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

I just went out, with the beagle, and sat in a lawn chair for an hour watching the sky and the lightning bug show. Only sounds I recall hearing were a barred owl, a couple of jets, and some red angus calves calling mamas, south of the road.

What do you call cattle country?

The real question is:

What seasoning for the [bleep] $7.99lb rib eye from Walmart?

Kosher salt and fresh ground pepper. I usually brush with olive oil before seasoning.

Spade L ranch beef seasoning is a game changer. Along with a pad of butter on top, while it rests 10 minutes, off the grill.

Andy3

If it's going to be more than just the wife and I, I like to get a porterhouse cut about 3 or 3 1/2 inches thick, granulated garlic and S&P rub a couple of days ahead, let it stand at room temp a few hours before cooking, fix a hot-side/cool-side charcoal fire and stand it up on the grill on the cool side, strip toward the hot side, loin away from the hot side, a remote-reading thermometer probe in the strip and one in the loin, cover the grill and roast that sucker up to 95 or 100 degrees internal. Then I take the probes out and lay it down on the hot side over the coals, flipping frequently, checking with the instant read thermometer until I get 120 - 125 internal. Let it rest a while, then take strip and loin off the bone whole, slice both across the grain into 1/2" slices and reassemble around the bone on the serving platter. Makes a nice presentation and everybody can find what they like from rare to medium rare.

I’ve had this a few times on tri tip and thought it was pretty good.

I dont understand the whole cutting of the steak before you eat it.


Makes it colder faster.

What does the Spade L ranch have to work with, for spices, that I can't find at Kroger's?
Montreal?
All the others?

Cold steak ain't horrible...but yeah correct.

Traeger Prime Rib rub is good also. I'm good with simple S&P with or w/out a little garlic, but wife really like the Traeger PR.

Loses moisture quicker too.

99% of the time just course ground salt and pepper and 1% of the time I'll use a seasoning salt like Lawry's or something, but never on tenderloin. Depending on how I'm cooking it and stuff sometimes I'll baste with butter.

Damn straight. I've never understood the fascination with ribeyes. I never ever buy them or order them in a restaurant, probably my least favorite cut. I do however like prime rib a lot.

Yep, that's it.

OP, I'm one of the people who will get a gout attack if I eat beef. So believe me when I tell you, when I (rarely) DO, I do it right because I'm gonna pay dearly for it.

A little salt, a little black pepper, and a little of the best garlic powder or granulated garlic you can find. Not much of any of them. Let the beef shine!
I'll probably start brushing with olive oil though as that makes a lot of sense.
And I like mine mediume rare, leaning medium if it has to lean at all.

But if I were feeling crazy I might shake some of the Konriko Chipotle seasoning on a steak. Especially if it's not a good ribeye.

Garlic in some form, pepper, salt - very minimal - definitely not completely ruined by dumping tons of shirt on it like Outhouse Steakback wants to do if you don't watch them.

Cut n paste of the Spade L ingredients....

Salt, Sugar, Black Pepper, Spices, Herbs, Monosodium Glutamate, Garlic, and Natural Hickory Seasoning.

Andy3

I love a good strip steak, or at least I use to. After radiation treatment on my throat I have issues swallowing certain meats that don’t have sufficient fat content. Chicken breast if cooked fully I might as well try to swallow sawdust. Lean pork like center cut chops get too dry for me. Strip steaks unless a really good one will do the same. Rib eyes no issue. Chicken thighs good to go. Pork rib chops yep. Pork steaks good.

I enjoy all kinds of beef, and agree with you, Jim.

The fat in a ribeye is what gives it the flavor.
No fat; no flavor.
Know fat; know flavor.

Of Most ribeyes I’ve seen and had, close to half gets thrown away, there’s that much separate fat that’s not marbled through the meat.

In truth, my favorite steak is a carefully selected Chuck steak. It must have the fat marbled (speckled) through it - juicy and tasty. If it’s streaked and striated, it’ll be tough and chewy.

Oh hell...if that were true nobody would ever eat venison ever again.

You give me a properly grass fattened sirloin and I am in heaven.

Fat meat has A flavor yes.....but it's not as though lean meat doesn't at all.