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?

Grillin&ChillinGrillin&Chillin Posts: 31
edited 6:02PM in EggHead Forum
I guess I'm a purist but I think a good quality steak should stand on its own. I'm looking for something to subtly enhance the taste of a great rib eye without overpowering the flavor of the meat.
What do you use?


  • ShwiezzeeShwiezzee Posts: 304
    Just S & P here.

    I'm ashamed of what I did for a Klondike Bar.
  • EggerFromIowaEggerFromIowa Posts: 181
    I Serve with Horseradish
  • FSM-MeatballFSM-Meatball Posts: 215
    Kosher Salt, Fresh Ground Pepper and a light dusting of garlic powder.
  • AZRPAZRP Posts: 10,116
    Salt and pepper for me. -RP
  • bennybenny Posts: 109
    rub with olive oil both sides
    lemon pepper salt mix, garlic (granulated) on top
    drizzle worchester on top then flip over onto grill
    drizzle worchester on other side.
  • johnl350johnl350 Posts: 125
    Southern Flavor!!!
  • Egg JujuEgg Juju Posts: 658
    A good steak... Salt and Pepper only.
    Large and Small BGE *
  • HatchHatch Posts: 149
    Dizzy Pig BBQ Cowlick
    Best beef rub on the planet
  • NibbleMeThisNibbleMeThis Posts: 2,293
    For quality steaks, usually just salt and pepper.

    I've done other things just for something different but it seems I always come back to salt and pepper.
    Knoxville, TN
    Nibble Me This
  • Misippi EggerMisippi Egger Posts: 5,095
    Kosher salt, then a high temp sear (TRex). Add DP Raising the Steak on both sides during the rest. Sometimes Cowlick on one side instead, but "The Princess" doesn't like the 'kick' in Cowlick....
  • PopsiclePopsicle Posts: 520
    For rib eyes, filets, strips and T-bone I use a good dusting of John Henry’s Butter Pecan and then a light sprinkle of Weber Steak seasoning for a little additional pepper and appearance.
    Works great when you Hot-tub them.
    Willis Tx.
  • :) Wel I'm an egg newbie, but I maride in a foodsaver marinade canister for a few hours with soy, red wine, and garlic. An hour in the foodsaver is like a couple days in the fridge. I then sear at 650 to 700. 2min, 2min, 2min, then rest. Directly no modified flower pot plese setters for this meal. :evil:
  • ibandaibanda Posts: 549
    I just put kosher salt before grilling and sometimes pepper afterward. I might try some McCormick's Montreal steak seasoning next time, Dizzy Pig has one now called Raising the Steaks.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • jaydub58jaydub58 Posts: 2,128
    Well, I'v been happy with a splash of Worcesteshire Sauce, a sprinkle of Montreal Steak Seasoning, let it sit for 20-30 minutes and COOK!

    :P :P
    John in the Willamette Valley of Oregon
  • icemncmthicemncmth Posts: 1,160
    S&P and Worcestershire Powder
  • c tredwellc tredwell Posts: 575
    EVOO, cracked pepper, and white truffled salt....go easy on the salt, its powerful! :ohmy:
  • ManfredManfred Posts: 186
    Dizzy pig rising the steak or shaking the tree. then let set in the frig for 24-36 hour. 500 temp
  • Cheap steak=Marinate in Dales Seasoning for 10-15 minutes.

    Mid grade steak=DP Cowlick (adds a little kick to the meat)

    When I have a overtime check with no bills to pay steak=S&P
  • HossHoss Posts: 14,600
    Salt ONLY until after it is seared.Then a little touch of fresh cracked black pepper while it is roasting.I NEVER marinate a good cut/grade steak.I will sometimes sprinkle on a light dusting of Montreal Steak Seasoning but not often.
  • Carolina QCarolina Q Posts: 12,864
    Hoss, I thought you seasoned everything with habaneros! Or worse!!! :laugh:

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • eenie meenieeenie meenie Posts: 4,393
    Salt.......then, pepper once it's off the egg.

    If I'm cooking Italian, I might add a little drizzle of some fine olive oil once it's off the egg.
  • HossHoss Posts: 14,600
    Only for the guests! ;) :evil:
  • Coarse salt, fresh cracked black pepper, sear, roast 'till done to your liking, finish with pat of unsalted butter (the real thing).
  • Tastefully Simple's "Seasoned Salt". excellent every time.

  • Carolina QCarolina Q Posts: 12,864
    nice guy!! hahaha

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • FidelFidel Posts: 10,172
    Why unsalted butter?
  • FSM-MeatballFSM-Meatball Posts: 215
    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.
  • EggNorthEggNorth Posts: 1,116
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • toquinatoquina Posts: 94
    I really like to use chilled bacon fat. Anytime I cook bacon I save the fat in the fridge it is a great starter for most things. I rub some bacon fat and then sprinkle Montreal steak spice ad6d196c.jpg

  • BasscatBasscat Posts: 802
    DP Raising the Steaks. Salty, a little peppery, and the coriander and stuff adds some bright notes that make steaks and burgers, beef and bison, absolutely shine.
Sign In or Register to comment.
Click here for Forum Use Guidelines.