Is rub on a steak a waste of time?

[OferL]

I have tried many many rubs on steaks.
Home made and bought. Stuck with ones without sugar.
After the sear they are mostly burned. Not adding much flavor if at all or just a burned taste. Looking like black dust.
Last time I cooked steaks I just rubbed some oil on the meat and it came out great. No burned taste. Just crunchy. So is rub on steak a waste of time?

 

[sfisch]

Personally I think, the taste of a good Sear on a steak is plenty good. But sometimes I will throw a little garlic pepper on them.

 

[sudsandswine]

The reason it’s burning is likely due to the sugar in whatever rub you’re using. About the only seasoning I’ll put on a steak besides salt and pepper is Oakridge BBQ Carne Crosta…which is excellent.

 

[IamMadMan]

I think applying the salt and pepper about 8 hours before cooking acts in the manner as a dry brine. It pulls moisture from the meat, dissolves the salt and redistributes it back into the meat.


Personally, I prefer flake salt and fresh course ground black pepper. I also let the steak sit at room temperature for about 30 minutes before going on the hot grill.


Montreal Steak Seasoning is a popular item, Ted and Barney's is also a great steak seasoning, I like the slight hint of the caraway and other spices they blend well with a nice medium rare steak.


If you are burning the rub because you are trying to cook the meat to medium; then once you have the desired char on your steak, move it to an indirect heat source to gently reach your desired level of being done. Remember, the steak will continue to cook slightly after you remove it from the grill, so don't overcook it.

 

[jzadski]

I keep mine pretty simple. SPG. Tried a Gordon Ramsy method once that was really good. If I remember correctly (being that the wife did it) rubbed with little oil then salt and rub cut cloves of garlic on them

 

[frayedend]

I'd agree. I do salt and pepper and even the pepper burns a bit on the sear. But I also think this is true of my vortex chicken wings. I'm cooking them at over 600 degrees. I don't put rub or sauce or anything until the last few minutes. Otherwise it's just burned.

 

[Shadowdog500]

I put a lot of salt and a little pepper on the steak. It don’t need anything more than salt and pepper. Same as hamburgers.


I sear first then let it sit on the other side of the kettle with the lid on until it comes up to 128°f or so. After a short rest it is a good medium rare.

 

[Fooball]

I usually just use salt and pepper for grilling steaks.

If I'm going to blacken it I use melted butter as a rub binder for blackening seasoning and throw it in a super hot cast iron pan. (outdoors only!)

 

[JIMSMOKES]

A cajun ribeye in on of my favorites

 

[snadamo]

I’m an SPG guy myself, but the wife likes Montreal steak with a dash of lawrys.

I recently used melted tallow instead of butter/oil on my steaks and I got a good char and flavor IMO

When it comes to steak I wanna taste the beef and don’t like to use complex rubs.

 

[cardman]

I always do Montreal Steak Seasoning and Dales. Everybody loves it.

 

[SmokinAussie]

Hard to go go wrong with a Montreal Steak Seasoning. Maybe if you are burning a rub off the steak, you should be doing it flippety flip flip, not just one flip and done.

 

[jham0077]

The reason it’s burning is likely due to the sugar in whatever rub you’re using. About the only seasoning I’ll put on a steak besides salt and pepper is Oakridge BBQ Carne Crosta…which is excellent.

The Oak Ridge Santa Maria is also good, it's the wife's favorite.

I like a 50/50 worchestchire sauce and Dale's with a heavy, large grind of black pepper.

 

[Lynn Dollar]

Kosmos Cow Cover over a light coat of Kosmos Texas Beef.

Kosmos The Best Classic Steak over a light coat of Heath Riles Garlic Butter rub.

 

[Itsdone]

I think applying the salt and pepper about 8 hours before cooking acts in the manner as a dry brine. It pulls moisture from the meat, dissolves the salt and redistributes it back into the meat.


Personally, I prefer flake salt and fresh course ground black pepper. I also let the steak sit at room temperature for about 30 minutes before going on the hot grill.


Montreal Steak Seasoning is a popular item, Ted and Barney's is also a great steak seasoning, I like the slight hint of the caraway and other spices they blend well with a nice medium rare steak.


If you are burning the rub because you are trying to cook the meat to medium; then once you have the desired char on your steak, move it to an indirect heat source to gently reach your desired level of being done. Remember, the steak will continue to cook slightly after you remove it from the grill, so don't overcook it.

One of my go to steak marinades is montreal seasoning. Its easy to make and only takes a an hour to really add flavor.
1/4 cup water
1/4 cup oil
20g montreal seasoning ( 2 TBSP )
2 TBSP white vinegar.

 

[BBQ Freak]

try using Oak Ridge Santa Maria and my whole family loves the flavor on steaks and burgers .

 

[Gnarlbecue]

I like to lightly dry brine with Oakridge Spogos with a couple drop of woostie as a binder.

Then smoke em as long as I can before I apply a heavy coat of Carne Crosta for the sear at the end.

I find that those flavors hold up well to high heat, even if they burn a bit. Don't over do it with the woostie, it can overpower everything.

Montreal is also a classic, although it tends to end up stuck to the cooking grates.

I think the reverse sear method allows the spices to penetrate the meat a bit before it either burns off or ends up stuck to the grate.

 

[dsp2]

I'd agree. I do salt and pepper and even the pepper burns a bit on the sear. But I also think this is true of my vortex chicken wings. I'm cooking them at over 600 degrees. I don't put rub or sauce or anything until the last few minutes. Otherwise it's just burned.

Very similar here. I cook steaks for my son on my 22 inch kettle pretty often. Sear over blazing hot fire in charcoal baskets then roast for about 5 minutes on the cool side. I've gotten pretty good at what he considers a perfect medium rare. I'll salt them but if I put even too much pepper on there, it can get crunchy during the fiery sear. I like to sprinkle some on right before I cover the grill for the roast portion of the cook.

 

[barrettd]

Lately, Mississippi Grind has been my favorite for steaks.

 

[jermoQ]

I have to say yes but that is kind of loaded. Does a steak with only salt and pepper, taste different than a multi-Montreal steak seasoning, and doffernt than Carne Crosta? Yep! I know it all may burn but like IamMadMan said, if you let the seaoning sit 8 hours, you will probably taste it more. I know, I can taste when grilled food that is marinade in garlic. I haven't gotten into enough rubs to compare most individual ingredients.