A question on using a rub on a nice steak. I've found that when I cook my steaks, if I use a rub a lot of it tends to come off during the flipping process to get the desired sear/crust. Are there any tips/tricks to help keep that rub on my Ribeye?
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I've never used Rub on a steak. I'm a salt and pepper guy. I dry brine the steak with just salt before I do the reverse sear. I hit it with freshly ground pepper AFTER the searing process. Meathead says freshly ground pepper you put on before the sear will burn off at that real high cooking temperature.
DWCowles ... I immediately noticed him putting the pepper on before searing. That triggered my memory of Meathead saying that the high temperature searing would burn the pepper off. I don't recall which article Meathead said that in but I know he did.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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