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Your Favorite Rub For Steak
After I got the hang of charcoal I decided that I loved steak. Then I got my large egg and wow how life has changed. I feel like a caveman that found a lighter!
Comments
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salt if its not a good steak maybe a cajan rub with salt but for the good ones, just salt for me
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Cowlick is good, a bit too much for my kids palates though. S&P only if you have a really nice steak and want to let the beef flavor speak for itself. I've heard Mickey's coffee rub is good on steak, going to try it this weekend.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Dizzy Pig Raising the Steaks after a little pressed garlic. Love it!!!Santa Paula, CA
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Mickey's coffee rub...hands down.Green egg, dead animal and alcohol. The "Boro".. TN
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DP Cowlick or S&PLarge - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Cowlick or Penzies Chicago Steak Seasoning
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
+1 DP cowlick, DP raising the steaks or DP red eye express. I like the A1 rubs too they are not bad. Webber makes some goods one too. I use there hamburger spices on steak family liked it best. My wife thinks the DP rubs are pepper. I go easy on them.
XLBGE, LBGE
Fernandina Beach, FL
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Publix brand Amazing Steak Seasoning (make the marinade - 2Tbls Oil, 2Tbls Water). Best I've found yet.VictorLBGEAmerica's Best Coast - The Space Coast
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McCormick Grill Mates...20% less sodium "Montreal Steak"..Greensboro North Carolina
When in doubt Accelerate.... -
Tasty licks chunky NY steak seasoning and red eye red meat.
Also agree Weber makes some good rub. Especially like the Chicago steak seasoning.
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I guess we all go through phases, variety is the spice of life.Salt only if you are blasting the steak (Trex) at the start of the cook, season after and/or use a board sauce. If reverse searing, some smoke and seasoning work great through the low (<250º) indirect cook, dry before searing (this will remove some of the seasoning which is Ok as you may not want it to burn), brush with seasoned melted butter if you like that black, charred/burned crust.I like Penzey's Chicago steak spice as foundation for a board sauce.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I'm in the S&P camp for good cuts.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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For me on a good quality steak...EVOO, kosher salt and coarse black pepper is all that is needed IMHO.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Cowlick, Montreal, mostly just S&P. Au poivre is a favorite, using cracked peppercorns.
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johnmitchell said:McCormick Grill Mates...20% less sodium "Montreal Steak"..
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Johnny's and add additional S&P. Gotta make sure I get in my daily 10,000mg of sodium. LolSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I buy steaks in bulk at Sam's. I will get two steaks (one for me and one for my wife) and put in a vacuum seal bag, drizzle it with olive oil on both sides, and then sprinkle Angelo's Steak Pit (in Panama City Beach) seasoning. I will then vacuum seal the bag and put it in the freezer. I always let them thaw to room termperature before cooking of course. I do our ribeyes, new york strips, and fillets that way and they are delicious. The seasoning is $10 for a 11oz jar at the resturant which is pricey but it is $20 online (yikes!). I think it is well worth it thought. It is mainly salt with some other spices.
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Just S&P for me.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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+1 on DP Raising the SteaksGeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Either Kosher salt and pepper or kosher salt and Raising the steaks for me._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I had just gotten my DP sampler and was giving Raising the Steaks a try. My buddy brought over Fiesta brand Uncle Chris' Steak Seasoning so we had a little season off. He left his bottle at my place and now its all I use at the moment. Only $2.49 for a bottle.LBGE in Arlington, TXThanks and Gig'em
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S&P - but the cajun rub from Nibble Me This is pretty amazing . . .Grove's Cajun Beef Rub2 T smoked paprika2 t kosher salt, coarse ground2 t granulated onion, coarse ground (substitute onion powder but grinding your own rocks)2 t granulated garlic, coarse ground (same)2 t cayenne pepper1.5 t white pepper1/2 t black pepper1 t thyme1 t oreganoColumbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
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 hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I've always felt that no oil, herb, or spice (even black pepper) can survive the really hot sear that the Egg is capable of. I only use salt (although I love a drizzle of good olive oil after its rested).Maybe time for another "side-by-side" experiment this weekend!_____________
"Commander, say hello to Cricket!" - KN
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Well, I did that about three years ago. Still waiting for Mickey's shipment. I'm sure if I was willing to spend big bucks on steak, I could find some good stuff. But $20-30-40 a pound ain't gonna happen! Oh well... doc says 'eat mor chikn' anyway.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
My Wife and Granddaughters only want coffee rub.Carolina Q if you are talking about some coffee rub it will be in the mail in the morning by sending me your address. If you are talking about the VERY HIGH DOLLAR steaks i was given by my ad guy, sorry......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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Mickey, I have coffee rub thanks. And it is excellent, especially on chicken!! Smokeypitt said you would send the good steaks if I retired. Guess you didn't know I already did.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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