how do you season your meat?

[Fayd]

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.

cool, 15,000 degrees? that's hot.

 

[stargazr]

Fiesta Fajita seasoning.

http://www.samsclub.com/sams/shop/pr...oductId=158673

 

[Josh123]

I grilled some nice ribeyes the other night using some Chicago Steak Seasoning and cooking at 475 degrees for about 5 minutes each side. The wife said it was amazing.

 

[Perknose]

When alone in a field, I unzip and let it slowly season in the sun. The key is to get the underside that same happy pink glow!

 

[nageov3t]

I'm cooking salmon tonight... kosher salt, pepper, lemon pepper, cajun seasonings, and a bit of lemon juice. either no sauce or a butter sauce.

 

[Paul98]

after all day now I only have 30 minutes left on my bbq ribs! I can't wait

 

[tboo]

I prefer Balla Powder

 

[spidey07]

Burgers - salt/pepper/garlic powder, worsecheshire, grated onions with juice.

Dillo Dust on many other things.

 

[zinfamous]

with the bitter tears of my conquered foes.

 

[spidey07]

with the bitter tears of my conquered foes.

I prefer the tears of unfathomable sadness.

 

[JPS35]

Lotion or wife

 

[BUTCH1]

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.

Your local butcher will usually be using the exact same beef as your local supermarket, swinging beef (side) is seldom seen, beef is broken down into primal cuts, (round, loin, ect.) and arrives in boxes sealed in vacuum bags. Company's like IBP and Excell dominate the market nowadays although a local meat store owner will probably do a better job with custom cuts than most supermarkets will..

 

[QueBert]

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.

Exactly, and if you run it under water enough you won't have any salt taste really. Kosher Salt rub -> rinse well -> pat completely dry. You cannot use too much salt because you're rinsing it away and Kosher salt is too coarse to really leave any behind.

 

[mrkun]

http://www.youtube.com/watch?v=3yX1Q3x9Cs4

/thread

 

[Wanescotting]

butter+chopped cilantro+whatever seasoning you choose,)+fresh chopped garlic

 

[alkemyst]

Preferably redheads, but I will take the occasional blonde.

You finally got laid? damn thought it would never happen. You listening to DJ Fuji's advice?

I prefer the blood of virgins....primes me up for the main course of a salty MILF.

 

[olds]

I use a dry rub.

 

[Tristicus]

I use onion powder, garlic powder, salt and pepper to season steaks.

 

[Kanalua]

For steaks. Depends. For a good cut (porterhouse, ribeye, strips) anything more than salt and pepper is taking away from the flavor of the meat.

http://youtu.be/Y5tytP4Do-A?hd=1

 

[deadlyapp]

I've seen several posts recommending marinades.

Baby jesus cries when you marinate a good steak Leave marinades to cheaper cuts like tri tip and such.

 

[zinfamous]

I prefer the tears of unfathomable sadness.

that's too emo for me, but I dig your style.

 

[alkemyst]

I've seen several posts recommending marinades.

Baby jesus cries when you marinate a good steak Leave marinades to cheaper cuts like tri tip and such.

Well most aren't buying truly good cuts of meat to begin with. Most grocery stores don't carry them.

 

[BUTCH1]

Well most aren't buying truly good cuts of meat to begin with. Most grocery stores don't carry them.

"Good cuts"?, there are only so many ways to cut meat, a T-bone is a T-bone no matter where one buys it although I would agree most supermarkets cut steaks too thin but you can always ask for one cut thicker..

 

[alkemyst]

"Good cuts"?, there are only so many ways to cut meat, a T-bone is a T-bone no matter where one buys it although I would agree most supermarkets cut steaks too thin but you can always ask for one cut thicker..

Lolz, select, choice, prime .....

 

[JulesMaximus]

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

I wouldn't use anything but salt and pepper on steak...maybe some fresh crushed garlic too.

Rubs I use on pork and smoke for hours.