I just realized I’m in a rub rut. Packing the RV with some steaks to grill next week and the only rubs I use are S&P or Red Baron BBQ spice. Thats all I’ve used for years 🙄
What’s your favorite ribeye or NY steak rub for the charcoal grill?
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Lately for my steaks, I've gone away from rubs, and just been dry bringing with kosher salt, and seasoning fairly heavy with plain ole course ground pepper before hitting the grill. I've enjoyed it after years of using different steak rubs and seasoning blends.
As far as rubs in general, I'm in a different situation. I swore off mixing up any more batches of home made rubs until I use up all the commercial rubs that I had like a dozen containers of in the pantry. I've even been mixing containers together to get enough for cooks, and coming up with some nice flavor profiles I'll never recreate again, haha. Just opened my last container of Hank's pork rub yesterday, and still have some of the Hank's Signature steak as well. THAT is a great steak rub, and he has published the ingredients list, but again - I am starting to find simpler is sometimes better, especially with a quality piece of meat.
My Mom will put a glop of butter on a warmed plate, squeeze fresh garlic into the butter, and lay the warm steak on top of it. Along with a little salt and pepper on the steak itself during cooking.
For NY Strips, I will place some Worcester on a saucer, dab my fingers in it and rub a very light, even coat onto the steak, and then add salt, pepper and garlic (usually powder).
A very dear old family friend in Andrews, Texas taught me to grill steaks back in the late 1960s. He used only Worcestershire, Pepper, and a light amount of Salt. I got away from that simplicity, with the plethora of rubs on the market. Every so often I go back to W, P, &S and it always tastes great.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
To change it up a bit, Carne Crosta, or something with a bit of coffee in it. Carne Crosta is from Oak Ridge BBQ, which is no longer operating, but there are other brands with a coffee rub.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Dry brine with Kosher salt for about 4 hrs. Then 30 minutes before going on the grill, I dust the steaks with BBBR (I also add cumin to this rub) on both sides. Grill, flip, baste with butter, flip again unit I get the crust I want, then slide over and finish indirect to 130d.
I love that Hardcore Carnivore Black. For some reason my wife absolutely freaking hates it. She can't say why. Just "don't use that stuff on my steak!". I think maybe it's too salty. Or too much garlic - she doesn't like garlic much at all.
jfmorris I think the reason my wife likes it so much is that it very salty and garlicy.. My taste buds are pretty sensitive to salt, so I tell everyone that I won't be offended if you need to add a salt lick or two to whatever I prepared because I didn't add any to begin with...
tstalafuse I knew the black was very salty, but didn't perceive the garlic myself. Knowing my wife likes me to be sparing in application of things like garlic salt, that has to be it. I may just have to use it on my steak going forward, and salt and pepper or another rub on hers.
I had the large pound container of it to refill my shaker, and ended up giving it to my son-in-law!
I’m like CHNeal don’t shoot until you try it.
2 parts Cavenders Greek seasoning
2 parts granulated garlic
2 parts lemon pepper
1 part Lawerys seasoned salt
1 part corn starch
You will be amazed at how the corn starch makes the rub stay on without affecting the flavor. This rub is great on so many things. The kids like it on French fries. Since you will have some leftover Cavenders on hand try it on green beans, it’s wonderful.
Lately, when I use a rub on steak, I go with the Oaxacan Ancho Coffee Rub https://www.thespicehouse.com/produc...-salt-free-rub from the Spice House. Since it's salt-free, I can brine with kosher salt ahead of time and add the rub at cooking time. Otherwise, it's brine with kosher salt and add coarse ground pepper and garlic.
I go pretty basic with steaks, so not much to offer other than to say that threads like this are one of the things that makes this place so great.
so many interesting ideas to try...
S&P ! If ya wanna monkey around & them there steaks are thick as in real thick, try injectin some tallow & ya end up cookin em in a bunch of the stuff. You just might be amazed.
Comment