Steak Seasoning..

[rkjunior303]

marinade in a doublebock beer for 24 hours in an airtight container. MMM.

[billybob_81067]

salt and pepper the hell out of it and then slap it on the grill. Don't let it cook too long or else you'll kill it. Then enjoy the juicy awesome taste of beef...

/had T-bones for lunch today.
//was about 34 degrees outside and I was standing there at the grill with no coat on grillin away.
///have a freezer full of steaks and other yummy beef products. (all home grown too)

[zondo]

Steak Seasonings:
1) For the purist, (as stated by many) salt & pepper (rub some oil on it to help keep it moist)
2) Montreal Steak Seasoning
3) Look up Steak Au Poivre, a little involved but the sauce is great!

Toppings:
1) Onions
2) Mushrooms
3) Lately I've been into Blue Cheese

Now, if it's prime rib... my vote is for horseradish (alone or mix a little in sour cream in it to taste)

[MicroMiniMe]

Jerk it.
Marinade a few hours in:
honey
cayenne pepper
fresh pineapple

pat dry, get fire hot, rub sides with olive oil, lightly salt and pepper.

Anything done to a T bone or prime rib other than salt and pepper is grounds for castration.

[Altimas]

Jerk it.
Marinade a few hours in:
honey
cayenne pepper
fresh pineapple

pat dry, get fire hot, rub sides with olive oil, lightly salt and pepper.

Anything done to a T bone or prime rib other than salt and pepper is grounds for castration.

Alot of verbs used in the above post that should prolly not be used when talking about Meat in general...

[grEnAlEins]

Alot of verbs used in the above post that should prolly not be used when talking about Meat in general...

I was just about to post an edited quote... but then it dawned on me that that would be in bad taste. You stoled my joked

[PumpPlayer]

My go-to steak seasoning is:

Lawry's seasoning salt
Fresh-ground black pepper
Dried, crushed chives (go light on this)

That's it.
Sprinkle, rub lightly and put directly onto the grill immediately. Don't give the salt time to soak into the meat. Put the steaks directly over the flame or as high of heat as you can get. Once the outside is seared, flip it over and repeat. Move to medium/low heat and cook until done. Done means medium-rare for me, medium for my girl. I don't understand why women need their beef just a little bit more done than men but I find it to be almost universally true.

The salting and searing locks the juices inside so that the meat stays oh-so awesomely tender. Do not cut, press or puncture the meat for any reason until it's done and then only once just to check. A thermometer is preferred to a knife. Internal temp of about 140-150*F will give you mrare to med.

Her parents, though, won't eat anything less than well done. If that meat has any color in it at all they freak out... I feel sorry for them.


Feel free to ammend the above mixture with:
* Kosher salt instead of a seasoning salt for very good cuts of steak
* Add in a little Old Bay for not-so-great cuts
* Use a little chili or cayenne powder to spice things up
* Garlic, capers and lemon for a little more flavor - goes great with pasta as a side
* Small dab on garlic butter on top in the last minute of cooking
* Wrap the steaks in bacon
* Cut seasoned, seared steak into strips, mix with peppers and onions and roll up in a corn husk. Finish cooking on grill. Don't eat the husk.
* In saucepan, add a dollop of butter, melt it and brown slices of button mushrooms. Add garlic wedges, chopped leeks and a pinch of salt. Cook on low heat until leeks are soft and the garlic has released all oils. Squeeze and remove garlic wedges (with a spoon, they're hot). Stir well and add a splash of rye whiskey. Top steaks with this mixture in final minute of cooking. If you prefer a thicker topping, add a small bit of brown sugar. Also works GREAT on burgers with a slice of Monterey Jack or Swiss on top.

[billybob_81067]

Oh and I forgot to add that one of the easiest and best things ever that goes with steak is a baked onion,

Cut the top and bottom off of an onion,
Peel off the skin and an extra layer so you have all good onion left
Put it in a bowl with saran wrap on top and microwave on high for about 5 minutes
When it's done take it out and cut it in half
Lay it cut side up and put a slab of butter on each half so it will melt in between the layers
Salt and pepper the heck out of it
Enjoy it and sop up any butter that runs out of it with the steak you're eating.

[JimmyBeam]

keep it simple.....

Worcheshire sauce....lots of it too, and Montreal steak seasoning. Rub seasoning on as a dry rub, and pour a crapload of wrcheshure sauce on it throughout the grill.

[FooTemps]

I either go for a marinade or just grill it with salt and pepper. (aka give it a unique flavor or enjoy the natural flavor)

[bentothejam1n]

i guess nobody uses barbecue sauce?

[PyRo]

i guess nobody uses barbecue sauce?

Haven't found a practical use for it yet...

[FooTemps]

Haven't found a practical use for it yet...

french fries, chicken nuggets, potato chips (maybe if you count barbecue flavored chips)

[jenarelJAM]

french fries, chicken nuggets, potato chips (maybe if you count barbecue flavored chips)

It's used on pizza around here...
But I live in CA, we're just cool like that

[FooTemps]

It's used on pizza around here...
But I live in CA, we're just cool like that

i completely forgot about that! I've used barbecue in pizza before out of too! Didn't turn out as nicely as I wanted though...