How to get a more flavorful crust on a steak?

Kanco Connection · 09-28-2017, 11:39 AM

Guys,

I think I do quite well with steaks. Like most of you, I do a reverse sear (kettle/Slow N Sear), and the results are consistently good. My crowd thinks I'm a steak expert. But I want a little more flavor in the crust/sear.

I generally keep it simple. S&P, but occasionally I like Montreal. I use clarified butter for the sear. I go all out on the searing coals--often 2 full chimneys of fresh coals--extreme heat is not a problem.

I like what I do. Just searching for any possible way to go from great to perfect. Any tips on taking the flavor over the top? I wonder if I'm getting it too hot for searing? Is that even possible?

Bob C Cue · 09-28-2017, 11:41 AM

Q. How to get a more flavorful crust on a steak?
A. Panko breadcrumbs.

CraigC · 09-28-2017, 11:46 AM

I used to put on all kinds of spices before grilling steaks. I have come to appreciate the results of a good reverse seared rib-eye on the BGE with just S&P. If we do anything, it is after the fact, during the rest period. We really like compound butters for flavor, but don't mess with my crust!

ssv3 · 09-28-2017, 12:13 PM

More than one way to skin a cat but here's the easiest IMHO. Carne Crosta rub from Oakridge bbq and hot griddle or CI pan. That's it. Besides giving your steaks an amazing crust that rub is off the hook good. Only rub that I actually substitute time to time on beef other just S&P which a steak just needs.

MisterChrister · 09-28-2017, 12:53 PM

What Sako said. Oakridge Carne Crosta is fantastic! It seems a little pricey, until you try it (and I'm a frugal guy)!

benniesdad · 09-28-2017, 01:04 PM

Sounds like you got it down. Personally, I think if you really want to improve on your current reverse sear, consider working in a flat searing surface like ssv3 is recommending. I use a soapstone with ghee in my Kamado Joe and it takes steaks to a whole new level. Lots of folks use CI as well.

cullenbranson · 09-28-2017, 01:30 PM

Turbo steak. Half full or so chimney of screaming hot coals. Veg oil coating and your favorite seasoning or rub. This is SPOG. Flip often to make those flames mad . . . fiery, crusty goodness outside and red tenderness inside. Second best way to cook a steak, first being a CI skillet, and topped with some butter.

jdtTX · 09-28-2017, 01:35 PM

make sure your surface is dry and brush it with a high temp oil before the sear.

Moose · 09-28-2017, 01:44 PM

Quote:

Originally Posted by ssv3

More than one way to skin a cat but here's the easiest IMHO. Carne Crosta rub from Oakridge bbq and hot griddle or CI pan. That's it. Besides giving your steaks an amazing crust that rub is off the hook good. Only rub that I actually substitute time to time on beef other just S&P which a steak just needs.

Quote:

Originally Posted by MisterChrister

What Sako said. Oakridge Carne Crosta is fantastic! It seems a little pricey, until you try it (and I'm a frugal guy)!

Oakridge Carne Crosta is superb. I'm really into compound rubs for beef, and use Carne Crosta in combination with seasoning salt, seasoned pepper, which gives thicker cuts of beef, particularly tri tip a great crust after I give it a good sear after an indirect cook. Here's a few examples:

Before:

After:

dano · 09-28-2017, 02:54 PM

I usually use just salt and pepper, cook using the reverse sear method, and then rub unsalted butter on both side of the steak before blasting it with high heat for a few minutes. Usually does the trick!

KevinJ · 09-28-2017, 03:15 PM

Quote:

Originally Posted by ssv3

More than one way to skin a cat but here's the easiest IMHO. Carne Crosta rub from Oakridge bbq and hot griddle or CI pan. That's it. Besides giving your steaks an amazing crust that rub is off the hook good. Only rub that I actually substitute time to time on beef other just S&P which a steak just needs.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^This ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^

IamMadMan · 09-28-2017, 03:17 PM

Quote:

Originally Posted by Moose

Oakridge Carne Crosta is superb. I'm really into compound rubs for beef, and use Carne Crosta in combination with seasoning salt, seasoned pepper, which gives thicker cuts of beef, particularly tri tip a great crust after I give it a good sear after an indirect cook.

+1, I Totally agree.....

Kanco Connection · 09-28-2017, 04:09 PM

OK--gonna get some Carne Crosta. I haven't tried the CI before, even tho I've known it's a viable option. I think I've just been wanting to do it all 100% grill just for purity's sake. Thanks guys.

MisterChrister · 09-28-2017, 04:20 PM

Just make sure you follow the instructions for the Carne Crosta. You need a fatty steak or additional oil and a VERY high heat sear to achieve the best results with it.

Ron_L · 09-28-2017, 07:08 PM

Add some Oakridge Santa Maria Seasoning onto that order and use a little of it with the Carne Crosta!

09-28-2017, 11:39 AM	#1
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	How to get a more flavorful crust on a steak? Guys, I think I do quite well with steaks. Like most of you, I do a reverse sear (kettle/Slow N Sear), and the results are consistently good. My crowd thinks I'm a steak expert. But I want a little more flavor in the crust/sear. I generally keep it simple. S&P, but occasionally I like Montreal. I use clarified butter for the sear. I go all out on the searing coals--often 2 full chimneys of fresh coals--extreme heat is not a problem. I like what I do. Just searching for any possible way to go from great to perfect. Any tips on taking the flavor over the top? I wonder if I'm getting it too hot for searing? Is that even possible? __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

09-28-2017, 11:41 AM	#2
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Q. How to get a more flavorful crust on a steak? A. Panko breadcrumbs. __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

09-28-2017, 11:46 AM	#3
CraigC is one Smokin' Farker Join Date: 08-06-09 Location: SE coast FL	I used to put on all kinds of spices before grilling steaks. I have come to appreciate the results of a good reverse seared rib-eye on the BGE with just S&P. If we do anything, it is after the fact, during the rest period. We really like compound butters for flavor, but don't mess with my crust! __________________ Gas is an abomination!

09-28-2017, 12:13 PM	#4
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	More than one way to skin a cat but here's the easiest IMHO. Carne Crosta rub from Oakridge bbq and hot griddle or CI pan. That's it. Besides giving your steaks an amazing crust that rub is off the hook good. Only rub that I actually substitute time to time on beef other just S&P which a steak just needs. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)
	1 members found this post helpful.

09-28-2017, 12:53 PM	#5
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	What Sako said. Oakridge Carne Crosta is fantastic! It seems a little pricey, until you try it (and I'm a frugal guy)! __________________ Kettleheads Anonymous Charter Member

09-28-2017, 01:04 PM	#6
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA	Sounds like you got it down. Personally, I think if you really want to improve on your current reverse sear, consider working in a flat searing surface like ssv3 is recommending. I use a soapstone with ghee in my Kamado Joe and it takes steaks to a whole new level. Lots of folks use CI as well. __________________ OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill

09-28-2017, 01:35 PM	#8
jdtTX Full Fledged Farker Join Date: 01-01-14 Location: Rockwall, TX	make sure your surface is dry and brush it with a high temp oil before the sear.

09-28-2017, 02:54 PM	#10
dano is one Smokin' Farker Join Date: 02-09-11 Location: Audubon, PA	I usually use just salt and pepper, cook using the reverse sear method, and then rub unsalted butter on both side of the steak before blasting it with high heat for a few minutes. Usually does the trick!

09-28-2017, 04:09 PM	#13
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	OK--gonna get some Carne Crosta. I haven't tried the CI before, even tho I've known it's a viable option. I think I've just been wanting to do it all 100% grill just for purity's sake. Thanks guys. __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

09-28-2017, 04:20 PM	#14
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Just make sure you follow the instructions for the Carne Crosta. You need a fatty steak or additional oil and a VERY high heat sear to achieve the best results with it. __________________ Kettleheads Anonymous Charter Member

09-28-2017, 07:08 PM	#15
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Add some Oakridge Santa Maria Seasoning onto that order and use a little of it with the Carne Crosta! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850