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Yep, 😆.

Then he’d say, “you’re ruining that steak with ketchup”

Wtf? Lol


~Molɔ̀ːn Labé Skýla~
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Originally Posted by SandBilly
No seasoning needed, just slather it in A-1 when done.

Thank me later..

That’s crazy talk.

You must have a gas leak....Go outside now!

😳🦫


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To be fair though, he just didn’t know. We couldn’t afford steak often at all. I remember it maybe 3-4 times as a kid.


~Molɔ̀ːn Labé Skýla~
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Originally Posted by Beaver10
Originally Posted by SandBilly
No seasoning needed, just slather it in A-1 when done.

Thank me later..

That’s crazy talk.

You must have a gas leak....Go outside now!

😳🦫

Hey, don’t hate the player…


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in all seriousness, get a bare, clean skilet smoking hot. season your steak with S&P. put a couple pads of unsalted butter in the skilet along with a couple cloves of garlic and a few sprigs of fresh rosemary. ay your steak in and add some more butter. take a spoon and baste the steak with the hot butter. sear ALL sides, flip and baste again. about 3 minutes of sear per side should give you medium rare and a great crust


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Originally Posted by msuhunter
If you want more than salt and pepper look no further than this

https://www.themississippigiftcompany.com/products/does-dry-rub-steak-seasoning

The best I’ve had so far is made at Greenlees in Kilmichael. I bought 4 containers and gave 3 to buddies who want more the next time I go that way which will be soon.

They sell some mighty, mighty fine steaks there, too.

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I’m surprised nobody has mentioned Lawry’s.


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Throw them fuggers directly in the hot coals. Seasoning? just hawk a loogie on them bishes before flipping.

Only pussies wipe the burnt in charcoal off.


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I’m down with Diamond Crystal kosher salt and coarsely ground black pepper. Or “butcher grind” black pepper if you can’t be bothered to grind your own.

On a larger cut or roast, like end to end stuff done in the oven, I like to wet the meat with some Worcestershire before applying the salt and pepper. And I also hit it hard with granulated garlic.

I suppose no reason not to apply the garlic to steaks as well. Not sure why I do not. Actually, I think the coating/rub can become too gummy or … coated?… and it effs up the sear in a pan or on a grill.

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There shalt be no Jewish salt on this steak. Amen.

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Originally Posted by mathman
Originally Posted by Jim_Conrad
Did you guys know that for years it was okay just to cook the fugging thing and season it how you liked at the table?

Yep.

People lived in caves and wiped their asses with their bare hands for years too Jim.

Actually, guys like Jim’s relatives used corn cobs.

Well after the cavemen.

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Originally Posted by SandBilly
To be fair though, he just didn’t know. We couldn’t afford steak often at all. I remember it maybe 3-4 times as a kid.

My six sibs and I got the London Broil treatment frown

But hey, we got it at least once a week.

And man, I learned how to appreciate FINE azzz beef after that. Also, how to turn [bleep] Schitt steak into gold.

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On a good ribeye, salt and pepper.


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Originally Posted by Ghostinthemachine
There shalt be no Jewish salt on this steak. Amen.

That’s fair to. It’s just the primary salt I’ve been working with professionally for over 30 years, so, my fingers literally know it. I can salt large - batch items like 4 or 5 gallons of a thing by eye and handful. Simply due to familiarity.

Taste it off, and adjust. Usually by a matter of a couple/few tablespoons.

Super easy to work with salting individual cuts of protein or sautéed dishes.

But late in my career I am finding the taste of sea salt is more delicious in certain things. Seasoning a protein could be potentially included in that list, but seemingly anything ‘tomato’ most definitely is. Don’t know why… could be the COVID’s? Just kidding.

Last edited by Mr_Harry; 07/01/22.
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Fug a ribeye.

Best steak is a strip steak.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
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Originally Posted by ironbender
Fug a ribeye.

Best steak is a strip steak.

Sheeit. No way..


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Originally Posted by SandBilly
Originally Posted by ironbender
Fug a ribeye.

Best steak is a strip steak.

Sheeit. No way..
Yes way.

All steak. Don’t cut off 50%.


If you take the time it takes, it takes less time.
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American by birth; Alaskan by choice.
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You notice that people who live in cattle country don't reply?


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Originally Posted by ironbender
Originally Posted by SandBilly
[quote=ironbender]Fug a ribeye.

Best steak is a strip steak.

Sheeit. No way..
Yes way.

All steak. Don’t cut off 50%.[/qthar.

It's true.

Better flavor than a rib.


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Originally Posted by TheLastLemming76
Just salt and pepper, cooked to medium rare with a bowl of ketchup for dipping sauce.😋

You sir, are a Phillistine. First you burn a steak, then you sully it with Ketchup!?


"The number one problem with America is, a whole lot of people need shot, and nobody is shooting them."
-Master Chief Hershel Davis

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