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Joined: Dec 2006
Posts: 2,010
Campfire Regular
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Campfire Regular
Joined: Dec 2006
Posts: 2,010 |
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...
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Joined: Mar 2009
Posts: 18,125
Campfire Ranger
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Campfire Ranger
Joined: Mar 2009
Posts: 18,125 |
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..
~Molɔ̀ːn Labé Skýla~
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Joined: Apr 2017
Posts: 19,879 Likes: 25
Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,879 Likes: 25 |
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 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.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Nov 2006
Posts: 10,837 Likes: 3
Campfire Outfitter
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Campfire Outfitter
Joined: Nov 2006
Posts: 10,837 Likes: 3 |
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.
Mathew 22: 37-39
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Joined: Nov 2008
Posts: 19,672 Likes: 21
Campfire Ranger
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Campfire Ranger
Joined: Nov 2008
Posts: 19,672 Likes: 21 |
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 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. 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.
MAGA
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Joined: May 2009
Posts: 1,114
Campfire Regular
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Campfire Regular
Joined: May 2009
Posts: 1,114 |
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 ...... 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.
Deserve's got nuthin to do with it- Willam H Munny
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Joined: Apr 2017
Posts: 19,879 Likes: 25
Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,879 Likes: 25 |
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 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. 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. Yeah, I’ll take your word for it on that one.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Jun 2007
Posts: 24,710 Likes: 48
Campfire Ranger
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Campfire Ranger
Joined: Jun 2007
Posts: 24,710 Likes: 48 |
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Joined: Dec 2008
Posts: 21,228 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,228 Likes: 2 |
Salt and pepper.... I like the taste of steak..
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Dec 2008
Posts: 21,228 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,228 Likes: 2 |
Shrapnel, looks damn good...
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Nov 2002
Posts: 33,844 Likes: 21
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2002
Posts: 33,844 Likes: 21 |
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. This.
Conduct is the best proof of character.
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Joined: Feb 2004
Posts: 17,162 Likes: 6
Campfire Ranger
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Campfire Ranger
Joined: Feb 2004
Posts: 17,162 Likes: 6 |
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.
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Joined: Nov 2010
Posts: 19,099 Likes: 4
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 19,099 Likes: 4 |
Olive oil. Sea salt. Black pepper and cavenders Greek seasoning.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: Aug 2005
Posts: 28,309 Likes: 21
Campfire Ranger
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Campfire Ranger
Joined: Aug 2005
Posts: 28,309 Likes: 21 |
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-rubI 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.
It is irrelevant what you think. What matters is the TRUTH.
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Joined: Mar 2015
Posts: 3,598 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Mar 2015
Posts: 3,598 Likes: 2 |
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.
Wag more, bark less.
The freedoms we surrender today will be the freedoms our grandchildren will never know existed.
The men who wrote the Second Amendment didn't just finish a hunting trip, they just finished liberating a nation.
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Joined: May 2016
Posts: 61,002 Likes: 71
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 61,002 Likes: 71 |
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 am MAGA.
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Joined: Jul 2004
Posts: 3,149 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Jul 2004
Posts: 3,149 Likes: 1 |
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?
If you find yourself in a hole....quit digging
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Joined: Dec 2005
Posts: 7,023 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Dec 2005
Posts: 7,023 Likes: 1 |
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! Pass me the Heinz please.... Paging Mr Mathman.....
$$$ TRUMP AT THE PUMP 2024 $$$
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Joined: Nov 2006
Posts: 10,837 Likes: 3
Campfire Outfitter
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Campfire Outfitter
Joined: Nov 2006
Posts: 10,837 Likes: 3 |
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? 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.
Mathew 22: 37-39
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Joined: Jan 2016
Posts: 648
Campfire Regular
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Campfire Regular
Joined: Jan 2016
Posts: 648 |
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.
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