What is the best combination of spices for steak? Please include amounts if possible.?

Answer 1

try this mix
i don't think you will be unhappy..........
2 tablespoons kosher salt
1 tablespoon fresh coarse ground black pepper
1 tablespoon coarsely ground white pepper
1 tablespoon mustard seeds
1 tablespoon cracked coriander seeds
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon crushed red chilies
1 tablespoon dill seeds

In a bowl combine the salt, black pepper, white pepper, mustard seeds, coriander seeds, garlic powder, onion powder, chilies and dill seeds.
Store in an airtight container in a cool, dry place away from heat and light.

Answer 2

For melt in your mouth steaks you need to start with a good steak. Start with a decent piece of meat, A rib eye is pretty good. Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit. Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough. From here you have a couple of options: 1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further. 2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler. 3. Grill over a medium-ish hot indirect heat. Remember a few more tips: 1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash. 2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite. 3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests. I know that someone will say that you shouldn’t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.

Answer 3

I like a little garlic powder, not salt and a little pepper and then some butter and maybe a little worcester sauce. The amount depends on the size of the steak and how spicy you like it. If it's a good steak I don't like a lot of stuff to take away from the goodness of the steak. i put the worcester sauce on , then the spices and let it sit for 10 min. then grill or sear in a very hot fry pan, then once both sides are seared with a little hot oil I turn it down to med. high and keep turning the steak so it doesn't burn but gets really brown. then depending on thickness and the way you li8ke it rare or med. turn it down a little and put a lid on it and let cook for about 5 min. then throw the butter in, about a tablespoon and turn it up a little and them when it's smoking pretty good it's done. Make gravy in the pan after removing the steak. If grilling outside forget the butter and just put a little on when you take it off the grill. That's when you put a little salt on the meat, not while cooking. It'll be great.

Answer 4

Spices For Steak

Answer 5

There is no one "best" combination. It depends on the cut of meat and personal taste. Even if there was a "best" way, I would get sick of it and want something different. Here's a few points to get you started:

With a really good cut, like a tenderloin, just salt and pepper is great. Let the meat's natural flavors speak for themselves. Be sure to use freshly ground or cracked pepper.

A good all-purpose mixture for all kinds of steak is to use some garlic powder, onion powder, paprika, cayenne, pepper and salt. Rub it on dry or marinade with some red wine for about an hour before cooking.

Answer 6

Montreal Steak Seasoning is very good. It is a pre-mix made by
McCormick. It has coarse salt, black pepper, garlic and other spices that are not too hot (spicy). They have a great marinade recipe on back which is, 1 pint of red wine, 2/3 cup of olive oil and 1 tablespoon of Montreal Steak Seasoning. You can marinade an hour or overnight. It is really good and easy. I hope this helps. I just fed a chef, London broil, last night with this recipe and he enjoyed it! Kids too!

Answer 7

Dad's Steak Seasoning Recipe

2 tablespoons freshly ground black pepper
2 tablespoons salt
1 tablespoon powdered garlic (similar grain size to your pepper)
1/2 teaspoon curry powder
4 tablespoons dry mustard powder

Yields: scant 1/2 cup

Answer 8

This Site Might Help You.

RE:
What is the best combination of spices for steak? Please include amounts if possible.?

Answer 9

Depending on what you want to do with the steak..... I like using soda or beer as a tenderizer (just soak overnight)... the other spices you use depend on what other foods you are serving, the "taste" you are aiming for or what your preferences are. I usually just so with something simple like seasoned salt and some extra garlic... mix with regular soda (not diet) or a can of beer and marinate overnight.

Answer 10

I guess I'm a purist when it comes to steak, I stick to good old salt and peppper, fresh ground of course, ocasionally a little shake of cajun seasoning, but that's about it.