Just curious how members here cook their steaks. I have several ways to do this, but, I almost always cook over Red Oak or Pecan wood, sourced locally by me. This seasoning I tried, was a leap of faith, and didn't sound like it was going to be good. But, after watching a BBQ cook off show, where the winner, from California(go figure), used a gunpowder rub(powered charcoal seasoning) on his steak, I rolled the dice. I bought some Adams Reserve Gunpowder Rub, and cooked up a couple of steaks. I will say, it was very good. Also, no MSG, which I try to avoid.
Always, always, always - steak on the grill. I use Kingsford charcoal with a chunk or two of pecan. Season with a salt/pepper/garlic blend. Medium rare. The seasoning goes on right before the meat goes on the grill, but I've been doing some reading lately. I'm going to salt with a coarse salt about an hour before. Said to be akin to a dry-brine.
I will usually use Coarse Kosher salt when needed, and almost always let it sit, well seasoned for 2-4 hrs, in the fridge. Now I'm getting hungry for steak.
Kosher salt at least 2 hours ahead if possible, the longer the better, although I have applied it just prior to cooking when I didn’t have time to plan ahead. I sometimes go ahead and add course ground black pepper when I salt it, but usually wait until just prior to cooking for the pepper. I like the sear of a cast iron pan, but I prefer cooking on my Weber kettle or Weber gas grill. Medium is my preference, with a little melted butter brushed on at the end, and maybe sometimes a bit of garlic and rosemary added to the butter. I’ve developed my own simple adaptation of the old SPG seasoning for hamburgers and chicken. In addition to 2 parts kosher salt, 2 parts course ground pepper, and 1 part garlic powder, I’ve added one part thyme. The thyme really seems to make a difference on burgers and chicken. I’m thinking af adding a sprinkle of thyme to my steaks just prior to grilling.
