i usually go seasoned salt, pepper, and a dash of sea salt

[This message has been edited by sharkenleo (edited 8/20/2010 4:40p).]

If it is good quality then all you need is sea salt and cracked black pepper.

Montreal Steak Seasoning FTMFW

A1

cannot stand montreal steak seasoning. i specifically avoid it in the pantry.

sprinkle some essense of jew on it

ketchup

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A1

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ketchup

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[This message has been edited by sharkenleo (edited 8/20/2010 4:47p).]

Salt, pepper, garlic, butter.

Damn, didn't know there were any montreal steak seasoning haters. How about Stubb's BBQ seasonings?

someone give me a good method of preparing and cooking a ribeye on a stove, beyond salt and pepper

i feel like doing something interesting

Montreal on both sides then let it get to room temp before the grill....about to throw two beautiful ribeyes on in a few hours.

Thumbs down on any brown sugar based rub.

Hang it in a cooler for 3-5 days at 34-40*F

mustard

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someone give me a good method of preparing and cooking a ribeye on a stove, beyond salt and pepper

i feel like doing something interesting

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Dip it in honey, dredge in ranch dressing mix, deep fry in sesame seed oil.

worcestershire sauce

Leave the steak out so it can come to room temperature...season it with salt and cracked pepper...get your seasoned cast iron skillet...heat it up on the stove until it is screaming hot...a little bit of oil in the pan and put the steak in the skillet...let it develop a good crust, flip it and cook to your desired doneness or you can put it in the oven to let it finish cooking, your choice...place steak on plate and put a pat of butter right in the middle of it...deliciousness!

[This message has been edited by aggiebylegacy (edited 8/20/2010 5:44p).]

Salt, pepper, fresh rosemary

Do you add the St. Arnold before or after cooking?

Copius amounts are consumed by ME before & after

Okay here it is:

Get a glass dish and put the steaks in it.

A little Worchestershire sauce. Rub it in with your fingers. Not a ton, just that it covers it all and soaks into the meat.

Grey Sea Salt. Sprinkle a little on the meat.

Pepper grinder.

Montreal Steak Seasoning. Not a ton, just a light dusting.

Turn the steaks over, do the same thing on the other side.

Give it about 20 minutes like that and then dust plain old Morton's salt on it because that will cause the outer part to contract and keep the flavors in. Nice...

Grill to a rare plus. Not rare, that's cold, not medium rare because that has grey in it and you want your meat pink/red all the way through, but hot.

If you want to know the secret to the world's greatest bread, inquire at your leisure.

Also I'm hammered and as hungry as ****...