I like steak. In fact I like it a lot. Steak makes me happy
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To Rub or not to Rub?
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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I am a pure salt and pepper guy, maybe a very light garlic powder shake. Second the only steaks I buy are ribeye. A 1.5 inch one of them takes 6 hours to salt brine. I never go smaller than 1.5". I would think the same would be good for a strip but a little longer for the brine since it is a more dense steak. You just need to experiment at different brining times and amount of salt to get what you like. Salt amount I have tried the 1/2 tsp and 1/3 tsp and like the 1/3 the best, my wife feels the 1/2 works fine.
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Now that many others have weighed in, I feel okay with tellin ya what I (most generally) do...
I splash a lil puddle of Worsh Yer Sister on a plate, an slap-dab my steak(s)/burgers, etc. right smack in th middle of it, then flip, apply Montreal, flip, repeat, an whoosh...onto th grill it goes...
Nuthin earth-shatterin, exotic, etc., but it tastes good, I like it, an that's really all that matters to me, at that particular juncture in time...
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Dang Bonsey that sounds good!
- 1 like
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I never mentioned Worchester sauce, I don't know why.
Didn't think it would be accepted....
Anyway now that Mr. Bones has anted up I'm all in....YES.... I use a coupla good dolups of whatsdisheresauce on my steaks.
- 1 like
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I never thought of that whatthattherises sauce. I use it on my burgers for sure, but why not on steaks.
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My Dear, dear Friend, Pit mate, an Esteemed Colleague... SmokinFool
Please, do unnerstand that I am here to learn from yerself, an if ya withhold info, then I stagnate, an learn nuthin new....
Never be afraid, Here, to voice yer methodology, fer fear of ridicule...mebbe, what I said bout usin Who's Yer Sister might draw 10,000 replies, all in th negative, ruinin a great piece o beef, etc., but that will never change th fact that that is how I roll, I like th results, an when it's all been said, an done, it's on My Plate, not anybody elses...
Accepted? Schmaccepted! I wanna learn how ya roll, an pick up some tips, tricks, wisdom, an sagacity from yerself, Amigo...
(an, YES, resoundninly. we Do share th same Last Name, lol! )
- Likes 5
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the most important step is the last one. NEVER SKIP IT, NO MATTER WHAT ADVICE YOU ARE GIVEN ANYWHERE, BY ANYONE. Last step, eat that mamajama!
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
smokin fool Don’t tell anyone but I ABSOLUTELY LOVE A-1 Sauce. I just don’t buy it because it’s like 6 bucks and I don’t miss it none if I ain’t got it. I use too much which is what makes it expensive. Especially on a baked potato with green onions. GOOD GAWD YES.....
- Likes 1
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Your secrets safe with me
Not a fan of any sauce, but my wife absolutely loves HP sauce, HP on everything
I'd rather put battery acid on my food
But hey, variety is the spice of life, be a pretty boring place if we were all the same so pour on that A-1
- 1 like
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Ah been to Peter Lugar's during my corporate days. Sauce was delicious.
- 1 like
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
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Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
I like to dry brine my steaks, especially the thicker ones. The salt penetrates throughout the meat, giving just the right amount of salt flavor in every bite. I don't have the time to dry brine, I don't stress about it, however. I just salt, season, and immediately on the grill.
I have been doing 3" thick ribeyes of late, and up till the last one, I had dry brined each for a day or two. The last one was seasoned with a salt-free spice blend, salted, and immediately grilled. I found myself wanting to grab the shaker to add salt as I ate -- the center portions of that thick meat weren't salty enough to my taste.
It helped when I remembered to dip each bite into the salty, seasoned meat juices from the platter, but I would have preferred to have the salt distributed within the meat and enjoy the jus purely for its own flavor, rather than as a source of salt. This showed me the value of dry brining to improve overall flavor.
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Club Member
- Feb 2018
- 2826
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
I never brine steak. My usual practice is to take them out of the fridge and apply any seasonings I want to use then let them sit while I get the grill ready (about 45 mins). I usually use SPG or a good steak seasoning. Reverse sear to a delightful medium rare.
- Likes 1
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
An aside; I frequently like using either Worcester sauce or soy sauce at the table with steak, either of which is adequately salty to make up for lack of extended salt pre-cook.
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yesterday I made some strip steaks, ~1.25" thick. Salted about 45 min before grilling on the pellet grill. Seared ever so briefly in CI skillet inside. Some of the best I've ever made and my wife said the same. The last "best I ever made" were front seared over charcoal (heavily by comparison to yesterday's), dry brined ~4hrs ahead of time. I am learning that in my personal preferences with steaks it's WAY more the cut/quality of meat and your control of your finish temp than the dry brine time and the sear.
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A) None of my rubs have salt so I can dry brine.
B) After decades of various rubs, including several years with BBBR, these days for beef I use 50/50 kosher salt and coarse black pepper. Beef has such great natural flavor it doesn’t need much else.
C) There’s no "wrong" way to make *your* steak. If you want to do a Fruity Pebbles crust after rubbing down with maple syrup...you go right ahead and do it!
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