we have steak sunday every week and my buddy who usually cooks them uses an extra virgin olive oil and dales mixture for a marinade. lets them sit about 20-30 min and they are good to go. the most amazing steak ive ever had!!
2007-08-20 09:29:48
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answer #1
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answered by t_whidden 2
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Au Poive (sp?) - the best! Bring steaks to room temp. Rub each side with a little ev olive oil. Sprinkle sea salt & lots of corsely ground black pepper. Press salt & pepper into the meat & cook til medium rare. Simple & really delicious.
Or, if you prefer marinated, try "Daddy Hinkle's" dry & wet combo. It's really good & you don't have to marinate long.
2007-08-20 15:34:48
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answer #2
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answered by jbird 3
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I used a tspn of EVO run both sides of the steaks then I use Emeril Lagasse's Bayou Blast and generously rub the steaks with that. Grill them and Yum.
2007-08-20 16:02:15
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answer #3
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answered by Oz 7
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All purpose salt and a little A-1 sauce does the trick for me steak turns out moist and full of flavor. You may also try terriaki sauce let it sit in the frig over night then cook. Either way you choose it turns out awesome.
2007-08-20 15:49:52
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answer #4
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answered by Spookwolf 2
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McCormick Grill mates Montreal steak seasoning is really good
2007-08-20 15:35:15
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answer #5
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answered by Joshua S 2
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I marinate mine at least 24 hours with Worcestershire sauce, Seasoned Salt (any brand will do, but I'm partial to Lowry's), and garlic. Then grill. No sauces needed!
2007-08-20 15:46:09
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answer #6
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answered by bobcat97 4
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I like to rub both sides with olive oil. Then sprinkle on cumin, smoked prapika, galic and onion powder and salt and pepper. TRUST ME!!! It is so good. The cumin and smoked paprika bring out this kind of smokeyness to the meat and it is delish!
2007-08-20 15:53:06
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answer #7
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answered by Chrystal 7
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Season All (sprinkle in a jar)
and
Worcestershire sauce.
2007-08-20 15:53:55
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answer #8
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answered by Sparky5115 6
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The one that Emeril sells is awesome!!!!
2007-08-20 16:17:40
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answer #9
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answered by P_Rick 2
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salt,pepper,yellow mustard
2007-08-20 15:33:15
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answer #10
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answered by peghe_Pastry 2
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