Oakridge Carne Crosta question

Question for you guy who use the Carne Crosta. Generally speaking, how far in advance do you season your steaks?

I usually dry brine for a couple hours beforehand, then add cracked black pepper when cooking.
I just don’t want to overdo it with the Carne Crosta.

So what say ye learned gentlemen, right before or ahead of time?

Got a couple nice ribeyes and plan on using a sample pack of Carne Crosta I recently received.

Also, do you pre-salt, or is it salty enough?

VR,
Harold


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sudsandswine said:

The instructions on the package say to season 30 minutes ahead I believe. I usually do somewhere about that...really just until the rub has sweat onto the meat. I've used salt and no salt with CC, I prefer to add some salt to it but it has plenty of flavor without it. If I salt I do CC first salt on top. The times I've salted first I feel like the CC doesn't adhere to the meat as well.

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Thanks for your input. Very helpful since the sample pack doesn’t have any instructions.

VR,
Harold


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ShadowDriver said:

I do same same as above.

If you happen to have some Santa Maria, I also highly recommend a 50/50 mix with the Carne Crosta for a future experiment. It's delicious.

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I plan on getting some of the Santa Maria to try also...

Thanks.

VR,
Harold


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