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.
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 meReal 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.
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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