Blackend Ribeyes

gee · September 2011

I burned two beautiful Ribeyes tonight .

I wil never use roasted garlic and herb rub on my steaks ever again. I put my grate on the firebox to cook my ribeyes and burned the rub not a good thing. They were stll edible but barely. Just wanted to let you know DON'T USE A RUB when going hot and fast.

Celtic Wolf · September 2011

Use a rub all the time.. What else did you do to the steak? Did you use some type of oil?

gee · September 2011

No just the rub. had the Egg hot around 600. The steaks were on the grill for two minutes each side. Just this rub was burned ( did I already say that) this has been My only disappointment on the Egg.

Celtic Wolf · September 2011

How thick were the steaks?

gee · September 2011

Squeezy it was weber roasted garlic and herb dry rub

Squeezy · September 2011

Was this a dry rub or a wet one? ... I could see it being a problem if it is wet.

gee · September 2011

About 1 inch. Let me clarify. The steaks themselves were not burned just the rub.Steaks actually came out about medium(actually that is burneed for my taste). I will go back to just S&P with worchestire or however you spell it.

Squeezy · September 2011

Worcestershire ... but we're all good with Worster ... ;)

Squeezy · September 2011

Must just be a sh*tty rub ... I use a simple commercial Cajun rub and it's always great!

Celtic Wolf · September 2011

Try Dizzy Pig's Raising the Steak, Redeye Express or Cowlick and get them steak about a half inch thicker. You'll like the results better

4Runner · September 2011

I know what you mean about burning the seasoning. I mean we are searing at a grate temp of what, 800, 900 or more degrees? How can the seasoning not burn? I have played around with searing the steaks with nothing on them, then seasoning during the rest time and then back on for the finish with good results. Now, having typed that, I have never ahve really had a yuck burned flavor either. Just experimenting really. Also, I love all the Dizzy rubs Celtic posted.

LDD · September 2011

I use only salt, and then apply rub after I flip.

eggo · September 2011

Season all and garlic salt. Luv it that way.

Botch · September 2011

I know what you mean about burning the seasoning. I mean we are searing at a grate temp of what, 800, 900 or more degrees? How can the seasoning not burn? I have played around with searing the steaks with nothing on them, then seasoning during the rest time and then back on for the finish with good results.

That's something I've wondered all this time, too; I'm so careful about when I add fresh garlic, or any green herbs, to anything I make in a skillet, yet everyone puts finely-ground powder on a steak and it gets burned into the crust.

Next steak I make, I'm gonna rub the left half with rub, grill it, rub the right half as its resting, and do a taste test.

texegghead · September 2011

The only thing I put on my steaks are a little olive oil, course Kosher salt and cracked pepper. That's it! IMO there's plenty of flavor with just salt and pepper.

EggSimon · September 2011

The only thing I put on my steaks are a little olive oil, course Kosher salt and cracked pepper. That's it! IMO there's plenty of flavor with just salt and pepper.

way to go ! Good beef steak like Rib Eye needs nothing but good salt before, and good black pepper after grilling.

Flashback Bob · September 2011

many folks recommend that you don't put rub on steaks while grilling.

for the cook you described, I'm surprised the steak didn't burn. when searing it's been recommended to do 1 minute per side per inch of thickness. sounds like you doubled that.

I agree with CW- go with thicker steaks. you can do more with them.

If I'm roasting my steaks (at like 400 ish) I put rub on before cooking.

gee · September 2011

I have grilled so many steaks on the egg and Have spoiled myself to the point that I RARELY eat steaks When I go to a restaurant. It's back to just Salt and Pepper.

wolfsburg18 · September 2011

The only thing I put on my steaks are a little olive oil, course Kosher salt and cracked pepper. That's it! IMO there's plenty of flavor with just salt and pepper.

I use peanut oil because it has a higher smoking point and I feel has less of an after taste. Also I let my steaks sit out for at least an hour to hit room temp prior to cooking. Otherwise I follow the same strategy, sea salt and pepper, and things are great.

Austin Egghead · September 2011

I salt the steak with course kosher salt 30 minutes before it goes on the grill. Any salt that has not dissolved is removed, add pepper and place on CI grill at temps around 500. That is all you need on a good steak IMHO

4Runner · September 2011

Agreed on simple is better for steaks. I do like a bit of garlic powder and still use an Outback seasoning for the family to mix things up a bit. Also, I'm pretty much set on searing at high temp with salt only these days and finishing my seasoning during the rest and then finally back on for the roast. This helps prevent season burn.

tsheehan7 · September 2011

Austin,

According to Cook's Illustrated, you need to bump that salting time to 40 minutes. That eh length of time it takes for the osmotic process to work its way through completely.

texegghead · September 2011

The only thing I put on my steaks are a little olive oil, course Kosher salt and cracked pepper. That's it! IMO there's plenty of flavor with just salt and pepper.
I use peanut oil because it has a higher smoking point and I feel has less of an after taste. Also I let my steaks sit out for at least an hour to hit room temp prior to cooking. Otherwise I follow the same strategy, sea salt and pepper, and things are great.

I don't notice the olive oil. I may try the peanut oil to see if I notice anything different.

mollyshark · September 2011

It's the sugar and flour in most of the rubs that burns. I agree you need thicker than 1". That's too hard to control. By the time it is seared, it is well-done. Do a T-rex or do a reverse sear on it and you'll be fine. I ALWAYS have a rub of some sort.

Austin Egghead · September 2011

Tsheehan7 wrote: “According
to Cook's Illustrated, you need to bump that salting time to 40 minutes. That
eh length of time it takes for the osmotic process to work its way through
completely.”

What you are saying about osmosis has value and for a leaner cut
of meat when time is important.

color:#1C2F23">Since this was a 2.5inch bone rib eye I was not worried about juiciness
of the meat. I was using the salt to
pull out some of the surface moisture. Brushing
off the salt with a paper towel removed the surface moisture.color:#1C2F23">

Moisture on the meat surface steams it and I wanted a “seared crust”
on the surface.

color:#1C2F23">I was only creating a "one way osmotic street"

4Runner · September 2011

I really like CI.

KB · September 2011

When I cook at those high temperatures, I use Canola oil. Olive oil burns at a lower temperature, and it's my understanding that any flavor in the oil burns off. Canola oil is neutral flavored and it's cheaper.

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