I took out a couple of steaks for dinner on the barbee tonight, but mine never taste as good as the ones you get out. What do you season yours with before grilling/cooking?
Awww heck, we don't have any Al Farbers around here.........care to send me some??Originally Posted by LuckyGirl
It's not as much what you put on them, but keeping the juices in. I made the BEST steaks ever on Sat... got the giant filet's from the store. I pan seared them. (fry each side in oil in a HOT frying pan 1-2 mins ea side) It cooks the outside, so then all the juices stay locked inside while you cook the rest of it! Then I baked them in the oven in a broiler pan so they wouldn't get all saturated in their own juices. They came out perfect!
Seasonings.... I've been using this hickory dry rub from Al Farber's steak house. But any dry rub is good, the key is to roll the meat so it's completely covered in the mix, then you spray them with Pam or cooking spray so the seasonings don't burn!
Humm, I'll have to try that!Originally Posted by DixieDarlin256
I use Lea and Perrin's Worschester Sauce.. Marinate it in it for about 20 mins before cooking it... It is JUST like in the restaurants
Matter of fact, thats what we had for dinner on the grill last night
Actually, that's not true. My sis in law is a Cordon Bleu trained chef and she always salts her meats just a few minutes prior to cooking. You just can't put salt on meat too early or, yes, then the meat can become tough and dry.Originally Posted by Yosemite
I prefer to pan fry - I love the juices that are left over and soak a slice of bread in them and love it.
Actually any seasoning you like is what you should use. EXCEPT salt. Salt draws the moisture out of the meat and takes away some of the tenderness. Salt should only be added after cooking.
Originally Posted by Miss Mew
Beer