Big Bad Beef Rub (BBBR) will incinerate at the temps we like to sear steaks at. But I experimented with it as a finish tonight, and I was quite pleased.
After flipping the steaks (on a super-hot griddle), I generously sprinkled the top with BBBR. Since the oils were still very hot, it turned dark without burning. Then I flipped again and generously sprinkled BBBR on the other side. As quickly as I could, I flipped again and quickly removed them all to the cutting board.
I really enjoyed the color, sheen, and flavor. You can NOT let it burn, but I found this rub and technique to be a really nice change of pace to my normal way of doing things.
John "JR"
Minnesota/ United States of America
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Well... I’m actually skilled enough to burn it on a hot cast iron pan. 😂 It was really embarrassing because I was cooking for another family, and that’s when I learned to treat it with care at high temps. But when you flip a steak and sprinkle that on the hot oils— OMG! Those hot oils extract the flavor and turn dark brown. Yum!
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