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Seasoning a Steak pre cook

johnmitchelljohnmitchell Posts: 5,074
I have tried so many different seasonings on steaks pre cook, but am never able to detect the different tastes... What do you guys use ?
Greensboro North Carolina
When in doubt Accelerate....

Comments

  • jtcBoyntonjtcBoynton Posts: 2,475
    salt.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • FoghornFoghorn Posts: 7,285
    I have 2 answers for you.

    1) A good friend who is a much better cook than I has experimented over the years and he likes Montreal Steak Seasoning on one side and Uncle Chris' Steak Seasoning on the other side.  His wife won't let him do it any other way.

    2) I've experimented some over the years and basically feel similar to you - although I think that if I layer it on fairly thick I can taste some of the flavors (onion, garlic, etc) other than the salt and pepper.  So I put a base layer of whatever rub I'm in the mood for - and then I usually add a second layer (not too thick - just enough for an accent) of fresh ground pepper and Kosher salt.

    YMMV.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • LegumeLegume Posts: 9,818
    Salt before, pepper after.
    Austin, TX
  • fishlessmanfishlessman Posts: 24,941
    salt before the sear, anything that burns after the sear
  • ThatgrimguyThatgrimguy Posts: 4,109
    first choice is a good sea salt and fresh cracked tellicherry pepper
    Sometimes I add garlic and onion powder

    I also like coffee rubs from time to time. https://www.oakridgebbq.com/product/signature-edition-carne-crosta-steakhouse-rub/ is my favorite for that

    And santa maria seasonings are good as well. 
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • northGAcocknorthGAcock Posts: 13,243
    Foghorn said:
    I have 2 answers for you.

    1) A good friend who is a much better cook than I has experimented over the years and he likes Montreal Steak Seasoning on one side and Uncle Chris' Steak Seasoning on the other side.  His wife won't let him do it any other way.

    2) I've experimented some over the years and basically feel similar to you - although I think that if I layer it on fairly thick I can taste some of the flavors (onion, garlic, etc) other than the salt and pepper.  So I put a base layer of whatever rub I'm in the mood for - and then I usually add a second layer (not too thick - just enough for an accent) of fresh ground pepper and Kosher salt.

    YMMV.
    I am a big fan of Montreal Steak Seasoning on all beef. It is great used sparingly on burgers, or heavy on a rib roast.....or middle of the road on a nice steak. That said, @Yukonron has turned me on to a Gunpowder rub that I am now mixing in as well. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • rekameohsrekameohs Posts: 88
    Pretty hard to beat just straight S&P on a good ribeye, at least in my book.

    If I have the time, I do the Alton Brown method of salting, put on cake rack/ plate, then leave in the fridge for ~6 hours.   All the salt is absorbed into the meat.
  • 1voyager1voyager Posts: 625
    Coarse Koser salt four hours before cook time. Set it on a wire cooking rack then put it back in the fridge, uncovered. Pepper after serving.
    Somewhere in Colorado
    LBGE, PGS A40 Gasser and too much Griswold cast iron cookware.
  • TheophanTheophan Posts: 2,558
    I'm really puzzled as to how a steak's seasonings don't seem noticeable.  It seems really obvious to me whether I've used:
    I love all of those, but they seem as different as night and day to me, immediately obvious flavor.
  • johnmitchelljohnmitchell Posts: 5,074
    Thanks guys.. I stopped bought a prime Ribeye and am going with plain old Salt and Pepper tonight. I like @Legume plan.. Salt first then pepper afterwards..
    Greensboro North Carolina
    When in doubt Accelerate....
  • johnmitchelljohnmitchell Posts: 5,074
    Theophan said:
    I'm really puzzled as to how a steak's seasonings don't seem noticeable.  It seems really obvious to me whether I've used:
    I love all of those, but they seem as different as night and day to me, immediately obvious flavor.
    South African braai spice.. Now that I can organize 
    Greensboro North Carolina
    When in doubt Accelerate....
  • cookingdude555cookingdude555 Posts: 2,383
    I like S&P, but I really enjoy Spade L ranch beef, I rub it in all over the steak, both sides:

    http://www.spadelranch.com/

    John - SLC, UT

    2XL, XL, 3 Larges (each kid gets one), Med, MM, 2 Minis

  • evie1370evie1370 Posts: 505
    Penzys Chicago Style Seasoning, one of the best out there. 

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
  • calikingcaliking Posts: 12,641
    of the many ways I've cooked a steak, caveman style is my favorite. The crust turns out great. The spices in most rubs burn on the coals, and then don't add a lot. Montreal-style steak seasoning (like DP Raising the Steaks) seems to fare pretty well with this method, so thats what I use. If I don't have any of that then just S&P, please. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Jameson19Jameson19 Posts: 336
    I found a steak run from Oakridge Bbq called Carne Crosta. Package says it’s good to go at high heat. I’ve tried it once and it was delicious. Didn’t have a burned taste and formed a nice crust. 

    Montreal steak seasoning is also a go to 
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 2 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • lkapigianlkapigian Posts: 5,233
    SPG like most and don't discount using a compound butter @ the end 
    Visalia, Ca
  • AcnAcn Posts: 2,954
    lkapigian said:
    SPG like most and don't discount using a compound butter @ the end 
    +1 to finishing.  Compound butter is great, chimichurri is great.  Good olive oil, rosemary, and thyme makes a great bird sauce.

    LBGE

    Pikesville, MD

  • lousubcaplousubcap Posts: 19,879
    Dry brine with the salt for at least 24 hours and then anything else (fresh cracked pepper and an occasional shake of garlic) on the then cave-man finished side. As noted by @caliking the crust is the winner and the seasonings are a solid second or third act.  FWIW-
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • HubHub Posts: 853
    Dizzy Pig Cowlick, but I hit it with a little extra salt and pepper.
    Beautiful and lovely Villa Rica, Georgia
  • Hairless_HandHairless_Hand Posts: 190
    Mis Rubins Black Magic along with salt and some fresh cracked pepper. https://misrubins.com/products/black-magic-seasoning
  • Photo EggPhoto Egg Posts: 9,393
    Foghorn said:
    I have 2 answers for you.

    1) A good friend who is a much better cook than I...
    @caliking
    Thank you,
    Darian

    Galveston Texas
  • calikingcaliking Posts: 12,641
    Photo Egg said:
    Foghorn said:
    I have 2 answers for you.

    1) A good friend who is a much better cook than I...
    @caliking
      :pirate:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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