Jims Steak Seasoning Recipes
SIMPLE STEAK SEASONING
If you're looking for an easy and delicious do-it-yourself steak seasoning, this is it. Double or triple the recipe and store for future cookouts.
Provided by Derrick Riches
Categories Entree Dinner Spice Mix Ingredient
Time 2m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine ingredients and place in an airtight container until ready to use. The recipe is enough for 4 to 6 steaks, depending on size and how liberally you apply it.
Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2117 mg, Sugar 0 g, Fat 0 g, ServingSize 1/3 cup (5 to 6 servings), UnsaturatedFat 0 g
HOMEMADE STEAK SEASONING
Here's the perfect seasoning for your favorite cut. -Sarah Farmer, Culinary Director, Taste of Home
Provided by Taste of Home
Time 5h
Yield about 1/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
THE ORIGINAL SLIM JIM
Provided by Manny Howard
Categories appetizer
Time P1DT3h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.
- Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).
- Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.
- Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).
- Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 37 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 18 grams, Sodium 254 milligrams, Sugar 1 gram, TransFat 0 grams
JIM'S STEAK SEASONING
This is a good blend of seasoning. I have used this several ways and enjoyed them each way... on steak, pork chops and chicken for the grill and on baked boneless skinless chicken breast. I'm sure you'll think of other ways, please share your results.
Provided by jimf57
Categories < 15 Mins
Time 10m
Yield 1/4 Teaspoon, 32 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Sprinkle on beef, chicken or pork on all sides.
- Store in air-tight container. (I use a pepper shaker with a lid.).
STEAK SEASONING FOR THE STEAK HOUSE
This is the exact recipe we used at a local steakhouse where I worked for 15 years. It is great on pretty much any meat. You will probably want to use the conversion tool to make smaller batches. However, it will hold for a long time so if you like it make a nice big batch.
Provided by Darin Craven
Categories Meat
Time 10m
Yield 4 Gallons
Number Of Ingredients 8
Steps:
- Mix well using a commercial mixer with a wire whisk if possible.
- This makes enough for 1 week in a 200 seat steakhouse.
STEAK SEASONING
For lack of a better alternative in the house at the moment, I have adjusted and conglomerated a few steak seasoning recipies from here and made them in a much smaller quantity. I have no idea how good this is, yet I'll know in a few hours.
Provided by Momma2theMax
Categories Meat
Time 5m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients in a plastic ziplock type bag, massaging well to incorporate.
- Rub generously into all surfaces of meat.
- Allow to sit for however long you would like.
- Grill, broil, pan fry or oven roast until meat reaches desired temperature or doneness. turning as needed to prevent over browning.
Nutrition Facts : Calories 177.2, Fat 2.1, SaturatedFat 0.8, Sodium 6997.8, Carbohydrate 41, Fiber 4.1, Sugar 30.7, Protein 2.4
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