Best steak seasoning

[BIG TONE SOPRANO]

Boys and Girls,

Lesson here -

make sure steak is dry and grill is very hot. DO NOT put pepper on it. Only Lawry’s or heavy salt

immediately to grill

 

[Jim14510]

Sea salt

This is the way

 

[Toe]

Mayonnaise.

No, seriously.

A light coat of mayo, then sear it on a screaming hot cast iron skillet. There's nothing that's at all discernible as mayonnaise in the finished product. It makes more sense when you remember that the main ingredients in mayo are oil (helps with the sear) and eggs (proteins for Maillard reactions to brown and make it tasty).

 

[BIGSTICK67]

Misty's. NFM.

 

[Daddy]

Let it marinate for 24 in ketchup. Thank me later.

 

[Huskersballz]

Steak on the grill? Cast Iron only for me.

 

[BIG TONE SOPRANO]

Mayonnaise.

No, seriously.

A light coat of mayo, then sear it on a screaming hot cast iron skillet. There's nothing that's at all discernible as mayonnaise in the finished product. It makes more sense when you remember that the main ingredients in mayo are oil (helps with the sear) and eggs (proteins for Maillard reactions to brown and make it tasty).

toe I liked you until now. Mayo

 

[MtnHusker]

Mayonnaise.

No, seriously.

A light coat of mayo, then sear it on a screaming hot cast iron skillet. There's nothing that's at all discernible as mayonnaise in the finished product. It makes more sense when you remember that the main ingredients in mayo are oil (helps with the sear) and eggs (proteins for Maillard reactions to brown and make it tasty).

In the restaurant world we would refer to Mayo as "Food Lube". So versatile and inexpensive. Can use it instead of butter on Grilled Cheese. Makes for a great lubricant for any protein you are grilling. Can make a seasoned Mayo to put on steak, fish, chicken..... I love putting a Lemon Dill Mayo on Salmon before I grill it.

 

[Jim14510]

Let it marinate for 24 in ketchup. Thank me later.

I'll thank you never.

 

[Faux Sean Callahan]

Garlic Salt and Herbes De Provence

 

[Jim14510]

Herbes De Provence

 

[Daddy]

I'll thank you never.

Well excuse me for trying to class this joint up a little bit.

 

[Black5hirt]

Misty's. NFM.

I either do S n’ P or Misti’s all purpose

 

[Bootleg11]

Sea salt and fresh cracked pepper. That’s all.

 

[hothouse_corn]

 

[sexmonster]

Let it marinate for 24 in ketchup. Thank me later.

Recycled mbism...was never funny 🥴

Seasoning...a form of salt and cracked pepper. I like garlic or sea salt.

Hey Tony, you want me to show you how to cook it too? There's a price to pay and don't ask how much because ya can't afford it, capeesh

 

[BBTown Bomber]

Boys and Girls,

Lesson here -

make sure steak is dry and grill is very hot. DO NOT put pepper on it. Only Lawry’s or heavy salt

immediately to grill

Light olive oil rub, sea salt and cracked pepper on one side and Cajun seasoning (from Just Good Meat) and cracked pepper on the other side. Then into the cast iron skillet (on the grill and smoking hot at 600-700 degrees).

3-4 minutes on each side for a 2” thick beautiful CAB filet. Game over.....

.

 

[BushAK]

I like to put a nice coffee rub on moose or caribou steaks.

 

[hothouse_corn]

I like to put a nice coffee rub on moose or caribou steaks.

Is this for real, or just because @Jim14510 hates coffee?

 

[Toe]

Steak on the grill? Cast Iron only for me.

I smoke mine at around 250F over hickory, pecan, or oak until the internal temperature is around 105 or so, then pull it off and cover the plate with a kitchen towel to keep warm for a minute. Then I toss my big 16" cast iron skillet on the kamado and crank the vents wide open until it hits at least 600 degrees. Toss the steaks on the skillet to sear, flipping every 30 seconds until the internal temp is around 130F.