Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

What Do You Use to Season Steaks?



  • Bobby-QBobby-Q Posts: 1,993
    Check out my website's recipe section. Everybody that tries this recipe loves it. I either use this or Raising the Steaks for all my steaks.
  • StratoEggStratoEgg Posts: 77
    A little salt and pepper or Dizzy Pig "Raising the Steaks"
  • BotchBotch Posts: 4,705

    (I'm kidding.... salt only here...)
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • Fidel wrote:
    Why unsalted butter?

    FSM-Meatball wrote:
    People usually use unsalted butter in cooking because you really don't know how much salt is in it. It's a bigger deal when baking but I always use unsalted butter for everything.

  • FidelFidel Posts: 10,172
    Just seemed odd to me to say "add salt and unsalted butter"
  • FlaPoolmanFlaPoolman Posts: 11,671
    The links not working Bobby
  • doubleAdoubleA Posts: 20
    just go with kosher salt and lots of fresh ground pepper
  • Rolling EggRolling Egg Posts: 1,995
    I was a Southern Flavor fan once upon a time. You need to give Dizzy Pig Cow Lick a try. You will lay the Southern Flavor down my friend.
  • Typically I will use Montreal Steak Seasoning but every now and again I'll use some of Traeger's Salmon Shake Seasoning - I'll use the Traeger’s on pork chops and chicken as well.
  • BeaumontyBeaumonty Posts: 174
    Olive oil and a Fiesta brand seasoning called "Uncle Dales's steak seasoning". On the botlle it actuallly specifies to grill the steaks over charcoal. Down here in my neck of southeast Texas a number of my friends swear by it.
  • Bobby-QBobby-Q Posts: 1,993
    It's working now. Sorry about that.
  • Thanks all! That was much more feedback than I expected. In reading all the responses, it look like plain old salt and pepper is the consensus with a smattering of Raising the Steaks, Cow Lick and Montreal Seasoning.
    Much appreciated!
  • GriffinGriffin Posts: 7,541
    Usuaully salt and pepper, especially if its a good quality steak. Maybe some Montreal (Reallly want to try DP's version). I have used DP's Red Eye Express and it does give the steaks a nice flavor for a change of pace.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • BoombottyBoombotty Posts: 39
    I have to agree
  • NC-CDNNC-CDN Posts: 703
    I'll do anything from Kosher salt along with some fresh ground pepper, sometimes kosher salt with a rub (varies). The last one I had was a mix of raising the steaks and cow lick. I actually used Dales for about 15 minutes as well. Wife told me it was fantastic.

    One of the best steaks I can remember was out at Ocean Island, NC on a golf outing. I picked up a few ribeyes for me and a buddy. We used some Dales with a bit of garlic powder. Let it sit for a bit, then added some pepper (maybe a touch of salt, but dale's salts it up as it is) and then cooked them on a gasser (all they had at the beach), but I did it in the same manner I would on the EGG. 2, 2, 4. These were some of the tastiest steaks ever. Awesome. I do love a ribeye.

    I might try one of other DP rubs as others have mentioned and see how it goes. Steak is good pretty much any way you eat it. yum.
  • aemaem Posts: 115
    McCormick's Montreal steak seasoning. Good on burgers too.
Sign In or Register to comment.
Click here for Forum Use Guidelines.