Originally Posted By: Johnny2Bad
Obviously you disagree, but in my kitchen / grill, it's Salt, Pepper, Heat.
Anything else added, in my opinion, is for people who don't like the taste of Beef or are somehow forced to use a Steak of a grade not suitable for grilling (at least USDA Choice / Canada AAA, if not USDA Prime / Canada Prime). Plus, a proper Steak is always Bone-In.
Lots of differing opinions indeed. I love talking food though.
Bone in means you paid $xx.xx per pound/ kilogram for bone. I agree it adds flavor, but to me it's a waste of $$$.
Generally I'd agree with you on the seasoning. If I go out and order a steak (which I hardly do), I wan't it season free for the reasons you mentioned. To me, it's almost like they are hiding something.. In the US, our box store "steak houses" can't cook a good steak. If you find a local hidden gem or go to the larger cities, they have some great places, but in the city, you'll walk out spending well over $100. I was at one in Indianapolis and I was afraid they were going to shame me when I asked for sauce. The waiter was really cool about it and said with what you are paying, Ill get you anything you want.
Best steaks to date I've ever made with our new grille was some bone-less ribeyes. Got the charcoal up to around 500*F (260*C) and cooked them 4 minutes per side. The outside was seared and the inside was medium rare. I did use a little steak seasoning though.
