What seasoning on your steak?

[ajbert]

I grew up with my dad doing the grilling of steaks but never really paid attention to how he seasoned it. Fast forward a few years and I'm cooking my first steak over on of those little hibatchi grills for my wife and I. Well, the only thing in the cupboard was salt and pepper. I know my dad would splash each steak with Worcestershire sauce but I didn't have any. So, just plain old salt and pepper and nothing else. Over the many years since that time I have tried numerous, and I mean a WHOLE lot, of this, that and the other thing. Nothing ever tasted just right to my wife nor me. Eventually I went back to just salt and pepper, and had a number of folks asking me why. I just told them it just taste better and get more flavor of the actual meat. They ate what I cooked and I never got any complaints.

When we lived in La., the state not the city, there was a local restaurant that had rib eye specials every Thurs, and the steaks were always very good. So good I had to ask the owner/chef his seasoning and he told me just salt and pepper! I just about slapped myself up and about my head to think of the years I spent experimenting when I started off what always like best to begin with.

This isn't meant to be against anyone that doesn't prefer just salt and pepper, just curious what others use for their preference. The only thing that has changed from that first steak I grilled all those years ago and today is I use either kosher or sea salt and rough ground pepper. And my wife still likes it that way. Oh, can't forget a bit of smoked butter on those rib eyes!

 

[Compulsive Smoker]

I marinate in this for a minimum of 24 hours, then grill without adding any additional seasoning.

 

[sandyut]

Hardcore Carnivore Black is my new go to for steaks. Its amazing on steak!

 

[Quiganomics]

I'm biased.

 

[okie sawbones]

S&P here, mixed up on occasion with Meat Church Holy Cow. The wife prefers the latter.

 

[JIMSMOKES]

I use SPOG when I'm cooking for others.
For Me! I'm a cajun fire hot for my ribeye. With a bake sweet potato to offset the heat.

 

[JckDanls 07]

I marinate for a few hours in Worsty sauce and Montreal Steak seasoning...

 

[jcam222]

Coarse salt and pepper. Occasionally I'll add some rosemary and butter

 

[Fueling Around]

Just a little salt (when my wife isn't looking) and let it rest a couple hours.
I stopped adding pepper (or anything else) to anything grilled. I think any surface seasoning gets bitter during the grilling.
edit
I season after is comes off the grill and let it flavorize during the rest.

 

[Elf@shore]

I grew up with my dad doing the grilling of steaks but never really paid attention to how he seasoned it. Fast forward a few years and I'm cooking my first steak over on of those little hibatchi grills for my wife and I. Well, the only thing in the cupboard was salt and pepper. I know my dad would splash each steak with Worcestershire sauce but I didn't have any. So, just plain old salt and pepper and nothing else. Over the many years since that time I have tried numerous, and I mean a WHOLE lot, of this, that and the other thing. Nothing ever tasted just right to my wife nor me. Eventually I went back to just salt and pepper, and had a number of folks asking me why. I just told them it just taste better and get more flavor of the actual meat. They ate what I cooked and I never got any complaints.

When we lived in La., the state not the city, there was a local restaurant that had rib eye specials every Thurs, and the steaks were always very good. So good I had to ask the owner/chef his seasoning and he told me just salt and pepper! I just about slapped myself up and about my head to think of the years I spent experimenting when I started off what always like best to begin with.

This isn't meant to be against anyone that doesn't prefer just salt and pepper, just curious what others use for their preference. The only thing that has changed from that first steak I grilled all those years ago and today is I use either kosher or sea salt and rough ground pepper. And my wife still likes it that way. Oh, can't forget a bit of smoked butter on those rib eyes!

Been using Montreal for both beef and chicken, They have reduced salt available.
Hell of alot easier then doing a mix for a burger or steak ?
Especially when they are on sale, not worth dealing with the spice room !?

 

[jcam222]

Just a little salt (when my wife isn't looking) and let it rest a couple hours.
I stopped adding pepper (or anything else) to anything grilled. I think any surface seasoning gets bitter during the grilling.
edit
I season after is comes off the grill and let it flavorize during the rest.

I add my pepper after too. I also have been using a finishing salt. Malden Smoked Sea Salt flakes. Its amazing. Smokey, salty and crunchy