I use crushed black pepper and kosher salt and once in a blue moon I'll add some garlic salt or minced garlic. Anyone have a shelf brand they like, just to get a different profile? I've tried the Montreal style and the Academy blend.

about the only two I use off the shelf are Bill's season-all out of San Saba or Fiesta brand Fajita seasoning.

I generally only use fine ground black pepper, kosher or sea salt, garlic powder (or crushed garlic), onion powder ... pretty basic and works great, I heavily dust with the above and refrigerate overnight if possible (two hours minimum if rushed), then put on the counter to bring up to room temp before cooking.

Fiesta Uncle Chris` is pretty good and Jess halls serendipity as well..But Kosher salt and Crushed pepper is my fav...Have you ever smoked your Kosher salt.??

I mostly use Lowery's and Crushed Black Pepper.

However, I am also known to use TexJoy steak seasoning.

And once in a blue moon I will marinate steaks in fat-free balsamic dressing.

My favorite Steak Seasoning is Fiesta Fajita Seasoning. I love that stuff on just about any grilled meat. It has become my go to seasoning over the past few years. Before that it was either Tony's or Lawry's on everything.

Cant beat the tried and true salt pepper and garlic.

rub with oil, course black pepper and kosher salt with some fresh pressed garlic.

Have done with just garlic salt when its all I got and its good too.

I like to marinade in soy sauce and Italian dressing if it's not a perfect looking piece of meat. Forgot the Fiesta Fajita, it's good stuff.

Think I might try this Outback knockoff on some little filets I've been saving.

4 -6 teaspoons kosher salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric

Uncle Chris' is my store bought go to.


https://www.fiestaspices.com/index.asp?page=bbq_unclechrisss

All you should need is kosher or sea salt maybe pepper

Marinade with Allegro for a few hours, pat dry, then a little olive oil to coat the steak and sprinkle on salt and pepper.

I like the Allegro. I use the spicy stuff to marinade jerky.

I agree, this is my goto favorite for steaks and brisket, but I'm trying to play around a bit. I've got something special coming up and I may go with a bit more complexity.

Fiesta brand Fajita Seasoning, was Montreal Steak Seasoning before that. Sometimes just salt, pepper, & garlic powder. I use Fiesta Fajita Seasoning on almost everything now, good stuff. There are a few others out there that I like too, Chupacabra is growing on me. I still like Camp Boss too, used to buy it at the archery shop & made here in Portland.

another one that I have used that always turns out great ... A1 Mesquite steak marinade, toss steak(s) in a zip lock bag, pour in enough A1 Mesquite steak marinade to cover, black pepper, garlic (powder or crushed), zip closed removing as much air as possible, squish it around to fully coat the steak(s), pitch in fridge for a few hours (overnight works best), remove from fridge a couple hours before you cook to bring to room temp. fire up pit, cook em to the doneness you prefer. Awesomeness!!!

i like to marinate my steak for a few hours in soy sauce then season with Lawrys garlic salt, fresh ground pepper and seasoned salt! then i like to cook my steak in a hot cast iron skillet with olive oil...dont get any better! the olive oil goes well with these 3 seasonings

We like to marinate them with a jar of jalepenos, black pepper, little sea salt, and a little olive oil. Marinate over night. My fav!

Best stuff ever...

Last night I took some cheap fillets my wife got at HEB and worked them over. I'm not a fan of just a fillet, I prefer cooking the whole tenderloin. I'm also not a fan of bacon wrapped, prepackaged. But, hey, what am I gonna do, complain about it so next time she comes home with fat free wieners and turkey ground meat.

I marinated them in some soy sauce and a splash of dark rum yesterday. When I got home I patted them dry and lightly dusted them with the Outback copycat (see above). I let them sit out to get to room temp while I got the skillet hot. I poured some EVO in and seared both sides of the steaks. Oh yeah, I started the BGE a few minutes earlier. I put the steaks on the grill at around 500 degrees for about 6 minutes total. I pulled them off and let them rest while I deglazed my skillet with a little butter and minced garlic. I cut all the steaks up and plated them for the girls and poured the buttery garlic gold over them.

After my oldest complained it was tough and my wife complained they weren't done, I looked at her and said thanks for cooking the zucchini and sweet potato fries, took another drink of my tea and finished my plate! Needless to say, this could have all been avoided with one good ribeye.

I use a seasoning mix, Cavendar's Greek Seasoning. Always makes beef better. You can find it at HEB, Brookshires, or Walmart.

X2 It's good stuff!

Fajita seasoning is all I ever use

Almost all store-shelf seasonings are primarily MSG - something I prefer to do without.
Like many others, I prefer to makes my own mixes based on natural spices.

One thing (new) I have been doing lately INSTEAD of GARLIC is to marinate w/ fresh-crushed ginger mixed with red-wine vinegar ( in addition to the usual dusting of black-pepper, salt, onion powder) ; turns out awesome, especially w/venison.

"fresh-crushed ginger mixed with red-wine vinegar"

Is this a strong flavor?

No - you don't even taste ginger, when done right; about 1/2 teaspoon crushed ginger and a few tablespoons r.w.v. mix in a cup and wait 5 minutes, then put steaks in a ziplock bag and pour the mix over; marinate 5 to 10 minutes; remove steaks then season as normal & grill.

I also 'cheat' and buy the 'already crushed' ginger in the little jars (just don't use powdered ginger).

Nolan Ryan's steak seasoning is pretty off the chain.