Steak Question

Unknown

Went to my top-notch butcher this morning. He cut me two prime ribeyes about 1.25" thick. He sold me on some gourmet steak seasoning which consists of minced garlic, kosher salt, onion, butcher pepper, dill seed, coriander, chili peppers and other "spices". This seasoning has sizable "bits-n-pieces" of all of the foregoing, and is not a "dust".[p]Any insight on applying such seasoning, and whether I should use any olive oil (which I typically use with my typical salt/pepper mix)? I intend to cook the steaks with a 750 degree sear for 2 minutes per side, followed by a 20 minute rest period, plus 5 minutes per side at 400. Any direction will be appreciated. Thx.

Car Wash Mike

<p />Bill-the-Grill,
No matter what seasoning I use for steaks. I always use extra virgin olive oil, either coat and then spices, or spray on after spices go on. I usually let set 1 hour at room temp before Egging.[p]CWM

Shelby

Bill-the-Grill,
For some prime beef like that, I am in the "less is more" camp. I season with a little onion and garlic powder, black pepper and lightly salt. The less you do to them, the more you taste the beef flavor.
But again, this is my way.

TRex

Bill-the-Grill,[p]I always use olive oil - if for nothing else, it keeps the steaks from sticking to the grill when searing. I typically also use Kosher salt, fresh ground pepper, and spicy brown mustard, which adds a nice tang (no mustard taste). Sometimes I use a little garlic powder too. Joel has a good suggestion with roasting garlic and using freshly grated ginger as well--haven't tried this yet but will next time.[p]The steak rub you got sounds good, too. Give it a try - can't lose by experimenting.[p]Happy steaking![p]TRex