this all seems like very valuable work. i look forward to future experiments
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Happy Birthday! Great experiment! I’m going to have to look for that rub!Last edited by kmhfive; January 3, 2018, 05:10 PM.Comment
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try the cast iron. I have never used char crust or whatever, but i am intrigued. I will soon. sometimes i will rub the steaks with a bit of corn starch mixed into the seasoning to help dry them out. I have found that the secret to a really good sear is conduction heat with a tiny bit of beef tallow on it and a really dry steak.Comment
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So scottranda I was looking at the nutrition info on Char Crust. It appears to have a high sodium content, so did you dry brine your steaks, or just go with the rub alone. BTW, called the Butcher's Market and they have a good selection, but not all, of the products. Whole Foods and the Peach Stand also stock this.Comment
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Alright ya’ll. Soooo much closer. I used the No Grate technique, but I think "pitchfork" technique sounds better. Sous vide at 137 for 2 hours, cold shock for 10 min, blotted bone dry, painted with beef love so the Char Crust sticks, used Char Crust on the outside of the steak. Seared those bad boys as hot as I could get it with the steak hovering over the charcoal chimney. Those suckers were ungulfed with flames at some parts of the sear, but I kept flipping every 15 seconds. Each time I flipped over, the side which was receiving the heat was bubbling like crazy. Seared until mostly black, and that CRUST was exactly what I’ve been trying to do! Give it a try (the method and Char Crust)!Attached FilesComment
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badf00d thx for that recommendation! I can’t find the Java flavor, so I’ll try to find this. Grillbillies in Raleigh has Oak Ridge products. I’m going to check there when I’m in town. -
You've motivated me to try some corn starch on the steak, which is supposed to help keep it from steaming. I wonder if mixing some with Carne Crosta would work out. https://www.littlethings.com/whyd-sh...-great-secret/ -
badf00d I watched that this morning, but the MAJOR problem I had was I didn’t see her finished product/sear. Who leaves out the best part of it truly works?
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By the way, flame ups are nothing to be concerned about. It’s all about how hot your grates are (that will burn your spices and have off-flavors). My opinion for now on
Pit Boss Emeritus first put that nugget in my head, and after a skeptical test, I’m a believer!
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OK, so i did some quick research the #1 and #2 ingredients in almost all their rubs is wheat and then sugar. I think that is what is responsible for the crust. I have some St.Elmos rub that is high in sugar, next ribeye I cook (I'm surr it will be in the next 5 days or less) I willuse it and some corn starch on one (i use corn starch to sear often with a steak), and wheat flour and the St.Elmos on another and compare. They are aso low on sodium allowing you to cake it on thick,St.Elmos is not. If it seems to work, ill start R&D on my own version of a char crust soon. I'm thinking heavy on the chilis (of course, its me), some corn starch, garlic, onion, dried cilantro, and a mixture of sugar and crystalized lime juiceComment
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Nice work.
Happy to have switched you on to this stuff. I have to reengage with it.Comment
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Hey Scott, thanks for a great thread. How do you think the Char Crust would be on, say, a hamburger, piece of fish, or even some veggies?Comment
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so when are you opening your restaurant? 1 steak please.Comment
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