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Sauces & toppings for steak

Fresser

By Fresser
in Food Traditions & Culture

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Ron Johnson

Ron Johnson

Posted
Posted

Grilled an aged NY Strip on my brand new grill :smile: Saturday night. Liberal use of kosher salt and very coarsely ground/crushed black peppercorns. It was delicious.

Served with a side dish of a grilled hot salsiccia. :blink: And grilled bread rubbed with EVOO and garlic.

tommy

tommy

Posted
Posted

what kind of grill?

"they" say that black pepper burns, and to not season with it til the end or when done cooking. i don't believe "them" and i often tell "them" to go "stuff it."

tommy:eats.com
Ron Johnson

Ron Johnson

Posted
Posted (edited)

Weber One Touch, the biggest one in diameter whatever that is. Its charcoal, which is my preference. I have also heard the no pepper before grilling rule, as well as the no salt before grilling rule because it will dry out the steak. I think both should be stuffed.

Edited by Ron Johnson (log)
elyse

elyse

Posted
Posted

Please watch your language, young men! :wink:

Definitely disregard the salt one. It will only dry out if you salt it and let it hang out for a long while. And what's the worst that could happen to burnt pepper?

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