Seasoning a Steak pre cook

johnmitchell

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 ?

JohnInCarolina

Pretty hard to beat just straight S&P on a good ribeye, at least in my book.

jtcBoynton

salt.  

Foghorn

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.

Legume

Salt before, pepper after.

fishlessman

salt before the sear, anything that burns after the sear

Thatgrimguy

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. 

northGAcock

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. 

rekameohs

JohnInCarolina said:

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.

1voyager

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.

Theophan

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:

• salt and pepper (probably most common for a really good steak) or 
• Dizzy Pig Cowlick (probably my favorite rub for steaks or burgers when I use one), or
• Toasted Fennel/chile/black pepper rub (another favorite), or
• a South African braai spice rub

I love all of those, but they seem as different as night and day to me, immediately obvious flavor.

johnmitchell

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..

johnmitchell

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:

• salt and pepper (probably most common for a really good steak) or 
• Dizzy Pig Cowlick (probably my favorite rub for steaks or burgers when I use one), or
• Toasted Fennel/chile/black pepper rub (another favorite), or
• a South African braai spice rub

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 

cookingdude555

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/

evie1370

Penzys Chicago Style Seasoning, one of the best out there. 

caliking

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. 

Jameson19

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 

lkapigian

SPG like most and don't discount using a compound butter @ the end 

Acn

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.

lousubcap

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-

Hub

Dizzy Pig Cowlick, but I hit it with a little extra salt and pepper.

Hairless_Hand

Mis Rubins Black Magic along with salt and some fresh cracked pepper. https://misrubins.com/products/black-magic-seasoning

Photo Egg

Foghorn said:

I have 2 answers for you.

1) A good friend who is a much better cook than I...

@caliking

caliking

Photo Egg said:

Foghorn said:

I have 2 answers for you.

1) A good friend who is a much better cook than I...

@caliking