- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 6/22/25 at 6:59 pm to jlovel7
I don’t mind the Montreal seasoning as it is just a mix of spices.
That said, frick a bitch using A1. My ex-wife would order a filet at a nice place and get A1 and then get mad when I told her to save the money and just order a burger with A1.
That said, frick a bitch using A1. My ex-wife would order a filet at a nice place and get A1 and then get mad when I told her to save the money and just order a burger with A1.
Posted on 6/22/25 at 7:00 pm to Warfarer
quote:
My ex-wife would order a filet at a nice place
What’s a “nice place?”
Posted on 6/22/25 at 7:23 pm to TDTOM
a liberal dusting of this
a little bit of this
a shake of this
then a half hour at room temp in a ziploc bag of this
a little bit of this
a shake of this
then a half hour at room temp in a ziploc bag of this
Posted on 6/22/25 at 7:24 pm to jlovel7
Montreal
Posted on 6/22/25 at 7:28 pm to jlovel7
Salt and very little pepper. You don't need anything else.. Oh.. butter.
Posted on 6/22/25 at 7:30 pm to jlovel7
Season with a mixture of 4 parts kosher salt, 1 part white pepper, 1 part garlic powder. Season modestly or generously depending on the quality of the meat.
Posted on 6/22/25 at 7:32 pm to jlovel7
Salt, pepper before searing and then butter as it finishes.
Posted on 6/22/25 at 7:38 pm to Mingo Was His NameO
quote:
Some of you should try living real life
Nice projection. Zero chance you have any friends to stage photos with
Posted on 6/22/25 at 7:42 pm to jlovel7
Fresh black pepper and sea salt.
Maybe after the steak is finished and on the plate, I "clean" the hot cast iron with a splash of red wine and pour it over.
Maybe after the steak is finished and on the plate, I "clean" the hot cast iron with a splash of red wine and pour it over.
Posted on 6/22/25 at 7:43 pm to Jcorye1
quote:
My favorite method is to sous vide a steak to 130 or so in a bag with seared garlic,
I saw someone do this in the dishwasher on Facebook. Now the steak was wrapped in vacuum sealed wrapper.
He then cooked the steak on a frying pan after the cycle was done.
Here is a link to someone on YouTube doing it. It is not new.
This post was edited on 6/22/25 at 7:47 pm
Posted on 6/22/25 at 7:46 pm to jlovel7
I just changed to this salt method. You put a bunch of rough cut salt on both sides and let it sink in for a hour
Posted on 6/22/25 at 7:47 pm to Tarps99
quote:
I saw someone do this in the dishwasher on the dry setting on Facebook. Now the steak was wrapped in vacuum sealed wrapper.
He then cooked the steak on a frying pan after the cycle was done.
Guga food.
Poor man's sous vide.
Posted on 6/22/25 at 7:57 pm to jlovel7
Im not going to stand for you slandering GOATreal steak seasoning
Posted on 6/22/25 at 8:34 pm to jlovel7
Paul Prudhomme’s Blackened Steak Magic is extremely tasty on a ribeye
Also a good espresso rub goes well on a hanger steak
Salt and pepper are fine too but those are solid.
Also a good espresso rub goes well on a hanger steak
Salt and pepper are fine too but those are solid.
Posted on 6/22/25 at 8:38 pm to UltimaParadox
quote:
The others are questionable, but Montreal steak seasoning is pretty decent on any steak.
Yea it’s not my go to, but don’t mind if it’s in the rotation
Posted on 6/22/25 at 8:42 pm to Yewkindewit
Sometimes I use Paul Prudhomme blackened redfish seasoning and soy sauce.
Posted on 6/22/25 at 8:43 pm to Yat27
quote:
Salt, pepper, baste with butter... If I'm feeling a little crazy I'll throw some thyme and a garlic clove in with the butter.
This is the way
Posted on 6/22/25 at 8:46 pm to cas4t
I don't use tyhme, but I am listening
Posted on 6/22/25 at 10:16 pm to jlovel7
Marinade overnight in Alegro Hickory. 30 minutes before I grill I take it out of marinade, pat it dry and season with Montreal steak seasoning. Then grill to medium rare.
This post was edited on 6/22/25 at 10:17 pm
Page 6 of 10
Popular
Back to top
Follow TigerDroppings for LSU Football News