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

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.

For the grill, yes to this !

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.

Trust me, outta dis world !

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.

Need to get back there some day.

Melted butter in a hot cast iron skillet, salt and pepper only... no need for anything else.


Phil

I buy angus steaks and cook on a charcoal grill with no seasoning.

You do that to a strip steak?

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.

Nordakoda "Kobe" beef.

Very nice. Love the seafood with prairie food.

Btw a ribeye is the best steak on the planet. Just felt the need to throw that out there.

It's quite possibly the best food on the planet, period.

Why wreck it. Salt and pepper is all it needs.

Pepper before but salt after it's off the grill. Good steak needs to sit out a goodish while before it's cooked to sit at room temperature.

Oh boy, Katie bar the doors. Hope Big Jim is one his tractor. LOL

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 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.

Godspeed!

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.

Talking to a person at Ruth Chris, they told me all they use is salt, pepper, butter and garlic - and their meat is aged 21 days.

I don't know anything about aging meat 21 days. I can't keep deli ham for more than 7!

I put nothing but salt for the hot pan method. My grilling is more gentle and there are no problems.

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!

The boys is getting fat and happy!

sure - no complaints at my house.