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Steak Tonight

AleBrewerAleBrewer Posts: 555
edited July 2012 in EggHead Forum
Wanting to give one of the new rubs a try, I stopped at the local market for a rib-eye. They had boneless on sale for $7.99/lb.
Poured a Pale Ale for myself while getting the egg going.  Steak is not that thick, so I will probably just cook it at 600° or so.

I normally just hit my rib-eyes with a bit of sea salt and fresh ground pepper right before grilling, but I gave the Dizzy Raising the Steaks a sample at a shop this weekend, and it's pretty darn good. I never really cared for Montreal seasoning.....and this is nothing like it! It totally blows Montreal seasoning away.


  • ZaltydogZaltydog Posts: 104
    Seeing that beer is making my mouth water... it looks darker then the pale ales that I am accustomed too and it looks very good.

    Will you sear it at 600 degrees and then cook at a lower temp?  or just keep going with the 600?
  • AleBrewerAleBrewer Posts: 555
    @Zaltydog.....I actually just finished the cook. I cooked at about 500° for the whole cook. The steak was only about 1", so no need to sear high and finish low. It's resting now, but looks pretty good.

    The Smutty pale is a bit darker than most pales, but it has a fair amount of hops to offset the malts.
  • AleBrewerAleBrewer Posts: 555
    Steak was good.....rub was very good. Not overpowering at all, I will definitely use this again on steaks.

    Had some fresh lettuce from the garden with a little olive oil, balsamic, fresh grated parmesan, and salt and pepper.
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