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Topic:
OT..... wet rub recipe
This thread has 58 replies. Displaying posts 1 through 15.
Post 1 made on Tuesday October 1, 2019 at 16:52
Gman
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Ok. So from time to time I see on here you guys talking about best BBQ and I have a bit of a competition with a buddy of mine this weekend for the best ribeye steak. You yanks have the market cornered on this so I’m looking for a great Texas wet rub recipe that will blow everyone’s mind.

Hope you can help !!!!!
Post 2 made on Tuesday October 1, 2019 at 17:45
Audiophiliac
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Eh. You don't wanna ruin a good steak with any of that noise. Salt.......pepper if you are so inclined. K.I.S.S.
"When I eat, it is the food that is scared." - Ron Swanson
Post 3 made on Tuesday October 1, 2019 at 18:27
Trunk-Slammer -Supreme
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On October 1, 2019 at 17:45, Audiophiliac said...
Eh. You don't wanna ruin a good steak with any of that noise. Salt.......pepper if you are so inclined. K.I.S.S.

I don't even want salt or pepper. Why ruin a good steak?


If you must, just let it sit in pan of Sweet Baby Ray's for a day, then grill it to mostly rare beauty....
Post 4 made on Tuesday October 1, 2019 at 18:36
oprahthehutt.
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[Link: seriouseats.com]

Pretty much applies to any decent cut of beef. The main thing is to salt 1 hour before. As the article states the salt will pull the moisture from the steak mix with salt and then the steak will pull the salt water back inside.

If you want to mix it up a bit...
[Link: oakridgebbq.com]

Also Oakridge Habanero Death Dust is great on everything! Eggs, Soup, Chicken everything.

[Link: oakridgebbq.com]
Post 5 made on Tuesday October 1, 2019 at 18:59
SB Smarthomes
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The best way to make a great ribeye steak is to start with a great ribeye steak.

We've got a local meat market where we buy steak almost every weekend.  It costs 2-3 times more than steak from the supermarket but worth every penny.

The difference is night and day!
www.sbsmarthomes.com
Santa Barbara Smarthomes
Post 6 made on Tuesday October 1, 2019 at 20:14
rguy1
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Each 14 -16 oz high quality ribeye steak
1/2 teaspoon Fresh fine ground black pepper
1/4 - 1/2 teaspoon Fresh ground sea salt
1/4 teaspoon smoked paprika
1/8 teaspoon garlic powder
Mix all ingredients together to create blend
Sprinkle on both sides
Let stand outside of fridge and let come to room temp
Preheat to med high heat heavy cast iron skillet
Just enough grapeseed oil (or high smoke temp oil) to lightly cover the bottom
4 minutes each side
Remove from pan to plate and cover well with foil and let rest 10 minutes.
Best, juiciest, tastiest, melt in your mouth steak ever!!!
Although I prefer New York strip, instead. Less sinew...
Post 7 made on Tuesday October 1, 2019 at 20:17
chicagoinstaller
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Ohhhh snap.... Pineapple soak marinade (use the whole pineapple ground up in the food processor)... marinade time no longer than 2 hours... rinse.... dry... salt and pepper and grill high heat 4 min each side and let rest with butter on it covered for 10 min... then serve.
If you can't be good, be good at it.
Post 8 made on Tuesday October 1, 2019 at 21:57
radiorhea
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On October 1, 2019 at 18:59, SB Smarthomes said...
The best way to make a great ribeye steak is to start with a great ribeye steak.

We've got a local meat market where we buy steak almost every weekend.  It costs 2-3 times more than steak from the supermarket but worth every penny.

The difference is night and day!

THIS RIGHT HERE FOLKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!LISTEN TO THE MAN!!!
Drinking upstream from the herd since 1960
Post 9 made on Tuesday October 1, 2019 at 22:37
Fins
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Well, I was going to post a link to details on how to make a perfect steak, but that website is down. Ahem...

What kind of shitty webmaster has his site down at this hour for maintenance?


Anyway, rubs are for pork, ribs, brisket, other things that you do low and slow. It should be noted that steaks are NOT BBQ. Steak should be simple salt and pepper before grilling. Then cook it hot and fast. Although, I have recently been looking into sous-vide. You can cook the steak in its own juices for hours without overcooking, then flash sear the outside for texture. If you want to really blow your friend’s mind, you could look into this option.
Civil War reenactment is LARPing for people with no imagination.

Post 10 made on Tuesday October 1, 2019 at 22:40
Fins
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Oh, and make sure it’s Berta beef.



amp;feature=youtu.be
Civil War reenactment is LARPing for people with no imagination.

Post 11 made on Tuesday October 1, 2019 at 23:03
tobe
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Yup... The great thing about sous vide is you get exactly the same color and temp right through the steak, then a thin browned crust from a quick screaming hot cast iron sear at the end. Try adding a little thyme or rosemary in the sous vide bag. I do mine sous vide at 130 F for an hour or an hour and a half for medium rare. Sounds crazy, but it works by holding that exact temperature in the water bath, and the length of cook let's that temperature penetrate right through the steak without overcooking the outside. See [Link: seriouseats.com]
Post 12 made on Wednesday October 2, 2019 at 00:59
rguy1
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We own restarants and have experimented alot with our sous vide machines, a 10 gallon one and a 2 gallon one.
The big one can do like 3 briskets really really well done prepped for our grilled Ruebens or 3 or 4 whole chickens when we were cookin em up to debone for our curry mango chutney chicken salad.
Not a big fan of steaks done in sous vide...
Many other things are phenomenal though, imho.
I stand by my cast iron method for steaks! Lol!
OP | Post 13 made on Wednesday October 2, 2019 at 06:30
Gman
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On October 1, 2019 at 18:59, SB Smarthomes said...
The best way to make a great ribeye steak is to start with a great ribeye steak.

We've got a local meat market where we buy steak almost every weekend.  It costs 2-3 times more than steak from the supermarket but worth every penny.

The difference is night and day!

+1 I'm getting the meat from a local butcher
Post 14 made on Wednesday October 2, 2019 at 07:26
Fins
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On October 2, 2019 at 06:30, Gman said...
+1 I'm getting the meat from a local butcher

Berta beef?
Civil War reenactment is LARPing for people with no imagination.

Post 15 made on Wednesday October 2, 2019 at 07:52
Hasbeen
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On October 2, 2019 at 07:26, Fins said...
Berta beef?

3 times the Omega 3's in grass fed.
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