Steakhouse Flavor

[tomtexan]

Well thanks to all who answered, the wife and I enjoyed the best steaks we've ever cooked at home!!! I used virgin olive oil, kosher salt, and course black pepper, that's all. We had rib-eyes (no bone) and they were fantastic. I just need to adjust my charcoal grate so I can use less coal and still get close to the meat. Cooking time was about 5-6 minutes. Wife brought home some Uncle Chris seasoning too. We'll try that next time. I'm sure I must have used this sometime in the last 70 years

As for salt, when I was regularly going to Brazil on business, I couldn't wait to eat at a local Churascaria (Steak House). One time, they had a BBQ in my honor on the hotel patio, and that's where I learned that the only seasoning they use on the beef was a heavy coat of rock salt. Don't know why I never tried that at home

Did you achieve that steak house flavor that you spoke of in the beginning post?

[Middle Age Russ]

All I know is the small dry-aged Filets from the Dexter steer we had processed a couple of years ago sure were tasty this evening. Alas, they are the last steaks from that steer. On a positive note, though, this year's steer comes back home in white paper tomorrow.

In accord with other suggestions:
Steaks at or a little below room temp to start
Seasoning
HOT Fire
Clean Grill
Oil to keep them from sticking

Bon Appetit

[G26ster]

Well thanks to all who answered, the wife and I enjoyed the best steaks we've ever cooked at home!!! I used virgin olive oil, kosher salt, and course black pepper, that's all. We had rib-eyes (no bone) and they were fantastic. I just need to adjust my charcoal grate so I can use less coal and still get close to the meat. Cooking time was about 5-6 minutes. Wife brought home some Uncle Chris seasoning too. We'll try that next time. I'm sure I must have used this sometime in the last 70 years

As for salt, when I was regularly going to Brazil on business, I couldn't wait to eat at a local Churascaria (Steak House). One time, they had a BBQ in my honor on the hotel patio, and that's where I learned that the only seasoning they use on the beef was a heavy coat of rock salt. Don't know why I never tried that at home

Did you achieve that steak house flavor that you spoke of in the beginning post?

Most definitely!!

That said, the absolute finest steak I've ever had in the U.S. was in an Argentinean restaurant in Houston last March. My daughter took us there for my 70th birthday. Wow!

[carlson1]

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....

If I am not using just salt, pepper, and butter. I do not know about anywhere else, but a good cut steak makes the difference. The only place to find a good steak cut in south Irving is by going to Sam's. They have great meat.

[flb_78]

Steak Tar Tar.

Is that the house specialty at La Brea Steakhouse?

Yes...

Once you're there, you'll never wanna leave!!


tartare - stupid chrome told me it was spelled wrong...

[Syntyr]

Most steak places uses Salt and Pepper. You can vary that quite a bit by changing up the kinds of salt and pepper you use. You can get all kinds of fancy with different kinds of salt with smoke and other flavorings in it. I have some mesquite smoke salt that just rocks.

For every day seasoning of "meat" I use a product called Chicago Steak Seasoning from Penzey's spices. REALLY good for steaks, burgers, heck I even use it in guacamole but that's me...

http://www.penzeys.com/cgi-bin/penzeys/ ... icago.html" onclick="window.open(this.href);return false;

[ss1088]

Oh an be sure you grind your own pepper.

[WildBill]

Most steak places uses Salt and Pepper. You can vary that quite a bit by changing up the kinds of salt and pepper you use. You can get all kinds of fancy with different kinds of salt with smoke and other flavorings in it. I have some mesquite smoke salt that just rocks.

For every day seasoning of "meat" I use a product called Chicago Steak Seasoning from Penzey's spices. REALLY good for steaks, burgers, heck I even use it in guacamole but that's me...

http://www.penzeys.com/cgi-bin/penzeys/ ... icago.html" onclick="window.open(this.href);return false;

Penzey's is a great source for spices. That is all I buy.

[WildBill]

Oh an be sure you grind your own pepper.

Is there any other kind of pepper?

[74novaman]

Oh an be sure you grind your own pepper.

Is there any other kind of pepper?

The DR.

[pbwalker]

Oh an be sure you grind your own pepper.

Is there any other kind of pepper?

The DR.

As a Texan, you should know that there is no period after the "Dr" in Dr Pepper.

[WildBill]

Oh an be sure you grind your own pepper.

Is there any other kind of pepper?

The DR.

As a Texan, you should know that there is no period after the "Dr" in Dr Pepper.

The period is for the end of the sentence, not for the Dr.

[74novaman]

Oh an be sure you grind your own pepper.

Is there any other kind of pepper?

The DR.

As a Texan, you should know that there is no period after the "Dr" in Dr Pepper.

The period is for the end of the sentence, not for the Dr.

Uh, yeah. That's why its there. (thanks for the save Bill!)

[pbwalker]

Uh, yeah. That's why its there. (thanks for the save Bill!)

Nice save indeed!

[PUCKER]

If ss1088's fire is NASA hot, a cold steak might be downright burned on the outside and still be cold on the inside.

That's a nice way to have a steak, I do that every now and then, it's known as "Black & Blue" and also "Pittsburgh Style." Tasty indeed!