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Steak seasoning?

Discussion in 'Food Talk' started by BigBawlzTaco, Nov 8, 2009.

  1. Nov 8, 2009 at 3:48 PM
    #1
    BigBawlzTaco

    BigBawlzTaco [OP] Wanna know how I got these scars?

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    Straight piped.
    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! :D
     
  2. Nov 8, 2009 at 3:50 PM
    #2
    Brunes

    Brunes abides. Staff Member

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    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.
     
  3. Nov 8, 2009 at 3:52 PM
    #3
    BigBawlzTaco

    BigBawlzTaco [OP] Wanna know how I got these scars?

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    Straight piped.
    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. ;)
     
  4. Nov 8, 2009 at 4:03 PM
    #4
    BigBawlzTaco

    BigBawlzTaco [OP] 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!
    :D
     
  5. Nov 8, 2009 at 4:04 PM
    #5
    Brunes

    Brunes abides. Staff Member

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    Good deal....I'll have to keep that in mind next time.
     
  6. Nov 8, 2009 at 4:06 PM
    #6
    DanGer

    DanGer Avatar approved by 98tacomav6

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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
     
  7. Nov 8, 2009 at 4:14 PM
    #7
    FearNothing321

    FearNothing321 Do you know Tyler Durden?

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    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.
     
  8. Nov 8, 2009 at 4:18 PM
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    ImpulseRed008

    ImpulseRed008 Gone But Not Forgotten

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  9. Nov 8, 2009 at 4:19 PM
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    rendog

    rendog i miss my 04

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    salt, pepper, and garlic salt.

    foolproof.
     
  10. Nov 8, 2009 at 4:20 PM
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    rendog

    rendog i miss my 04

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    and don't forget to let your steak rest a few minutes after coming off the grill before cutting it.
     
  11. Nov 8, 2009 at 4:22 PM
    #11
    WNYTACOMA

    WNYTACOMA Well-Known Member

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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.
     
  12. Nov 8, 2009 at 4:33 PM
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    ImpulseRed008

    ImpulseRed008 Gone But Not Forgotten

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    Is it supposed to be the color of strawberry jelly when you cut it as well? :D
     
  13. Nov 8, 2009 at 4:47 PM
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    copernicus

    copernicus Well-Known Member

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    Kosher salt, pepper and peanut oil.

    If it needs anything else you need a new cut of steak.
     
  14. Nov 8, 2009 at 6:00 PM
    #14
    SwampThing07

    SwampThing07 Well-Known Member

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    Salt, Pepper, Fresh garlic and balsamic vinegar!
     
  15. Nov 9, 2009 at 12:54 PM
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    Agent475

    Agent475 "Mark It Zero"

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    I usually do salt/pepper and garlic powder... OR I marinate for a bit in italian dressing.
     
  16. Nov 9, 2009 at 12:56 PM
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    mjp2

    mjp2 Living vicariously though myself Staff Member

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    Bacon.
     
  17. Nov 9, 2009 at 12:57 PM
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    DanGer

    DanGer Avatar approved by 98tacomav6

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    Thats our recipe for venison!
     
  18. Nov 9, 2009 at 12:57 PM
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    martie

    martie mjp2 is living vicariously through me.

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    More bacon.
     
  19. Nov 9, 2009 at 1:23 PM
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    Rudbwoy7s

    Rudbwoy7s Well-Known Member

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    all you need to season with:

    [​IMG]
     
  20. Nov 9, 2009 at 1:26 PM
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    Gossamer

    Gossamer Howard Roark

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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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