Since we have a wide variety of people from all over the country.....I would like to know everyone's secret for grilling steaks or burgers. I'm addicted to BBQ stuff on Food Network. What do you guys prefer for steaks on the grill.......Rub, pre-marinade or neither. I hear great arguments for all ways but figure I'd ask some of the wise men on these boards.
fan, I'm not wise, but my wife is. We use a dry seasoning for chicken on our grilled burgers. It's called Mrs. Dash Grilling Blends - Chicken. For us it really adds a nice taste to the grilled burgers. We shake it on lightly on both sides while the burgers are on the grill. It works on steaks also. It comes in a small plastic 2.4 ounce jar. It's not at all expensive. I would recommend it for at least a try.
Steaks - I like bone-in rib steaks, cut at least an inch and a half thick. For seasoning I like to use fresh ground black pepper and either Alaea sea salt or Durango smoked salt. That's it. I season the steaks a day or two in advance, and take them out of the fridge prior to grilling so that they can warm to room temperature. I cook on a charcoal Weber kettle and prefer the Mexican natural charcoal for steaks because it burns hotter. I also use mesquite when I have it. After searing both sides of the steaks I stand them upright on the bone, put the lid on and cook them on the bone the rest of the way. It gives the steaks a roasted, meatier flavor. Kim likes her steaks medium rare. I like rare. As Huskerman says, "Knock its horns off, wipe its ass and send it on out".