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

Passed on from pop, been doing 'em this way for years;
Lawreys Seasoned Salt
Kikomans Soy Sauce
Garlic Powder
Adolph's Meat Tenderizer

Toss 'em in a pan, light sprinkle of all powders on both sides, double splash of soy sauce, sit for 4+ hours, grill...

Hard to beat kosher salt and fresh ground pepper.

Sometimes a 15 minutes marinade of 50/50 soy and Canadian whiskey plus S&P. Tasty..

Your very correct about the heavy pepper in Montreal. I’ll look for Chicago Steak seasoning. The reason I really like the Montreal is thesemi dry garlic chunks take on a perfect consistency in my above prep for grilling.

I usually rub them with kosher salt, black pepper, granulated garlic and ground coriander. Wrap in plastic, give at least a few hours or overnight. I get my porterhouse steaks cut thick, 2 1/2 to 3 inches, depending on how many it’s for. Stand them up on the flat end on the cool side of the grill (away from the charcoal) , strip side toward the heat, tenderloin side away from the heat with my wireless thermometer probe right down the middle of the strip. Mesquite chunks in a pretty slow burn...when it hits 90 degrees take off the lid, open up the vents and flip it back and forth right over the charcoal and mesquite to sear the outside until I get 120 - 125 on my instant read thermometer. Let set, cut both chunks off the bone, put the bone on a serving platter, slice up both chunks,reassemble around the bone and put it on the table. Very popular at our house or the in-laws.

Chicago is just like Montreal with the dried chunks of garlic, but like I said I prefer the blend, I'm not big on black pepper. FWIW a pinch of Montreal in a glass of warm High Life is simply amazing.

Man i love that place! Used to get there a couple times a year. Small spencer steak is huge, one of my favorite places to get a steak anywhere. I loved that they cut their own taters for the french fries.

Yeah, I’ll take your word for it on that one.

Very simple...

Take the elk tenderloins and tie them together with butter and Seasoned salt and course ground black pepper in the middle. Season the outside with the same salt and pepper. Turn on the smoker grill and cook at about 350 degrees with lots of chips and smoke. Cut the string and finish the tenderloins until pink in the middle, there isn't any red meat that will top this...

Salt and pepper.... I like the taste of steak..

Shrapnel, looks damn good...

This.

It’s taken me awhile but I have finally boiled it down (pun intended) to a 2.5” ribeye sprinkled with Montreal Steak Seasoning placed on very hot grill — 500*-600*. When the centrally-placed, internal, thermometer hits 100* I flip it to the other side. When I see 120* I remove it from the grill to rest; it usually reaches ~ 140*, rare to med rare, in the next ten minutes.

Olive oil. Sea salt. Black pepper and cavenders Greek seasoning.

This thread made me hungry for steak. My preference nowadays is Axis steaks medium rare.

Steinbrenner, here's the way I like 'em.....

A little of this goes a long way........
https://www.meatchurch.com/products/holy-cow-meat-rub
I like to apply it and let is sit for at least 30 minutes. I'll add a little garlic salt as well.

After pan searing in olive oil for 2 minutes per side, I like to dump in a lump of this stuff.........
https://www.amazon.com/Chef-Shamy-Garlic-Butter-Parmesan/dp/B01M1AYZQB
It is freaking ridiculous when melted over the top of the steaks.

Let them sit for 5 minutes or so, then wash down with a liberal amount of suds.

Just Kosher Salt. I've also noticed that most of my grilling utensils weigh about 12 oz. so I make sure I always have a "counter weight" handy.

Do youse guys not like the taste of beef??

Salt and pepper only!


Okay.....maybe a sirloin or a London broil you can get creative with.

But a good cut should not be messed with.



Next thing you lot will start a steak sauce thread!

I know a guy that puts ketchup on any cut of beef regardless how good it is. How the hell do you learn that habit?

Pass me the Heinz please....

Paging Mr Mathman.....

He sure didn't learn it from me, but I have a 16 yo stepson who slathers his steak (no matter how good) with ketchup. Turns my stomach, but he's such a good kid I can't say much....just hoping he'll grow out of it.

I learned how to grill in Argentina. They only cook steaks over medium hot charcoal, and only use coarse salt for seasoning. If you use a decent grade of meat, it comes out amazing. My favorite cut of meat is "colita de quadril", or tri-tip.

When I do meat for fajitas, I use a flat iron steak, marinate it for 4-5 hours in equal parts lime juice, soy sauce, and whiskey. Grill it hot for a few minutes on a side. Yum. Flank steak and skirt steak work well too, but more $ and no difference in taste really.