When I watch the cooking shows, the chefs usually just season their steaks with salt and pepper. In our house that is not enough, we like a little more flavor. When we have company over for steaks, people always ask “What do you put on your steaks?” The seasonings are pretty basic, but I do buy decent seasonings, sometimes the cheaper ones don’t pack as much of a punch, but I always put soy sauce on the meat before I sprinkle with seasonings. Soy Sauce gives meat a saltiness and a kick that you cannot quite put your finger on, it also allows the seasonings to adhere to the meat. I use this method for all my steaks and burgers.
What you need:
Your choice of beef: Ribeye, T-Bone, Filet Mignon, Burger
Soy Sauce (I prefer La Choy)
Garlic Salt (I prefer Lawry’s)
Garlic Powder (I prefer Lawry’s)
Freshly cracked pepper
Take your meat, in this case a Ribeye, and admire it for a moment. A cow did die for this!
Pour enough soy sauce over meat to lightly coat the surface and rub in. Do this on both sides.
Lightly sprinkle with garlic salt. Give a little more generous sprinkle of garlic powder and onion powder. Then crack fresh pepper on top. Now massage your meat (Get your minds out of the gutter people) so seasonings adhere. Do this on both sides. I like to refrigerate the meat for at least 30 minutes to allow the flavors to bloom, then bring the meat to room temperature before cooking. Then cook to your liking.