Seasoning BBQ vs. Seasoning Steaks...

[caseydog]

I love experimenting with all kids of rub recipes on BBQ. I love what all the herbs and spices can do for the meat.

But, when it comes to steaks, I go 180-degrees in the opposite direction. It's funny how that works, and I think many of the brethren are the same.

When I splurge for some USDA Prime ribeyes from Costco, I can't MAKE myself put any more than sea salt and fresh ground pepper on it. And, don't even THINK about putting any kind of sauce on that prime beef.

I plan to do some experimenting on cheaper steaks -- namely, flat-iron steak. I need to open my mind up a little in that regard. But, someone would probably have to point a gun at my head to make me put a rub on a USDA Prime steak.

I must be beef-bi-polar.

CD

[Ron_L]

I agree. A good steak needs very little help. I do use a couple of pre-made steak seasonings once in a while, but mostly S&P.

[Boshizzle]

Try some Paul Prudhomme's Magic Salt Free Seasoning with some salt, pepper, and granulated garlic.

[JD McGee]

If you have you never tried just salt and pepper on a brisket you owe it to yourself to try it...you may be pleasantly surprised... I am normally a S&P kinda guy for my steaks as well...but lately I've been using Big Poppa's Double Secret Steak Rub...I can't get enough of this stuff!

[Rubmybutt]

I've been playin around with the last brisket I did and I took some Smokin Guns that I had, put it in my coffee grinder, took it for a spin around the block and then just put a whisper on a slice of brisket. Yeeooow, I did it to some chicken, same result so the next time we have good steaks I'm going to put just a little on mine and see what happens. I'll let you know!

[morgaj1]

Try some Simply Marvelous Season All. It is my go-to steak rub.

[southernstyle]

coarse kosher salt and frash ground pepper for me please

[bigabyte]

I'm the same way, and I'm sure most are. In my opinion, no matter what cut you are cooking, if you cook it just right, you don't really need seasonings to make it shine, the meat shines on it's own. Some things are easier to nail, with either a wider range of "success", or a simple guaranteed formula to achieve success. These are the cuts most people regularly season simply, like steaks, chops, etc. Other cuts that are tougher to get just right get seasoned heavily in case they are not quite "just right".

I could be wrong though. But that's my theory of the moment, and I'm sticking to it.

for now at least.

[BigBobBQ]

I usually use just s&p on a good steak, but with other bbq I like to experiment with different flavors to see what I like and don't like.

[Flavor Gangster]

ah, but you can look into the global arena of bbq.
Argentine: make a Salmuera and baste your steak continous
3 Tbl Cream Salt or High Quality Sea salt
1 c water
2 garlic cloves smashed.
1/4 stick butter
Bring to boil. remove
Sear plain steak for 1 min. flip and start basting.
cook until desired temp. baste 8-12 x
You will be amazed at the flavor.

[Greendriver]

What's the ratio of salt vs pepper for your brisket? - if I may be so bold. Thanks and Merry Christmas

Originally Posted by JD McGee

If you have you never tried just salt and pepper on a brisket you owe it to yourself to try it...you may be pleasantly surprised... I am normally a S&P kinda guy for my steaks as well...but lately I've been using Big Poppa's Double Secret Steak Rub...I can't get enough of this stuff!