Home Forums Hunting & Shooting Hunter's Campfire Season a Steak

Fresh rosemary along with the salt & pepper

Not to me.

There is a guy on the You Tube that seasons with something he makes called Rosemary Salt.

I like a good strip steak. A lot.

Favorite is a sirloin cap steak.

I noticed you’re a dumbfûck. More than once.

The secret to Texas Brisket apparently.

Apparently it is, but not mine. I’m not a Texan tho.

POSSIBLY, not ALWAYS. You can’t lay down that kind of broad line bullschitt. Every steak is an entity unto itself.

Best steak is a filet mignon. A ribeye will do just fine in the absence of a filet, however.

Garlic on grilled deer meat is a must. It’s optional for me on beef steaks.

Either should be served rare, medium rare for the ladies and children.

Steak sauce should be reserved for hamburger steaks, and ketchup on a steak should be a hanging offense.

my steaks i season 3 - 4 days ahead of time cover and put in fridge , i season each steak with some salt ,some garlic salt and fresh ground pepper. i like to use my hand season cast iron skillet on the stove with melted butter and i little olive oil ,once pan is hot i put steaks in skillet for 3 1/2 minutes set to timer then flip them over for 3 more minutes then set steak or steaks on each plate while i melt more butter add cut mushrooms and sliced onions they take about 4 - 5 minutes then a put these onions , mushrooms and melted cooked butter on top of steak or steaks which comes out to around 5 minutes for the steaks rest time needed.we like our steaks rare always. i eat only corn fed 1 - 1/2 old angus beef raised in a small pen , none of that grass fed beef crap for us any more . the very best steak on a beef is a Porter house depending on how thick this type of steak are sliced there are only 4 -6 Porter house steaks on each beef.

Sorry, I CAN lay down this kind of bullschitt and no filet cut is in the running for ‘best steak, ever, period, STFU.

For lack of a better analogy, tenderloin is the .270 of beef steaks.

I cooked a brisket today. Decided to try a little Lawrys.


I cooked it...and now it's resting.

Says the guys who says the rib is ALWAYS best.

Correct.

Tenderloin is tender.
Big deal.
So is hamburger. Or bologna.

Ribeye has flavor and fat.
And ain't tough if not incinerated.

Putting a couple of pats of butter on a ribeye while it’s resting for 5 minutes after cooking enhances the flavor, to me, of an already damn good steak that’s been seasoned with salt and pepper.

What cracks me up is all the fancy azz boutique “rubs” that folks hawk.

Gotta have some Pigs Nut Dust, Holy Hog Fairy Sprinkles or some schit. 🙄
Buy a little shaker of that schit for $10 at the Bucc EE’s gas station!

Fascinating.

Whenever someone gives me a stop-watch cooking technique for anything, including steak, I always wonder where the Clone Supermarket is…

LOL

Put too much silly shįt on your steak before you pan sear it....and the seasonings hold the meat off the pan.

You just seared your seasoning....not the meat.