Carne Crosta

OneHump · 02-09-2020, 03:14 PM

Someone had mentioned “Carne Crosta” in another thread and I hadn’t heard of it so I looked it up. Not only did I find a lot of positive feedback, but I also learned that it came from Oakridge BBQ, which I’m very familiar with. I decided to run a test.

I souse vide a prime ribeye to 125F (about 1.5 hr). Per the instructions, I coated each side of the cooked steak with 1tsp of EVOO and liberally Coates with Carne Crosta. I got a cast iron skillet to 650F and then added about 1/4C of EVOO. Seared for 1.5 min per side. Bonkers.

The hype is real. My wife said that the texture was like sushi. Can’t wait to actually serve this.

ShadowDriver · 02-09-2020, 03:16 PM

Oh, day-um! I've never been that close to a piece of meat before!

Huge fan of Carne Crosta here. For something a little different, try mixing 50/50 with their Santa Maria.

sudsandswine · 02-09-2020, 04:11 PM

Love Carne Crosta, that looks like a fine ribeye. X2 on cutting it with Santa Maria, I recently tried that and liked how it turned out

Mikhail · 02-09-2020, 04:31 PM

You would think that after four or five years I'd know better than to log in here when I'm hungry. That looks amazing. I just happen to have some Carne Crosta but no steaks. Dang

KevinJ · 02-09-2020, 04:40 PM

If I cook a steak or burgers for that matter without Carne Crosta my wife will divorce me.

Ribeye looks awesome!

gtsum · 02-09-2020, 04:40 PM

As good as it gets right there!

Sent from my iPhone using Tapatalk Pro

Ron_L · 02-09-2020, 04:47 PM

Nice steak!

Carne Crosta, along with at least one other rub, won the World Food Championships a couple of years ago on a steak.

Stingerhook · 02-09-2020, 04:50 PM

Looks mighty fine.

BillN · 02-09-2020, 05:26 PM

Job well done.

tom b · 02-09-2020, 05:28 PM

Hell of a steak!

LordRiffenstein · 02-10-2020, 06:37 AM

I just had to lick my screen!

CC on steak is amazing.

Smoke on Badger Mountain · 02-10-2020, 09:41 AM

That looks amazing! It's also a great coating on smash burgers.

OneHump · 02-10-2020, 10:23 AM

Thanks for all of the kind words, everyone, and thanks for no ill will about the sous vide. :)

I actually heard about Carne Crosta in another recent thread about sous vide. It truly can/does make the best steak. It's also fantastic for chicken breast, if you're on a diet. I've got an FEC 120, 2 Eggs, 2 WSM, 1 Yoder Flat Top grill and a SmokeFire OTW, so I'm definitely not pushing water cooking. :D

Also, thanks for the tip on adding Santa Maria. That actually showed up at my door yesterday, by chance. Looking forward to trying that as well!

kcmike · 02-13-2020, 07:53 PM

Quote:

Originally Posted by Ron_L

Nice steak!

Carne Crosta, along with at least one other rub, won the World Food Championships a couple of years ago on a steak.

Correct. That was a mix of our Carne Crosta and Santa Maria rubs. The chef was Kari Like and her husband Bryan. It was also rumored that the overall winner the following cycle also cooked a similar program on steak and won again...

SmokinAussie · 02-13-2020, 09:29 PM

I nearly dived into my screen!

02-09-2020, 03:14 PM	#1
OneHump is one Smokin' Farker Join Date: 08-15-10 Location: Phoenix, AZ	Carne Crosta Someone had mentioned “Carne Crosta” in another thread and I hadn’t heard of it so I looked it up. Not only did I find a lot of positive feedback, but I also learned that it came from Oakridge BBQ, which I’m very familiar with. I decided to run a test. I souse vide a prime ribeye to 125F (about 1.5 hr). Per the instructions, I coated each side of the cooked steak with 1tsp of EVOO and liberally Coates with Carne Crosta. I got a cast iron skillet to 650F and then added about 1/4C of EVOO. Seared for 1.5 min per side. Bonkers. The hype is real. My wife said that the texture was like sushi. Can’t wait to actually serve this.
	1 members found this post helpful.

02-09-2020, 03:16 PM	#2
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Oh, day-um! I've never been that close to a piece of meat before! Huge fan of Carne Crosta here. For something a little different, try mixing 50/50 with their Santa Maria. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

02-09-2020, 04:11 PM	#3
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	Love Carne Crosta, that looks like a fine ribeye. X2 on cutting it with Santa Maria, I recently tried that and liked how it turned out __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

02-09-2020, 04:31 PM	#4
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	You would think that after four or five years I'd know better than to log in here when I'm hungry. That looks amazing. I just happen to have some Carne Crosta but no steaks. Dang __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

02-09-2020, 04:40 PM	#5
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	If I cook a steak or burgers for that matter without Carne Crosta my wife will divorce me. Ribeye looks awesome! __________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸

02-09-2020, 04:40 PM	#6
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	As good as it gets right there! Sent from my iPhone using Tapatalk Pro

02-09-2020, 04:47 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice steak! Carne Crosta, along with at least one other rub, won the World Food Championships a couple of years ago on a steak. __________________ "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

02-09-2020, 04:50 PM	#8
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Looks mighty fine. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

02-09-2020, 05:26 PM	#9
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Job well done. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

02-09-2020, 05:28 PM	#10
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	Hell of a steak! __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

02-10-2020, 06:37 AM	#11
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	I just had to lick my screen! CC on steak is amazing. __________________ 20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven

02-10-2020, 09:41 AM	#12
Smoke on Badger Mountain Babbling Farker Join Date: 06-20-15 Location: Badger, California Name/Nickname : Josh	That looks amazing! It's also a great coating on smash burgers. __________________ Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url]

02-10-2020, 10:23 AM	#13
OneHump is one Smokin' Farker Join Date: 08-15-10 Location: Phoenix, AZ	Thanks for all of the kind words, everyone, and thanks for no ill will about the sous vide. :) I actually heard about Carne Crosta in another recent thread about sous vide. It truly can/does make the best steak. It's also fantastic for chicken breast, if you're on a diet. I've got an FEC 120, 2 Eggs, 2 WSM, 1 Yoder Flat Top grill and a SmokeFire OTW, so I'm definitely not pushing water cooking. :D Also, thanks for the tip on adding Santa Maria. That actually showed up at my door yesterday, by chance. Looking forward to trying that as well!

02-13-2020, 09:29 PM	#15
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	I nearly dived into my screen! __________________ A butterflies wings. About to bring down everything...