Have these two in the fridge dry brining with some kosher salt for dinner either tomorrow or Sunday. I usually just do granulated garlic, blackpepper and herbs de provence before I toss them on the grill for a reverse sear. Use a smoke box till 110 or so then on the infrared sear burner (Napoleon Rogue) for a couple of minutes for a nice crust. I like my steaks salty but have had issues with using things like Kinders SPG after the dry brine. Steaks come out way too salty. What season mixes (pantry or store bought) do y’all swear by?
by maganaise
29 Comments
I always do after but really haven’t seen much difference if I do prior
Salt thats it, You dont need anything else on a good steak. I Only let the salt sit on there for 30-45 min and the cook. Dry brining that long always leaves the steak salty for my tastes and I get just fine of a crust with a short hot and fast cook. I only reverse sear at the 2-2.5 inch thickness. You have very nice looking steaks, keep it simple, less will be more. Good luck!
I usually do fresh cracked black pepper. One professional chef said you shouldn’t do it before the cook because it will burn the pepper. I’ve tried both ways and honestly don’t notice a difference.
Salt only before cook. If you want additional flavors, make a compound butter with garlic and spices and put it on the very end. The high heat on a steak makes herbs and spices taste burnt and bitter.
Salt and pepper is the way. Enjoy the most flavorful cut with the basics
Spices takes away the taste of a good piece of meat. I personally only use salt and pepper for most red meats
I feel like the nuance of herbs de Provence will be completely lost through the cooking process, especially the lavender (which is kind of what makes the blend unique).
I like either plain S&P or something that’ll stand up to the process of a reverse sear like chili powder and paprika (with S&P).
I also go light on the smoke since the fat in a good ribeye picks up so much of the smoke flavor and can overpower everything else.
I love doing herbs de Provence on grilled vegetables after they come off the heat, though.
I dry brine mine with SPG and that’s all the seasoning I use. I sprinkle it myself and don’t use a premade SPG.
I’m pretty much a salt & pepper guy. I’ll occasionally use some of the different seasoning blends, but I seem to always come back to kosher salt and coarse-cracked black pepper
S&P or if you want to be fancy, Meat Church’s “Holy Cow”
I the Strugglemeals Subreddit? Oh my bad.
Fresh cracked pepper only right before grilling.
I have dry brined good steaks right in the steak spice in the past as it typically already has enough salt in it to do the magic, plus it pulls in a lot of the flavour right into the steak.
I either do Moishes(Montreal) or Barbarians(Toronto)… Depending on how I’m feeling…
Moishes is typical Montreal steak spice… Based on pickling spices for Montreal smoked meat. Salt, pepper, coriander & dill.
Barbarians is thyme an paprika based.
Both amazing.
Thats because you’re salting it twice.
When dry brining, it’s important to not use anymore salt after that. Store bought blends are likely going to have salt.
I would only add some pepper, maybe some thyme or rosemary.
I wouldn’t add garlic or onion powder, as that would contribute to tasting too salty.
Herb de Provence on a steak is kind of silly. I like dried rosemary on larger roasts, but with a steak as others have said just salt and black pepper is all you need. You’re over thinking it.
Salt, pepper. Maybe a bit of thyme.
I just pre-salt, no other seasoning. Yor can finish it by basting with an herb butter, or just serve with a schmear of herb butter.
There’s no such thing as dry brine. It’s called a cure…just FYI
Just salt before you cook it! I like to do my ribeye in a cast iron, dry brined just like this. Get a nice sear, lower the heat, throw some butter, garlic, shallots, rosemary, thyme, and black pepper. Baste to medium rare and let rest.
Salt and pepper, keep it simple.
Cure* not dry brine.
Montreal spicy steak rub. Never leave home without it.
Lol spices on steak
will never understand why so many think they need to season with so many ingredients.
salt and pepper. let the meat shine
“Steaks come out way too salty.”
Um, use less salt perhaps
My recipe is the dry brine, similar to what you’ve stated but shorter (no longer than overnight). Then smoke and heat.
I like my steaks (especially something like ribeye) to taste like steak with a little smoke.
SPG.
I used to be a big spice guy but salt and pepper gives me the most golden maillard and I just add cowboy butter after for a healthy kick
If I dry brine, I don’t season with more salt pre-grill. I season with plenty of fresh cracked black pepper. Once it hits the grill I baste it with garlic butter. After years of refining this approach I can no longer eat a restaurant steak, they simply don’t compare.
Try gochujang for something new.
I only ever tried it with pork and chicken, and it’s amazing. Not sure how would it go with steak.