The SaltGrass steak rub we discussed in an earlier post has arrived. I was eager to try it so I set out ribeyes this morning. I’ll try it soon on pork chops. I will apologize up front there are no pictures. I thought about them as we were cleaning up. To begin I dried the steaks and applied a medium coat of rub to both sides then let them set about 20 minutes. I grilled these on the charbroiler. I’d had it heating up for almost half an hour when I put them on. There was immediate sizzling and a bit of smoke. As the fat started to render it was time to start flipping and moving them around to avoid the fires that started up. At about 120 F internal I left them over the fire long enough to get a beautiful char on both sides. By the time I was happy with the char they were approaching 130 F so I brought them into rest for a few minutes. They were excellent steaks. When you start with a really nice steak, cook it hot and fast, with a good rub you will get a great steak. The rub is very good. You won’t be disappointed if you order it. I’m ready to try it on a pork chop now.
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I'll check for it at wolly world. -
After hearing Lynn rave about this stuff I decided to seek it out. I originally ordered it on Amazon but cancelled the order after finding out it was sold locally in a few places. Amazon has a 2 bottle minimum order….AND they were $5. a bottle more than my local HEB! I found that not all the HEB’s carry it though, but luckily one of their stores nearby had it and I occasionally shop there anyway. I made some fried chicken tenders the other night and used some of it in my egg wash and in the flour. This stuff is pretty darn good! It gave my tenders a nice flavor without overpowering it. Can’t wait to try it on a steak or some pork chops next. 👍👍Comment
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Sounds like a heckuva cook. Will have to put that rub on my "to be checked out" list.Comment
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