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Rubs or marinade while hot tubbing steaks?

DeckhandDeckhand Posts: 318
edited 10:14PM in EggHead Forum
Will all the spices just burn off during the sear or will some of it go into the meat? Same question applies to a reverse sear... Would any rub applied during the roast be a waste?

Comments

  • Deckhand,

    If you are going to do a really hot sear - like a T Rex sear on a spider just above the lump, then I wouldn't put rub or marinade on a steak as it will likely burn. I only put some sea salt on before a sear.
    If you are going to sear at the fire ring level, the roast or dwell (like the BGE recommendation) I don't think you will get a burned rub/marinade. I did this last Saturdya when my guests showed up with marinating steaks - had to make a quick 'wardrobe change' from my spider/TRex setup. :ohmy:

    As to the reverse sear, I have not had a problem with the seasonings burning. I guess they meld into the meat enough to not burn.
  • Little StevenLittle Steven Posts: 28,472
    Clark,

    If the steaks are in the hot tub for an hour the rub will mostly be absorbed or fall off. A marinade is going to do what its going to do anyway.

    Steve

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    what he said (Misippi Egger).
    ed egli avea del cul fatto trombetta -Dante
  • Carolina QCarolina Q Posts: 10,538
    For me, a good steak needs salt and pepper. Period. Never a marinade.

    I usually TRex them (sear with both s&p, then roast) and haven't had a problem with burning. Some say salt only for the sear, then add pepper for the roast. I've done it both ways and don't really notice a difference.

    But no marinade! Please!! :)

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • DeckhandDeckhand Posts: 318
    ...and I don't marinade steaks but I have read of marinade for tri-tip and did sear (lightly) my 1st and only tri-tip (Got two more in the fridge). Thanks again.
  • Probably true, Steve, but at 1200*+ or whatever it is on the spider, I am afraid the coating remaining on the surface would scorch and give a bitter/burned taste. Might just be too overcautious. :whistle:
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