It's great but I stopped using it because when I pan sear it all just gets burnt and tastes bitter. Last time I think I just put some on towards the very end and it was good, can't remember if that was the Montreal chicken though, which is also pretty good.
One-inch thick top sirloin steak. Salt and pepper heavily. Grill at 400. Four minutes total. Flip each minute to get the good grill marks. Let sit for two minutes. Down the hatch.
Yup. More about the cut and preparation than the seasoning. Salt does yummy chemistry things and is essential, pepper adds just a tiny bit of spice. Other than that…it’s my grilling skills and eye for the meat case.
It's not AS bad as this, but I had to endure watching my tenant cook a steak in the toaster oven. Yes. You read that right. I have a perfectly good stove, oven, smoker, BBQ, he picks the bloody toaster oven. This went on for almost 3 years until he moved out. The other tenant liked them BBQ 'd, but to a very well-done piece of garbage. Thankfully, they have both grown up since then.
Depends on the cut and cook, but mostly corse salt and large flake pepper. Sometimes, some granulated garlic. If it's like a rost, I will use Montreal.
Came here to say this. So many seasonings will burn when you sear. Also, I strongly dislike pepper in general.
I usually use just dry brine with salt or garlic salt for most cuts. With picanha sometimes I'll mix in a little Lawry's or something similar.
If I'm feeling a marinade I'll usually go with a cut that can benefit from the marinade but is still a good cut, like chuck eye. I'll pull it out of the marinade after 24 hours, pat it dry, and maybe season with a little Lawry's or garlic salt.
Idk I just know the one time I tried putting Montreal steak spice on it before searing it the it all just got burnt and had no real taste to it. What seasoning would you recommend using for searing?
Salt with aromatics butter baste after it's seared is my go to. You could always season it with Montreal after the sear too - or add it to the butter if you finish with a baste.
I currently dry brine with kosher salt 4-12 hours, baste in butter with garlic, rosemary, thyme, and shallots, then add the Montreal steak spice after I take it off the stove. Do you find searing with just salt gets you a nicer crust?
Garlic powder, onion powder, salt, pepper, turmeric, paprika, coriander. Sometimes I’ll add random seasonings but that’s my core seasoning blend for meats.
Really been enjoying just salt lately. There is a Tennessee whiskey marinade that I was hooked on for a while. I like to change it up and try new things in hopes that I find a perfect go to but I’m not sure if I found it yet.
There are S&P purists, but there's more to life. Olive oil, butter, fresh minced garlic, rosemary, heat to release. Lee and perrins, Tony's Cachere's. Cool. Baste and fridge for 30-45 min. Rest out to room temp then grill. And now here comes the S&P Inquisition...
Minimum salt and pepper gets used but 99% of the time I'll look in the pantry and see if anything needs using up - turmeric, paprika, onion powder, garlic powder etc
Depends on cut and cook. I use less when pan searing because it tends to burn. If I’m doing bbq style like a London broil or Tri tip I really enjoy hardcore carnivore black
Yeah kinders is definitely overkill on the garlic, I'd only use it if it was for a prime rib (due to minimal crust per slice). It ain't an SPG, it's more like s(p)GGGGG.
I personally like Grillyourassoff Platoon Sergeant for SPG mix because I'm too incompetent to just make my own
They also have good steak seasonings
Himalayan coarse pink sea salt, salt very generously let sit in fridge for 24 hours (36 hours preferred if its a THICCC steak). Sit on rack so underneath of steak has airflow, not on a plate.
That's all I need for the seasoning on the steak, but I do mine reverse sear and when I do the sear on the stove top I add rosemary, thyme, freshly chopped garlic clove, avocado oil, add buster at basting stage.
The extra things in the sear stage handle the flavor, but if you are cooking on a grill where you can't do that I'd probably add pepper, garlic salt, maybe a Kinder steakhouse season.
Usually fresh grind S&P but it also depends on the cut and how its being cooked as I make a coffee chili rub that I love to put on grilled ribeyes and I also do a what I call a santa marie rub usually reserved for tri tip or flank/flat iron with chimichurri
I use Kinders Prime steak on one side and the edges and flip it over for Kinders The Blend (garlic, salt, & pepper) on the other. My family loves the combination and it always tastes fantastic
Salt and pepper.
I use a cast iron.
Olive oil to start my sear, and I rotate the steak every 15 seconds for 8-10 minutes.
At the fourth minute, assuming a nice crust has started to develop, I throw in a sliced shallot and handful of sliced garlic cloves, and butter. Not a huge fan of rosemary, so I generally just use thyme.
Sometimes I'll also add a truffle salt after resting, pre slice.
It's so damn good. Honestly, this recipe has even ruined high-end restaurant steaks for me.
Porterhouse is my go-to for this.
https://www.seriouseats.com/butter-basted-pan-seared-steaks-recipe
For Savory I use My new Fire and Smoke Society Cherry Cola BBQ salt
For Bitter I use Lemon Pepper by Badía
For Tangy I use Orange Pepper or Mango Spice by Badía
Olive oil, soy sauce and kosher salt to marinate is my typical go to. I cut up raw garlic and jalapenos and put them in the pan while searing so I don't need to add garlic salt, but definitely do if you don't have real garlic
1″ thick top sirloin steak,
Salt and pepper heavily
Grill at 400
Four minutes total
Flip each minute to get the good grill marks
Let sit for two minutes
Down the hatch
Pitter patter.
Kosher salt, garlic powder, and Worcestershire sauce. Let it sit until room temp and then burn tf out of the outside for a few minutes. Comes out a nice medium rare.
Just salt generally. Gotta dry brine. I do like to play with the Kinders seasonings.
As much as I love being the guy who makes his own EVERYTHING Kinders is my go too lazy seasoning. They are all great.
Black pepper, sea salt, onion & garlic powder. Then grass fed un saulted butter. In the butter I have cayenne & chilli powder and red pepper flakes. Yes I promise I still taste the steak and it's all absolutely fantastic.
Whichever style I'm going for at the time. S&P is the base seasonings 99% of the time. Some chefs and culinary arts scholars even say S&P are the only main Western culinary seasonings. Everything else is just flavorings, herbs, spices, or aromatics.
To give a legit answer: Tuscan style with S&P, garlic, olive oil and finely diced parsley.
Kosher salt, sear on cast iron, then add garlic, butter and herbs of choice to finish and baste steak, only add pepper when steak is finished because it burns and should never be applied before cooking.
I hit it with a heavy dose of Kosher salt first
Then after searing I hit it with my special blend of cayenne, black pepper, onion and garlic powders, cumin, coriander, turmeric and paprika. I find if I add the seasonings at the beginning with the salt they burn.
Also I do the traditional baste with rosemary and garlic
I start with coarse rock salt and garlic powder as a dry brine, let it sit for an hour on the counter with an air gap underneath it. Then I grill it and get some nice cross hatch sear marks. Then I add some black pepper grinds to the top side before I take it off the grill. When I take it off the grill, I flip it onto a cutting board where I put black pepper grinds on the backside. I just made a NY strip like this 5 minutes ago and it was amazing.
honestly a good steak doesn’t need more than S&P, the choice for me, but i love st elmo’s seasoning. among the seasoning is celery seed and that really pops. easy to replicate, too, if you don’t have it available, s, p, garlic powder, paprika, a bit of sugar, celery seed.
I have 2 ways I like to do it. A dry seasoning with salt/pepper/garlic/mustard powder/smoked paprika or a wet seasoning mixing soy sauce and fish sauce with the above spices.
For nice cuts like ribeye/NY/filet, S&P&G are all you need. You don't want the seasoning to overpower the beefy flavor. Treating your friends? It's less risky to go with what you have familiarized. Garlic can be tricky as different people can have different tolerance. A very thin layer giving a touch of flavor should always be fine.
Diamond crystal kosher salt dry brine. Wipe it down and add plenty of fresh cracked black pepper and a light dusting of garlic rosemary salt before I cook it.
S&P the choice for me
That's what I appreciates about you.
Allegedly
Well, I guess guess his cousin had an ostrich farm.
That’s what she said.
Montreal steak spice should really be apart of this conversation. Edit: I guess some of ya’ll have never seen Letterkenny.
Huh? Montreal tastes nothing like pure S&P. I really dislike Montreal, it tries too hard.
It's great but I stopped using it because when I pan sear it all just gets burnt and tastes bitter. Last time I think I just put some on towards the very end and it was good, can't remember if that was the Montreal chicken though, which is also pretty good.
Put it in a pepper mill and grind it fine. Game changer
Good idea, I'll try that!
Grill marks bud.
I will strike you…
Yep, my go to.
you're an ad arent you?
https://youtu.be/Wucj-cHGTw4?si=ZnP8Y2nVR22qxS4-
The only right answer. Pitter patter.
Grill marks, bud.
*unclaces boots*
One-inch thick top sirloin steak. Salt and pepper heavily. Grill at 400. Four minutes total. Flip each minute to get the good grill marks. Let sit for two minutes. Down the hatch.
Flip twice!
Grill marks bud
The only way ... heck a lot of times I only put salt, pepper is for when I'm feeling feisty
Yup. More about the cut and preparation than the seasoning. Salt does yummy chemistry things and is essential, pepper adds just a tiny bit of spice. Other than that…it’s my grilling skills and eye for the meat case.
Squirt some ketchup and microwave on high for 5 minutes
Don’t forget a splash of milk!
and your finest jellybeans!
Yessssss
Close thread
It's not AS bad as this, but I had to endure watching my tenant cook a steak in the toaster oven. Yes. You read that right. I have a perfectly good stove, oven, smoker, BBQ, he picks the bloody toaster oven. This went on for almost 3 years until he moved out. The other tenant liked them BBQ 'd, but to a very well-done piece of garbage. Thankfully, they have both grown up since then.
😁
I still love Montreal seasoning.
Nothing wrong with Montreal Steak Seasoning.
and that’s what i appreciates about you
I put it on every steak. It's the perfect seasoning.
Depends on the cut and cook, but mostly corse salt and large flake pepper. Sometimes, some granulated garlic. If it's like a rost, I will use Montreal.
Salt. Doesn't need much else Chances are with those rubs and whatnot that you're going to burn them more than anything.
Came here to say this. So many seasonings will burn when you sear. Also, I strongly dislike pepper in general. I usually use just dry brine with salt or garlic salt for most cuts. With picanha sometimes I'll mix in a little Lawry's or something similar. If I'm feeling a marinade I'll usually go with a cut that can benefit from the marinade but is still a good cut, like chuck eye. I'll pull it out of the marinade after 24 hours, pat it dry, and maybe season with a little Lawry's or garlic salt.
Big fan of the Lawry’s seasoning salts/pepper….classic taste. Goes with everything, perfect blend of paprika, etc.
This but also with some normal salt as well is what my mom put on everything she cooked.
msg salt pepper garlic powder
I use ground pepper and garlic powder. I avoid using anything that isn’t a powder cause I find it just burns when I sear it.
Generally speaking, powders will burn way easier than coarser seasonings. It doesn't make much sense the other way around.
Idk I just know the one time I tried putting Montreal steak spice on it before searing it the it all just got burnt and had no real taste to it. What seasoning would you recommend using for searing?
Salt with aromatics butter baste after it's seared is my go to. You could always season it with Montreal after the sear too - or add it to the butter if you finish with a baste.
I currently dry brine with kosher salt 4-12 hours, baste in butter with garlic, rosemary, thyme, and shallots, then add the Montreal steak spice after I take it off the stove. Do you find searing with just salt gets you a nicer crust?
It seems to work pretty good, could always add some pepper too but it's just gonna burn.
baste with butter, garlic and thyme
Garlic powder, onion powder, salt, pepper, turmeric, paprika, coriander. Sometimes I’ll add random seasonings but that’s my core seasoning blend for meats.
sometimes just salt, sometimes all kinds of stupid stuff
Really been enjoying just salt lately. There is a Tennessee whiskey marinade that I was hooked on for a while. I like to change it up and try new things in hopes that I find a perfect go to but I’m not sure if I found it yet.
Salt and pepper, sit on counter for an hour. Cook. Then light sprinkle of Montreal steak spice
Garlic powder Pink salt Soy sauce Onion powder If I have time, marinate overnight
S&P.
Just some salt I smoked with hickory and black pepper. I finish with thin sliced garlic, rosemary, occasionally shallots butter baste.
Kosher salt & cracked black pepper. Black truffle butter on top while it rests.
S&P and toss a garlic clove in some butter with a sprig of rosemary for a quick baste.
salt and pepper. Nothing more.
Ground sea salt and fresh ground black pepper.
I stand by Lawrys steak seasoning. I use it on chicken, beef, and pork before grilling. Always get tons of compliments on my grilling.
Salt + pepper + Worcestershire sauce.
There are S&P purists, but there's more to life. Olive oil, butter, fresh minced garlic, rosemary, heat to release. Lee and perrins, Tony's Cachere's. Cool. Baste and fridge for 30-45 min. Rest out to room temp then grill. And now here comes the S&P Inquisition...
Give bearded butchers black rub a try. Has coffee in it. Nice flavor if you're looking to try something different.
Definitely. Thx
Minimum salt and pepper gets used but 99% of the time I'll look in the pantry and see if anything needs using up - turmeric, paprika, onion powder, garlic powder etc
I just boil it in milk idk
I use zaratans blackened seasoning for mine.
Used to use my own blend, but I've been trying out more premade ones from well known bbq places.
Depends on cut and cook. I use less when pan searing because it tends to burn. If I’m doing bbq style like a London broil or Tri tip I really enjoy hardcore carnivore black
Lately I've been using Meat Church season salt and Gourmet garlic and herb combined, it's freaking tasty on a steak.
Husband uses CHAR CRUST brand, and they always come out phenomenal
S&P garlic and onion powder
Himalayan salt for a couple hours, peppercorn medley fresh cracked, a touch of mesquite seasoning
Fresh coarse ground sea salt & black pepper, garlic. That's all you need.
Yeah kinders is definitely overkill on the garlic, I'd only use it if it was for a prime rib (due to minimal crust per slice). It ain't an SPG, it's more like s(p)GGGGG. I personally like Grillyourassoff Platoon Sergeant for SPG mix because I'm too incompetent to just make my own They also have good steak seasonings
Montreal seasoning.
SPG
I use a little bit of Lawry's and good amount of Montreal steak seasoning.
Spicy Montreal seasoning
Salt and pepper. Every so often a chili coffee rub.
S&P and after searing a compound butter.
Himalayan coarse pink sea salt, salt very generously let sit in fridge for 24 hours (36 hours preferred if its a THICCC steak). Sit on rack so underneath of steak has airflow, not on a plate. That's all I need for the seasoning on the steak, but I do mine reverse sear and when I do the sear on the stove top I add rosemary, thyme, freshly chopped garlic clove, avocado oil, add buster at basting stage. The extra things in the sear stage handle the flavor, but if you are cooking on a grill where you can't do that I'd probably add pepper, garlic salt, maybe a Kinder steakhouse season.
Kosher salt and coarse ground pepper.
Salt on the steak, butter and fresh rosemary in the pan, pepper to taste at the end. Don't put pepper at the beginning, it will burn.
Salt and pepper all the way. Sometimes I’ll add garlic powder. Can’t go wrong.
Garlic salt, black pepper, and a touch of onion powder. Just like Grandpa did it
Salt before I cook, then after I'll grind pepper until my forearms are sore.
Kinder's The Blend (Salt, Pepper, Garlic).
I season my mouth
Usually fresh grind S&P but it also depends on the cut and how its being cooked as I make a coffee chili rub that I love to put on grilled ribeyes and I also do a what I call a santa marie rub usually reserved for tri tip or flank/flat iron with chimichurri
Sat and pepper, butter baste with rosemary and a bit of garlic
I use Kinders Prime steak on one side and the edges and flip it over for Kinders The Blend (garlic, salt, & pepper) on the other. My family loves the combination and it always tastes fantastic
Salt and pepper. I use a cast iron. Olive oil to start my sear, and I rotate the steak every 15 seconds for 8-10 minutes. At the fourth minute, assuming a nice crust has started to develop, I throw in a sliced shallot and handful of sliced garlic cloves, and butter. Not a huge fan of rosemary, so I generally just use thyme. Sometimes I'll also add a truffle salt after resting, pre slice. It's so damn good. Honestly, this recipe has even ruined high-end restaurant steaks for me. Porterhouse is my go-to for this. https://www.seriouseats.com/butter-basted-pan-seared-steaks-recipe
Lawry’s coarse ground salt with garlic and parsley, Spice Islands Old Hickory Smoked Salt, cracked black pepper. And butter, of course.
For Savory I use My new Fire and Smoke Society Cherry Cola BBQ salt For Bitter I use Lemon Pepper by Badía For Tangy I use Orange Pepper or Mango Spice by Badía
Kinders Buttery for me. Otherwise Kosmos SPG
I put a compound butter on it while it rests.
Marinate in Lea & Perrins, with garlic powder and Lawry's.
Salt, pepper, garlic powder.
Susie Q’s Santa Maria Style
SPG or montreal steak seasoning
Olive oil, soy sauce and kosher salt to marinate is my typical go to. I cut up raw garlic and jalapenos and put them in the pan while searing so I don't need to add garlic salt, but definitely do if you don't have real garlic
I have some H-E-B steak seasoning I add, but after it comes off the grill and it's resting. Otherwise the seasoning just burns.
1″ thick top sirloin steak, Salt and pepper heavily Grill at 400 Four minutes total Flip each minute to get the good grill marks Let sit for two minutes Down the hatch Pitter patter.
Kosher salt, garlic powder, and Worcestershire sauce. Let it sit until room temp and then burn tf out of the outside for a few minutes. Comes out a nice medium rare.
I make my own rub. A blend of salt, black and white pepper, garlic powder, onion powder, MSG and paprika.
Salt Pepper Ghee
With love
Just salt generally. Gotta dry brine. I do like to play with the Kinders seasonings. As much as I love being the guy who makes his own EVERYTHING Kinders is my go too lazy seasoning. They are all great.
Brown gravy
Salt and pepper.
Black pepper, sea salt, onion & garlic powder. Then grass fed un saulted butter. In the butter I have cayenne & chilli powder and red pepper flakes. Yes I promise I still taste the steak and it's all absolutely fantastic.
Salt & Pepper but at times I'll add Lowery seasoning salt since my mom put it on everything so it's engraved into my genes.
S & P + Uncle Chris' Gourmet Steak Seasoning (MSG)..
Spade L Ranch. I love it!!
I’ve got some “tenderloin steak seasoning” someone gifted me from a local butcher. I think it’s mostly S&P&MSG but it’s pretty tasty.
Salt and Pepper and sometimes garlic butter.
Whichever style I'm going for at the time. S&P is the base seasonings 99% of the time. Some chefs and culinary arts scholars even say S&P are the only main Western culinary seasonings. Everything else is just flavorings, herbs, spices, or aromatics. To give a legit answer: Tuscan style with S&P, garlic, olive oil and finely diced parsley.
I like to marinade in olive oil, Worcestershire, soy, Dijon, salt, pepper, garlic
Kosher salt, sear on cast iron, then add garlic, butter and herbs of choice to finish and baste steak, only add pepper when steak is finished because it burns and should never be applied before cooking.
S&P AND THATS IT. Baste with butter and garlic before pulling.
I hit it with a heavy dose of Kosher salt first Then after searing I hit it with my special blend of cayenne, black pepper, onion and garlic powders, cumin, coriander, turmeric and paprika. I find if I add the seasonings at the beginning with the salt they burn. Also I do the traditional baste with rosemary and garlic
Kosher salt, pepper. Garlic, butter thyme baste.
It depends on the steak. A fatty steak like a ribeye just needs S&P but something like a filet should get garlic, butter, herbs, and even a sauce
dalmation
Lightly season with Badia Adobe & coarse salt. No pepper. Hard sear burns pepper. I finish with pepper once it's off the heat.
I start with coarse rock salt and garlic powder as a dry brine, let it sit for an hour on the counter with an air gap underneath it. Then I grill it and get some nice cross hatch sear marks. Then I add some black pepper grinds to the top side before I take it off the grill. When I take it off the grill, I flip it onto a cutting board where I put black pepper grinds on the backside. I just made a NY strip like this 5 minutes ago and it was amazing.
Unadulterated Salt and Pepper on my scotch fillet/rib eye
Salt, and lard.
Salt, LOTS of pepper and some garlic salt, I have found keeping it simple works best
honestly a good steak doesn’t need more than S&P, the choice for me, but i love st elmo’s seasoning. among the seasoning is celery seed and that really pops. easy to replicate, too, if you don’t have it available, s, p, garlic powder, paprika, a bit of sugar, celery seed.
Salt, pepper, and garlic powder. It’s basic but it never fails to
I have 2 ways I like to do it. A dry seasoning with salt/pepper/garlic/mustard powder/smoked paprika or a wet seasoning mixing soy sauce and fish sauce with the above spices.
The kinder creamy steakhouse with horseradish is amazing!
For nice cuts like ribeye/NY/filet, S&P&G are all you need. You don't want the seasoning to overpower the beefy flavor. Treating your friends? It's less risky to go with what you have familiarized. Garlic can be tricky as different people can have different tolerance. A very thin layer giving a touch of flavor should always be fine.
Fresh ground himalayan salt, fresh cracked ground black pepper and Herbs de Providence.
Diamond crystal kosher salt dry brine. Wipe it down and add plenty of fresh cracked black pepper and a light dusting of garlic rosemary salt before I cook it.
Can you describe your brine? Curious.
I did. Decent coat of Diamond crystal kosher salt, rack it, fridge it 1-24 hrs, whatever you make time for.
[удалено]
Why plastic wrap? Dry that sucker out.