What’s your go to? Not what you mix up but off the shelf stuff.

Lawry's coarse garlic salt, liberally applied at least an hour before grill time. Let the steaks breathe on a cooling rack as they warm up on the counter.

Montreal. Accept no substitutes.

Some of those have too strong of a licorice note for my taste.

Lemon & Pepper Seasoning.

Salt, pepper, garlic powder.

Tony's sometimes too.

Salt, pepper, garlic powder.

Agreed. Some are fantastic. Costco brand is too stout. I use Great American land and cattle on most everything

Chop House
or
Black pepper & light garlic

yep.

Fiesta fajita seasoning is pretty damn good on any cut of beef.
https://www.heb.com/product-detail/bolner-s-fiesta-fajita-seasoning/169837
https://www.amazon.com/Bolners-Fiesta-Seasoning-30-Ounce-Canister/dp/B0000EWQIA

Or nothing.

butter , salt , pepper , smashed garlic cloves , and sometimes a sprig of rosemary.

S&P standard, add some G if you want to get wild

Salt, pepper, garlic poweder, maybe some greek seasoning

Dales

If it’s cooked with mesquite wood, doesn’t need all that crap on it. Maybe a little salt and pepper

There is an inexpensive store brand that I enjoy quite a bit. Brookshire's Beef It Up! It's like Montreal but lighter on the licorice.

Are you trolling me?

As others have said course ground garlic salt and pepper

Ketchup

Tony Chacheres more spice less salt and Cavendars Greek seasoning.

Spade L Ranch. I get it from Amazon. Not sure where else they sell it.

fresh ground pepper

Season?

A steak?

Straight Steak for me.

BMT

I can’t remember the last time I had a steak. Typically it was just salt and pepper.

Not even salt?

JFC

I just picked up some of this at Sams club. It was amazing on my ribeyes.

Good steaks get Sea salt and course ground pepper . Crappy steaks could get whatever I can find.... Montreal , Mrs Dash, Snyders , whatever, but I don't make a habit of eating crappy steaks.... they usually get made into fajitas or stroganoff..... cubed, etc.

That's also great to put in with pinto beans, better than their bean seasoning, Rog.

Lawry's Seasoned salt, Cavender's Greek Seasoning and small amount of garlic powder

Allegro marinade.

X2

Montreal Steak. Use it on a lot of different food besides meat.

Are you trolling me too?

SPG

Cast bullet lube?

Lightly brush on some EVOO, then liberally sprinkle kosher salt and fresh ground black pepper.

McCormick Montreal is my base, go to or whatever you want to call it.

Nope.

Salt and Pepper or sometime Lime Juice, Salt and Pepper.

I grill 2 steaks nearly every week & been doing that for a decade or more. Tried a lot of things & it's always back to the salt, pepper & garlic. Fine ground sea salt now, course ground gets me in trouble. Now using coarse ground garlic salt, I wasn't getting satisfaction with some granulated garlic I have. A hot fire usually burns off pepper but fresh ground leaves a better effect. I do admit to light smear of worchestershire on both sides to help spices stick.

Rock on with the store bought premix, but nearly everyone of them starts with salt, garlic & pepper. Some don't even go much further other than adding tenderizers bromelain or papain powder & MSG.

Cavenders.

We add a couple drops of Lea & Perrins.
Just a couple. Rub them around.

The a bit of olive oil.

Greenlees in Kilmichael, Mississippi .

Family owned store and he makes his own seasonings and smokes them. He has many kinds and also has rubs.

Also has some of the very best ribeyes on the planet.

Way more wimmin on here than I would have guessed.

Marinade in Kikkoman soy sauce for 1 hour prior to grilling. Try it once. It'll surprise you how good it is on steaks.

For a long while I didn’t like Montreal seasoning as I would get a large chunk of pepper or anise and it would absolutely ruin the rest of the meal. However- I’ve since been using a coffee grinder to break down the seasoning a little more fine and it’s made a big difference.

So I season one side with the ground Montreal seasoning, the other with Lawrys garlic salt, and pepper.

But seriously folks, all steak gets slathered in A1, so what’s the seasoning matter?

Big pimpin!

Just coarse kosher salt for me thanks.

This
If I have fresh Garlic I push some minced pieces into the Steak before I cook it up.

Yep

Also, I like Cavenders Greek with a little Slap Ya Momma Cajun seasoning

It's hard to find, but worth it-salt and pepper.

TexJoy.

We like Durkee steak dust, get it from Amazon.

Probably to hot for most of you.

It has a little black pepper in it.

BULL SCHIT

Longhorn's seasoning.

Spade L Ranch seasoning is my favorite. Salt, pepper and garlic is next. Pan fried steaks get butter, lots of garlic salt, pepper, and rosemary.

How about marinating in a zip lock bag overnight with Italian dressing. Nothing else needed. I try lots of different seasonings. If you start with a good cut of meat and don't overcook it, it's all good!

image ru
Very good stuff.

^^^^This.

This is how the Old Zentners Steak Hous and Zentners Daughter steak house in San Angelo seasoned their steaks.

A heavy sprinkling of coarse salt. Let it sit for an hour or so and throw it on the grill

Yep. Good stuff Roger & Doc ! Especially for grilling steak or chicken fajitas. I’ll have to try it in my red beans, next time.

On a good grilled steak, I just use garlic powder, black pepper, and just a little touch of salt.
Put a little butter on it when I take it off the grill to “rest”.
And like Hanco mentioned, it’s got to be mesquite wood on the grill.
Now y’all are making me hungry. 🤠

Salt, coarse ground black pepper and a pat of butter

Reading this thread reminded me that Boomers ruined the food supply.

This. Nothing I’ve tried comes close.

Growing up my parents did this with London broils to make my brother and I feel like we weren’t poor because we were having steak. They worked their butts off but we knew…

Make your own Chi-town seasoning:

https://www.kitchentricks.com/blog/easy-chicago-steak-seasoning-recipe/

Coarse kosher salt, and give it at least an hour to work itself in, then Montreal seasoning- usually McCormick brand- before cooking.

This may sound lame to you ranchers but believe it or not ALDIs grocery store has some Ribeyes in single sealed packages. Take them out and LIBERALLY APPLY Traeger Prim Rib Rub. Smoke for 30 to 45 minutes. pull off the grill. Crank it up to 375 -400 degrees cook for about 5-6 minutes on each side checking with a thermometer. Once it is 145 degrees take it off. Put a pad of butter on it let it melt for about 5 minutes and EAT!! Best 12-15 dollar ribeye you will ever eat!! ENJOY

Exactly this!

+3 ...

At a minimum they need garlic and pepper. i have had prime beef cooked with nothing and it just doesn't taste as good as seasoned. I like a lot of seasoning on my food.

Hardwood flame seared. Salt at the table.

Rentfree in your mind bitch

We do not have to be all alike, like goose stepping soldiers. Eat what you like, and enjoy.

If we’re talking ribeyes, t-bones, porterhouse, stuff like that, a couple hours before grilling, rub with kosher salt, black pepper, granulated garlic and ground coriander. Let them sit out a couple of hours before throwing on the grill. Grill rare if choice, medium rare if prime. For the other, more “economical” cuts, preparation gets a little more complicated.

Bollners Fiesta beef fajita seasoning has been my season-all for years, it is good on most anything, meat, stew, beans A local spice company in Deer Park, Tx, called Zachs Seasonings makes Classic steak seasoning and Texas steak seasoning, I like the Classic the best. Sprinkle that beef with Kosher salt, both sides, in the fridge the night before, take it out a few hours before cooking to let it get to room temp, spray or rub a little olive oil on it to help the Classic seasoning stick and grill it to taste. They make some good Brisket rubs also.

Salt and pepper. Sometimes a bit of garlic.

I competed in the SCA cooking ribeyes from 2016-2022 and even managed to finish 8th in the world in 2019. I had a home made marinade, blend of three commercial rubs along with various other things I did to those steaks. But, as God is my witness when I cook steaks at home it's always salt, pepper and garlic. Once in a great while I'll toss a pat of compound butter or a little blue cheese on, but that's it.

I'm good with salt and pepper.



But variety is the spice of life so new seasonings are fun to try.




Sandbilly had a mix that was really good on tri-tip.

This

Himalayan pink salt and freshly ground pepper.

Deemo's steak seasoning. A custom blend from Deemo's Meats in Ennis MT.
Just the right blend of salt pepper and other secret stuff that goes good on any steak without killing the taste of the meat itself

Everything else comes in second place.

I've used that and liked it. The basic SPG is never a bad choice. My wife really likes Traeger's Prime Rib rub so use alot of that. Another one I like is the BullShit rub from Big Cock Ranch:

https://www.bbqrubs.com/products/bull-[bleep]-rub

I didn't see this was posted already when I posted it...

Exactly.

Did a bunch of internet research on how the great chef's of the world make steaks taste great.

The one single thing consistent with all of them was, salt heavily.

Killer Hogs AP rub and then topped with their steak rub

kinders ,the blend

The older I get the simpler I like my steak. Salt pepper and garlic will do perfectly for me.

I use Kosher Salt and fresh ground pepper.

Tony Chachere's use it on just about everything.

What if?
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He adds ice?

The best commercial steak seasoning I like is Adkins Steak seasoning.It is salt,black pepper,jalapeno and red pepper.My home seasoning I use is coarse sea salt,black pepper and garlic powder.
https://www.heb.com/product-detail/adkins-ranch-style-steak-seasoning/2018407

Truth… used to live near a supermarket where, if you hit it right, you could find steaks graded USDA Select for almost nothing. I’d heard that, if you salted them down well and let them sit overnight, they could be pretty good and tender. Always looking for a bargain, and a bit of a reverse snob, I had to try it. They were great! A couple weeks after that we had our preacher and his wife and a few other friends over and, shopping for dinner, Bingo! they had a bunch of USDA select ribeyes. Took those suckers home, salted, wrapped, couple days in the fridge… our guests just loved those steaks.

Always course ground salt, sometimes salt & cracked pepper.

I like to taste, whatever we are eating !

But, I can't cook for shyte !

A light rub with extra virgin olive oil. Then Emeril's Steak Rub on one side and McCormick Montreal on the other. On the plate, dip it in a little mixture of sour cream and horseradish.

That is doing too much bud.

I like them all. Well, nearly all. The Kinders buttery steak is nasty. I’ll do Johnnys, Montreal, or make my own SPG and what ever else sounds good rub. Usually paprika, maybe some ground coffee.

Lately I’ve just been doing salt. Tried several out and there is a pretty big difference. Balein sea salt, the pink Himalayan salt, good old Morton’s kosher coarse.

All good. Morton’s is my fave though.

About 95% of all the store bought seasonings mentioned here have at least 3 common ingredients, hint.

I'm home alone this weekend, I might try the 24 hour salt brine. But I know I'll have to add garlic & pepper at some point.

Salt and pepper with ground coffee as a rib.

A good steak requires nothing but a good cook that know how to grill meat, properly sear it, not destroy it.

I’ve been doing Sous vide since January. Finish on the barbie, hot.





P