Butcher shop steaks

[Slamm]

I recently received my Memphis Pro from BP (thanks for the outstanding service), so I'm still learning the best techniques. When you guys do good ribeyes and sirloins what, if any spices do you use, and do you salt or no salt? Thanks for all the great input on this forum.

 

[Big Poppa]

Salt and pepper cant miss...little garlic pepper...or I am biased but my double secret steak rub it pretty nifty and for a more old school try the little louies seasoned garlic salt with black pepper....

 

[So Cal Smoker]

First Annie's roasted garlic olive oil, both sides, than Kosher salt and black ground pepper (both sides). Cook hot and fast until IT is 140. Let rest for 10-15min and enjoy.

 

[Buffalotom]

Normally just salt, pepper, and a little garlic. But after reading this forum it has changed. I do like a little Annies garlic EVOO and then BP's Double Secret rub. Just keep it simple. A good steak does not need much.