Grill Master's Guide: What to Season Steaks With?

[AJPratt]

We are grilling steaks tonight and wanted to try something different. Usually we use Season-all. What do you usually use to season your steaks?

 

[DebbieJ]

Crushed Peppercorn and Garlic rub, of course!

 

[nikked]

McCormick makes a Garlic & Sea Salt grinder that my family LOVES, especially on steak. That with a little bit of pepper is about all we use anymore.

 

[PampChefJoy]

I found an all-purpose seasoning called "complete seasoning" in the Mexican foods aisle at the store, and it is a blend of spices like garlic, onion, salt, pepper, oregano, thyme, and some other stuff. It also has a little msg in it. We use it for everything and it tastes great. You can sprinkle it dry or I mix it with a little oil and vinegar or wine to make a wet marinade.I also just bought a bottle of "steak dust" at Sam's Club last week. Haven't tried it yet, but I wonder if that is how restaurants give steak that "steakhouse" flavor...

 

[chefheidi2003]

Crushed Peppercorn and Garlic rub, of course!

I have to agree with Deb on this one..

I am disappointed that they got rid of the Bell Pepper and Herb run..but..this one is definately a second to that.

 

[PamperedChefLayla]

I use Montreal Steak Seasoning or Paula Deen's House Seasoning

 

[melindagilbert]

Crushed Peppercorn and Garlic rub is a MUST!!

 

[floccies]

Use our coarse sea salt. Salt the meat on both sides and let it sit on the counter until it is room temperature -- you will see moisture bubbles on the meat from the salt. The meat will be very tender.

 

[PampChefJoy]

I've always heard not to salt steak before cooking because it will draw all the moisture out of the meat and make for a dry end result... anyone else have success with salt before grilling?

 

[chefann]

I just saw that addressed on Good Eats, Joy. It's a bit of a myth that salting meat before grilling will dry it out. You do want to season it, because you'll get better flavor than seasoning it on the plate. And it will pull some moisture out, but not all, and certainly not enough to dry out the meat. It's more important to have the meat at room temp before cooking it so that the outer "layers" aren't overcooked before the middle gets hot. So take it out of the fridge at least half an hour before cooking.