Can anyone recommend a DIY salt-free rub for steaks such as NY strips and rib-eyes? I have Meathead’s Mrs. O’Leary’s for roasts and it’s great, however i’ve been searching for a rub intended for steaks. Unless I missed it, I searched the recipes on this site and have not seen one for steaks. Any guidance is appreciated.
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Salt-Free Steak Rub
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I’ll use salt and pepper most of the time but this rub gives you a nice deep earthy beef flavor. I got from the internet somewhere and modified it just a little.
1/4 cup dried porcini mushrooms
2tbl peppercorns
2tbl sugar
1tbl red pepper flakes
1tbl garlic powder
1 beef bouillon cube
use a spice or coffee grinder and grind everything into a powder. Pour the mix out on a cutting board or cookie sheet and roll the steaks in it coating everywhere.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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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.
Big Bad Beef Rub is great on steaks. If you like bold peppery and slightly spicy (or very spicy, depending on how heavy you apply it) then you gotta try it. It's typically a chuck roast & brisket kinda rub, but it's great on steaks too. I even prefer to use a light dose of it on ribs under my regular rib rub. Makes chicken taste like Cajun chicken too.
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
I lean towards no rub on a steak as if you try and get a really good sear over an open flame you can burn the rub. I do dry brine first, and sometimes use pepper or apply it at the end.
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