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re: Seasoning a steak.
Posted on 3/31/14 at 1:11 am to The Nino
Posted on 3/31/14 at 1:11 am to The Nino
I do the same, but generally just get the cast iron pan smoking hot and do the same thing. You can get the grill a little hotter, but it does the job just fine.
After the you take the steak off, hit the hot pan with some red wine and let it reduce. With some black pepper, best steak sauce you'll ever have. Butter, steak juice and red wine reduction. Can't beat it.
After the you take the steak off, hit the hot pan with some red wine and let it reduce. With some black pepper, best steak sauce you'll ever have. Butter, steak juice and red wine reduction. Can't beat it.
3
Posted on 3/31/14 at 1:14 am to Duke
Never thought about making a pansauce before. I'll try that next time 
Posted on 3/31/14 at 1:16 am to Duke
i never pan cook steak... I've had several tell me it's great.. but I can't get past a good charcoal grilled steak....
Posted on 3/31/14 at 1:16 am to Duke
Really, I only do salt, pepper and finish with a little butter. I DO let it sit to warm up before cooking, but I've read varying opinions on whether or not this helps even cooking. I also remove any moisture before putting it in the pan.
Unlike some of you cats, I can't do rare... I'm medium rare all the way.
This post was edited on 3/31/14 at 1:22 am
Posted on 3/31/14 at 6:19 am to Stacked
quote:
Who uses more than salt and pepper?
slap ya mamma and then I rub butter on it right after I take it off of the grill.
Posted on 3/31/14 at 8:05 am to Stacked
What cut of steak are we talking about? Generally I just use kosher salt and black pepper, but for some cuts I do a little more. NY Strips to me need a little more flavor, so I'll use a steak rub. Skirt and flank are so fibrous, you have to marinate them to tenderize them. And I'm not a big fan of filets, but the wife is, so I'll do a blackened filet and put a bleu cheese compound on top after pulling from the oven while they're resting.
I do think kosher salt and black pepper is the best, but you're missing out by not experimenting with different flavors.
I do think kosher salt and black pepper is the best, but you're missing out by not experimenting with different flavors.
Posted on 3/31/14 at 8:09 am to Stacked
Salt, pepper, and cumin. On the rare occasion, I'll let it marinade in worcestershire sauce and maybe a little oil but not often.
Posted on 3/31/14 at 8:17 am to HandGrenade
Good quality prime or grass-fed beef.....charcoal fire with only salt and pepper, maybe brushed with butter afterward.
Crappy steak from the grocery store....I do the coffee rubbed ribeye recipe from Bon Appetit
Coffee Rubbed Ribeye
Involves a coffee-chili rub, pan seared, then butter basted with a clove of garlic and sprig of rosemary, then finished in the oven. It will take a mediocre steak and make it pretty goddamn good. I'd imagine it would be great with a decent steak too, but I just hate to mask perfection.
Crappy steak from the grocery store....I do the coffee rubbed ribeye recipe from Bon Appetit
Coffee Rubbed Ribeye
Involves a coffee-chili rub, pan seared, then butter basted with a clove of garlic and sprig of rosemary, then finished in the oven. It will take a mediocre steak and make it pretty goddamn good. I'd imagine it would be great with a decent steak too, but I just hate to mask perfection.
Posted on 3/31/14 at 10:11 am to Duke
quote:
Anyone who uses more is a fricking communist and has the palate of a five year old. Fact.
AfrickingMen.
RG, you know little about culinary arts in both Memphis and abroad. That much is clear. Even Ticer studied in Italy after studying in SC.
Posted on 3/31/14 at 10:12 am to Rebelgator
quote:
I'll trust Michael Ticer
Do you mean Andy?
Posted on 3/31/14 at 10:41 am to memphisplaya
Meant Hudman... They're both CBHS grads and I've met Michael a few times.
Most actual chefs study in France or Italy. Not fricking Switzerland.
Most actual chefs study in France or Italy. Not fricking Switzerland.
Posted on 3/31/14 at 10:52 am to Rebelgator
quote:
Meant Hudman
My wife is in his brother's wedding this weekend. Should be some great food at the rehearsal and the reception.
Posted on 3/31/14 at 11:00 am to jchamil
quote:
My wife is in his brother's wedding this weekend. Should be some great food at the rehearsal and the reception.
Good is the understatement of the day. Should be amazing.
Posted on 3/31/14 at 11:21 am to Rebelgator
Salt pepper and sometimes a little garlic. Depending on the cut I like a little worcestershire when eating it.
Posted on 3/31/14 at 11:50 am to Yat27
quote:
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.
The hook kept on getting shinier and shinier as the post went on.
Posted on 3/31/14 at 12:43 pm to Stacked
montreal seasoning grinder
southern charbroil seasoning
a -small- bit of garlic powder
salt/pepper to taste afterwards
southern charbroil seasoning
a -small- bit of garlic powder
salt/pepper to taste afterwards
Posted on 3/31/14 at 8:40 pm to reggierayreb
Salt, Pepper and Tony's seasoning. Dry marinade in open air for 7 hours and then cook on black skillet over propane outside with a little EVOO. Works for me.
Posted on 3/31/14 at 9:41 pm to Stacked
I use minimal seasoning on my ribeyes, filets, Tbones. I'll bump it up a little for other cuts but would never defile a steak with something like Dales.
Off topic --- Willie's Hog Dust is the absolute best for pork chops.
Off topic --- Willie's Hog Dust is the absolute best for pork chops.
Posted on 3/31/14 at 10:08 pm to reggierayreb
Marinate in dales for a couple hours then either pepper or garlic pepper.
Posted on 4/1/14 at 12:22 pm to BZ853
Garlic infused olive oil, fresh ground pepper, fresh ground coriander.
Sit till room temperature.
Sea salt or kosher salt right before grill.
Hot red center.
Salt again when it comes off.
Sit till room temperature.
Sea salt or kosher salt right before grill.
Hot red center.
Salt again when it comes off.
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