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What is a good quick steak rub?

Just looking for something I can use from my spice rack for tonights dinner.

Thanks in advance!

asked by Death by Toast over 4 years ago
15 answers 51220 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago


Along the same lines: Kosher salt, black pepper, a tiny bit of garlic powder (because it doesn't burn over high heat), and onion powder. If done right, the seasoning stays in the background and the beef is the star player.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

Well, it's too late..unless your in the very far west timezone.

Salt..that's all..But there's a trick to that for a steak. Put on the salt. Simple enough..

But at 10 mins, the salt is drawing moisture out of the steak. That's the window for surface salt on a steak.
After 10 mins, the salt has drawn out moisture and just sits there on the surface and you wipe it off to grill and you lose all the moisture and seasoning of the salt.

put on the salt..wait 40 mins. At that time the salt does something 'magical'..it extracts moisture from the steak..combines with the salt and then starts to retreat back into the meat. The salt carries the seasoned juices of the raw steak back into the beef. This only happens after at the 40 min mark or so.

Just don't use a mariande or other high liguid stuff for good beef. The salt...wait 40 mins. is perfect.
I think this site did a bit about that..but 'serious eats'. website did a objective test...
Okay..here it is..they say 50 mins..and I've gone that far and even over night.
http://www.seriouseats...

I've done the overnight thing..with just salt..and the steak was wonderful..and surprisingly dry on the outside as all the salt went back into the meat so it seared perfectly. No surface salting was needed after that. But don't get heavy with the salt..just a light dust of kosher salt is all that's needed for steak. Just wait..for it do it's seasoning.


23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Never knew that, always salted steak after cooking. Will have to try the 40-minute wait.

3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added over 4 years ago

Usually do salt and pepper. Carne asada seasoning is also good.

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 4 years ago

I love Montreal Steak Seasoning.

19f2e275 c635 488f 8322 530158a23e00  food52
added over 4 years ago

my wife loves that stuff. I personally cant stand it ;)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Salt and pepper. A good steak needs nothing more than that and maybe a bit of butter after its cooked. Keep it simple.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Sounds like we're all in the same choir here. I may add a little cayenne or pimenton but that's about it. Where I live the classic (Santa Maria style) would be just those ingredients. But just as important to flavor is the quality of wood you grill over. Kingsford is for sissies. Gas is preferable to briquettes but it doesn't add any flavor.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago


Oh yeah? Well, well…. Your mother wears army boots!

I switched from lump to briquettes after sparks burned numerous holes in our redwood deck and through more than one good shirt.

Briquettes are far less expensive, more consistent and controllable, have a longer burn time and are more versatile -- all it takes is a handful of wood chips of the species of your choice to match whatever you're cooking. Kiawe (mesquite), hickory, apple, red oak…

Gas??? Please, let's not go there. We don't need a flame war.

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002
em-i-lis

Emily is a trusted source on General Cooking.

added over 4 years ago

Ground coriander and white pepper plus mint, salt and pepper is lovely!!!!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

I wouldn't say "Kingsford is for sissies," but it does have objectionable (and toxic) chemicals connected to it which I don't want in my food or my lungs. I also dont use gasoline as a fire starter!

A8744a27 72ed 489d a097 348d0a6e34f6  fb avatar
added over 1 year ago

i use only grape wood in my smoker grill. i use cooking oil and papper to start the fire. Smoked meat comes out Awesome.