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.
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.
I often go with either plain salt and cracket pepper, or Montreal seasoning.
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.
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 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.
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.
Originally Posted by BillyGoatGruff
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.
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.
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.
Originally Posted by BillyGoatGruff
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.
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.
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.
Originally Posted by BillyGoatGruff
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.
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...
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...
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.
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.
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.
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.
Dry the steak with a paper towel. Creole seasoning and Cavendars Greek seasoning early in the day. let it sit with the seasoning on it in the fridge. Take it out and let it warm up before cooking on a hot charcoal with some wood chunks for smoke, Apple, Hickory, Black Walnut or Pecan. Rare or Medium rare.
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 ......
WOW!!! We love Jockos! It's a must do when we hit the central coast. I lived in Santa Maria as a little kid, moved to SoCal in 68. To all the other campers, Jockos is a must do if you are out on the central coast of California.
IMHO good steak, either grass-fed beef or wild-shot venison, has enough flavour without adding anything really, except perhaps a bit of salt. I only give it a bit of a sprinkle of salt and sear it on a really hot grill. I like either of them quite rare and well rested.
Lots of mention of Montreal seasoning but I have found it to be too salty. I like to salt 5 minutes before grilling. Too long will start to pull moisture out of it. You seen what happens when you salt a fresh hide. Like many other, salt, pepper and garlic powder.
Hard to beat right there! But I have to add just a little garlic powder on mine.
Unless you happen to be allergic to the Mesquite wood resin. With each successive cook, more of the resin is deposited in the pit. Didn't take us (the whole family) but two separate cookings, with the onset of diarrhea within an hour after both, to get the hint. Got rid of the Mesquite, steam cleaned my pit out and ran a couple of really hot burns through it with oak. Did my next grilling with oak and everything, including the aftermath, was great.
I use Sea Salt. It has larger crystals and dissolves a little slower than table salt.
Best seasoning in the country comes from Deemo's Meats in Ennis Montana. Their own blend. Oh I used to be a Montreals addict until I was turned on to this stuff. Anyway I got six bottles in the pantry. Should last me until I can get down there again. If I do happen to run out, It's worth a road trip.
It's a steak sauce, it's a mult-purpose marinade. It's a varnish stripper. It's everything real men demand of an industrial steak sauce. Forget A-1. This is the real thing. Warning: zip sauce needs to be used only by real men and real women. If you're in doubt about what side of the fence you're on, you're in for a rough ride with this sauce. This is not something you want to just pour on your polite little ribeye. It will refuse to be placed on anything less than a 1.25" thick strip sirloin-- butcher shop stuff-- forget Kroger. Whatever you do, do not put a California freakin' vegetable medley anywhere near this sauce. It'll chase it off the plate, and then turn around and come after you. About the only thing it will tolerate on the same plate is a baked Idaho potato. A wine selection: screw the wine. This sauce demands Scotch, neat. Although I have heard of some folks doing this sauce with a stiff Manhattan. Make sure you do two good ones while the steak is grilling , and then gun down the third before your first bite. You'll be channeling Hunter S. Thompson and Rodney Dangerfield before you wrestle the dog for the last scrap of fat. After you pick yourself off the floor, THEN you can talk about wine. Afterwards, sweep the dishes off the table and grab your partner by the hair and show her what real men and real women do. She'll understand and be ready.
Salt and pepper. I try and buy good meat and I like the taste of it. I wouldnt throw a ribeye in the dirt if you messed up and put anything else on it.
I've been to some of the best steak houses around (favorite is the Tomahawk) but Dales has ruined me on eating any steak coming from a chain. There is no flavor at all with Outback or Texas Roadhouse steaks.
I've been to some of the best steak houses around (favorite is the Tomahawk) but Dales has ruined me on eating any steak coming from a chain. There is no flavor at all with Outback or Texas Roadhouse steaks.
I've been to some of the best steak houses around (favorite is the Tomahawk) but Dales has ruined me on eating any steak coming from a chain. There is no flavor at all with Outback or Texas Roadhouse steaks.
Step up your game, make your own marinade.
nah, I'm a Dales guy, have been for going on 30 years now. Its so popular around here, Kroger even makes a knockoff brand of it.
I don't doubt that if I was serious about it I could do what you said but I have no problem buying $9 a pound NY strips at Costco , marinating them in Dales for 4 hours and throwing them on the grill.
That's my wheel house when it comes to steaks. Anything more high brow than that would be putting lipstick on a pig (or cow in this case) at my house.
I grill steaks about every Sunday evening & have tried nearly everything mentioned in these 4 pages.
Thankfully for me, I no longer use lotions potions sauces marinates or soaks.
Coarse salt, coarse pepper, garlic salt rubbed into a cold strip loin about 1 1/2" with plenty of fat left on for good drippings & smoke @ 600 degrees to rare, med. rare.
"The most rewarding thing I've done so far is let the steak rest for 10 minutes with a pat of butter on top before slicing". Obvious results for tenderer, juicier steak. If I feel the steak has gotten too cool to suit, I pitch it back on the heat for a few seconds.
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.
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 ......
Amen to Jocko's
We have eaten at your place 3 times, wish we lived closer.
If you haven't seen the pit they use, and I believe red oak wood, you're missing out.
If doing in roaring hot cast iron, S&P both sides of room temp steaks, sear to form crust & once flipped add good pat of butter & some thyme or rosemary springs, once foamy, continually spoon over cooked side until internal of 118-120.
Let rest to redistribute juices.
Once ready for the table/plate, a squeeze of fresh lemon juice.
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 ......
Amen to Jocko's We have eaten at your place 3 times, wish we lived closer. If you haven't seen the pit they use, and I believe red oak wood, you're missing out.
Jocko’s is a Central Coast Institution. Was a faithful monthly stop when I was managing a few businesses In the are in the 90’s.
I've been to some of the best steak houses around (favorite is the Tomahawk) but Dales has ruined me on eating any steak coming from a chain. There is no flavor at all with Outback or Texas Roadhouse steaks.
Step up your game, make your own marinade.
nah, I'm a Dales guy, have been for going on 30 years now. Its so popular around here, Kroger even makes a knockoff brand of it.
I don't doubt that if I was serious about it I could do what you said but I have no problem buying $9 a pound NY strips at Costco , marinating them in Dales for 4 hours and throwing them on the grill.
That's my wheel house when it comes to steaks. Anything more high brow than that would be putting lipstick on a pig (or cow in this case) at my house.
Just some salt and pepper if its a high quality steak! My good friend owns a micro brewery and he gives me all of the mash after he makes beer with it. I fatten beefs on it for 120-150 days and boy do they make a steak! Cutum with a fork and melt in ur mouth.
Just some salt and pepper if its a high quality steak! My good friend owns a micro brewery and he gives me all of the mash after he makes beer with it. I fatten beefs on it for 120-150 days and boy do they make a steak! Cutum with a fork and melt in ur mouth.
There are grill masters that say no cracked black pepper before putting on a hot grill or hot pan because the pepper just burns anyway. Same with granulated garlic and Montreal steak seasoning. I tend to agree.
I usually use EVOO and sea salt. Some S & P while it's resting. I also like Paula Deen's house spice mix of 1 part kosher salt with 1/4 garlic powder and 1/4 ground pepper. Good stuff.
I also use Lawry's and Montreal Steak seasoning, depending on what I'm feeling that day. Basting with a compound butter takes it to another level.
Steak tip of the day: make sure the meat is at room temp before cooking. Thank me later.
I've been to some of the best steak houses around (favorite is the Tomahawk) but Dales has ruined me on eating any steak coming from a chain. There is no flavor at all with Outback or Texas Roadhouse steaks.
Step up your game, make your own marinade.
nah, I'm a Dales guy, have been for going on 30 years now. Its so popular around here, Kroger even makes a knockoff brand of it.
I don't doubt that if I was serious about it I could do what you said but I have no problem buying $9 a pound NY strips at Costco , marinating them in Dales for 4 hours and throwing them on the grill.
That's my wheel house when it comes to steaks. Anything more high brow than that would be putting lipstick on a pig (or cow in this case) at my house.
You do that to a strip steak?
I love Dales! Really good with grilled fish too. I don't use it on my favorite cuts of grilling beef though.Usually london broils, some sirloins, etc....it's great.
A bit off topic, used to be a dive in Atlanta called Fuzzy's place. Joe Dale of Dales steak sauce fame ran the kitchen and holy schit was the food good. Joe Dale had owned a bunch of restaurants, created the steak sauce etc...but cooked at this tiny dive bar/music club through the 90's.
I just read it had closed some time ago and Joe Dale died back in 07.
There are grill masters that say no cracked black pepper before putting on a hot grill or hot pan because the pepper just burns anyway. Same with granulated garlic and Montreal steak seasoning. I tend to agree.
I usually use EVOO and sea salt. Some S & P while it's resting. I also like Paula Deen's house spice mix of 1 part kosher salt with 1/4 garlic powder and 1/4 ground pepper. Good stuff.
I also use Lawry's and Montreal Steak seasoning, depending on what I'm feeling that day. Basting with a compound butter takes it to another level.
Steak tip of the day: make sure the meat is at room temp before cooking. Thank me later.
Pepper does burn of course, and can get a bit bitter when it does. I like to pepper after grilling, but it sure don't hurt my feelings to pepper before.
There are grill masters that say no cracked black pepper before putting on a hot grill or hot pan because the pepper just burns anyway. Same with granulated garlic and Montreal steak seasoning. I tend to agree.
I put nothing but salt for the hot pan method. My grilling is more gentle and there are no problems.
Just some salt and pepper if its a high quality steak! My good friend owns a micro brewery and he gives me all of the mash after he makes beer with it. I fatten beefs on it for 120-150 days and boy do they make a steak! Cutum with a fork and melt in ur mouth.
Me too! I work for a brewing company. Twice a week I haul four or five 32 gallon cans of spent grain to my steers. Mix half a barrel of it with a bit of cattle fattner or some sweet feed and they love the schit out of it!
Just some salt and pepper if its a high quality steak! My good friend owns a micro brewery and he gives me all of the mash after he makes beer with it. I fatten beefs on it for 120-150 days and boy do they make a steak! Cutum with a fork and melt in ur mouth.
Also, have been using this on my game lately and its great. I am a fan of a lot of their products (no affiliation). I bought a bunch for my FIL for his birthday and he's now a convert too.
Just some salt and pepper if its a high quality steak! My good friend owns a micro brewery and he gives me all of the mash after he makes beer with it. I fatten beefs on it for 120-150 days and boy do they make a steak! Cutum with a fork and melt in ur mouth.
It's a steak sauce, it's a mult-purpose marinade. It's a varnish stripper. It's everything real men demand of an industrial steak sauce. Forget A-1. This is the real thing. Warning: zip sauce needs to be used only by real men and real women. If you're in doubt about what side of the fence you're on, you're in for a rough ride with this sauce. This is not something you want to just pour on your polite little ribeye. It will refuse to be placed on anything less than a 1.25" thick strip sirloin-- butcher shop stuff-- forget Kroger. Whatever you do, do not put a California freakin' vegetable medley anywhere near this sauce. It'll chase it off the plate, and then turn around and come after you. About the only thing it will tolerate on the same plate is a baked Idaho potato. A wine selection: screw the wine. This sauce demands Scotch, neat. Although I have heard of some folks doing this sauce with a stiff Manhattan. Make sure you do two good ones while the steak is grilling , and then gun down the third before your first bite. You'll be channeling Hunter S. Thompson and Rodney Dangerfield before you wrestle the dog for the last scrap of fat. After you pick yourself off the floor, THEN you can talk about wine. Afterwards, sweep the dishes off the table and grab your partner by the hair and show her what real men and real women do. She'll understand and be ready.
that's what I was saying about some of the other steak houses like Outback and Texas Roadhouse
There isn't a steak they serve that I'd want to eat over what I can make at home.
Now I've only eaten at Ruth Chris once, but I have eaten at a bunch of other higher end steak houses - and it comes down to own personal tastes. I can't remember a steak I didn't like at those types of places. But I didn't have to pay for them either. You hit me up with an $80 steak it better be something special.
my $9 Costco steak and $3.29 Dales is great for me.
Don't kid yourself, Costco has excellent meat. They often carry USDA Prime at a great price. With that, on your own grill, you can top any high end steak chain. Yum!
i am surprised that none of you has mentioned lee and Perrins can be bought in a powder form for rubbing in steak. or using bacon grease to rub into a steak. As to the ketchup, ex son in law would do that, acquired taste.
Also, have been using this on my game lately and its great. I am a fan of a lot of their products (no affiliation). I bought a bunch for my FIL for his birthday and he's now a convert too.
When I mentioned the Weber rubs in my earlier post, their Chicago Steak rub was the one I was thinking of. I use that frequently (more than Montreal) and will have to give the Penzey's a try. Oh, and I went to your link and just placed an order from Oak Ridge BBQ...
You'd need to have me over to try a brined Porterhouse before I'd dunk that gorgeous slab of meat in the brine. It might be the greatest ever, but I'm not bold enough to go there on faith.
I might try it first on a select grade strip steak from the big grocery. Getting me to try it on the prime grade filet mignon I got from the high end butcher earlier this week would likely involve gunplay.
Doesn't brining beef essentially turn it into corned beef, or pastrami?
I generally try to never knock anything before trying it, but I have never heard of brining steaks before. Marinading and injecting certain cuts of beef, yes. Brining chicken and pork, yes..... Once in a blue moon I will do a gorgonzala cheese cream sauce, or a "board sauce" if I want something different. Most times for me, a simple seasoning, hot fire and properly cooked medium rare will do just fine.
If meat needs more than sea salt, fresh cracked pepper, and a small amount of garlic powder on top, it isn't worth grilling IMO...
Which is essentially what I'm doing. Just not only laying on top.
I did that 2 weeks ago with some rib steaks 1-1/4 thick. I brined them for 4 hours then laid them on paper towels to dry for about 45 minutes. Then I coated them with melted butter. Then I filled the fire box side of my smoker grill with chunk charcoal and when that was really hot I seared each steak on both sides until brown. On to the smoker side with a pan of water in the bottom. I put chunks of mesquite on the fire and closed it up. I ran it at about 300 degrees until mine and the boys was 135 degrees. My wife's I have to run to 160 because she thinks if it's red it ain't dead enough.
I've been brining some of my venison (mostly mule deer) and it does help with flavor on a strong tasting critter. It also comes out more tender and not as dry when grilling. I've never considered it on beef and not sure I would unless I was dealing with a tougher cut.
For a very good quality ribeye, nothing but salt, pepper and garlic
For a slightly lesser cut, Montreal or Chicago and melted butter
For a marginal cut, equal parts Dale's and Lea and Perrins sprinked with black pepper and minced garlic then just a light drizzle of sourwood honey right before it comes off the grill.
Prime or Choice cuts here with some Montreal Seasoning. Placed on a very hot grill with a pat of butter on each side. Try to get perfect sear marks and let the steak ‘rest’ for a couple of minutes before serving. I like my steaks still mooing....
I grill one side and only turn it once. The second side typically takes 1/2 the time of the first. Grill temp is varied according to the cut and thickness.
I once witnessed a woman wash ground beef under the faucet.
Side note: We have a relative or two who really needs to stay away from beef fat. We will sometimes lightly brown lean ground beef, then pour it all into a colander. Rinse under HOT water, until juices/fat it run clear. Back into the pan, back season with all kinds of good peppers, olive oil, seasonings....
I bet it's 98/2 beef by the time we are done. But, tastes great.
I'm sort of surprised no one mentioned doing a reverse sear. Bake first at 250*F for 20-25min to get an internal of 120-125*F then sear on a cast iron skillet or on a grill for the marks till the internal temp is 130*F. Coarse sea salt about an hour prior to cooking and season after with fresh ground pepper and a compound butter. It's a great way to do a steak when you don't want to go outside.
I'm sort of surprised no one mentioned doing a reverse sear. Bake first at 250*F for 20-25min to get an internal of 120-125*F then sear on a cast iron skillet or on a grill for the marks till the internal temp is 130*F.
My favorite way. In the smoker with apple wood until it comes up to a little short of rare, Montreal and garlic first. Then 'sear' on the grill to order. Have been known to rub with Lea & Perrins before seasoning when the mood hits.
Room temp beef steaks get a mix of Garlic salt, Black pepper and a few sprinkles of Lawry's Lemon Pepper on BOTH sides. Cooked to 130*, placed on plate and covered with foil for 5-10 mins to rest. Comes out a perfect med-rare every time!
Elk/deer steaks get exact same seasoning but only get cooked to 120* then rested.
I am going to try the pat of butter while resting trick next time. That looks good!!!
SPOG (Salt Pepper Onion Garlic) is all you ever need for any beef. If you want to further spice it up from there you can add a little Montreal or lemon pepper.
Qsalt is very good on it's own and is similar to a SPOG
How about seasoning on an ok looking chuck steak? I put some whoseursister on it and cracked pepper....its fermenting on the counter now.
Wife picked up a couple chuck steaks recently on sale for cheap. Assuming they'd be a bit tough, I wasn't sure how I wanted to do them so did the first one on the grill like any other cut. Flavor was good, but it was tough as expected. Second one I treated like a mini-brisket - low and slow on the smoker for a couple hours to 195 degrees. Really enjoyed it that way...
But for a few years out of state for grad school I've lived my whole life in Louisiana. I use Tony's and the like quite often, but not on a top of the line steak.
Fairly simple with mine, applewood smoked sea salt, cracked pepper, maybe some "Gunpowder" seasoning. Use the cast iron, heat till olive oil is smoking, 3 minutes per side adding rosemary and butter. Let stand about five minutes. Done.
If you like Outback, here's one that's close (in teaspoons to KISS):
16 teaspoons salt 8 teaspoons paprika 4 teaspoons ground black pepper 2 teaspoon onion powder 2 teaspoon garlic powder 2 teaspoon cayenne pepper (this is set on weenie, you can add more to your liking, 4 tsp is probably what OB uses) 1 teaspoon coriander 1 teaspoon turmeric
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