Seasoning Steak


 
PaulieS

PaulieS

TVWBB Member
I have been trying to cook a decent steak on my gas grill for a long time,sometime's they come out well sometimes not.Overseasoning the steak seem's to be a common problem.Too salty or not seasoned enough.
How do you do your steak's?
 
meh, just got to get a good feel for it by practice. I use a pretty heavy hand with kosher salt and let it soak in for at least an hour, it always tastes great. But I like salty steak.

Also pay attention to the coarseness of the salt. A tablespoon of table salt is way more salt than a tablespoon of diamond crystal kosher salt.
 
I have the same experience and I'm trying to decide if I'm used to my 22.5" or my wood fired grill and I'm just spoiled. However, I like the flavor of what I call a cheap chargrilled flavor steak with no fancy marinade/seasoning....mine are just sort of boring.... I love just pepper and lowrys or regular salt...
 
Saturday night is steak night for the wife and I. (We only eat beef once a week these days.) For me it depends on the quality of the meat we are able to get, which can really vary from week to week. I season one of 3 ways.
Freshly ground salt and pepper.
Olive oil and freshly ground salt and pepper.
If I'm really feeling decadent, clarified butter, and Montreal Steak seasoning.
 
I dry-brine my steaks with coarse sea salt. I put them in the fridge after salting, uncovered, for at least 4 hours. (No longer than 8). I take them out, rinse them off, pat them dry, and season them generously with Montreal Steak seasoning and a hint of garlic salt. I let them sit out for 15 minutes I put 2 or 3 pieces of cut butter patties on each steak, and again after turning. I try and cook with medium high heat indirect style. A use a very small amount of pecan or hickory wood chunks. 1 ounce at most. Because I usually cook 1 inch thick boneless ribeyes, I cook them indirect until the internal temp gets to 90 degrees f, then turn them over, still indirect, until they get to about 115 f. At this point, I remove them from the grill, stoke the fire until it gets super hot (500 f) and then using Grillgrates on top of the grate, reverse sear them for about 3 minutes per side, rotating 90 degrees midways through. The internal should be about 130-140 at this point. (medium) I take them off immediately, wrap them in foil tightly for 15 to 30 minutes, and then enjoy the juciest, best tasting, steak that money can buy. This is the favorite recipe for my wife and I, and all may not like their steaks cooked the same way using the same seasonings, or the same methods. For best results with any steak, BUY A GOOD CUT OF MEAT. As the old saying goes, you cannot make chicken soup out of chicken crap. I have been grilling for nearly 5 decades now, and one thing that I learned a long time ago is to cook by internal temperature, not by time or appearances. It's hard to mess up when you do that.

PS: Google "Meathead's Dry Brining" and check it out. Very informative.
 
Last edited:
Mike Martin said:
Saturday night is steak night for the wife and I. (We only eat beef once a week these days.) For me it depends on the quality of the meat we are able to get, which can really vary from week to week. I season one of 3 ways.
Freshly ground salt and pepper.
Olive oil and freshly ground salt and pepper.
If I'm really feeling decadent, clarified butter, and Montreal Steak seasoning.
Click to expand...

Mike, that's exactly how I roll with a steak! Goodness every time!
 
I usually roll with kosher salt and pepper. I've cooked supermarket steaks that are great this way. I used to over season and to me that means way too much onion or garlic powder. I cook to internal temp of 125 to 130.

A 2 zone approach seems key whether it's reverse searing or searing then indirect. I used to destroy steaks cooking solely over the direct heat.
 
I'm a big fan of the SPOG:salt,pepper,onion and garlic powder. Take steak out about 20 minutes before I grill it and season it then. Always good!
 
when i first started doing meat on the barbie i would go to great lengths to add all kinds of seasonings so much that i lost the taste of what i was cooking. Now days it a little oil Sea salt and peeper, only difference is on Pork Chops have to add paprika.
 
A little salt, fresh ground pepper and a pat of butter just before the steak comes off the grill. If something is still missing, try some mesquite chips in a foil pouch on the gasser.
Grill the same kind of steak until you get the hang of it, then move forward and perfect another one.
 
You must log in or register to reply here.

 

Back
Top