Sunday night throwdown, Carne Crosta style! (w/Pr0n)

tom72 · Aug 13, 2018

Well, I got my order from Oakridge a couple of days ago, and after all the talk recently about Carne Crosta, I just couldn't wait to try it out. Of course, I couldn't go easy on it, so I found something in the freezer to give it a real test.

In the blue corner, weighing in at one-pound even, we have the challenger....Carne Crosta!

And in the red corner....brought out of a month-long cold sleep....weighing in at 2.99 pounds....we have the Champion....El Monstruo!

The two meet in the center of the....er....styrofoam, and right away the challenger is ALL OVER the champ!

I can only watch grappling for so long, so after a little over an hour of no action, I decided to light a fire under their butts. Literally. I'll just let the photos speak for themselves from here on out, because I'm not as funny as I think I am, and it's 2 in the morning, so I'm rambling.

And the winner is......ME! That was farking delicious!

That rub really is something special. I dislike coffee a lot, so I trusted y'all that said you don't taste coffee, and you didn't steer me wrong. Just awesome. The best part is, I came nowhere near finishing it, so I get to enjoy it all day tomorrow too! I also ordered the V.I.P. Sampler pack when I ordered the Carne Crosta, and now I can't wait to try the rest of them.

Thanks for lookin'!

Smoke Dawg · Aug 13, 2018

Looks Dayum good Tom!

You will like the rubs.

Did you get HDD? I use it a lot as a seasoning. Love it on Deviled Eggs and on Pizza.

ShadowDriver · Aug 13, 2018

Great cook, Tom!

I, too, get the VIP Sampler whenever I place an order.... there's just too much goodness in there (and plenty of variety) to miss.

sthamm · Aug 13, 2018

That seer and perfect edge to edge doneness... :eusa_clap

KingRanch450 · Aug 13, 2018

I've got to order some of that!

BeardedBassGuy · Aug 13, 2018

Looks great!

KevinJ · Aug 13, 2018

Looks fantastic! :hungry:

Always keep Carne Crosta stocked in the seasoning/rub drawer, goes great on hamburgers too.

Smoking Piney · Aug 13, 2018

That's money! :thumb:

nsbbqguy · Aug 13, 2018

That one nice looking steak! I love carne Croatia on my steaks

tom72 · Aug 13, 2018

Smoke Dawg said:
Looks Dayum good Tom!

You will like the rubs.

Did you get HDD? I use it a lot as a seasoning. Love it on Deviled Eggs and on Pizza.

Yep....I'm actually really interested in trying that one. I've got all 10 of their regular production rubs. They're very generous sample packs too, so I'll really be able to test each of them out.

BillN · Aug 13, 2018

Great job on that steak, I need to bite the bullet and order me some Carne Crosta.

kcmike · Aug 14, 2018

That steak looks fantastic!

If you have the sample pack, try this next time you cook a Carne Crosta steak...

Take 2 1/2 teaspoons of the Santa Maria and add it to one stick of unsalted butter. Mix it in really well then cover and refrigerate the compound butter for later.

Season and cook your steak just like in this post, but at the very end just before it comes off the grill, add a big dollop of that Santa Maria butter to the steak. Let it melt and run over the sides then pull the steak and let it rest for at 5-10 minutes.

You can thank me later. :becky: :becky:

kcmike · Aug 14, 2018

^^^^^ I should have said: Take 2 1/2 teaspoons of the Santa Maria and add it to one stick of softened unsalted butter.

Dr. Trout Bum · Aug 14, 2018

kcmike said:
^^^^^ I should have said: Take 2 1/2 teaspoons of the Santa Maria and add it to one stick of softened unsalted butter.

Mike,

I have largely gone Sous Vide with my steak prep. Do you recommend coating with oil before seasoning and searing?

I usually sear in a hot CI pan or on my Blackstone griddle.

tom72 · Aug 14, 2018

kcmike said:
That steak looks fantastic!

If you have the sample pack, try this next time you cook a Carne Crosta steak...

Take 2 1/2 teaspoons of the Santa Maria and add it to one stick of unsalted butter. Mix it in really well then cover and refrigerate the compound butter for later.

Season and cook your steak just like in this post, but at the very end just before it comes off the grill, add a big dollop of that Santa Maria butter to the steak. Let it melt and run over the sides then pull the steak and let it rest for at 5-10 minutes.

You can thank me later. :becky: :becky:

Oh man, I wish I'd thought of that! I actually hit it with a big dollop of compound butter at the end, but I used the garlic & herb butter I made to baste the corn with. It was awesome like that, but now I wanna try it with the Santa Maria. Thanks!

kcmike · Aug 15, 2018

Dr. Trout Bum said:
Mike,

I have largely gone Sous Vide with my steak prep. Do you recommend coating with oil before seasoning and searing?

I usually sear in a hot CI pan or on my Blackstone griddle.

Hi DTB,

Yes, I do recommend coating with a light layer of EVOO before applying the rub.

That said, if you're doing Sous Vide method, you need to approach it slightly differently when using Carne Crosta.

*LIGHTLY* coat the steak with Carne Crosta before putting it in the vac bag.
In order to develop the propper CC crust, you must purposely undershoot your sous vide temp by 10-15 degrees.
Then, when shortened SV cycle is finished, remove steak from bag, apply a light coating of EVOO to entire steak, then a liberal coating of Carne Crosta.
Allow the steak to rest until the rub has fully sweated-out BEFORE performing the sear.
Perform sear using HOT cast iron or over lump charcoal.
Sear until a good crust has set on both sides of steak. This takes 2-3 minutes per side minimum, which is why you undershot the final SV temp.
Let steak rest for 5 minutes before serving.

Hope this helps. Good luck!! :thumb: :thumb:

Dr. Trout Bum · Aug 16, 2018

kcmike said:
Hi DTB,

Yes, I do recommend coating with a light layer of EVOO before applying the rub.

That said, if you're doing Sous Vide method, you need to approach it slightly differently when using Carne Crosta.

*LIGHTLY* coat the steak with Carne Crosta before putting it in the vac bag.

In order to develop the propper CC crust, you must purposely undershoot your sous vide temp by 10-15 degrees.

Then, when shortened SV cycle is finished, remove steak from bag, apply a light coating of EVOO to entire steak, then a liberal coating of Carne Crosta.

Allow the steak to rest until the rub has fully sweated-out BEFORE performing the sear.

Perform sear using HOT cast iron or over lump charcoal.

Sear until a good crust has set on both sides of steak. This takes 2-3 minutes per side minimum, which is why you undershot the final SV temp.

Let steak rest for 5 minutes before serving.

Hope this helps. Good luck!! :thumb: :thumb:

Thanks, that does help.

Hadoken · Aug 16, 2018

Dr. Trout Bum said:
Thanks, that does help.

Let me know if you try the Carne Crosta on the blackstone. I know Oakridge suggests super high heat for the best reaction and crust. I got a blackstone recently and want to test steaks on it soon but I’m not sure if I can get it as hot as the kettle with some roaring lump.

Dr. Trout Bum · Aug 16, 2018

Hadoken said:
Let me know if you try the Carne Crosta on the blackstone. I know Oakridge suggests super high heat for the best reaction and crust. I got a blackstone recently and want to test steaks on it soon but I’m not sure if I can get it as hot as the kettle with some roaring lump.

Yeah, I love my Blackstone, but I'm not sure if it really gets as hot as I want for this application.

Stingerhook · Aug 16, 2018

Where is my plate?

Sunday night throwdown, Carne Crosta style! (w/Pr0n)

Knows what a fatty is.

Quintessential Chatty Farker

somebody shut me the fark up.

Full Fledged Farker

is Blowin Smoke!

Full Fledged Farker

somebody shut me the fark up.

somebody shut me the fark up.

is one Smokin' Farker

Knows what a fatty is.

somebody shut me the fark up.

is Blowin Smoke!

is Blowin Smoke!

is one Smokin' Farker

Knows what a fatty is.

is Blowin Smoke!

is one Smokin' Farker

Knows what a fatty is.

is one Smokin' Farker

somebody shut me the fark up.

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