Seasoning for a steak?

M

matthewace

< 25 Posts
This topic has probably been discussed by now on this board but I did not see it anywhere. I just got a couple of ny strips for dinner tomorrow night and decided to pass on the store bought marinade. I figure this is a great place for ideas on how to season and/or marinade the steak from scratch. So... let's hear your recipes.
 
My favorite is to marinade it in unseasoned Adolphs tenderizer and Adkins fajita seasoning. The addition of cumin and/or even some chili would be nice too. The new chipotle seasoning is outstanding.

Just put flavors on it that you like even if it is maple syrup and mustard.
 
salt
pepper
onion powder
garlic powder

roughly 5 min on each side (cast iron skillet)
a little worcestershire at the end, then flip a few times.

done
 
I usually put on coarse salt and pepper, rub in a bit of brown mustard, then a light coat of olive oil. I then sear it on my BGE at around 700 degrees for a minute per side. I then take the meat off and let it rest for 20 minutes (Apparently this is good for the meat because the searing causes the muscle to knot up). While the meat is resting I lower the temp to 400 degrees. Then throw the meat back on and let it go until desired temp.
 
thanks for the replys. I went ahead and got some course ground sea salt, some lemon pepper, and garlic powder and rubbed all that in, then I added some worchestershire sauce. The steak came out really good, although a little dry on the edges, but that is due to me cooking it too long. Anyone got some ideas how to get a thick cut steak cooked all the way through without drying out the meat? This was on the grill and I tried to sear each side for a bit and then move the meat off the direct heat to cook through.
 
Yeah I like my steaks medium rare, not raw in the middle. I had the middle pink the way I like it, but the outer edges were dryer than I like. I suppose keeping the steak off of direct heat would help cooking the inside while keeping the outside from getting too dry. No sarcasm meter needed, I did use lemon pepper along with other spices and enjoyed the flavor of the steak. I by no means made the perfect steak, but I will continue to use different methods until I do get it perfect. Until then if you would like to give me any tips I would appreciate it.
 
I did
smile.gif


"This was on the grill and I tried to sear each side for a bit and then move the meat off the direct heat to cook through."

cook it for a bit first, then sear it.
 
I was firmly in the "Salt & Pepper Only" camp forever but I have to admit Montreal is the ****. Steaks and chicken fried steak don't taste right anymore without it. It is the only good thing I can think of to come out of Canada.
 
Lawry's coarse garlic salt or McCormick's Montreal Steak seasoning.

if the meat is of the highest quality then just Lawry's or just salt and pepper
 
If you are cooking a thick steak and you want it cooked all of the way through you need to butterfly it.

I prefer a good cut of meat pretty rare.
You should try it sometime.
It is the best way to eat a good steak.
 
I've always marinated my steak in Zia's Italian Dressing (it's a St. Louis restaurant) and some other garlic marinade. It's always tasted pretty dang good.
 
Montreal, that's it, just be sure the burners are on high and the grill is as hot as it can be, 4 1/2 min. per side for med. rare(1" ribeyes)... I'm having one tonight! By the way Costco's steaks rule.
 
to cook a thick steak, you need to sear it then finish it in an oven

I usually do this and it is awesome every time.

I usually do it with NY Strips, haven't tried it on a Filet.

Pan Seared Ribeye
 
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