Need a spicy cajun seasoning recommendation

[Fueling Around]

...
Last night grilled loin steak. Grill is Weber spirit 3 burner. Grill was at 400f.

Steak was tasty well done but wasn't juicy and tender. Removed it when internal meat was 165f ....

How to get a steak that is well cooked yet tender and juicy in a gas grill?

Brine along with rest is your best hope.
I do it by (lightly) sprinkling salt on all exterior surfaces, rub it to disperse, then wrap in plastic. Rest for a couple hours in the fridge. You don't have to get carried away with the salt to get amazing results.

I pull my steak at 130-140° (depends on the cut) and rest for ~5 minutes.
I pull wife's steak at 155-160° and rest the same. She doesn't like pink.

 

[chef jimmyj]

Easy fix...remove the meat when the IT hits 150-155°F. Rest a few minutes and eat.

Chris, What 1950's cookbook you getting them temps from?
The latest charts, with slight variation, sets meat doneness temps as follows...
110-115 Blue or Pitt Rare
120-125 Rare
130-135 Med/Rare
140-145 Medium
150-155 Med/Well
160-165 Well Done
I shoot for the first number and carryover gives me the second...JJ

 

[rwilli]

You can find Emeril's "Essence" recipe on the internet. We use it often. I don't have it handy or I'd post it.

Love this Stuff:

Emeril's Essence Creole Seasoning

Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a "kicked-up" flavor.

• Yield: About 2/3 cup

1.4K

Ingredients

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

 

[Norwester55]

Chef jimmyj's Cajun Rib Tickler is my go to. I make two batches at a time, one with half the salt for Hormel ribs and shoulders that are brine injected.

 

[miserkris]

Steak came out great Sunday after i pulled out at 140f.... juicy and tender. Thx!

Some people use lime juice, and also meat tenderizer powder.... do they do anything that a good mixed rub with lil vinegar doesn't overnight?

Also anyway to slow cook in a grill for steak, chicken...? what's the outcome say after an hour at say 160f grill temp?!

Any advantage of slow cooking in a gas grill? (Other than wrapping ribs in foil)

Any way we can get fully cooked well done steak that's also tender?

Thx much

 

[miserkris]

Easy fix...remove the meat when the IT hits 150-155°F. Rest a few minutes and eat.

Chris, What 1950's cookbook you getting them temps from?
The latest charts, with slight variation, sets meat doneness temps as follows...
110-115 Blue or Pitt Rare
120-125 Rare
130-135 Med/Rare
140-145 Medium
150-155 Med/Well
160-165 Well Done
I shoot for the first number and carryover gives me the second...JJ

Are these numbers only for beef steak or even pork chops?

Btw, your cajun mix came out great though i didn't have celery seeds or powder, mustard powder, chili powder....
I added more cumin and cayenne it was great thx!

 

[uncle eddie]

I’ve used Paul Prudhomme’s Blackened Redfish Magic on everything including steak, pork, and chicken. It is a staple at our house.

We also are big fans of any Paul Prudhomme’s seasoning...especially their salmon seasoning which we also use on pork

 

[chef jimmyj]

Are these numbers only for beef steak or even pork chops?

Btw, your cajun mix came out great though i didn't have celery seeds or powder, mustard powder, chili powder....
I added more cumin and cayenne it was great thx!

Yes...Those Temps are Standard for any Meat...JJ

 

[patinlouisiana]

"Any way we can get fully cooked well done steak that's also tender? "

Don't over cook it! 165 is for pork & chicken.

 

[miserkris]

"Any way we can get fully cooked well done steak that's also tender? "

Don't over cook it! 165 is for pork & chicken.

So , the idea is:

Throw steak on a very hot grill 500f or over...and check temp at various ends of meat after few min or...

Throw steak on a not so hot grill( 300f) and repeat the same?

And i want juicy tender steak (medium rare)... also noticed big pieces of steak have different tenderness once one end was juicy one was hard

 

[patinlouisiana]

Sous vide then hot sear