looking to buy yet more rubs as I have loaded up on stuff this season and made several of meatheads' recipes. I am on a search for a steak rub --I know I can make one and I usually do (salt,pepper, garlic powder, plus sometimes dried shallots and tarragon rub. Just wondering aloud , what do you all think is the best steak rub. thanks
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Pretty much this. It's hard to explain, but better salt makes a real difference.
If I want to pump something in it, I will pulverize some dried porcini.
If I'm looking for something a bit more racy, I use Adam Perry Lang's Four Seasons.
It's kind of optimized for high heat searing, using garlic salt instead of powder due to burning concerns. If I wanted to add something like shallots or herbs to this, I'd do so with a finishing salt or sauce.
I am fond of these as a finishing salt for the table:
Gives a really nice crunch.-
Thank you for that realsalt link. I just ordered a bunch on Amazon. I totally agree about better salt making a difference. Th brand I have been cooking with for years disappeared from the shelves and I can’t find it anywhere. We’ve tried every brand of salt available in every local grocery and nothing compares. Hopefully this is the ticket.
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Haven't tried all the variations they have, but I've enjoyed 2 Gringos Chupacabra seasonings. I've used the brisket magic rub on a few things and always been happy. I don't know that I can say it has anything super special, but just really good beef seasoning and flavor. Their website is https://www.2gringoschupacabra.com/Comment
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McCormick MontrealComment
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Oak Ridge BBQ Carne Crosta. Or Char Crust roasted garlic peppercorn.Comment
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I'm Kind Of Partial To The "JACK DANIELS OLD HICKORY RUBS"â€¼ï¸ Usually I Dry Rub First For Up To 24 Hr's With 1 Part 50/50 Kosher Salt, 1 Part 50/50 Coarse Garlic Powder @ Course Onion Powder Refridgerate Overnight Add The Rub 4 To 5 Hrs Before The Cook, Top With Tones Rest. Grind Black Pepper‼ï¸
Then Burn That Thingâ—ï¸â“â—ï¸
From A Backyard Cremator In Fargo ND, DanComment
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I grew tired of Montreal because the kind I used had enormous salt crystals in it, and I hate crunching on salt crystals. So despite the lack of flair and fanfare, my favorite available-everywhere seasoning for steaks, burgers, veggies, fries, chicken etc is good ol' Morton's Nature's Seasons.
And Henrik's Bonafide Beef Rub
Then Southern Flavor,
Among several others, but these are all great universal rubs that work for steaks/burgers/brisket as well as chicken & veggies IMO.Comment
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Better than the Montreal Steak Seasoning is the Montreal Steak 30 minute marinade........ .Originally posted by LA Pork Butt View Post
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A good steak just needs salt and pepper. Let the meat speak for itself.Comment
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I do like the basic salt and pepper but D.L. Jardine's Steak Seasoning has been in my rotation lately as a dry rub. I also use Dale's Steak Seasoning but never both.
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Oh, I should add... purchaseable at Whole Foods, Nom Nom Paleo's Magic Mushroom powder.
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I just love some good kosher salt and some very coarse black pepper. Maybe through in a little bit of granulated garlic.
Other than that, I love to use Oak Ridge BBQ's Carne Crosta Steakhouse Rub or their Santa Maria Rub. I know its not a "regular" store bought rub, but you can find it some stores. And when you do, it will be worth it.Comment
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The cut of ribeyes I prefer is not thick enough to benefit from an effective reverse sear. I use GrilGrates so I would just end up burning the pepper and other spices and end up with a bitter taste.
I dry brine with Kosher salt and season at the table with my own no salt mix or make a board sauce with freeze dried herbs.
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