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Old 11-08-2009, 03:48 PM   #1
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Steak seasoning?

Im seasoning some cuts of steak right now, all i used was lemon juice, mikes hard lemonade( dont ask why, curiousity) and some seasoned salt, anything else i shouldve added in or done some other way?

advice and tips would be good!
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Old 11-08-2009, 03:52 PM   #3
Wanna know how I got these scars?
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Quote:
Originally Posted by Brunes View Post
Naw dude...Sound like you are playing around with the taste....I love me some garlic and onion...but I don't see those going well with lemonade.

I'm interested to hear how that mikes hard worked out for you.
I put some garlic in it, didnt have any onions layin around.

and i threw it onto the grille, ill tell you how it is when i get back.
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Old 11-08-2009, 04:03 PM   #4
Wanna know how I got these scars?
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Ok, so i took it off the grille, cut and ate a piece and it's not half bad!
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Old 11-08-2009, 04:06 PM   #6
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My buddy between deployments showed me frenches fried onions as a garnish for the steak after it is done cooking. Orgasmic
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Old 11-08-2009, 04:14 PM   #7
Do you know Tyler Durden?
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Quote:
Originally Posted by Pdopy3 View Post
i gotta try that the next time i pan-fry some steaks. Old Bay is good on everything!!!

whenever i grille some fillets i usually just use some garlic salt.
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Old 11-08-2009, 04:19 PM   #9
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salt, pepper, and garlic salt.

foolproof.
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Old 11-08-2009, 04:20 PM   #10
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and don't forget to let your steak rest a few minutes after coming off the grill before cutting it.
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Old 11-08-2009, 04:22 PM   #11
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If i buy a steak, i want it to take like steak, not a popsicle.

A little Lawrys, fresh ground pepper and garlic powder, (not salt) is a good way to go.

That Montreal seasoning isn't bad either, as another choice.

Either way, let the meat warm slightly (out of the fridge) closer to room temperature prior to putting it on the grill.

Less turns the better...and use the finger 'push test' to tell when it is done. I never time it, but instead go by look and 'feel'.

Edit - and as the guy above said, let it rest before cutting it. Lets the juices 'retreat' to the center again before cutting it.
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Old 11-08-2009, 04:33 PM   #12
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Quote:
Originally Posted by Pdopy3 View Post
If its still feels like jelly when you push on it, its ready!
Is it supposed to be the color of strawberry jelly when you cut it as well?
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Old 11-08-2009, 04:47 PM   #13
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Kosher salt, pepper and peanut oil.

If it needs anything else you need a new cut of steak.
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Old 11-08-2009, 06:00 PM   #14
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Salt, Pepper, Fresh garlic and balsamic vinegar!
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Old 11-09-2009, 12:56 PM   #16
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Bacon.
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Old 11-09-2009, 12:57 PM   #17
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Quote:
Originally Posted by Agent475 View Post
I usually do salt/pepper and garlic powder... OR I marinate for a bit in italian dressing.
Thats our recipe for venison!
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Old 11-09-2009, 12:57 PM   #18
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More bacon.
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Old 11-09-2009, 01:26 PM   #20
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good piece of ribeye, creamy italian dressing and a night in the fridge in a sealed bag.

or

a 16 ounce center cut tenderloin and some pepper, salt and 15 minutes on the grill.
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