Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

crusty steak without the salt

mollysharkmollyshark Posts: 1,519
edited 10:02AM in EggHead Forum
Need some steak imagination here. I've been doing the mustard/salt rub or CharCrust steak thing for a while and love them both. Now it looks like the newest member of the household has to cut back severely on salt. Anything that will give that good crust without the salt intake?


  • SpinSpin Posts: 1,375
    MollyShark,[p]Make your own saltless rub as you can adjust the taste to your liking. Dry the steak well with paper towels just prior to applying the rub and cooking. The natural sear crust is great.[p]Spin
  • SundownSundown Posts: 2,913
    Hey there, how's everything going?
    Hate cutting back on salt because I love it so much but I had to do a little cutting back plus Gayle (my lifelong sidekick) doesn't like a lot of salt on anything.
    We have been using a ground pepper and garlic combination and she loves it. We have done it any number of times and I'm getting to like it even more! Fresh ground pepper...lots of it...steak au Poivre quantities with out the cream of course and dried garlic pieces (we get at the local natural food store)
    I do bothe sides with olive oil first cover well with the 'stuff' and spray on a little more oil. Sear. Dwell. Enjoy.
    Stay in touch.

Sign In or Register to comment.