Okay,Im making a recipe book including everyones advice in my on-going dry brine steaks saga.Yes i have tried alot.None bad -some better than others.My final questions are these-Do you add anything right before you sear?(usually alittle butter-pepper-evo).Has anyone ever used mayonaise has a base right before you final sear?Been reading on the web so it must be true.LOL.Everyone cooks steaks different,so i love input.With beef i like KISS but im looking for a kick.Thanks
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I'm doing the mayo next. Works great on fish. And the usual black pepper. -
Most often, some steak seasonin', an worcestershire sauce...
But other things are utilized as well; depends on what I'm makin' with my steaks...Comment
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Never tried mayo ... but perhaps I will soon. My go-to seasoning for steaks amounts to rubbing with EVOO, a light sprinkle of onion and garlic powders, then a light sprinkle of dried sweet basil crushed to a powder between my finger tips as I apply it. If the meat has been brined, I don't add salt ... otherwise a bit of kosher salt goes on with the onion and garlic powder.Comment
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I've tried liquid/warmed bacon drippings on strip & tenderloin roasts from Costco. Usually results in some flame but it is controllable and gives a great crustOriginally posted by ReDDoG View PostComment
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That's when I add a little of my beef rub. It has beef crystals and dried mushrooms among other things all ground up in a spice grinder. Gives it a big beef and earthy flavor.Comment
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In the old days I used to marinate all of my steaks. I would melt butter in the reserve and brush it on the steaks while searing. My son likes making bleu cheese butter and using it pre-sear as well as on top after it comes off.Comment
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I've marinaded many a steak, an', quite honestly, they were delicious...
My method? put em' in th' marinade. Flip 'em when I get up. Flip em when I get home from work. Flip 'em when I go to bed.
Repeat over at least 2, 3 or more days...
Marinade recipe available, if any interest...Last edited by Mr. Bones; September 1, 2017, 09:54 AM.
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Mr.Bones i would like your marinade recipe.I havent done much in the way of marinades in a while.Sounds interesting.ThanksComment
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I am under the impression that pepper will burn if you are at searing temps...you might want to add that after the sear while it is resting (which is also up for debate)?Comment
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I have two go to rubs for steak, all applied pre cooking. I cook steak reverse sear pretty much always.
Rub 1 - Dry brine steak with kosher salt for at least 1 hour. Just before putting on the grill for reverse sear, rub with equal parts granulated garlic and ground pepper. Apply beef love (rendered fat trimmed from briskets, roasts, etc) just before searing.
Rub 2 - apply Montreal Steak Seasoning 1 hour before I cook. That's it.
I never rest a steak except for the time, maybe 5 minutes, that it takes to get it in the house, scrape the grill, close the hood, pour a glass of wine, prep my baked potato.Comment
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Flank steak and hangar steak are different. It depends how I feel. I will often marinade flank steak in my super top secret marinade ..... Newman's Olive Oil & Vinegar dressing .... dang, guess it isn't so secret after all. Newman's is basically the exact same marinade I used to make myself, but it is conveniently already in a bottle for me and I can buy it for less than $3 most days of the week. Then grill the flank steak over direct heat. Adjusting the firebox to keep from burning, turning every 2-3 minutes, building up a nice crust and getting to an internal temp of 135, give or take.
Hangar steak, a lot of times, I dry brine it and then cook it on cast iron on the stove.Comment
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