Personally, I like onion powder, garlic powder, pepper, and a very small amount of salt on a good sirloin cut and grilled over an open barbeque for about 12 minutes, flipping every 3-4 minutes (searing ftw). I imagine this would work on just about any steak.
I like to rub on pepper and garlic cloves, then put the garlic in the pan with the steak. Chili powder can be nice too, especially if it's that deep red to add a little visual interest.
I do about the same as RBoG's approach. Crushed garlic, pepper, and just a bit of light olive oil.
Broil 5-9 min. per side and serve with sauteed mushroom and onion.
I like my food with a lot of spices, so when I do steak I usually add:
garlic
red pepper
dark soy sauce
rice wine vinegar
mirin
ginger
cilantro
cumin
coriander
cloves
anise
Kosher Salt.
Cracked black pepper.
Of course, it goes without saying that the meat should be a nicely marbled NY strip or rib eye from a grass-fed cow. If not, a pinch of in-house toasted and ground cumin seed adds a nice complimentary flavor.
rub with garlic, splash lightly with red wine, cover one side in herbes de provence and ground black pepper. Splash a little more red wine in the pan, toss the meat in along with garlic, sear one side, flip, sear the other side. Take it out and quickly toss some mushrooms and shallots in the red wine, juices, and herbs/garlic, then dump it all on a plate.
The meat should still be mostly red, of course.
Delicious.
I generally prefer my steak with only salt and pepper, but OCCASIONALLY to mix shit up I will do a fresh herb rub.
Quote from: LMNO on August 04, 2008, 02:39:36 PM
Kosher Salt.
Cracked black pepper.
Of course, it goes without saying that the meat should be a nicely marbled NY strip or rib eye from a grass-fed cow. If not, a pinch of in-house toasted and ground cumin seed adds a nice complimentary flavor.
WORD. But with butter.
I season my steak with moar steak.
Quote from: Rev. What's-His-Name? on August 05, 2008, 02:57:41 AM
I season my steak with moar steak.
I tried explaining this exact recipe to a friend of mine. She didn't seem to get it.
Heretic, she must be burned at the, umm, you know.
Well done, RWHN. You made a rare move, there.
Look here, when it comes to steak puns, I've just about had my fill, eh?
Quote from: Evil Bitch For Hire on August 04, 2008, 05:23:27 PM
Quote from: Squiddy on August 04, 2008, 04:56:57 PM
Quote from: LMNO on August 04, 2008, 02:39:36 PM
Kosher Salt.
Cracked black pepper.
period.
yes.
if you need more flavour, slice up some mushrooms, which i prefer baked thoroughly, so throw them in a little while before you add the steak.
when the steak's done, it needs to rest a littlebit for a little while anyway* which is your chance to quickly add some red wine, port or sherry (or what-have-you, get crazy and use a dash of whiskey), reduce, maybe even add a littlebit of flour (premixed w/ melted butter for smoothness?) to make it somewhat more saucy.
damnit i want steak now.
*it needs to cool below a certain temperature because the steak-cells have shrunk and squeezed out all the juices to in between so if you cut it open it will all drip out, below this certain temperature (40-50C/104-122F? i'm not sure actually) the cells expand again, sucking up the juices and everything's fine and your steak stays nice and juicy.
PRO-TIP: Last night's Mythbusters was 9,000 kinds of WIN.
And holy crap, I want steak.
Toasted and ground coriander, cumin and cardamon seeds, with garlic infused olive oil, still bloody.
The last time I had steak my brother was bbqing and I had to argue with him about whether my steack was done or not, he just doesn't understand the meaning of the term 'rare'.
Quote from: Cainad on August 05, 2008, 02:32:23 PM
Look here, when it comes to steak puns, I've just about had my fill, eh?
CUT THIS SHIT OUT OR I'M CALLING MY MINIONS!
Quote from: ten ton mantis on August 18, 2008, 08:17:55 PM
Quote from: Cainad on August 05, 2008, 02:32:23 PM
Look here, when it comes to steak puns, I've just about had my fill, eh?
CUT THIS SHIT OUT OR I'M CALLING MY MINIONS MIGNONS!
FIXED!
Ooh, good one.
damn that was a good one
:thanks:
Is Nastur an idiot or am I punning incorrectly?
dude mignons
filet mignons?
...yeah...
Why the hell else would I have said the whole minions thing?
Quote from: iPhone on August 21, 2008, 01:02:35 AM
:thanks:
Is Nastur an idiot or am I punning incorrectly?
I am constantly reminded that there is no such thing as a correct pun, so you're doing just fine sir.
Quote from: iPhone on August 21, 2008, 01:02:35 AM
:thanks:
Is Nastur an idiot or am I punning incorrectly?
Sorry, I was being an idiot. :p