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

 

[Chris_in_SoCal]

I grew up near LA, the city not the state. The best thing not cooked at home was Santa Maria ribeyes (they call ribeyes the Spencer cut for some reason). They use SPG. The one in the middle is from one of those restaurants. Now I prefer the Kinder's blend because it's not as finely ground and a little more garlic forward.

When not that it's the Kinder's Santa Maria rub until I run out.

 

[akjeff]

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

I like the salt free version of HC Black, but I do wish it had less sugar. It's a bit sweet for my tastes. It sure produces a nice char. Most of the time I use just SP or SPG on a steak, and let the meat stand on its own.

 

[shortnugly]

I grew up near LA, the city not the state. The best thing not cooked at home was Santa Maria ribeyes (they call ribeyes the Spencer cut for some reason). They use SPG. The one in the middle is from one of those restaurants. Now I prefer the Kinder's blend because it's not as finely ground and a little more garlic forward.

View attachment 740331

When not that it's the Kinder's Santa Maria rub until I run out.

View attachment 740332

Second on the Santa Maria. So versatile and not so much salt. Try rolling tater tots in a light coat of olive oil and seasoning with the Santa Maria. Ruins regular tots forever.

 

[KonaRich]

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!

We dry brine the steaks for a few hours with Kosher salt, then use Kinder products for seasoning an hour or so before grilling. We really love the various Kinder products.

 

[mneeley490]

Another vote for Montreal Steak seasoning. I will usually buy steaks in the family pack, or whole primal and cut steaks from that. I will cook one, and then season the rest and vac pack into the freezer. When I pull them out, I might add something like Kinder's Buttery rub to them.

 

[JR98]

Depends on the mood. SPG, Montreal, and Kinder's Buttery are all in light rotation.

What we use most of the time, and hasn't been mentioned yet, is Uncle Chris.

Uncle Chris’ Gourmet Steak Seasoning | Fiesta Spices

When traditional steak seasoning simply won't cut it, Uncle Chris' Gourmet Steak Seasoning comes to the rescue with bold and delicious flavor.

www.fiestaspices.com

 

[KonaRich]

Another vote for Montreal Steak seasoning. I will usually buy steaks in the family pack, or whole primal and cut steaks from that. I will cook one, and then season the rest and vac pack into the freezer. When I pull them out, I might add something like Kinder's Buttery rub to them.

We LOVE Kinder's Buttery Rub!!

 

[KonaRich]

Depends on the mood. SPG, Montreal, and Kinder's Buttery are all in light rotation.

What we use most of the time, and hasn't been mentioned yet, is Uncle Chris.

Uncle Chris’ Gourmet Steak Seasoning | Fiesta Spices

When traditional steak seasoning simply won't cut it, Uncle Chris' Gourmet Steak Seasoning comes to the rescue with bold and delicious flavor.

www.fiestaspices.com

I'd love to try that seasoning, but unless it appears in our Costco, I never will. I checked their website, and shipping to Hawaii is beyond ridiculous. Come on, Uncle Chris!! Do a deal with Costco!! :D They probably couldn't supply the volume at a cost Costco would pay.

 

[801driver]

I have tried many things also. Worcestershire, onion powder, garlic powder, salt and pepper for one, and I will throw in another vote for sometimes using Montreal steak seasoning. But most of the time lately just sprinkle on some sea salt and pepper and let it set for 20-30 min before throwing on the grill.

If you have not tried it, just before taking them off smear a little butter on the top side and flip into your carry tray with just a little smear on what was the down side on your grill. To me it makes an amazing difference. Thanks for posting.