Home Forums Hunting & Shooting Hunter's Campfire Seasoning steaks for the grill

I'm craving a big Porterhouse steak on the grill.

I often go with either plain salt and cracket pepper, or Montreal seasoning. Shout out with your favorites!

Salt, pepper and garlic on pretty much every piece of meat I cook.

Love a nice porterhouse!

Mine would go on the grill nekkid. When it came off, it'd get a generous sprinkling of coarse sea salt and a few turns of the peppermill before being set aside to rest for a few.

Cracked black peppercorn and something along the lines of Slap Ya Mama or other decent Cajun type seasoning.

I do like a simple rub with some coffee in it. S&P, garlic, paprika, and some fine ground coffee. Really good on greasey steaks like rib eye.

Most of the time Montreal seasoning before it hits the grill. Lately I have been marinating some steaks in Lea and Perkins Marinade, then searing them a little bit when they first hit the grill, those steaks were pretty tasty. Hard to say which ones I like the best, I am always open to new ways of grilling steaks. I know a lot of people use Kosher Salt and pepper only before the steak hits the grill.

I marinate with teriyaki for a few hours in the refrig, remove from frig add sea salt and fresh ground pepper before putting on the grill. I do this with rib eyes, pork steaks and burgers, sometimes substitute alderwood smoked salt for the sea salt.

Salt and pepper.

A 30-40 minute soak with Worcestershire, season salt, Montreal steak season you can’t go wrong.

Salt and pepper with a splash of Worstershire, on a bed of mashed taters.

I do about the same here but usually add a little garlic with the S&P. I used to experiment more with various rubs and marinades, but now keep it simple for the most part. Weber has a couple of different steak rubs that are pretty good as well.

Usually just some Johnny's.

Our family has done well ( Jocko's Restaurant Nipomo CA) using a mix of 12 parts salt, two parts granulated garlic, one part pepper by volume to season their steaks. They have been busy for over 60 years using that mix with well aged beef ......

I live about two hours southeast of you. No shrimp to be found in our area. DARN!

A very fine layer of olive oil, coarse salt, white pepper and granulated garlic.


Otherwise, marinade in Dale’s for 12+ hours and then a little garlic just before the grill.

Room temp, LIGHT Montreal about 30 min before massaged into meat.

Screaming hot grill, couple minutes each side, pull at 120, pat of salted butter and rest for 15min tented.

Garlic salt and peppercorns out of a grinder applied right before they go on the grill.

I used to like Montreal until I found Chicago steak seasoning. To my tastebuds it's better, more garlic, less black pepper. If I make too many to eat, the leftover steak gets wrapped in foil with some butter on top and thrown in the oven till the fat is hot and melty again.

That looks damned good fatcity

Salt, coarse ground black pepper, and just a pinch of smoked paprika