How do season you steak?
I know I can make a better steak than any restaurant around here... but I looking for something new. My fav is simple...
Kosher salt
Crushed garlic
Pepper
Olive oil
Gilled ribeye at 550 degrees... rare to medium rare... MONEY!
What is your go to fav seasoning?
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18 Comments:
Salt. Nothing else. I wanna taste beef.
lexophile at 10:25PM on 08/26/09
kosher salt and cracked black pepper..... rub it with a little olive oil...
period.
pooch at 10:43PM on 08/26/09
steak Florentine...s, p, herbs, olive oil...porterhouse, 2.5 inches thick
derosa at 11:07PM on 08/26/09
Fresh ground black pepper and kosher salt then after it grills I brush on a bit of melted garlic butter.
yankeesgal at 11:18PM on 08/26/09
I'm in the salt and fresh ground black pepper camp.
wunami at 11:37PM on 08/26/09
Garlic, mint and pepper.
Nate Johnson at 11:58PM on 08/26/09
I'm a just salt kind of person. And LOTS of it. Big fatty crystals of sea salt are especially delicious. But I do like my Nonna's dipping sauce - lemon juice, olive oil, and oregano, with salt and fresh-cracked pepper.
God, I want a steak now.
BangieB at 12:07AM on 08/27/09
kosher salt, let it sit for a while. then, fresh cracked black peppercorns and olive oil > grill.
joyyy at 12:28AM on 08/27/09
salt and pepper.
ryan425 at 12:36AM on 08/27/09
Chicago Steak Seasoning from Penzeys, or S&P, or a South Dakotan rub of salt, pepper, Old Bay, greek seasoning, and seasoned salt.
fanghsing at 12:49AM on 08/27/09
I do a little rub I like to call KOSHER SALT, Let it sit for a while to draw proteins to the surface for a good caramelizing crust then throw it on a rocket engine of a grill to make it black n blue.
Pavlov at 7:48AM on 08/27/09
I use the seasoning the the Met uses on their steaks.
pjracz10 at 9:36AM on 08/27/09
happyeats:
great minds think alike!
Those are my exact seasonings as well. Grilled please!
I like my cut: Strip Loin, NY or a nice lean tenderloin
On the rare side (I like it slightly cool in the centre still)
Then I like a baked potato to soak up all the excess blood-numminess
hungrychristel at 10:01AM on 08/27/09
I just like coarse sea salt and cracked pepper. I like that on my rib eye, grilled or pan roast just to rare!
Amandarama at 10:41AM on 08/27/09
is this really up for discussion? Ugh...
dharmon at 10:53AM on 08/27/09
Same as @pooch - oh, the perfection!
bareneed at 11:21AM on 08/27/09
Salt and cracked black pepper, grilled well off the coals for about 4 minutes per side so that the surface is dry and the meat is warmed through, then on the very hot coals for 1-2 minutes per side for a crust. Perfectly bleu. Served with a good dollap of fresh advocado butter.
MarvinDog at 11:24AM on 08/27/09
I put a few slivered cloves of garlic into little slits I make with a knife in the steak. Then I liberally season with salt and pepper and let the steak come to room temp. Then high heat on both sides. And the kicker is a pat of butter on top - compound butter is the best - try it with parsley.
laurelie at 11:28AM on 08/27/09