Steak method test

[HoosierKettle]

I was only able to get one bad picture but thought I would share today's mini adventure anyway.

I set up a blind test for my wife and daughter using 6 top sirloins.

All reverse seared to medium rare

A. Olive oil salt pepper seared over charcoal

B. Rubbed with lime juice salt pepper seared over charcoal.

C. Salt pepper only.  Seared over charcoal.

D. Salt pepper garlic powder seared over charcoal.

E. Salt pepper pan seared with a little olive oil.

F. St. Elmo's seasoning seared over charcoal.

We all voted for a b and c by a wide margin with basically a tie between a and c with b very close.

I was inspired by guga on YouTube. And also because I haven't been impressed with my latest steak cooking using the pan seared method and spg. I wasn't sure if it was just the cut of meat or if it was the method.

I encourage everyone to prepare steaks a few different ways to figure out what you and your family like best. It's really hard to know for sure without trying different methods and being able to taste all side by side.

Have a great weekend everyone!




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[SMOKE FREAK]

Well you're having way too much fun with your cooking...I love it...I too would vote for a or c...

[Jules V.]

For steaks I'm strictly on cracked black pepper/salt and sometimes  with tamarind mix  powder instead of the lemon.  The tamarind soup mix works even better on pork.

[Travis]

Where the hell was our invite?! s&p guy here. Looks like a fun cook bud!


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[pancho2017]

Can never go wrong with just the dalmatian rub.

[CurtP]

I don't like the bitter taste of burnt pepper, so I only use salt during the cook.  I add pepper during the rest.

[michaelmilitello]

Cool experiment.   

I'm usually olive oil with spg.  Lately I've been putting a few squirts of Tabasco or Franks on the steak with the olive oil.  I rub it in with oil. 

The Tabasco will add some mild heat and pepper even after searing. 


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[hawgheaven]

Simple for me. Salt and pepper applied a couple hours before they hit the grates. Let 'em sit to room temp. Fire. I guess that makes me a "C" guy.

[HoosierKettle]

Well you're having way too much fun with your cooking...I love it...I too would vote for a or c...

I am having too much fun. Saturday was sirloin, Sunday was steak tacos at a restaurant, last night was marinated flank steak fajitas and tonight is going to be marinated skirt steak grilled for steak salads. I'm obsessed with steak currently. I'll probably work in strip steak and ribeye to take me to Friday.

Whatever cut and wherever the best deal is. I'm an addict.


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[HoosierKettle]

The question is what type of salt are you guys using?  I've been using kosher but I'm open to ideas.


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[JEBIV]

The question is what type of salt are you guys using?  I've been using kosher but I'm open to ideas.


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I like alder wood smoked sea salt, and thanks for reminding me I need to get some more!

[BertVentures]

Try Lemon pepper (form costco), a cross between B & C

[Big Dawg]

I'm with you @HoosierKettle on the Kosher salt.  But, I've got some of that Alderwood Sea Salt from Sandy Creek Herb Co.  Gonna have to give it a try next time.  Thanks for reminding me @JEBIV ! ! !





BD

[CurtP]

The question is what type of salt are you guys using?  I've been using kosher but I'm open to ideas.

My 2 favorites:
Light grey Celtic Sea salt:  https://www.amazon.com/gp/product/B000TIZP5I?th=1
Murray River salt:  https://murrayriversaltusa.com/shop-1?olsPage=products%2Fmurray-river-salt-r-flakes-8-75oz-box

Pepper is important too.  Some of my favorites:
https://www.amazon.com/gp/product/B00ILMEOPQ
https://www.amazon.com/gp/product/B00ILMEM7Q

[HoosierKettle]

Excellent ideas. I will be trying them out.

Tonight's skirt steak. Mechanically tenderized and marinated in a vinaigrette then reverse seared.




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