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Topic:
OT..... wet rub recipe
This thread has 58 replies. Displaying posts 16 through 30.
Post 16 made on Wednesday October 2, 2019 at 08:19
Hasbeen
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For steak lovers or purists like me and Fins, it's offensive to put all types of rubs, and marinades on a steak.  While we're eating it all we're thinking mid-chew is "why would somebody do this to a perfectly good cut of meat?".

If you don't want to use S&P.  You could use either Montreal or Chicago rub.  They're both dry rubs and they consist of mostly S&P and some garlic.

When you pull the steaks off the grill, put 2 pats of butter under them. Let the steaks sit a minimum of 5 minutes.  The butter in the dish will melt, as you plate the steaks you take some of the melted butter and drizzle it over the top of the steak.

Done.  Internal temp should be

130 rare
135-140 medium rare

Use good fresh salt and pepper.. Not the garbage that's been sitting in your cupboard for 8 months.
Post 17 made on Wednesday October 2, 2019 at 13:57
Proggieus
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Best way to cook and season steaks


Salt, Lots of salt, like way more then you think, as in surface is almost white.


no pepper at this point.


wait 90 minutes or until the liquid that sweats out has been reabsorbed.

set up grill with a hot and a cool side. meat goes on cool side and cast iron pan goes on hot side to get as hot as possible.


wait until meat internally gets to be about 10-20 degrees below your desired doneness(which should be medium as most but that's a different conversation) I usually start the sear at about 110

then melt 1 stick of butter in the cast iron and transfer the steak over for about 2-3 minute per side(depends on how hot you got the pan)


Pepper goes on after searing.

Pepper tasted bitter when burnt and your sear temp should be well above the temperature needed to burn pepper.

this is known as the reverse sear and has the benefit of being cooked to your preferred doneness almost all the wyt through the thickness and only well done right at the very edge.
Post 18 made on Wednesday October 2, 2019 at 14:44
Mac Burks (39)
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Project Manager out of Miami named Pete Prieto taught me the best/only way to cook a steak.

Charcoal grill. Salt and Pepper. 4 minutes (or less depending on how bloody you want it) on each side.
Avid Stamp Collector - I really love 39 Cent Stamps
Post 19 made on Wednesday October 2, 2019 at 17:52
MNTommyBoy
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Yup, 4 and 4 and rest for 10.

Depending on how much time I have during the day (usually a weekend around kids sports etc), I will either do a Chicago pre-packaged rub, or with time, I will do a marinade (for at least a few hours) of salt, pepper, garlic, worchestire, oil, soy sauce and maybe cinnamon or brown sugar. All tossed and rolled around in a gallon storage bag. Bring it up to temperature for at least 30 minutes in the kitchen before grilling.

Sorry not sorry to some on here. I can't eat my steak (or anything for that matter) like an 80 year old Norwegian born in the north woods. Though I may fit some of that description!
"There's a big difference between winging it and seeing what happens. Now let's see what happens." ~MacGruber
Post 20 made on Wednesday October 2, 2019 at 19:14
davidcasemore
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Burned and smothered with ketchup, with a side of KFC. For a Wet Rub, I prefer K-Y
Fins: Still Slamming' His Trunk on pilgrim's Small Weenie - One Trunk at a Time!
Post 21 made on Wednesday October 2, 2019 at 20:47
edizzle
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1: good meat

2: good meat

3: good meat

we have two of the best butchers near me. you just cant beat a great local butcher.

salt and pepper only!!!!!! i do experiment with rubs for fun and i do not mind a chicago or montreal dry rub. i will sometimes use Allegro wet marinade. let soak for an hour or two, still add some salt and pepper. Allegro is the absolute best wet marinade. very very good. great for burgers too.

one of the best restaurant steaks is the Steak Maui from J Alexanders. It is a ribeye marinated in a Pineapple mixture for 72 hours. i do not know the ingredients of the marinade but the steak is absolutely incredible!!! Different from anything anywhere else. They may have something similar at other Redlands Restaurants. not sure

best steak house i have ever been to Hall's Chophouse!!!!!! If you are ever on the SC Coast or Greenville, do yourself a favor!!!!!!!!!!!! Hall's takes a piss on Ruth's Chris or anything similar.

Also if you have never had Wagyu Beef, please do yourself a favor!! There is nothing like it in the world. It is the biggest treat for a steak lover.
I love supporting product that supports me!
Post 22 made on Thursday October 3, 2019 at 06:57
thecapnredfish
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Proggieus
Great method. Have you been watching America’s Test Kitchen or Cooks Country?

My favorite seasoning is kosher salt, fresh ground pepper, garlic powder or. Wait for it. Good ole ketchup. Yup it’s my steak, but I typically reserve it for cheaper cuts like sirloin. Did a nice ribeye last night. Little oil on it. Salt pepper and garlic. Hot grill. 2 minutes, turn 90 degrees, 2 minutes, flip, 2 minutes, turn 90, 2 minutes, remove and let rest while I seared a few large non farm raised shrimp and sautéed some asparagus.
Post 23 made on Thursday October 3, 2019 at 10:40
Jeff at Zektor
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Maybe a cook off at next year's CEDIA? That would probably be the biggest draw at the show and help them return to their usual statement of "record crowds this year"
Jeff Haynes
The CA Guy
Coastal Source jhaynes@coastalsource.com 619-889-3700
Post 24 made on Thursday October 3, 2019 at 12:43
ichbinbose
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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.


The difference is night and day!

Absolutely!!

I don't see the point of buying crappy/cheap steak.
Post 25 made on Thursday October 3, 2019 at 22:07
edizzle
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On October 3, 2019 at 10:40, Jeff at Zektor said...
Maybe a cook off at next year's CEDIA? That would probably be the biggest draw at the show and help them return to their usual statement of "record crowds this year"

dude, holy shit that would be fun!!!!!!!! Team/Company cook offs. seems like a lot of logistics but man would that be fun.
I love supporting product that supports me!
Post 26 made on Thursday October 3, 2019 at 23:04
Jeff at Zektor
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Might have to do this!
Jeff Haynes
The CA Guy
Coastal Source jhaynes@coastalsource.com 619-889-3700
Post 27 made on Friday October 4, 2019 at 10:29
pilgram
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On October 3, 2019 at 10:40, Jeff at Zektor said...
Maybe a cook off at next year's CEDIA? That would probably be the biggest draw at the show and help them return to their usual statement of "record crowds this year"

I'm all for that!
I just need to figure out how to get my smoker and grill there and find a spot outdoors to set it up!
Every day is a good day.......some are just better than others!

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Post 28 made on Friday October 4, 2019 at 13:37
Topher5000
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I'm like most here. Sat, pepper & garlic powder. Cover & let sit for an hour or so. BBQ on high, sear one side for a couple minutes & then the other for a couple minutes until medium rare.
Then I put a pad of butter on it, cover it & let sit for 10 minutes. Sometimes I crumble blue cheese on it.
And only good meat. Canada AAA, none of the AA stuff.
Post 29 made on Friday October 4, 2019 at 18:54
Fins
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A few have said sometimes they use Montreal steak seasoning, but there’s something in it that I really don’t care for. S&P for me.
Civil War reenactment is LARPing for people with no imagination.

Post 30 made on Friday October 4, 2019 at 20:11
Trunk-Slammer -Supreme
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While you all are getting your steaks prepared at CEDIA, I'll already be eating steak with my simple grill it and eat it method....

That'll give me more time to fill up on desert....
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