Should I put my steak rub on the steak before or after the sous-vide?

[Smoking77]

I usually just cook steaks in the sous-vide and then finish in a cast iron. But I had a grilled steak with a porcini rub at a restaurant, and it make me miss grilled steaks over charcoal. So, I'm going to try that Saturday for dinner. The recipe says to cook it only on the grill, but I want to start in the sous vide. I have a 2-inch ribeye that I'll put salt on in the morning. The recipe says to put the porcini rub (which is porcini powder, chili flakes, sugar, salt, and pepper) on the steak either right before putting on the grill or up to four hours before.

Should I sous-vide the steak with just salt, then when I'm ready to pull it, dry the steaks, put the rub on, and then throw on the grill? I was thinking of putting rub on before hand and let it sit for a few hours, but AR knowledge tells me that only salt will penetrate the meat, so there's no point to get the rub on early.

Thoughts?

Pictures of before and after cooking with be posted tomorrow!

Thanks

[Jerod Broussard]

I wait until afterwards.

"Should I sous-vide the steak with just salt, then when I'm ready to pull it, dry the steaks, put the rub on, and then throw on the grill?" YES

[T-bone]

+1

[Smoking77]

Excellent, thanks!

[Jerod Broussard]

I don't mess with the purge in the bag and to me there's a whole lot of purge in that bag that gladly takes what it wants when it comes out of that steak.

[customtrim]

Just my thought I would chill the steak before putting it on the grill, once fully chilled cook like doing the reverse sear but keep it under your sv temps being it is already cooked

[Smoking77]

customtrim, interesting idea. Why do you do that? Is that to give the steak more time to sear on the outside?

[customtrim]

Smoking77 gives it more grilled flavor

[fuzzydaddy]

You mentioned that your porcini rub has salt in it. If you're making the porcini rub, I would leave the salt out since you are salting before the SV, to avoid over salting.

[Smoking77]

fuzzydaddy, you're right, and I COMPLETELY forgot to omit the salt from the rub. I already made the rub last night and can't make a new batch. What would you do? Maybe just cut the amount of salt I add a few hours before way down? Thanks!

[fuzzydaddy]

Smoking77 Dry brining is really important, but given your situation I would reduce the salt you add. Try to estimate how much of your rub you'll use on the steak and calculate how much salt is in that, then reduce the salt you add by that amount.