Seasoning a steak

[killer_carlson]

Ive really struggled with making a steak seasoning or rub that works. Most of the time i miss.

Ive read a lot of recipes, and watched a few shows on grilling. Ive also spoken to a number of god bbq-ers. It seems that most rubs are salt and peper based, with a mixture of seasoning thereafter.

Ive tried regular salt, rock salt, pickling salt, sea salt, and havent got it right. For pepper ive tried ground pepper, peppercorns, fresh grind, whatever and no dice.

How long should they sit with the rub before cooking?
How much salt should be going on?
I need some tips.


Suggestions?

[prarieboy]

I use Montreal Steak spice. It has everything you need and you don't need to mix anything up. I put it on about an hour before I'm ready for the barbecue.
I always make sure the beef is at room tempature before cooking. Cold meat is way harder to get consistent results with.

[Kybosh]

I usually just season with a rub of Worcestershire sauce, pepper, a little olive oil (not much) and some garlic. Warm the meat up to room temperature and mix it up with the marinade, then let it sit for 45 minutes or so. Probably the most important part though is cooking temperature. The grill needs to be really hot to get a good sear. After grilling, I often times put a little dollop of parsley butter on top that really adds to the flavour.

[AR_Six]

Yeah I use montreal steak spice as well... just make sure you rub the salt into any marbled fatty parts and around the bone if it has one. Then something else - teriyaki, worcester, bbq sauce, whatever you're marinading with.

[ken0042]

Montreal steak spice as well, then Bull's Eye Steakhouse BBQ sauce when on the grill.

[Rathji]

I use Montreal Steak Spice and Hy's Seasoning Salt together. I tried a few different things over the years, but always came back to this simple combo. Don't put much on, but make sure the entire thing is evenly covered.

Taking this image, randomly from the internet:



I would use less Montreal Steak spice and make sure it isn't all clumped together. Then sprinkle on a little Hy's.

It doesn't need to sit long. I normally rub it in good, so it doesn't fall off all over the place, and then go start the BBQ, then when it is hot, throw them on.

I never use BBQ sauce or marinades on the steak. Maybe a tiny amount of HP sauce, but that depends on what the steak is with. Steak, Veggies and Rice with the juices from the steak mixed with HP on the rice is pretty good.

[TSXCman]

For high end steaks, sea salt and black pepper are perfect on the bbq.

Other than that, its all a mix of preference and adding things on at the right time to prevent burning of ingredients (example garlic and sugars burn early)

[keratosis]

I just use salt and pepper. Brazillian style. Also use wood chips for the smoke since I don't have a charcoal grill at the moment.

Sent from my SGH-T989D

[Minnie]

Love that Montreal Steak Spice. We use it on steaks and even hamburger based dishes, for seasoning. I use it as a seasoning in soup/stew too. Their Montreal Chicken spice is great and I think they're doing a pork rub now as well.

[DownhillGoat]

I've sworn by Montreal Steak Spice for about 20 years. I'm starting to use a Spicy Pepper Medley (Clubhouse, I think). Nice kick to it, and not as salty, so I can add salt after cooking.

I'd like to say I prefer the spicy pepper medley, but I'm emotionally torn.

[Slava]

I mix it up, but overall just straight seasoning salt is hard to beat. I agree with Ken though, let the steaks sit out for an hour and come to room temperature through out. You get a better,more even cook that way.

[Mike F]

I've stated going with the frying pan sear then finishing in a hot oven method.

I sear with nothing but some olive oil, then season with Montreal Steak Spice before putting it in the oven. I found that seasoning before searing just burned the spices.

[To Be Quite Honest]

Soak in Guinness for a day. Don't let the steak get too greedy; drink half the can. Then salt and pepper or Montreal Steak Spice but not too much. It usually depends on the side dishes. I also keep my bacon fat in the freezer which I use to sear when I feel like doing it. It's a wonder how I'm not 400lbs.

[To Be Quite Honest]

Originally Posted by fotze

Not sire what it us but there is something in Montreal steak spice I find disgusting.

The real stuff from Montreal or Club House (which is mostly salt)?

[Wormius]

Originally Posted by fotze

Not sire what it us but there is something in Montreal steak spice I find disgusting.

Could it be the amount of salt they packed into it?

[To Be Quite Honest]

There is a BIG difference in taste between Club House and the genuine spice.

This is the real deal and may the Shwartzs be with you.

http://www.montrealsteakspices.com/S...eak-Spice.html

http://www.schwartzsdeli.com/index_eng.html

Notice the name dropping on their website! lol

[Northendzone]

One thing I will mention is after cooking, tent that meat and let it rest a bit before serving it. The few extra minutes will make it worth your while.....

You can usually whip up a nice rub with salt, pepper, paprika, chili powder, and other spice you may have around the house if you are married. If you are single, you likely won't have much in the way of these kind of spices.

Bon appetite......

[Machiavelli]

Maggi seasoning is very tasty.

[troutman]

Mince garlic and spread on steak with olive oil. Sprinkle liberally with Mtl Steak Spice, and let stand as long as possible (over night if you can).

[Rathji]

Originally Posted by Wormius

Could it be the amount of salt they packed into it?

Salt is the big thing that a steak needs. Any steak that doesn't have enough salt will taste subpar