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

Not grass fed....grass fat.

The only time I use Olive Oil on beef is to skillet sear a roast before roasting or crock potting. Even then I use garlic.

I've always liked black pepper and garlic on a steak, but if I had to make do with ONE seasoning, make it garlic. Garlic is THE beef (pork, chicken, lamb, venison, name your meat) seasoning

Tendrloin needs something. It's tender, but that's all it is, it's the least flavorful cut of beef you can get.

It’s not good etiquette either.

Just take bites off it?

Worcestershire and Chicago Steak seasoning, like Montreal but beaucoup better.
mmmmmmmm ate a couple pounds last night.

I generally use a little Allegro marinade and some Chicago seasoning. Hit both sides and let it sit 30-40min before the hot grill. Cook to medium rare.

A good steak does not need a ton of salt

Chemistry set soy sauce. Use the real thing.

He also loves Funyuns Jpro....don't pay him no mind.

Funyuns are great. WTFYTA

“Better eat it how I eat it or you’re a fuggin idiot”

😆

Jim would not only eat my fat buttery meat he would lick up the juice afterwards.

Well shît fire and save matches…I’ve been doing it wrong all this time.

"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."

My PaPa raised beef, butchered for some of the finest restaurants in Columbia, Rock Hill, and Charlotte. I got to know a couple of chefs at these upper end restaurants.

Rib Eye, one particular chef had a great following, his secret was to ALWAYS cook the steaks frozen, that way the middle did not over cook. FOlks that like a Med Rare steak, pay particular attention to the "cook frozen" concept. Depending on how thick, 4-5 minutes per side, in the oven broiler.

A little seasoning salt and a pat of bullet as it comes out of the oven, seals the deal.

I also don't believe Funyuns are real onion rings.

Horses for courses Big Jim.

Aldi has knock off ‘funyuns’

Jar of miracle whip, 2 liter of RC cola, bug zapper.,.,.woo wee louisiana saturday night

I've got 16 ounce strip steaks and a fresh liter of OGD BIB. You can't bring me down.

Worcestershire sauce and soy in the glass. Thin coat.

I ddn't read the whole thread but didn't see anyone mention searing the steak. I always let the steak reach room temperature. Get the grill as hot as it will go. Sear on each side for one minute. Then cook it for however long it takes to your desired taste. My cooking time seems to get shorter and shorter as I prefer a med rare steak. I'll use salt and pepper sometimes, Kinder sometimes, Montreals sometimes and some times I just cook them plain. But always a Ribeye and always cooked the same.