What's Cooking?

[MOPanfisher]

Awesome.  the great thing about this thread is the variety.  I know I can't do some of the stuff rps does, and sometimes some of the ingredients are an immediate turn off (curry for example) but it gets me to thinking about going a different direction, sometimes it works sometimes it doesnt.  a mix of personal favorites from everyone, and simple ways to make better quick food for those with an IQ of at least 60 instead of eating out or making a plain sammich.  I like simple basic but delicious stuff, but I drool over things like lobster dishes, or fresh seafood someone brings back from the gulf.  this is the longest running and most useful thread around.

[Mitch f]

So I've been meaning to ask about how you guys season a steak before grilling. I've been full circle on this issue twice, and have just decided many ways can be good. 

My current method is salt and pepper only and applied liberally the day before. It sets in the refrigerator over night and pulled out 2 hours before grilling. That way the salt sucks out the moisture and has time to re-absorb for a great flavor. 

Ive also applied it right before I throw them on the grill. The only method I found that is not so good is seasoning 45 minutes or so before, which seems to suck the moisture out and leave unabsorbed puddles on top that immediately fall off the steak and none of the flavor re-absorbs.

the other question I wanted to ask is what type of spice mixture you would use other than salt and pepper?

Last but not least is the way you sear the steak. Do you prefer to sear at the beginning or end of the cooking process and what kind of oil and herbs you use if you pan sear?

[Flysmallie]

On the grill, just a little salt. Get it hot as hell and sear them over a good flame. Top, bottom, all the sides. 

 

Inside I sear them in cast iron with a little salt and lots of butter. Toss the whole thing in a blistering oven. Yum. 

[ness]

Lately I've been using Montreal steak seasoning. Put it on a couple hours beforehand. 

Love to do it in cast iron and finish in the oven, but I'm laying low after the visit from the fire department a few months back. Outside on the gas grill is good too. I'll add a sliver of butter after the fact. 

I've done compound butter in the past with tarragon, or just parsley, but don't seem to get around to it lately. 

[Mitch f]

35 minutes ago, ness said:

Lately I've been using Montreal steak seasoning. Put it on a couple hours beforehand. 

Love to do it in cast iron and finish in the oven, but I'm laying low after the visit from the fire department a few months back. Outside on the gas grill is good too. I'll add a sliver of butter after the fact. 

I've done compound butter in the past with tarragon, or just parsley, but don't seem to get around to it lately. 

Do they charge an arm and a leg to ship the seasoning from Canada ???  ?

[Mitch f]

1 hour ago, Flysmallie said:

On the grill, just a little salt. Get it hot as hell and sear them over a good flame. Top, bottom, all the sides. 

 

Inside I sear them in cast iron with a little salt and lots of butter. Toss the whole thing in a blistering oven. Yum. 

 

38 minutes ago, ness said:

Lately I've been using Montreal steak seasoning. Put it on a couple hours beforehand. 

Love to do it in cast iron and finish in the oven, but I'm laying low after the visit from the fire department a few months back. Outside on the gas grill is good too. I'll add a sliver of butter after the fact. 

I've done compound butter in the past with tarragon, or just parsley, but don't seem to get around to it lately. 

So you are searing in a pan first, then letting it finish in the oven.....I've heard of just the opposite!?

[Flysmallie]

12 minutes ago, Mitch f said:

 

So you are searing in a pan first, then letting it finish in the oven.....I've heard of just the opposite!?

 

I do. I preheat the oven to 500 with the skillet in it. Pull it out and put it on a hot burner and sear both sides. Then pop it back in the oven to finish. 

[Flysmallie]

Of course the real key to success is buying a good piece of meat to begin with. 

Dont send my wife to pick it out. 

[rps]

As promised.

[Mitch f]

9 hours ago, Flysmallie said:

Of course the real key to success is buying a good piece of meat to begin with. 

Dont send my wife to pick it out. 

Yep, same here...I want to pick out my own ribeyes thank you