Granulated or minced garlic

cul-de-sac-er · June 2012

Ok t-Rex for fathers dat am I better off with granulatednor minced garlic - I'm using sea salt and fresh ground black pepper as well?

TUTTLE871 · June 2012

Always go fresh minced

Mighty_Quinn · June 2012

Save it for after the sear....eiiter will burn.

cul-de-sac-er · June 2012

Got it and it makes sense.....thank you

stike · June 2012

as a seasoning, i think the granulated makes more sense. the minced stuff in a jar can be horrible to begin with, and it won't cook, it'll burn. the granulated will burn too, as was mentioned. but you can sprinkle it on after searing. i only sear with salt. everything else burns.

i think fresh minced garlic would be very strong in any mount, and should be cooked somehow. not sure how you'd use that, honestly, on a steak

Stoater · June 2012

in a nice compound butter slavered over the top after the cook.

GeauxEggin · June 2012

in a nice compound butter slavered over the top after the cook.

If you have to season your steak with anything other than fresh cracked pepper and sea/kosher salt, a dab seasoned butter right as it comes off the grill seems to be the way to go.

Austin Egghead · June 2012

Pat steak dry. Course Kosher salt. Start the egg. When coals red hot wipe off salt pat dry. Then lightly season with favorite salt. Toss on fire. Sear to crust turn and complete to desired IT. If not big fan of salt dont do second application. I not a big fan of salty taste so i only do one side.
Compound herbed butter while resting ...winner too

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Granulated or minced garlic

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