy]

I use Kosher salt, coarse ground black pepper and Garlic powder for grilling.

[Shamb]

this is god's gift to steak seasoning

http://www.famousbbq.com/

I buy the steak and burger seasoning and absolutely love it with a little garlic salt.

If your looking for a marinade, let this set on a steak for a good 30 minutes with some garlic salt and you'll love it

http://www.stubbsbbq.com/


My steak of choice is a Rib Eye, nothing better in my opinion.

[Toymin8r]

You don't want to season a steak too much it will overpower the taste of the meat.  I did this for many years. Also, don't over do it on the salt(or Soy sauce) because it will draw the moisture out of the meat.

I use a mixture of (seasoned salt, cracked pepper, granulated garlic, mrs. dash ,onion powder and some tyme)

Grill it on high heat - and get the grill hot before you put it on.  This will seal in the moisure in the meat.  Don't close the lid on the grill or it will overcook the inside.  Depending on thickness a few minutes on each side wil ldo perfect (1 inch = 5 minutes per side)

....and one more thing for all you well done lovers, "YOUR RUINING THE MEAT"  My 

[NorCalToy]

cool thanks everybody the soy sauce and Worcestershire was really good. i think thats probly what ill use, still had good meat flavor with a hint of asian and WC. delicious.

[kneedownnate]

I shake on a little salt, a little more pepper, a little seasoning salt and some kc masterpiece steak seasoning.  Their steak seasoning isn't as good as their bbq seasoning, but when I ran out I couldn't find it anywhere.

[mikerob]

I like Montreal,  Pappy's,  and Sea Salt

[JanMarie13]

We've been using this Jack Daniels marinade that we found at Wal-Mart, I think it's Honey Teriyaki?  However the heck you spell that.  It's yummilicous!! 

However, we're "well done" type of folk.  We ALWAYS get screamed at by people who make us steak.  Some actually refuse to make it "our way."  hahaha.  I say well, make it red inside and then I won't eat it, so it's wasted.  You think it's ruined or a waste of good meat to do it the way I like it, but then I actually will eat it and enjoy it. 

[Lady Di]

unless I'm using a cheaper cut of meat that needs to be tenderized some I don't marinade the steaks. I like that McCormick Steak Seasoning (is that the Montreal?) or Lawry's seasoned salt, but not too much.

I like my steaks still a bit pink inside but Mark likes his dead dead dead, I have a really hard time cooking it long enough for him! LOL

[jimbo74]

i like my steak still mooing the redder the better

seasoned salt and pepper is good for me

[kneedownnate]

I used to like my steaks dead dead done, but as I've got older I've started to like a little more pink inside, just not dripping blood.  I'll usually order them medium for most cuts, medium well for fillet migneon (sp) since it always seems to come a little redder than other cuts.

[Cheesemaker]

Montreal Steak Seasoning!!    Choice of cut is the London Broil.  And if I want to marinade it, I'll mix up some olive oil, dry mustard, balsamic vinegar/apple cider vinegar, and some Montreal Steak Seasoning.  Maybe some hard alcohol for a little tang.  And leave it over night in a zip lock bag.  Grill it over briquets on a slow cook.  Don't like to cook it too hot.  Slower the better.  Then when almost done, (just a little pink in the middle) wrap in aluminum foil for up to 20 minutes!  Yum!!  I love dead cow!!
This is a london broil cut up, almost to big for the old weber!!


Then there is the slow smoking! 

[mudguts]

Also, don't over do it on the salt(or Soy sauce) because it will draw the moisture out of the meat.

Grill it on high heat - and get the grill hot before you put it on.  This will seal in the moisure in the meat.  Don't close the lid on the grill or it will overcook the inside.  Depending on thickness a few minutes on each side wil ldo perfect (1 inch = 5 minutes per side)

....and one more thing for all you well done lovers, "YOUR RUINING THE MEAT"  My 

I don't use any salt till halfway done, just for that reason. I like your style toymin8r  have turdle point 

[JanMarie13]

Holy Crap I'm coming to cheesemaker's house for dinner!  Even I would eat that, and that's sayin alot!!  

[Shamb]

I grilled a huge Rib eye tonight.

Stubb's  Beef marinade for 30 mintues covered with garlic salt, seasoning salt (just lightly) and some fresh cracked black pepper over one side.

6 minutes on each side on low/medium temp.. it was perfect.

I'll post up some pictures next time and show you what i'm talking about.. MMMMMmmmm!!!!

[Cheesemaker]

Holy Crap I'm coming to cheesemaker's house for dinner!  Even I would eat that, and that's sayin alot!! 

My wife and kids are very picky about what the meat looks and tastes like, and they all devour it!

I love to cook.  Especially, on the grill.  The worst part of smoking meat, is I drink too much    But the meat turns out really good, and juicy.  I don't smoke it too heavy, just enough to give it a nice smoke ring to the meat.  I'm gonna attempt a turkey here in about 2 weeks!  I better have alot of  for that one, especially, if I'm gonna be up at 5 am to start it up!    You gotta watch the internal temp of the meat.  And stoke the fire alot!

[Shamb]

cheesemaker brought it up..


Nothing goes better with a good steak then a good Amber Ale of your choice.

My personal fav's are Anchor Steam, Red Tail Ale or Fat Tire...

We also have a local fav called Jeremiah Red which is delicious!

[Cheesemaker]

[DTB]

What kinda steak (cut) is that?

[JanMarie13]

What kinda steak (cut) is that?

This is a london broil cut up, almost to big for the old weber!!

[DTB]

I almost cringed when I saw that picture! That is NOT the correct way to prepare London Broil!

[JanMarie13]

Did you read his whole post above though?  Sounded good to us lay folk. 

I don't feel like doing the appropriate quote thing but.....from Cheesemaker:

"Grill it over briquets on a slow cook.  Don't like to cook it too hot.  Slower the better.  Then when almost done, (just a little pink in the middle) wrap in aluminum foil for up to 20 minutes!"

Please school us on the Chef DTB way to prepare london broil 

[DTB]

No sorry...I didnt read it...

He is correct in the cooking method and temperature but the meat should NEVER be cut....this will let all the juice (i.e. flavor) drip out of the meat causing loss of flavor and possibly drying out the meat. Broils are typically marinated for a few hours before cooking as well... 

[JanMarie13]

DTB, I am no longer speaking to you until you go back up and read Cheesemaker's original post #11.   

[Lady Di]

I almost cringed when I saw that picture! That is NOT the correct way to prepare London Broil!

He is correct in the cooking method and temperature but the meat should NEVER be cut....this will let all the juice (i.e. flavor) drip out of the meat causing loss of flavor and possibly drying out the meat. Broils are typically marinated for a few hours before cooking as well... 

I personally can not see having to marinate a nice tender cut of steak like a rib eye or NY strip, only if it is a tougher cut like a london broil and then I like to marinate them overnight.

[blackdiamond]

I'm not sure if it's possible to duplicate the "Ruth's Chris" flavor*, but I believe it is mostly butter with a little salt and great beef.  In my opinion, it is the best I've tasted.  I'm always a medium-well filet mignon type of guy.  I think it is more difficult to cook a tasty steak medium-well or well than it is medium or less which is why I limit the places I'll order steak.  I am not a die hard beef person so it has to be done right and I know very few people that can grill a steak that I'll enjoy.  Most people should stick with burgers.

With steak my rule is if you can't cook it the way I want it then I don't want to eat a steak you cook.  My sushi rule is if it isn't expensive then I don't trust the quality.

* If you put a cast iron skillet in the over at 350 degrees until hot and then put a stick of butter in to melt you'll get a very similar smell and it is wonderful.  I know this from making something else...

[blackdiamond]

p.s. I can handle steaks that are close to medium, but when the texture changes I'm done.  At some point it squeeks on my teeth, if you know what I mean.

[BLACKDOG]

Some salt, pepper, BBQ sauce, and BBQ'd over an open camp fire.  Mikerob and I cooked a tritip like that one time, best I've ever had    I know there was other stuff too, just don't remember what.

[Cheesemaker]

I know the proper way, but I do it my way.  And it always turns out GOOD!!  I also let the meat sit in the fridge until it starts to turn brown, before I marinade or put it on the grill.  When cows are butchered they don't hang long enough to let the meat to naturally tenderize.  That's why most meats are tough.

I like to buy London Broil, because Safeway sells it for $1.99 a pound once a month.  ($1.88 a lb last week) Which is way cheaper than buying rib eyes, t-bones, or top sirloin on sale.  I can't see spending $5.00 a pound for meat. 

The weber just didn't cook things the way I liked it.  The grill and rack were to close, and no way to adjust it.  I like to cook with lower temps than higher.  That's why I love my Char Griller BBQ.  You can adjust the coals to the grate.  I've ruined alot of meat getting to where I am now.  Which just makes you a better cook.  You just have to do it the way you like it.  I agree, I don't order a steak at a restaurant, unless you know the cook. 

As for cutting up the steak into smaller pieces, I had to do it with the weber, it wouldn't cook the inside unless I cut it up.   But I don't now with the better BBQ. 

[BUBBA]

my favorite marinade


i prefer the the low sodium version because i have i blood pressure.