Filets with Char Crust

SuperCooper

I cooked steaks last night and tried the Char Crust rub for the first time.  One of the best steaks I have ever eaten. Cooked them at 650* to get a nice rare/medium rare. One of the steaks had Weber's Steak and Chop which is pretty good too. 

Legume

wow - the crust on those look fantastic.  nice!

henapple

Dang...

SmokeyPitt

Those definitely look great.  I will be on the lookout for some of this! 

pasoegg

gomer says "SHAZAM" - that is top shelf right there

Grillinois

How many minutes per side at that temp?

jstnezell

That is some crusty goodness right there... nicely done

SuperCooper

I did 2 minutes per side, then 1.5 minutes per side, then 1 minute per side for a goal of 9 min. I'm used to putting a steak on and flipping once, but I got Adam Lang Perry's book for Christmas and it changed the way I think about flipping. The cooks are even, and as you can see, an awesome crust. 

Thatgrimguy

SuperCooper said:

I did 2 minutes per side, then 1.5 minutes per side, then 1 minute per side for a goal of 9 min. I'm used to putting a steak on and flipping once, but I got Adam Lang Perry's book for Christmas and it changed the way I think about flipping. The cooks are even, and as you can see, an awesome crust. 

I too read that book and drastically changed my flipping approach. My steaks are much sexier now.

SunDeviledEgg

what does he say about flipping?

NPHuskerFL

Dayumn 
Manufacturer of the rub?  

SuperCooper

NPHuskerFL said:

Dayumn 
Manufacturer of the rub?  

Here is the link to their website. I got it from a Whole Foods grocery. http://www.charcrust.com 

Give it a shot and get back to me and let me know what you think. They have several flavors also. I did the hickory. 

SuperCooper

SunDeviledEgg said:

what does he say about flipping?

He encourages flipping often. 

fljoemon

Here's the science behind flipping frequently: http://www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html

SoCalTim

Damn - they look incredible!

RRP

SuperCooper said:

NPHuskerFL said:

Dayumn 
Manufacturer of the rub?  

Here is the link to their website. I got it from a Whole Foods grocery. http://www.charcrust.com 

Give it a shot and get back to me and let me know what you think. They have several flavors also. I did the hickory. 

glad you liked it

Grillinois

SuperCooper said:

I did 2 minutes per side, then 1.5 minutes per side, then 1 minute per side for a goal of 9 min. I'm used to putting a steak on and flipping once, but I got Adam Lang Perry's book for Christmas and it changed the way I think about flipping. The cooks are even, and as you can see, an awesome crust. 

Thanks for the timing.  I'm definitely gonna try this.

SuperCooper

RRP said:

SuperCooper said:

NPHuskerFL said:

Dayumn 
Manufacturer of the rub?  

Here is the link to their website. I got it from a Whole Foods grocery. http://www.charcrust.com 

Give it a shot and get back to me and let me know what you think. They have several flavors also. I did the hickory. 

glad you liked it

Ron, I was trying to figure out where I saw it on here, now I remember. Thanks for the recommendation! It's definitely a game changer. 

SuperCooper

Grillinois said:

SuperCooper said:

I did 2 minutes per side, then 1.5 minutes per side, then 1 minute per side for a goal of 9 min. I'm used to putting a steak on and flipping once, but I got Adam Lang Perry's book for Christmas and it changed the way I think about flipping. The cooks are even, and as you can see, an awesome crust. 

Thanks for the timing.  I'm definitely gonna try this.

Let me know how they turn out. I hate to give someone direction and it not turn out the way they intend. These were 1.5" to 2" filets. 

blasting

Great looking steaks - cooked just to my liking

Grillinois

SuperCooper said:

Let me know how they turn out. I hate to give someone direction and it not turn out the way they intend. These were 1.5" to 2" filets. 

Will do.

bluebird66

Looks great!

fljoemon

@SuperCooper .. Loking at this thread, I ran to Fresh Market during lunch and picked up a pack of the Char Crust Garlic rub. Will be doing steaks on Sunday, so will try it on the RibEyes.

pgprescott

I absolutely love the original hickory. I don't know exactly what it is, but the overall combo of flavors is outstanding. Great representation of what steak cooking can be. Nice! I'm a huge pusher of the char crusts. 

Grillinois

Grillinois said:

SuperCooper said:

Let me know how they turn out. I hate to give someone direction and it not turn out the way they intend. These were 1.5" to 2" filets. 

Will do.

Bought the roasted garlic peppercorn and did a 12 oz filet. 

4Runner

Looks good.  How was the taste?

SuperCooper

Grillinois said:

Grillinois said:

SuperCooper said:

Let me know how they turn out. I hate to give someone direction and it not turn out the way they intend. These were 1.5" to 2" filets. 

Will do.

Bought the roasted garlic peppercorn and did a 12 oz filet. 

Those look on point! 

Grillinois

The garlic peppercorn crust looked fantastic but could benefit from some salt.  Maybe a little buyers remorse...should I have bought the original hickory?  Guess I need to go back to the store.  

pgprescott

Grillinois said:

The garlic peppercorn crust looked fantastic but could benefit from some salt.  Maybe a little buyers remorse...should I have bought the original hickory?  Guess I need to go back to the store.  

Just sprinkle a little salt on either prior to cooking or at the table. All the Char Crust flavors are really great, just a personal preference. 

Auburn4Life

Nice cook!

Trott

@SuperCooper Thanks for introducing me to Char Crust. Tried it on my first filet on the Egg and it came out great.