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re: Seasoning a steak.
Posted on 3/30/14 at 10:35 pm to reggierayreb
Posted on 3/30/14 at 10:35 pm to reggierayreb
quote:
And this salt and pepper only talk is bullshite... Maybe if I was buying my cut of meat off of a frickin hook in Kobe, Japan but I'm gettin mines's at Kroger or Charlie's Meat Market.
Don't know what to tell you. I've had it every way imaginable and salt and pepper is my favorite. As someone said before, throw a little garlic and thyme in the pan while cooking with a little olive oil and you've got something working right.
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Posted on 3/30/14 at 10:35 pm to reggierayreb
Black Oak marinade from Dresden, TN.
Rare or gtfo.
I've got friends that swear by this place, but I've never been blown away by their steaks or ground beef. It's cool they've got chili grind though.
Rare or gtfo.
quote:
Charile's Meat Market
I've got friends that swear by this place, but I've never been blown away by their steaks or ground beef. It's cool they've got chili grind though.
This post was edited on 3/30/14 at 10:39 pm
Posted on 3/30/14 at 10:40 pm to Stacked
I like salt pepper and garlic, or slap ya mama and some garlic and pepper
Posted on 3/30/14 at 11:18 pm to Stacked
Some Hoover sauce every once in a while
Posted on 3/30/14 at 11:24 pm to Hardy_Har
quote:
I use more.. Only because most actual chefs and culinary school graduates do. I also use more because Catfan is wrong..
That's news to me. Most chefs will recommend you do 3 things
1. Season the meat with salt and pepper before grilling
2. Place it on the grill and leave it alone
3. Once cooked to the desired perfection(the skin on your knuckles test) remove it from the grill and let it sit undisturbed for an additional 5 minutes and season with a little more salt and pepper if needed.
If I get a wild hair I might make a simple herbal pAste, or coat both sides with crushed black peppercorns.
No crazy seasoning, no marinades, and absolutely no steak sauce.
This post was edited on 3/30/14 at 11:32 pm
Posted on 3/30/14 at 11:25 pm to reggierayreb
quote:
And this salt and pepper only talk is bullshite... Maybe if I was buying my cut of meat off of a frickin hook in Kobe, Japan but I'm gettin mines's at Kroger or Charlie's Meat Market.
It's really not. A decent steak is a decent steak... as long as you aren't getting it from the Walmarks.
Adequate salt and pepper and the right temps. You can't go wrong.
Add some olive oil and garlic if you want but there's nothing worse than an over seasoned piece of steak.
Look at the way that good steakhouses do it.
Posted on 3/30/14 at 11:33 pm to CatFan81
quote:
Look at the way that good steakhouses do it
Exactly. I know several culinary schooled chefs, including my own brother that was schooled in both Memphis and Switzerland that will tell you the same.
Posted on 3/30/14 at 11:36 pm to CatFan81
With custom Vulcan grills that go to impossible levels for a home grill.... That's how.
Ummm... Wut. The only cooking school here is a joke and the swiss are known for watches and chocolate.
I'll trust Michael Ticer
quote:
Memphis and Switzerland
Ummm... Wut. The only cooking school here is a joke and the swiss are known for watches and chocolate.
I'll trust Michael Ticer
This post was edited on 3/30/14 at 11:38 pm
Posted on 3/30/14 at 11:39 pm to Stacked
Salt, Pepper, some Onion Powder and a little Worcestershire
Posted on 3/30/14 at 11:46 pm to Rebelgator
quote:
Ummm... Wut. The only cooking school here is a joke and the swiss are known for watches and chocolate.
Memphis has several(about 6) culinary schools. As for His schooling in Switzerland I know it was top 50 , but idk where on the list.
Posted on 3/30/14 at 11:53 pm to memphisplaya
We have two.
Le Cole or whatever, and Downtown School....
The rest are like hobby classes.
There's no reason not to just go to the CIA in NYC or LA
Le Cole or whatever, and Downtown School....
The rest are like hobby classes.
There's no reason not to just go to the CIA in NYC or LA
This post was edited on 3/30/14 at 11:55 pm
Posted on 3/31/14 at 12:07 am to Stacked
If you have a decent steak it needs no seasoning but salt.
1) Lightly coat your grate or skillet (should be iron heated to smoke point) with lard.
2) 1-2 minutes on each side twice (with a 70 degree turn to get the criss-cross).
3) Finish under a preheated broiler with a pat of butter over.
1) Lightly coat your grate or skillet (should be iron heated to smoke point) with lard.
2) 1-2 minutes on each side twice (with a 70 degree turn to get the criss-cross).
3) Finish under a preheated broiler with a pat of butter over.
Posted on 3/31/14 at 12:12 am to Upperaltiger06
quote:
If you have a decent steak it needs no seasoning but salt.
bullshite. I put John Elways steak seasoning for a reason. He dredges his Prime aged beef steaks in his seasonings that gives his steak a great flavor.
The steaks are as good as they get. Would it be good with just salt? Yeah sure, but add his seasoning mix and it's bad arse...
Posted on 3/31/14 at 12:28 am to Upperaltiger06
quote:
3) Finish under a preheated broiler with a pat of butter over.
was just about to add this. A lot of steakhouses add butter as the final step
Posted on 3/31/14 at 12:32 am to Stacked
Anyone who uses more is a fricking communist and has the palate of a five year old. Fact.
Posted on 3/31/14 at 12:48 am to Duke
I pound the shite out of some top sirloin with a tenderizing hammer, then marinade it in Stubb's Steakhouse Blend with some spicy Mrs. Dash. Char it on the outside and leave it nice and bloody on the inside. Perfect.
Posted on 3/31/14 at 1:04 am to Tantal
I like to marinate in Italian dressing overnight. Then, I let it sit until room temperature and add salt, pepper and 9 other spices... Cook to a perfect well done. Serve with a bowl of ketchup for dipping. 
Posted on 3/31/14 at 1:05 am to roadhouse
quote:That's how my dad always did it. Salt & pepper on both sides, let them sit for an hour or so, sear both sides on grill then transfer them to a cast iron skillet to baste in butter and rosemary.
was just about to add this. A lot of steakhouses add butter as the final step
Healthy? No. Delicious? YES
Posted on 3/31/14 at 1:07 am to Tantal
I fork my Ribeyes, put them in a Ziplock then use Allegro Marinaide. Once in the bag, put crushed red pepper and let them chill in the fridge for about 4 hours. Rotate every 30 minutes.
Very awesome Marinade!! I know it was a "seasoning thread" but figgured I'd share. Also currious if anyone else uses Allegro Marinades.
Also I only use actual seasoning on chicken and pork fwiw.
Very awesome Marinade!! I know it was a "seasoning thread" but figgured I'd share. Also currious if anyone else uses Allegro Marinades.
Also I only use actual seasoning on chicken and pork fwiw.
Posted on 3/31/14 at 1:08 am to Yat27
I see what you did there.
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