Steakhouse Flavor

[G26ster]

OK, so I'm a lousy chef. I'm looking for a SIMPLE seasoning to give my backyard steaks that Steakhouse flavor. I am NOT seeking exotic marinades and recipes that may be your favorite, but rather what does the average steakhouse season steaks with? Regardless of which authentic steakhouse I visit, the flavor is generally the same, and only the quality of steak may vary. I'm thinking that they use a simple generic seasoning recipe, and I'd like to know what it is. I use plain charcoal, and I do not want to start a debate over coal, wood, gas, etc. Thanks.

[SC1903A3]

Throw your steak on the grill. When the steak is done on one side, flip it and baste the top with butter. When the second side is done flip and butter again. Flip again after a few seconds. Then eat.

[pbwalker]

Throw your steak on the grill. When the steak is done on one side, flip it and baste the top with butter. When the second side is done flip and butter again. Flip again after a few seconds. Then eat.

A little salt and pepper too.

[Carry-a-Kimber]

Kosher salt (more than you would think) and coarse black pepper. Season both sides and refrigerate until your fire is whte hot. Keeping the meat cold wil allow the outside to cook while leaving the inside moist. (Skip if you like med-well to well done meat) Before pacing on the grill spray with Pam or Canola oil, this will hep create a crust. Cook to desired doness. I like to cook on one side for 60 seceonds, flip and cook for 60 seconds, flip cook for 30 seconds, flip cook for 30 seconds. Repeat this until steaks are rare with a char, it prevents the heat from penetrating too deeply in the meat while still giving ample time on each side for getting crusty. Let stand for 10 minutes before digging in.


OR, Uncle Chris' Gourmet Steak Seasoning by Fiesta Brand

[mojo84]

Kosher salt, black pepper (I usually use fresh ground) and garlic. Buy Choice or better quality meat and don't over cook it. Costco meat is pretty darn good.

[PUCKER]

Saltgrass Steakhouse 7-Spice Steak Season...it's the best seasoning I've ever had on a steak! Seriously. And it's CHEAP...at least it used to be, haven't priced it in a few years because I stocked up awhile back. For comparison's sake, for $7 you would get a HUGE container of the Salgrass seasoning compared to an itty-bitty contain of "premium" steak seasoning for double the money....

No matter what seasoning you use I highly recommend coating the whole steak with virgin olive oil and then apply your seasoning. I apply it quite thick and then hand-rub it in so it creates a nice crust just with seasoning alone. I then let the meat rest for a few minutes before I put them on the grill. Fire up the grill to max heat. Put the steaks on, and flip once, halfway through. Total cook time can range from 3 minutes to 10 minutes depending on the thickness of the steaks, grill temp, and how you like your steaks done. I also turn the steaks 90 degrees during the first half and second half to get that nice cross-hatch grill mark. We cooked up some HUGE T-bones and NY Strips yesterday....they were yummy! Grill was right at 650.

If you don't have your favorite steak seasoning then just use kosher salt and course-grind pepper, make sure to hand rub in as well. Enjoy!

[clarionite]

Salt, Pepper, Onion Powder, Garlic Powder (Not Garlic Salt) and Olive Oil Spray.

The spray helps the seasonings stick and helps prevent the meat from sticking to the grill. High heat to sear the steak. Time on each side depends on the thickness of the meat and how well done you want the meat cooked. I tend to cook somewhere around 7 minutes per side for a 3/4 to 1" steak. But I like my meat medium.

[RPB]

When I want grilled burgers indoors on the George Foreman Grill, before cooking, I add chopped onions to the meat and mix in

[G26ster]

Thanks folks, great replies. I like my steak medium rare - rare. I can get that by cooking about 2-3 mins per side. My main issue was the seasoning, which seems to have been answered. My plan for the next time out will be the olive oil, kosher salt, and course black pepper. If that doesn't do it, will try the seasonings (Uncle Chris, Saltgrass, etc) until I'm happy.

[clarionite]

Don't forget the onion and garlic powders... I've tried all kinds of seasoning mixes. That simple set of 4 spices seems to work best for my tastes.

[pbwalker]

OR, Uncle Chris' Gourmet Steak Seasoning by Fiesta Brand

That stuff is crack. I put it on everything!

No matter what seasoning you use I highly recommend coating the whole steak with virgin olive oil and then apply your seasoning.

I brush it on too...

[MoJo]

It's hard to beat salt, pepper, onion powder and garlic powder. When I want something a bit different I like Tony Chachere's Original Seasoning or Tex Joy Steak Seasoning both are staples in Southeast Texas and Southwest Louisiana kitchens. If your local grocer doesn't stock them they are available online from their respective websites. http://www.tonychachere.com/" onclick="window.open(this.href);return false; http://www.texjoy.com/" onclick="window.open(this.href);return false;

[Songbird]

I just use the generic brand "steak seasoning". My husband is a huge fan of the "Steakhouse steaks" and a very...um, shall we say...selective eater and he's always a big fan of the steaks I cook. I do put butter (the real stuff) on both sides as well.

[magicglock]

+1 on uncle Chris's...good stuff but hard to go wrong with the basic 4 mentioned with butter or olive oil. The only suggestion I have not seen mentioned is a sprinkling of any alcohol at your disposal. I use vodka or bourbon. You will not taste the alcohol as it cooks off but if you let your steak sit with it for a bit the alcohol drives the spices into the meat. I generally pierce the steak with a fork multiple times on each side too. The alcohol also acts as a tenderizer. Makes a big difference IMHO.

[jsenner]

+1 on uncle Chris's...good stuff but hard to go wrong with the basic 4 mentioned with butter or olive oil. The only suggestion I have not seen mentioned is a sprinkling of any alcohol at your disposal. I use vodka or bourbon. You will not taste the alcohol as it cooks off but if you let your steak sit with it for a bit the alcohol drives the spices into the meat. I generally pierce the steak with a fork multiple times on each side too. The alcohol also acts as a tenderizer. Makes a big difference IMHO.

I do that, but I never thought about putting the alcohol *on the steaks* - I always use it to tenderize me!

Agree, Chris' is good stuff.