Preferred Flavour for Beef

Primeggister1

Just a question to all;

What flavour to do you prefer to taste on beef? I would like it if you all were specific to dry spices. Some just appreciate a good steak with sea salt and fresh cracked black pepper.

What do you enjoy beside purchasing a ready made product.

Nature Boy

Good question. If you are not looking for a ready-made, salt and pepper are fantastic on a steak. More pepper than you would think. But earthy chilies are nice, and garlic doesn't hurt. But, by far, the best taste on beef is the all powerful black pepper.

Happy searing.
Chris

Hoss

If you have a GOOD quality steak,salt and pepper is IT.

Little Steven

Marc,

Depends on the cut for me. I like garlic on or in most cuts but like cumin a lot, corriander, lime, tequila and citrus with different cuts.

Steve

RRP

My tastes are far more simple I guess. Just give me salt on a dry aged steak and I'm in heaven! I believe in letting the meat taste speak for itself and the salt just enhances the meat - not mask it.

gdenby

For steaks, you have pretty much said it. Salt and LOTS of black pepper.

After those, there are lots of flavors that are good. Dashes of cayenne, touches of dill or ginger, lime zest. etc.

But for most cuts of beef, really, just about everything. Bay leaf is a really good addition. I've never used juniper, or fennel, or cloves, or fenugreek. Beef seems to be able to carry lots of other flavors, as the occasion suggests.

RU Eggsperienced

For steak:

onion powder
garlic powder
Kosher salt
coarsely ground black Pepper
Shake of Cayenne or ancho chili if you like which I do.

I rub it into the steak with the back of a teaspoon and spray lightly with some canola oil to keep the rub on...

It's good.

Scotty's Inferno

Salt, Black pepper & mesquite are thee beef combo for me. I sometimes use ground ginger, but that's another concept altogether.

Primeggister1

Thanks everyone, I will experiment with all your suggestions.

Mr. & Mrs Potatohead

Really...A good beef steak needs only salt and pepper.
And for the record; I never use a steak sauce either.
Flavors are fun to play with, for sure, but even with a top quality roast some salt, pepper, carrot, celery, onion, garlic and a bay leaf will fire the missile.

snake701uk

Little Kosher salt, lots freashly ground black pepper. Fresh garlic rubbed all over, and a whole bunch of rosemary. Keep Rosemary on top when turning. Variation is to rub mashed roasted garlic all over. Scrap off if desired before serving. Just ideas. Beef is the only meat I don't use cumin. Andy

stike

Yep. Even before having dry aged stuff, I was so blown away with a steak done over charcoal (former gasser owner here), I never did anything more than salt and pepper. Salt before it goes on the fire and pepper after

We'll marinate a London broil sometimes, and bury a filet in pastry and shrooms and such, but a straight up 'steak' cook is usually salt-n-peppa.

In the gasser days i liked celery salt ( try it) and/or garlic powder. But they both burn unless done at maybe 450-500 ( still direct).

I might try them again, cery salt was my favorite since I was maybe ten, but with dry aged stuff the flavor really benefits from being out there by itself. My thinking anyway.

fishlessman

try this with a ribeye or tritip, crazy good. normally i just like salt, then pepper after the sear, but fish sauce is actually good :blink: then add some crying tiger sauce and you have a meal

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