Char Crust.......I'm hooked

WVU-Egg

I did some filets tonight from Costco. Did 2 with sea salt, pepper, etc. and even threw on some Cow Like. Did the other 2 with char crust (Ginger Teriyaki) with some extra raw sugar mixed in.[p]Coooked both on a cast iron skillet with some butter and both ways were EXCELLENT but there is no doubt that the Char Crust way is my favorite. The Mrs agrees. Don't get me wrong the other ones were better than any steakhouse. But the char crust gets the nod right now.[p]I was thinking of fixing a prime rib roast for my parents next week. Has anyone used a char crust on the outside of a prime rib before? Thought I could rub it in and then sear it some......... Any pros and cons???? Thoughts. Thanks in advance.[p]Thanks
Ron

Unknown

WVU_EGG, when cooking with charcrust do first butter the bottom of the skillet

Unknown

WVU_EGG,years ago I frequently ate at the chicago restaurant that was famous for their char crusted steaks. Have tried cooking with charcrust both in an oven and on the egg. Results are not consistant. Would You have any suggestions....Have never used a skillet but will try

WVU-Egg

robroo,
I just use the Char Crust rub that is pre-packaged and I just added some extra raw sugar. But I just basically rub it in until the meat is black from the rub. Then I add some extra on there.
But I had the cast iron skillet in there and I just basically got the fire up to about 650, added just a little butter in the skillet right before, and then seared them for about 2 minutes on each side, let them rest for 20 and then cooked them until medium rare.
This is like the 4th time I've used the Char Crust rub and the consistency has always been good.[p]I'm going to try the Hickory char crust next.

mollyshark

WVU_EGG,[p]I loved the char-crust also, but found I got burned out on it pretty quick. It has a very strong flavor of its own and got an urge to have the actual meat flavor come out more. Haven't used it in a while. May give it another shot. I go through phases with steak. Cowlick, pepper/sea salt/celery salt rub, Grilla. But it's good to have a lot of stuff in your arsenal. Makes cooking an adventure.[p]Enjoy![p]mShark

WVU-Egg

MollyShark,
There is no doubt that it's good to have a lot of stuff in your arsenal. I know my parents are coming down this week and they want a steak cooked on the egg. Knowing my dad likes a black & bleu salad, I thought I would cook some steaks with the char crust. Then the next day, he can have some leftovers with the salad with bleu cheese crumbles.
I have yet to fix a bad steak on the egg!!

Unknown

WVU_EGG,
Never heard of Char Crust Rub. Where did you find it?

Mark Backer

Pitbull,[p]I bought char-crust at Harry's here in atlanta. Where are you?

WVU-Egg

Pitbull,
I found some at the BGE store and at a BBQ Galore. Here is a link so you know what they look like.
[ul][li]Char Crust[/ul]

Unknown

Mark Backer,
I am in Terre Haute, IN. I guess that I can order online and then I will start watching for it when I shop.