I got big into making my own rubs and steak seasonings and used them for a long time. Ive got one my daughter absolutely demands on her steak to this day because I’ve been making it since she was little. But, lately I’ve had a real appreciation for the simplicity of just salt and pepper on a steak. Koshering or fine sea salt and a good ground black pepper.
Anyone have a favorite lesser-known or cheaper cut? I think hangers and flat irons are probably the most underrated steaks out there. Loose grain and very tender and juicy. Ribeyes are slightly overrated, but delicious because of the fat content. The most popular for good reason though i feel. New Yorks highly overrated.
Every day, cooking on the grill, in the detached garage/shop, to beat the heat. Plus eating fresh salads from the greenhouse. No indoor cooking, untill temps drop back to normal.
Salt and maybe a dash of Worcestershire is all I use. But I get the pink Himalayan salt you can by in bulk at Costco.
