Seasoning a steak

[Wormius]

Originally Posted by Rathji

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

The salt in the Clubhouse seasoning is pretty overpowering, to me at least. Unfortunately, grilling a steak is usually spontaneous based on what I see at the grocery store, so I am not sure what else would be a nice rub or marinade.

[Super-Rye]

I chop up some fresh rosemary, mix it with a bit of salt (You don't want too much, just enough to bring out the flavor of the steak) and either ground peppercorn or montreal steakspice. Then after it's all cooked I put a bit of butter on top.

[killer_carlson]

So....

How long before should thee rub go on?

Im not a montreal steak spice fan. I think it is the garlic and salt mixture and any leftovers are foul smelling.

[AR_Six]

Originally Posted by To Be Quite Honest

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

See I think the salt in the club house stuff is actually necessary, rub it in and it tenderizes the meat and brings out the flavour from the fat.

[Alberta_Beef]

I don't use a rub. I just use dry seasonings and a meat hammer to tenderize.

Cajun seasoning, Steak Spice (just the safeway brand), cayenne pepper, a little garlic and some french ground pepper on both sides. Lots of cajun

[Tyler12]

Not going to read any comments, sounds odd but! Fresh cracked black pepper, and come chili powder on both sides. I love it.

Clubhouse used to have an awesome sweet chili which they don't make any more, I like Montreal steak spice as well, but like to add as little salt as I can.

[To Be Quite Honest]

Originally Posted by AR_Six

See I think the salt in the club house stuff is actually necessary, rub it in and it tenderizes the meat and brings out the flavour from the fat.

Now I don't mean to offend but I didn't say no salt I said it has too much salt. Have you tried the original Montreal Steak Spice or are you trying to explain to me the taste of ice cream by eating iced milk?

[Tyler12]

also a rare steak taken off of the grill, and lightly covered in alu foil for a few min's turns out perfect as it cooks just a little longer.

[Kjesse]

Originally Posted by 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?

Everyone is going to have their favourite way to season or marinate, and everything posted in this thread sounds delicious, including what you're doing.

So my question is, when you say you "haven't got it right" what seems wrong? How do you know it is seasoning? Quite frankly, seasoning is only one factor, and if you're using even just salt and pepper, the result should still be great if you're using a decent cut of meat and a good grilling (or more restaurant style) technique.

[Minnie]

Originally Posted by Tyler12

Clubhouse used to have an awesome sweet chili which they don't make any more

Are you sure? Because we picked some up at Sobey's just a couple of weeks ago. It is good stuff. We like their Roasted Garlic & Peppers too.

[killer_carlson]

I think my technique is ok. I get a very good initial sear on very high heat, turn the steak 90 degrees for good grill marks, sit for about 1 minute, then flip and turn the heat down to low.

I find my rubs of even salt and pepper or other spices (rosemary is nice as well) either end up tasteless or far too salty. I cant seem to get it right otherwise

[kermitology]

For me, I bring the meat to room temperature, pat it dry and add kosher salt and fresh ground pepper. Leave it for about 15 minutes, pat dry again and then get grilling.

[_Q_]

Montreal seasoning is gross. Salt and pepper is the way to go. A perfect steak is more about the cut, preparation and cooking than it is about the seasoning.

I usually let my steak sit for an hour at room temperature then season with sea salt and fresh ground pepper right before it goes on a super hot grill.

If you're using a crappy cut, maybe some extra seasoning is needed to improve the flavour.

[Sr. Mints]

I eat beef so rarely these days that I get New Yorks, which normally I'd only season with a light rub of olive oil (to help keep meat from sticking to grill, and to let seasoning stick) and salt and pepper.

But occasionally I'll use this seasoning, especially if I'm making Korean style short ribs, or even a roast. Edit: If I'm cooking a roast on a rotisserie, I continually add the seasoning every 15-20 minutes to build kind of a crust.

2 Tsp Fleur de sel (or any edible salt -- just don't use a garbage table salt.)
1 Tsp Black pepper
2 Tsp Paprika
1 Tsp Thyme
1 Tsp Oregano
1 Tsp Onion Powder
1 Tsp Garlic Powder

Rub a bit of seasoning really good into room temp meat. Let it sit for 10-15 minutes. Brush off excess before grilling.

[undercoverbrother]

Originally Posted by fotze

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

The vile stench that comes out my a$$ 30 mins after consumption.....

[octothorp]

Silk Road in Inglewood has their own Montreal steak spice blend that's very good, low in salt:

http://www.silkroadspices.ca/product...nt-steak-spice

[troutman]

Nova on PBS just had a show on the science of cooking. They showed the best way to do steak was to vacuum seal it and cook it in hot water. Then they blowtorch the exterior.

http://www.pbs.org/wgbh/nova/body/can-i-eat-that.html

[Daradon]

Originally Posted by Tyler12

Not going to read any comments, sounds odd but! Fresh cracked black pepper, and come chili powder on both sides. I love it.

Clubhouse used to have an awesome sweet chili which they don't make any more, I like Montreal steak spice as well, but like to add as little salt as I can.

Man, I was a sad panda when I realized they discontinued that sweet chili mix. It was great! I never used it on steak though, I used it in my chicken dishes.

Another idea to tenderize the meatand get that salty taste is to let it marinated in some soy sauce for 30-60 minutes.

[DownhillGoat]

Originally Posted by troutman

Nova on PBS just had a show on the science of cooking. They showed the best way to do steak was to vacuum seal it and cook it in hot water. Then they blowtorch the exterior.

They had an article in mens health on that last year too. I bought a kitchen torch for that reason. Haven't tried it yet though.

[Daradon]

Originally Posted by troutman

Nova on PBS just had a show on the science of cooking. They showed the best way to do steak was to vacuum seal it and cook it in hot water. Then they blowtorch the exterior.

Like, put the sealed bag in a pot of water and boil it?

And what makes it the best? Tenderness, safety? Obviously flavor can be somewhat an individual preference.