how do you season your meat?

[brainhulk]

So I hear July 4th or the day after, meat goes on sale. what's the secret to make the steaks taste like mastro's or morton's.

 

[Scotteq]

So I hear July 4th or the day after, meat goes on sale. what's the secret to make the steaks taste like mastro's or morton's.

Use dry aged prime beef. Not the shit from the grocery store.

 

[QueBert]

The secret is an oven that reaches a temp yours cannot. Mortons is all about aged beef cooked at 1,5000 degrees, hell it might be 1,600 I forget. Your best bet would be buying aged beef and letting it sit in a heavy salt rub for about 90 minutes and don't cook it until it's room temp. Rise off the Salt very well before you cook. But it still won't be Mastros. I'm convinced that choice meat cooked in the right oven would be better than Prime cooked in a home oven.

 

[PottedMeat]

salt & pepper.



oh and meat should be beaten, severely.

 

[shortylickens]

Preferably redheads, but I will take the occasional blonde.

 

[Scotteq]

salt & pepper.



oh and meat should be beaten, severely.

I hear in many places they use a Rub. :sneaky:

 

[SunnyD]

I let my wife season my meat.

 

[brainhulk]

The secret is an oven that reaches a temp yours cannot. Mortons is all about aged beef cooked at 1,5000 degrees, hell it might be 1,600 I forget. Your best bet would be buying aged beef and letting it sit in a heavy salt rub for about 90 minutes and don't cook it until it's room temp. Rise off the Salt very well before you cook. But it still won't be Mastros. I'm convinced that choice meat cooked in the right oven would be better than Prime cooked in a home oven.

hmmm, dissappointing I won't be able to recreate mastro's. at least this info makes me feel better about spending the money to go there.

i'm still gonna buy the grocery stuff on sale though and see how it goes

 

[QueBert]

hmmm, dissappointing I won't be able to recreate mastro's. at least this info makes me feel better about spending the money to go there.

i'm still gonna buy the grocery stuff on sale though and see how it goes

Buy good meat, if you have a Whole Foods near you I'd suggest you go there.

 

[Modelworks]

Marinate in butter milk overnight in the fridge. Salt + pepper and toss on the grill , cooking it slow and low.

 

[Modelworks]

i'm still gonna buy the grocery stuff on sale though and see how it goes

Don't buy the meat from the grocery store if you can help it. It is generally mass produced, sometimes delivered already cut to the store. Instead pull out the yellow pages and find a local butcher ,go there and talk to the man that actually does the cutting and tell him what you want and have it cut the way you want from a side of beef. The meat will be fresher having not been cut a day before and laying under lights in plastic wrap.

 

[hdfxst]

if your cooking on a grill coat the meat with melted butter(the real stuff not margarine) the butter sears the meat,just watch for flare ups.I like to mix season all in the butter and baste it

 

[Anubis]

hmmm, dissappointing I won't be able to recreate mastro's. at

sure you can you are thinking this through

 

[Paul98]

Quality steak and a good way to cook it will make it amazing. At home I would go with salt and pepper on the steak make sure it's at room temperature. Cook it with cast iron on high heat on the stove top with oven also on. Butter in the pan, the meat on for a short time on one side then flip, then put in the oven for a short time.( if you want rare don't bother putting it in the oven. ) Pull it out and let it rest for a bit, do NOT cut into it right after you pull it out.

You will end up with a damn good steak.

Otherwise bbq ribs low and slow on the grill are also really good. With a dry rub at the start finished with sauce. You can pull out some damn good ribs.

 

[Electric Amish]

Don't put Salt on it BEFORE cooking. It will dry it out.

I found a Lowry's Marinade last week that is pretty good.

 

[waggy]

Don't buy the meat from the grocery store if you can help it. It is generally mass produced, sometimes delivered already cut to the store. Instead pull out the yellow pages and find a local butcher ,go there and talk to the man that actually does the cutting and tell him what you want and have it cut the way you want from a side of beef. The meat will be fresher having not been cut a day before and laying under lights in plastic wrap.

normally i would agree (and a butcher is a great idea)!
but we just had a hivee open near us (the store is amazing). i went to the meat counter and got 2lbs of hamburger and a steak. it was as good if not better then the local butcher!

it was also slightly more expensive though.

 

[waggy]

Don't put Salt on it BEFORE cooking. It will dry it out.

I found a Lowry's Marinade last week that is pretty good.

not true. you can put salt on before cooking. its not like you are going to use tons and let it sit.

 

[slag]

The secret is an oven that reaches a temp yours cannot. Mortons is all about aged beef cooked at 1,5000 degrees, hell it might be 1,600 I forget. Your best bet would be buying aged beef and letting it sit in a heavy salt rub for about 90 minutes and don't cook it until it's room temp. Rise off the Salt very well before you cook. But it still won't be Mastros. I'm convinced that choice meat cooked in the right oven would be better than Prime cooked in a home oven.

DISGUSTING unless you like eating a salt block.

Use sea or kosher salt, sure, but sprinkle it lightly on both sides, not a heavy rub unless all you want to taste is the salt.

Sear it both sides on a 500+ degree grill for a minute a side

Cook at about 350-400 for another 5-10 minutes depending on how red you like it and the meat will be out of this world. I finish off with a little cracked pepper sometimes but thats it.. light salt and some cracked pepper.

 

[sactoking]

If you use lump charcoal in a chimney starter, you can put a small grill grate on the top of the chimney and cook the steak. You should be able to get temps up to about 800-1000*, which while not an industrial grill level is still pretty damn hot for home use.

 

[robphelan]

we bought seasoning from Saltgrass steakhouse and use it everytime we grill steaks. it's great

 

[Schfifty Five]

DISGUSTING unless you like eating a salt block.

Use sea or kosher salt, sure, but sprinkle it lightly on both sides, not a heavy rub unless all you want to taste is the salt.

Sear it both sides on a 500+ degree grill for a minute a side

Cook at about 350-400 for another 5-10 minutes depending on how red you like it and the meat will be out of this world. I finish off with a little cracked pepper sometimes but thats it.. light salt and some cracked pepper.

I agree with the Sea Salt/Kosher Salt, but I've done it where you cover both sides of the steak with salt, enough where the salt covers every part of the steak. Let it sit for 30 minutes then rinse it all off. Pat completely dry then grill.

It makes the steak super tender.

 

[Tiamat]

60% of the battle is USDA dry aged prime beef. 35% of the battle is correct doneness. 5% of the battle is freshly ground black pepper and sea salt.

 

[blackangst1]

A light coating of worcestershire and a light sprinkle of Chicago style seasoning.

 

[MotF Bane]

Soaked in a marinade for around 48 hours, then grilled. A steak is a vessel for yummy marinade and delicious steak sauce.

 

[ElFenix]

If you use lump charcoal in a chimney starter, you can put a small grill grate on the top of the chimney and cook the steak. You should be able to get temps up to about 800-1000*, which while not an industrial grill level is still pretty damn hot for home use.

one good eats episode suggested using the chimney, but rather than the grate on top (which i'd expected after seeing him sear a tuna on it), he put the steak under the chimney.

edit: discussion
http://www.thesmokering.com/forum/viewtopic.php?p=502006&sid=623601153e162ae85581fdd0da6bebb2