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

OGD BIB?

If you prefer medium rare, don’t warm the steak first. Easier to keep the center from overcooking if it starts out cold.

Starts with a great piece of meat. Then, SPG is all that's necessary.

Salt,pepper and garlic for me.

Bunch of the prepared rubs or seasoned salts mentioned involve MSG. I have no problem with it, but it’s a flavor enhancer plain and simple. Sprinkle it on dog schitt and enjoy a ‘Pu Pu Platter’.

My latest favorite.

That’s how I do my pork chops. Cook the sauce down till it’s all thick and gummy

Absolutely correct. What I was saying about the granulated gatlic. Another way of saying it would be ‘you just seasoned your pan/grill … not the meat’, because it can stick. I hate that.

Old Grand Dad Bottled In Bond

OMG!

I like to scrape all that cooked seasoning up with the meat juice and put it on the steak or on the potatoes beside it.

Sooooooo good.

If I am grilling it, I put nothing on it while grilling it.

Once on my plate, I put salt then cover it with black pepper. I love black pepper.

NICE! I’ve been on a rant about the “Sirloin RUMP Tip” (as my butcher calls it) for awhile now. Last of the ‘secret cuts’ I think. It’s actually a specific lobe or cut off of the Peteite sirloin, or a part of the steak you’re showing. They’re awesome. And if you can find them in USDA Prime…. Man oh man and they’re still short money.

Not reading thru 18 pages . . . .

but London Broil marinade

McCormick Montreal steak seasoning. Nothing more until it's time to eat then some A1.

kwg

Have you tried the McCormick Chicago steak seasoning?

10-4
You do like that brown water.
😉

Oh bullshit!

Doe' Eat Place, now that brings back some memories. I would frequent Doe's when they were in Greenville MS. But when they moved to Beale street as Blues City Cafe, they lost their magic. Now it's ribs and tourist fodder. But the original Doe's was awesome along with The Hollywood.

Will have to grab some of their their rub. Thanks