MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-28-2017, 11:39 AM   #1
Kanco Connection
is One Chatty Farker

 
Kanco Connection's Avatar
 
Join Date: 06-28-17
Location: Colorado Springs, CO
Question 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 / PBC / 18” Smokey Joe / Weber Spirit gasser
Kanco Connection is online now   Reply With Quote




Old 09-28-2017, 11:41 AM   #2
Bob C Cue
Babbling Farker

 
Join Date: 05-16-14
Location: St. Louis, MO
Default

Q. How to get a more flavorful crust on a steak?
A. Panko breadcrumbs.
__________________
Weber OTG
Pit Barrel Cooker
Thermapen Classic
Thermoworks Smoke

Poll nitpickers are never happy unless they have a nit to pick with a poll.
Bob C Cue is offline   Reply With Quote


Thanks from: --->
Old 09-28-2017, 11:46 AM   #3
CraigC
is one Smokin' Farker
 
CraigC's Avatar
 
Join Date: 08-06-09
Location: SE coast FL
Default

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!
CraigC is offline   Reply With Quote


Thanks from:--->
Old 09-28-2017, 12:13 PM   #4
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

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
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
Hunsaker Drum & Pit Barrer Junior
Kingsford Oval (resto mod)
"THE BLACKSTONE POSSE" Member
ssv3 is offline   Reply With Quote


1 members found this post helpful.
Old 09-28-2017, 12:53 PM   #5
MisterChrister
Babbling Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

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
MisterChrister is offline   Reply With Quote


Thanks from: --->
Old 09-28-2017, 01:04 PM   #6
benniesdad
Full Fledged Farker
 
Join Date: 09-26-12
Location: Locust Grove, GA
Default

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
benniesdad is offline   Reply With Quote


Thanks from:--->
Old 09-28-2017, 01:30 PM   #7
cullenbranson
Full Fledged Farker

 
Join Date: 02-12-15
Location: Wentzville, MO
Name/Nickname : Cullen
Default

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.
Attached Images
File Type: jpg 20170728_191457.jpg (92.2 KB, 282 views)
__________________
22" & 14" WSMs & OTS
cullenbranson is offline   Reply With Quote


Thanks from:--->
Old 09-28-2017, 01:35 PM   #8
jdtTX
Full Fledged Farker

 
Join Date: 01-01-14
Location: Rockwall, TX
Default

make sure your surface is dry and brush it with a high temp oil before the sear.
jdtTX is offline   Reply With Quote


Thanks from:--->
Old 09-28-2017, 01:44 PM   #9
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Northridge, CA
Name/Nickname : Richard
Default

Quote:
Originally Posted by ssv3 View Post
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 View Post
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:



__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Instigator of the 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is online now   Reply With Quote


Old 09-28-2017, 02:54 PM   #10
dano
is one Smokin' Farker
 
Join Date: 02-09-11
Location: Audubon, PA
Default

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!




dano is offline   Reply With Quote


Old 09-28-2017, 03:15 PM   #11
KevinJ
somebody shut me the fark up.

 
KevinJ's Avatar
 
Join Date: 07-09-15
Location: Pensacola, FL
Default

Quote:
Originally Posted by ssv3 View Post
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 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^
KevinJ is offline   Reply With Quote


Thanks from:--->
Old 09-28-2017, 03:17 PM   #12
IamMadMan
somebody shut me the fark up.
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Quote:
Originally Posted by Moose View Post
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.....
IamMadMan is online now   Reply With Quote


Thanks from: --->
Old 09-28-2017, 04:09 PM   #13
Kanco Connection
is One Chatty Farker

 
Kanco Connection's Avatar
 
Join Date: 06-28-17
Location: Colorado Springs, CO
Default

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 / PBC / 18” Smokey Joe / Weber Spirit gasser
Kanco Connection is online now   Reply With Quote


Old 09-28-2017, 04:20 PM   #14
MisterChrister
Babbling Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

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
MisterChrister is offline   Reply With Quote


Thanks from:--->
Old 09-28-2017, 07:08 PM   #15
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

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..."

SAVE THE DATE!!! Saturday, January 25, 2020 - BBQ Brethren Chicago Area Mid Winter Lunch

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote


Thanks from:--->
Reply

Tags
reverse sear, steak

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts