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steak seasoning

Unknown
Unknown
edited November -0001 in EggHead Forum
very basic topic! Everybody has their favorite "steak rub". Mine used to be salt and pepper and rosemary when I fried/broiled my steaks in a cast iron pan.

Since I got my small Egg over a year ago, I've eventually "evolved" to using only a bit of table salt after grilling the steak over mesquite lump. I just can't find anything that makes a good ribeye grilled over mesquite any better than a bit of salt.

I don't use the kosher stuff or sea salt because the grains are too big and the salt becomes overwhelming in some bites. So I use plain iodized stuff. I'd prefer not to have the iodine in there, but the grain size is a more important consideration.

Oh, and I brush with canola oil before grilling. Tried olive oil once. (once.)

I do assume that I'd like it more if I put a pat of butter on top after it was done, like Ruth's Chris does, but that's just cheating.

What are your favorite steak rub for a plain ol' grilled ribeye or other nice cut?
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Comments

  • Fidel
    Fidel Posts: 10,172
    Skip the oil. A dry steak sears better.

    Salt before the sear, cracked pepper after it's done and while it's resting before you dig in. That's it. Butter ain't cheating, but I personally don't care for it on a steak.
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  • hornhonk
    hornhonk Posts: 3,841
    I like Dizzy Pig Raising the Steaks or Cowlick. A good Montreal style rub works for me.
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  • Hoss
    Hoss Posts: 14,600
    Salt,sear,season,roast.I like McCormicks Momtreal or just pepper.But only salt until the sear is done. :)
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  • reccitron
    reccitron Posts: 176
    I LOVE steak. I very rarely use anything other than salt and pepper. I want the steak flavor to "shine" and don't want to cover it up with other seasonings no matter how good they are on other cuts of meat.
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  • h20egg
    h20egg Posts: 168
    I was raised to look down at the use of "steak sauce" or any other flavorings as you are paying good money for steak, so enjoy it as it is. I've pretty much stayed on that tune; salt and pepper being the only things I use. I've tried a tad of rub, but if it's good meat I find it a little distracting.
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  • Poppasam
    Poppasam Posts: 440
    Dizzy Pig, Raising The Steak!! We have been using this several years but a few weeks ago we used it at a contest and brought home a First along with a thousand dollar check. Think I'll stick with it for now.

    Good Cooking to You,
    Poppasam
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  • NC-CDN
    NC-CDN Posts: 703
    I've used some of the Dizzy Pig stuff, but I really like Obie Cue's Sunshine Rub. I think that is it. Also had some kosher salt. Tasty!
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  • eenie meenie
    eenie meenie Posts: 4,394
    I like mine just like Fidel described. I don't like to mask a good steak.

    Sometimes, if I'm doing a real thick porterhouse in the manner of Bistecca alla Fiorentina, I'll add a scant amount of finely minced rosemary and garlic in olive oil and drizzle on top of the cooked steak.
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