Steaks - TRex method & Char Rub

WVU-Egg

Just got my Large Egg about 3 weeks ago and so far my favorite thing to cook are steaks. I don't think you can get a better steak.[p]Fixed some NY Strips tonight. A few the TRex method with salt, pepper, mustard and olive oil. The others with a Char Rub that I picked up from the Green Egg store here in ATL. I love the original steaks with the mustard but I will have to say the Char Rub steaks are my favorite. Although, my wife did not like it.[p]But they came out really crispy with a bite to them and inside they were nice and juicy (Medium Rare).[p]If anyone has some char rub recipes they use that are not currently located on the usualy sites (WessB, NW, etc.) please let me know.[p]Thx

Rumrunner

WVU-EGG, one part Kosher salt, one part granulated garlic, ½ part ground black pepper and ½ part Turbinado (raw) sugar. Great for steaks and chops. No bite, just good taste and a charred outside.

WVU-Egg

Rumrunner,[p]Thanks! I asked if she didn't like it due to the spice/bite or the charred crust. She said 'texture'. But I figure it will go nicely in a salad tomorrow all cut up with some crumbled blue cheese. She thinks she'll like it this way.[p]But I loved the charred crust.[p]

mollyshark

WVU-EGG,[p]I loved charcrust for a long time and then I got kind of burned on it. Lately I've been doing beef with a mixture of kosher salt, peppercorns (mixed types), and a touch of celery salt whooshed in a little coffee grinder. Slather the beef with olive oil and rub in the mixture real well. Incidentally, it is a touch of flour and sugar in char crust that gives it the hard crust, so if you put a tad of turbinado (sugar in the raw) and a tiny bit of flour in your seasonings, you should be able to replicate it with just the flavor you want.[p]Interesting on the texture comment. Find out if she meant the crust or the inside of the meat itself. It isn't real common anymore, but some places still inject beef with papain... a pineapple-based enzyme to break down muscle fibers. Overdone, can turn a steak into mush inside real fast. I'd rather chew! Figure I'm burning calories at the same time (but I'm a practical person).[p]<BGSOUND SRC="http://www.datashark.net/images/jetsons.wav&quot; LOOP=1>

Car Wash Mike

mollyshark,
What did you do?[p]CWM[p]<BGSOUND SRC="http://new.wavlist.com/tv/011/luvplace.wav&quot; LOOP=2>

thirdeye

WVU-EGG,
Here are a few to test your taste buds.

[ul][li]Rubs[/ul]

mollyshark

Car Wash Mike,[p]What did I do? (about what?)[p]Chardonnay is taking hold here and I'm densing out! (whee)[p]mShark

Car Wash Mike

mollyshark,
You had a little sound in there, didn't you? Thanks for having fun.[p]CWM

mollyshark

Car Wash Mike,[p]LOL. Yes! It's the Jetsons. I'll have to get a collection together. Wildly entertaining.[p]In case anyone posts on the Delphi boards, the same thing works if you put it in the signature line. The regular message body doesn't do html. Just a FYI.[p]mShark

Rumrunner

<p />WVU-EGG, it's the Turbinado sugar that gives me the char while searing at a lower temp.