Secret to a great steak...

[ThisLadyHunts]

All of the tips above are pretty good advice. I would say season with SPG more than you think you should. Getting more aggressive with seasoning has really amped up my steaks. Kosher salt, course ground pepper and garlic salt.

Yep, and don’t over cook it.

[Mitchell8]

Prime ribeye. Hot coals. Room temperature steak. Either SPG or Chupacabra Steak Seasoning. Couple minutes on each side at most. Pull at 120 degrees. Rest it while you add salt to your steak fries. Pull bottle of beer out of freezer that's been in there for 15 minutes. Tell the wife to stop yapping and eat her microwave burrito while you enjoy a man's meal.

That’s a perfect steak! I always cook my wife a ribeye too though so she can eat 1/4 of it and I get leftovers! Might have to sell her on the microwave burrito though so I can afford to eat steak more.

[ThisLadyHunts]

Prime ribeye. Hot coals. Room temperature steak. Either SPG or Chupacabra Steak Seasoning. Couple minutes on each side at most. Pull at 120 degrees. Rest it while you add salt to your steak fries. Pull bottle of beer out of freezer that's been in there for 15 minutes. Tell the wife to stop yapping and eat her microwave burrito while you enjoy a man's meal.

You don’t make your wife retrieve your icy cold beverages?? (Yapping…geez.)

One thing I’ll add for you fans of SPG, try adding a little sugar to your meat—as the initial layer—before adding the other seasonings. The sugar aids in the caramelization process of the meat and it greatly enhances the flavor of the other seasonings.

[bigdaddy590]

Good steaks can be had anyway but for me sous vide then sear yields the most consistent results.


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[ThisLadyHunts]

Tonight’s steaks….
Two nice filets rest to room temp.
Coat in good EVOO.
Salt and pepper all sides.
Set for 30min.
HOT HOT HOT cast iron skillet
5min, flip, 4 min, flip to sides for 1 min each.
Take off at 125.
Butter tab and 5min rest.
Pittsburgh Medium Rare
No leftovers.











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This is nothing short of food ****!

[Lee230]

Great beef to start, room temp, mesquite coals, salt, pepper and a little butter!! My dad would buy great steaks from Pinky's market in Llano (before they closed) and my mother would use the simple concoction listed above and slap those babies on the mesquite coals medium rare, and that was it. Simplicity.......perfection.

[Briar Friar]

Buttered steak is the best way to ruin a steak for me.

I brined pork steaks, beef steaks and elk tenderloin, over night, last night.
Im a skillet cooked steak type of dude.
I tenderize by stabbing steaks with a fork repeatedly on both sides then massage season into both sides of meat.
Bacon grease sear. Flip. Sear. Cover and convect bake 350 in covered LeCrueset until desired doneness is achieved.
I made 1” thick pork chops tonight as previously described.

Sous vide steak is deliciously tender.

Dry aging for a day or so was the old school way of tenderizing for a perfect steak for my Sages.

[Greenheadless]

I like using a ‘Texas’ style steak seasoning (Uvalde Meat Market is my favorite).

Reverse sear to 100-110 degrees.

Heat a black iron skillet to almost red hot (if you are doing this indoors, you probably aren’t getting it hot enough). Sear in a teaspoon of high heat oil for about 1 to 1.5 minutes on each side.

Plate, put small pat of butter and tent with tin foil and let rest for 5-10 minutes.

I think most folks can’t or don’t sear as a high of heat is really needed for Maillard effect when searing.

[curtintex]

This is nothing short of food ****!

ONE of my favorite kinds…..


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[glen]

Soak in baking soda water mix for about 30 minutes and cook when steak is room temp

[Longhorn95]

Quality meat, seasoning, cook time and temperature.

[ThisLadyHunts]

Soak in baking soda water mix for about 30 minutes and cook when steak is room temp

What does the baking soda do?


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[Lee230]

Tenderizes the meat.......

[critter69]

Buy a sous vide and forget all the myths.

I have a sous vide, and we just don't care for much of any thing in it. We have tried so many different recipes. We don't even use it any more.

[Bazo]

I like to put mine in the pellet grill for 2 hours at 200, then take off and sear 2 minutes per side.




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