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Your Favorite Rub For Steak

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2

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Mickey, I assume you have looked. Holy crap!!!


    Enjoy, man!!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Mickey
    Mickey Posts: 19,674
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    Carolina Q said:
    Mickey, I assume you have looked. Holy crap!!!


    Enjoy, man!!!
    Yep I looked. Still have a couple of porterhouse and a couple of filet mignon to savor. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Little Steven
    Little Steven Posts: 28,817
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    Mickey said:
    Carolina Q said:
    Mickey, I assume you have looked. Holy crap!!!


    Enjoy, man!!!
    Yep I looked. Still have a couple of porterhouse and a couple of filet mignon to savor. 
    Wow! I get USDA prime way cheaper than that. You lookin' Gary?

    Steve 

    Caledon, ON

     

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  • Egglegal_Alien
    Egglegal_Alien Posts: 113
    edited March 2014
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    @Carolina_Q have you tried reverse sear resting between roast and sear phases?

    1. 225° - 250° until 90° 
    2. Flip 
    3. 225° - 250° until 115° 
    4. Rest under foil tent for 15-20 minutes while getiting Egg to 700+ 
    5. Pat with paper towel to remove excess moisture 
    6. Sear 60-90 seconds per side, flipping every 30 seconds
    7. Serve and enjoy imediately

    Consistent great results for me.

    Ps. Steak must be at least 1 1/2" thick
    XL BGE + Large BGE @ Monterrey, Mexico
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited March 2014
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    Alien, not sure i've done the reverse sear, but I've done TRex as well as searing on the lump, resting and then finishing up high. Like this... As I recall, this one was pretty good, but usually, they look a lot better than they taste!
    image
    It's okay, chicken and fish are good! And cheaper!! 
    :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Lobels is awesome. Don't be hating if you haven't tried it.
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  • Rzeancak
    Rzeancak Posts: 193
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    Montreal Steak Spice
    A child can ask questions a wise man can't answer!!!
    Canada
    Large @ Small BGE 

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  • Foghorn
    Foghorn Posts: 9,836
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    Rzeancak said:

    Montreal Steak Spice

    +1

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • laserdoc85
    laserdoc85 Posts: 577
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    Tatonka dust. Is the best I have found
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • Carolina Q
    Carolina Q Posts: 14,831
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    No Tatonka dust for me. Not interested in EATING charcoal. Cooking with it is fine. And the salt?! Wow!!


    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
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    Carolina Q said:
    Alien, not sure i've done the reverse sear, but I've done TRex as well as searing on the lump, resting and then finishing up high. Like this... As I recall, this one was pretty good, but usually, they look a lot better than they taste!
    image
    It's okay, chicken and fish are good! And cheaper!! 
    :D
    Must be hard to chew at your age.

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Well, it's hard to chew the steaks I can afford. Smart ass. B-)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • chainsaw19
    chainsaw19 Posts: 257
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    Been using cowlick lately and happy with it
    Large BGE Middletown, MD
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  • johnkitchens
    johnkitchens Posts: 5,227
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    You guys have given me some great suggestions. I appreciate it very much. 

    I will admit that I am kind surprised that so many of you don't use a rub at all.  Just salt and pepper. That is how I cook my wife's. Any rub is "too hot" for her. 

    Louisville, GA - 2 Large BGE's
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  • Zmokin
    Zmokin Posts: 1,938
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    Freshly coarse ground black pepper and sea salt on a Rib Eye is my favorite
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • TeamKetelOne
    TeamKetelOne Posts: 11
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    I use kitchen bouquet to brown and usually just a little garlic salt on both sides.

    Cooked a filet the other night at 900 degrees 1:45 both sides, and cast iron grate. Covered with butter, tented with foil and put in the microwave to rest for 5 minutes. Best steak I have ever cooked. Tried every other method and this was by far the best.
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  • billyray
    billyray Posts: 1,275
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    Here's my recipe for espresso cocoa rub; similar to Mickey's coffee rub with a few more ingredients.

    1 Tbs. finely ground espresso coffee beans 
    1 Tbs. pure ancho chile powder 
    1 tsp. natural cocoa powder 
    1 tsp. granulated garlic 
    1/2 tsp. ground cumin 
    1/2 tsp. brown sugar 
    1/2 tsp. ground fennel seed 
    1/8 tsp. ground allspice 
    4 tsp. kosher salt 
    2 tsp. freshly ground black pepper 

    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • cazzy
    cazzy Posts: 9,136
    edited March 2014
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    Carolina Q said:

    Well, it's hard to chew the steaks I can afford. Smart ass. B-)

    Mike...try Kenji's approach next time:

    http://mobile.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

    Another good article:

    http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
    Just a hack that makes some $hitty BBQ....
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  • pantsypants
    pantsypants Posts: 1,191
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    I am a fan of Mikey's Rub on Beef .

    Toronto
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  • cazzy
    cazzy Posts: 9,136
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    pantsypants said:

    I am a fan of Mikey's Rub on Beef .

    It just sounds dirty without "coffee" =))
    Just a hack that makes some $hitty BBQ....
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  • pantsypants
    pantsypants Posts: 1,191
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    You just ruined it for me forever .

    Toronto
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  • khristyjeff
    khristyjeff Posts: 163
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    The family would only have me use the following rub every time if they had their way:
    1 T finely ground dark roasted coffee
    2 t kosher salt
    1 t light brown sugar
    1/2 t freshly ground black pepper
    1/4 t ground allspice, optional (we use it)
    This is enough for 4 steaks and the source is Weber cook book.
    Good luck!
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  • Canugghead
    Canugghead Posts: 11,518
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    cazzy said:
    I am a fan of Mikey's Rub on Beef .

    It just sounds dirty without "coffee" =))
    I'm a fan of @Mickey 's Rub on butts  :D
    canuckland
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  • pantsypants
    pantsypants Posts: 1,191
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    Hey Canugghead ,
    I tried that cheese !! its delcious, Great smoke on it .
    How long did you smoke it for ? ?
    Toronto
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  • Canugghead
    Canugghead Posts: 11,518
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    @pantsypants, sorry that was the only one left, glad you like it. I think it was between 1.5 and 2 hours, using can and soldering iron.  In the past I would smoke with one or two types of wood, this was an experiment with three types, the smoke is more complex.  I have a new batch waiting to be smoked, hopefully this weekend. Thanks again for the meat, the wait is a torture though!
    canuckland
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  • pantsypants
    pantsypants Posts: 1,191
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    @canugghead Yeah I thought you did something diffrent than i do as I cant get that much smoke on mine with an Amaz-N Smoker

    The wait is so worth it .
    Did you see the link someone posted yesterday about the USDA Prime ?

    granted this is dry aged . But the prices are quite different

    http://www.lobels.com/store/beef.aspx
    Toronto
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  • coffeeguydenton
    coffeeguydenton Posts: 138
    edited March 2014
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    Carolina Q said:
    No Tatonka dust for me. Not interested in EATING charcoal. Cooking with it is fine. And the salt?! Wow!!


    image

    Wow! There are some ingredients in there that are NOT meant for human consumption, lol. And salt and pepper for me. I only get to do steak about once a month, so I try to go prime when I do.
    Justin in Denton, TX
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  • Canugghead
    Canugghead Posts: 11,518
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    I'll have to return to work to afford that! Hope we don't get addicted to the Real beef but if we do I know who to call !!!  Thanks again.

    To each his own, I've read good things about the Amaz-N Smoker, but I'm comfortable with my soldering iron and like to experiment with my assortment of wood chunks/chips, many from neighbourhood fruit trees! 



    canuckland
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  • fishlessman
    fishlessman Posts: 32,754
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    Carolina Q said:
    You guys are killin' me. I haven't had a steak in at least a year because I haven't had a GOOD steak in about FOUR years. I stopped even trying. Oh, they LOOK good, nice marbling, perfect sear, medium rare inside... and exceedingly tough and tasteless! Even tried a jaccard. Got tired of wasting good money on crap so I gave up.

    But s&p was my favorite. Had a homebrew brisket rub that was pretty good on steaks too. Back when steaks were pretty good.
    i wonder if the steak thing is from having so many when you first get the egg and eventually you just cant improve with them. i know i rarely buy steaks now and prefer to cook and eat centercut lamb chops or even a heavily seasoned centercut pork chop
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BuckeyeBob
    BuckeyeBob Posts: 673
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    I also use Montreal Steak Seasoning but actually run it through a grinder to make it more of a powder as opposed to chunky. I'm okay with it either way but family doesn't like the crunch.
    Clarendon Hills, IL
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