Seasoning BBQ vs. Seasoning Steaks...

caseydog · 12-22-2011, 06:21 PM

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 · 12-22-2011, 06:25 PM

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 · 12-22-2011, 06:31 PM

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

JD McGee · 12-22-2011, 06:32 PM

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 · 12-22-2011, 06:45 PM

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 · 12-22-2011, 08:08 PM

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

southernstyle · 12-22-2011, 08:15 PM

coarse kosher salt and frash ground pepper for me please

bigabyte · 12-22-2011, 08:27 PM

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 · 12-23-2011, 11:23 AM

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 · 12-23-2011, 11:48 AM

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 · 12-23-2011, 01:51 PM

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

Quote:

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!

12-22-2011, 06:21 PM	#1
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Seasoning BBQ vs. Seasoning Steaks... 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

12-22-2011, 06:25 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

12-22-2011, 06:31 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Try some Paul Prudhomme's Magic Salt Free Seasoning with some salt, pepper, and granulated garlic. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

12-22-2011, 06:32 PM	#4
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	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! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

12-22-2011, 06:45 PM	#5
Rubmybutt Full Fledged Farker Join Date: 04-28-11 Location: Buddy Holly's last concert	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! __________________ Fast Eddy 100-Backwoods Competitor- Backwoods Extended Party-Cookshack SM-160 Weber Smokey Mountian 22.5-New Broanfels offset-Fire Majic Aurora 660A-Weber Genisis (1979)-Weber Genisis 330-Weber Performer-Weber kettle 22.5 Cajun Injector turkey fryer Fastest [COLOR=darkorange]ORANGE[/COLOR] splash-proof Thermapan BBQ Guru WIFI. Just one my first chili cookoff Dec 1st 2012

12-22-2011, 08:08 PM	#6
morgaj1 is one Smokin' Farker Join Date: 09-06-11 Location: Alabama	Try some Simply Marvelous Season All. It is my go-to steak rub. __________________ Eric Congress is like 2 drunks arguing about the bar tab on the Titanic.

12-22-2011, 08:15 PM	#7
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	coarse kosher salt and frash ground pepper for me please __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

12-22-2011, 08:27 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-23-2011, 11:23 AM	#9
BigBobBQ Babbling Farker Join Date: 07-19-11 Location: Live Oak, Florida	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. __________________ Char-Griller Akorn, Webber 22.5 grill, performer, UDS.

12-23-2011, 11:48 AM	#10
Flavor Gangster On the road to being a farker Join Date: 11-26-11 Location: IL	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. __________________ "Garnish, We don't need no stinkin Garnish"

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