I’m just about there…anyone know how many rods in a hogshead?
Sprinkle both sides liberally with Old Bay and broil. Don’t even need salt and pepper. A-1 or Lea and Perrin’s when served is optional. Both work.
OK, we went with beef kebabs and used crushed garlic, black pepper, lemon pepper, oregano, worcestshire sauce and soy sauce. Turned out pretty damned good, IMO.
Here’s the formula - just tell me what your mpg is. 
Miles/Gallon * Gallons/Hogshead * Rods/Mile = Rods to the Hogshead
Yes, this was my first thought. Good beef doesn’t require much, if anything at all.
A handy method if time is of the essence:
Get a cast iron pan REALLY hot. I mean, almost red hot. Drench steak in fresh pepper and sear each side for 2 (two) minutes. Put steak in a 500F oven for about 6-8 minutes depending on size. I actually like to add a bit of garlic/salt prior to cooking, others would rather push their grandmother downstairs. But A-1 and other condiments aren’t necessary imho.
I second the methods, though I’d skip the garlic and salt on the meat itself, mix same with some softened butter (NOT MARGARINE) and as soon as the thing came from the oven, I’d slather it all over the steak.
mmm…hear that sizzle.
Rhiannon8404 and I would both like to marry you. Or at least invite you over for dinner.
Salt, pepper. Grill rare.
Yeah, like others have said, good cuts of steaks are great simply with some salt and pepper, but it certainly doesnt hurt to add a spice rub. Marinating a good quality steak is unusually not necessarily
Bobby flay does alot of steak spice rubs, including one with coffee. He has various recipies on food.com im sure
Word to your mother. I rarely buy steak, but when I do, it’s a goddamned good piece of meat. I put a bit of bacon grease in a cast iron skillet, heat it to medium or medium high, sprinkle both sides with a bit of kosher salt and fresh-ground pepper, flash-sear it on both sides and prepare for oral ecstasy.
Marinades! We don’t need no steeking marinades in this house :mad:
1 tspn salt
1 tspn cayenne papper
1 shot JD
1 shot water
per steak. Mix the above together, let the meat soak in it for ~15-30 minutes, and grill as you like.
To answer the questions: No it will not be. Yes, it is worth it. Yes, it still tastes like steak.
For a very good, off the shelf seasoning, you may want to try Dale’s Steak Seasoning. I think that’s what it is called. Good stuff. Looks like worchestishire, but tastes much better. It can be used as a marinade, or just smeared onto the meat a few minutes prior to grilling…
JESUS FUCKING CHRIST.
Are you people* grilling your purses or grilling steaks?
**Salt. Pepper. Period. **
You take about 10 years to master that, grasshopper, and then start thinking about other things to mix it up, if you must.
*With notable exceptions.
Dunno if I am one of those exceptions. But seriously, try cayenne pepper instead of black. You can skip the JD, if you like.
To be fair, some areas of the country have steaks that are less than stellar, corn-fed beef and venison are much superior. Noticed this on a camping vacation out west. Wonderful small town butcher shop, nice looking steaks. Expensive, tough, etc.
Salt, pepper, chopped garlic and cumin.
Healthy slather of dijon mustard to each side, followed by fresh ground pepper. The flavor is subtle enough not to detract from the flavor of the beef, which is why I love it!
I’ll pour a little very good olive oil onto a plate and flip my ribeyes or filets over to lightly coat each side. Then fresh grind some sea salt and good peppercorns on each side. Let it sit long enough to be at room temp before you put 'em on the grill. Couple of minutes over high heat per side, also turning them once to get the X masrks, then move to a cooler part of the grill to finish cooking if you want 'em well to very well. Dollop with real, salted butter and stew in contentment.
I like to use freshly ground black, green, and pink peppercorns, in abundance, then grill over charcoal. If I want a little steak sauce on the side just for fun, I use Pickapeppa.
De gustibus non est disputandum.
Salt & pepper. Maybe butter just before serving. That’s what all the top steakhouses do.
A good piece of steak should never need to be marinated[sup]1[/sup], or be abused with A-1 or <gasp> ketchup.
I marinate chicken, lamb (although prefer a rub), some types of fish, and some lesser cuts of beef.
It’s hard to get prime beef at the supermarket, but I think some places are starting to market it to build a specialty reputation.
- *To marinate * is to soak the meat; *marinade * is the stuff you soak it in.