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Posted on 6/22/25 at 10:53 pm to jlovel7
If grilling, a little Slap Ya Mama or Chef Paul Prudhome’s Blackened Steak Magic, and then baste a couple of times with melted butter with granulated garlic.
If some really nice dry aged prime steaks, I sous vide and add a bit of kosher salt and then sear in a 650-700 degree iron skillet heated on the BGE.
If some really nice dry aged prime steaks, I sous vide and add a bit of kosher salt and then sear in a 650-700 degree iron skillet heated on the BGE.
Posted on 6/23/25 at 12:06 am to Keltic Tiger
I think they do that to thaw out the steak. Whatever the case, Ruth's Chris' uses an 1800 degree broiler made by Montague for their steaks.
Posted on 6/23/25 at 12:23 am to jlovel7
Montreal steak fresh out the fridge. Wrap in plastic and set til room temp. 3 min each side. Done.
Posted on 6/23/25 at 12:44 am to soccerfüt
quote:...with butter. Nothing more. It is divine.
Tony Cachere’s
I use to be a salt and pepper snob, but one day I grew a wild hair, and tried a liberal amount of Tony's. I never looked back.
This post was edited on 6/23/25 at 12:45 am
Posted on 6/23/25 at 3:47 am to TigerinKorea
Salt, pepper, olive oil
Let the flavor of the meat shine.
Let the flavor of the meat shine.
Posted on 6/23/25 at 4:01 am to jlovel7
quote:
And this was all before they ate them so it’s not like I cooked some terrible steaks and they needed to rescue it
Sounds like you did friend
Posted on 6/23/25 at 5:16 am to Mingo Was His NameO
quote:
What’s a “nice place?”
We have a couple local places that are around 100 a head to eat and we had been to Flemings down at the beach a few times that is about 250 for the two of use
Posted on 6/23/25 at 5:25 am to jlovel7
Salt, pepper, garlic powder
Posted on 6/23/25 at 5:51 am to soccerfüt
Fire
Posted on 6/23/25 at 6:05 am to jlovel7
Cracked salt and Pepper
Before done baste with homemade garlic butter with a few splashes of lea perrins worcestershire sauce.
Before done baste with homemade garlic butter with a few splashes of lea perrins worcestershire sauce.
Posted on 6/23/25 at 6:42 am to Yat27
Only way to roll. I’ll do a merrigold garlic butter with green onions in it and when I’m searing it on my egg at 650 I’ll coat each side with that mix for 2-3 mins take it off and wrap it in foil for baste it with more of the sauce for 10-15 minutes. When doing the entire the filet log, you get good medium in the middle and medium well on the edges.
Posted on 6/23/25 at 8:39 am to jlovel7
Salt before and during the cook. Black pepper during the rest.
Posted on 6/23/25 at 8:46 am to jlovel7
My general policy is that if steak sauce is required that is a signal that either the person eating the steak is a complete rube, the steak wasn't cooked correctly, or the meat is spoiled.
Posted on 6/23/25 at 8:50 am to jlovel7
Nunu's and HEB peppercorn medley.
Posted on 6/23/25 at 8:54 am to jlovel7
For grilling: 1/3 kosher salt, 1/3 medium roast coffee grinds, 1/3 brown sugar
Posted on 6/23/25 at 9:58 am to UptownJoeBrown
quote:
I only use salt.
I used to use a bunch of seasonings, my go to was Cavender's greek seasoning and butter.
Now, all I use is a coarse ground sea salt or himalayan salt with a little course ground black pepper.
Posted on 6/23/25 at 10:00 am to jlovel7
Salt and pepper. Then once on the grill, give it a little coat of melted butter/garlic
Posted on 6/23/25 at 11:13 am to LNCHBOX
A1 is what you season your catchers mitt with.
Posted on 6/23/25 at 11:14 am to jlovel7
I have many different rubs and seasonings. I use one of them. Gives me a little bit different flavors.
This post was edited on 6/23/25 at 11:15 am
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