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What Do You Use to Season Steaks?
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Grillin&Chillin
Posts: 31
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?
What do you use?
Comments
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Just S & P here.
JI'm ashamed of what I did for a Klondike Bar. -
I Serve with Horseradish
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Kosher Salt, Fresh Ground Pepper and a light dusting of garlic powder.
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Salt and pepper for me. -RP
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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. -
Southern Flavor!!! www.southernflavor.com
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A good steak... Salt and Pepper only.Large and Small BGE * www.quelfood.com
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Dizzy Pig BBQ Cowlick
Best beef rub on the planet -
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 -
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....
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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.
PopsicleWillis 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:
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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. -
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 :PJohn in the Willamette Valley of Oregon -
S&P and Worcestershire Powder
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EVOO, cracked pepper, and white truffled salt....go easy on the salt, its powerful! :ohmy:
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Dizzy pig rising the steak or shaking the tree. then let set in the frig for 24-36 hour. 500 temp
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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 -
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.
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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!
MichaelCentral Connecticut -
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. -
Only for the guests! :evil:
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Coarse salt, fresh cracked black pepper, sear, roast 'till done to your liking, finish with pat of unsalted butter (the real thing).
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Tastefully Simple's "Seasoned Salt". excellent every time.
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nice guy!! hahaha
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Why unsalted butter?
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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.
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Montreal Steak Rub. It goes well with steak and pork chops.
http://www.clubhouse.ca/en/products/detail.aspx?Montreal_Steak_Rub_Marinade&id=87775652-bf93-40c7-bc68-5b84202b9566Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
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
Enjoy!!! -
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.
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