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| 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. |
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12-04-2021, 02:58 PM
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#1 |
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Full Fledged Farker
Join Date: 12-08-20
Location: Huntsville, AL
Name/Nickname : Steve
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Ribeye steaks with rub. Tasty but not needed.
I won some rubs on the Live Fire Grilling ThrowDown a while back.
A video of that live-fire cook (beef ribs, steak, and shrimp), including fingerpicking country blues, is now available here. For steaks I usually use only coarse salt, but I wanted to try out the Peppered Cow rub. So I sprinkled both sides of ribeye steaks with Hawaiian salt, lightly dusted one side with Peppered Cow, and let steaks sit at RT for 1 hour. Grilled indirect about 15 min to IT=125F, then reverse seared. The Peppered Cow seasoning is beefy and robust, and makes a very good alternative seasoning for steak. But I must admit that I prefer good steaks "plain." Think I'll try the rub on my next skirt steak. Ribeyes seasoned before grilling  And now after cooking 
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Steve's picking and grilling -> https://www.youtube.com/channel/UCoIKANnZ2117oCyjB9LohQQ |
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12-04-2021, 03:12 PM
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#2 |
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is one Smokin' Farker
  Join Date: 10-31-04
Location: North Texas
Name/Nickname : Kevin
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Those look pretty tasty!
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[size=1]Weber SSP, Q1200| OK Joe Bronco | Rec Tec | Camp Chef FTG[/size] |
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12-04-2021, 03:34 PM
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#3 |
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Full Fledged Farker
Join Date: 02-18-19
Location: South of Nashville
Name/Nickname : SonVolt
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More times than not adding rub on a steak just interferers with the sear and burns. It's also a distraction and detracts from the natural flavor and savoryness of a good steak.
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1 members found this post helpful. |
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12-04-2021, 03:38 PM
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#4 |
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is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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That looks excellent!
I agree that a great steak only needs some salt to achieve perfection.
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WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone |
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12-05-2021, 11:11 AM
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#5 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks fantastic
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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12-05-2021, 11:08 PM
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#6 | ||
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Full Fledged Farker
Join Date: 12-08-20
Location: Huntsville, AL
Name/Nickname : Steve
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Quote:
Quote:
I raise my own Dexter beef, which has a great beefy flavor and doesn't need anything beyond salt. On our way home from Tgiving, we stopped at an Outback Steakhouse and I got a small sirloin. They use a seasoning, and it was good, but it seemed thin with no real beefy flavor to back it up. I think it starts with a good cut of beef.
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Steve's picking and grilling -> https://www.youtube.com/channel/UCoIKANnZ2117oCyjB9LohQQ |
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12-06-2021, 02:49 AM
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#7 |
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is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Mostly salt and pepper for me.
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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12-06-2021, 12:34 PM
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#8 |
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somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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I'm the other way around, I prefer a steak with something besides just salt on it. Peppered Cow is a good one, my current favorite is 407BBQ rub, similar to Peppered Cow, but more peppery.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!!  Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link
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