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Filets with Char Crust
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SuperCooper
Posts: 77
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. 
Greenville, SC
Large BGE est. December 2013
Comments
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wow - the crust on those look fantastic. nice!
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Those definitely look great. I will be on the lookout for some of this!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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gomer says "SHAZAM" - that is top shelf right there
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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How many minutes per side at that temp?Joliet, IL
Large, Mini, Stoker, Smobot -
That is some crusty goodness right there... nicely doneHouston, TX - LBGE
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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.Greenville, SC Large BGE est. December 2013
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I too read that book and drastically changed my flipping approach. My steaks are much sexier now.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.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
what does he say about flipping?
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Dayumn
Manufacturer of the rub?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Here is the link to their website. I got it from a Whole Foods grocery. http://www.charcrust.comNPHuskerFL said:Dayumn
Manufacturer of the rub?
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.Greenville, SC Large BGE est. December 2013 -
He encourages flipping often.SunDeviledEgg said:what does he say about flipping?Greenville, SC Large BGE est. December 2013 -
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
LBGE & MiniOrlando, FL -
Damn - they look incredible!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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glad you liked itSuperCooper said:
Here is the link to their website. I got it from a Whole Foods grocery. http://www.charcrust.comNPHuskerFL said:Dayumn
Manufacturer of the rub?
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 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.Joliet, IL
Large, Mini, Stoker, Smobot -
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.RRP said:
glad you liked itSuperCooper said:
Here is the link to their website. I got it from a Whole Foods grocery. http://www.charcrust.comNPHuskerFL said:Dayumn
Manufacturer of the rub?
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.Greenville, SC Large BGE est. December 2013 -
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.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.Greenville, SC Large BGE est. December 2013 -
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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.Joliet, IL
Large, Mini, Stoker, Smobot -
Looks great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
@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.LBGE & MiniOrlando, FL
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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.
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Bought the roasted garlic peppercorn and did a 12 oz filet.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.
Joliet, IL
Large, Mini, Stoker, Smobot -
Looks good. How was the taste?Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Those look on point!Grillinois said:
Bought the roasted garlic peppercorn and did a 12 oz filet.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.Greenville, SC Large BGE est. December 2013 -
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.Joliet, IL
Large, Mini, Stoker, Smobot -
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.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. -
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@SuperCooper Thanks for introducing me to Char Crust. Tried it on my first filet on the Egg and it came out great.
Columbus, GA Large BGE est May 2015
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