- Jul 17, 2006
- Reaction score
- South Georgia
You didn't read the article did you? It explains why in great detail.hillsdown":32umkf25 said:I find it puzzling as to why there is a t bone or perhaps porterhouse pictured covered in salt as they are one of the best cuts of steak after tenderloin..
ga. prime":2nxig0wt said:
TexasBred":129kvquk said:Son in law does this then cooks what he calls "blackened steak". Dips it in olive oil, then covers it with the blackening rub...has a large cast iron skillet on the gas grill getting as hot as possible. Plop that steak down into the cast iron skillet....cook it 2 minutes on each side.....medium rare, juicy and out of this world.
brandonm_13":2z772w8g said:Okay, I've gotta ask. How would this affect the amrinade I soak the meat in overnight? Am I supposed to give up marinading, marinade and dry it off before seasoning??? Of course, I don't call a choice ribeye a bad cut of meat. That's actually my favorite.
KNERSIE":uyhcs680 said:Auburn_Ag":uyhcs680 said:
I tried it on a few supermarket clubsteaks of very average quality, it worked surprisingly good. The steaks were about 3/4" thick and left it for 30 mins crusted with coarse salt both sides before washing and drying it off.
Unfortunately I didn't keep one steak as a control, so my experiment isn't worth much as a reference.
A little course ground pepper, course ground salt and a little lowery season salt is all you needTexasBred":84rsc5om said:
Angus Cowman":1ej0q8rz said:A little course ground pepper, course ground salt and a little lowery season salt is all you needTexasBred":1ej0q8rz said:
I have heard of some people using a concoction called steak sauce on them after they are cooked I don't know if this is the truth but it is what I have been told in my house that would get ya hung