How to get a more flavorful crust on a steak?

Kanco Connection · Sep 28, 2017

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?

Bob C Cue · Sep 28, 2017

Q. How to get a more flavorful crust on a steak?
A. Panko breadcrumbs.

CraigC · Sep 28, 2017

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!:boxing:

ssv3 · Sep 28, 2017

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.

MisterChrister · Sep 28, 2017

What Sako said. Oakridge Carne Crosta is fantastic! It seems a little pricey, until you try it (and I'm a frugal guy)!

benniesdad · Sep 28, 2017

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.

cullenbranson · Sep 28, 2017

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.

jdtTX · Sep 28, 2017

make sure your surface is dry and brush it with a high temp oil before the sear.

Moose · Sep 28, 2017

ssv3 said:
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.

MisterChrister said:
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:

6.18%202017%20APL%20Tri%20Tip%205_zpsteyxs3hr.jpg

After:

6.18%202017%20APL%20Tri%20Tip%2010_zpsp3qgm9e8.jpg

6.18%202017%20APL%20Tri%20Tip%2012_zpshwqqtjg7.jpg

dano · Sep 28, 2017

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!

KevinJ · Sep 28, 2017

ssv3 said:
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

IamMadMan · Sep 28, 2017

Moose said:
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.....

Kanco Connection · Sep 28, 2017

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.

MisterChrister · Sep 28, 2017

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.

Ron_L · Sep 28, 2017

Add some Oakridge Santa Maria Seasoning onto that order and use a little of it with the Carne Crosta!

Smoking Piney · Sep 28, 2017

ssv3 said:
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.

Absolutely agree - Carne Crosta just rocks on seared meat.

Happy Hapgood · Sep 28, 2017

ssv3 said:
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.

I'm with you. Works good on the grill too.

Kanco Connection · Sep 28, 2017

Placed my order. I will report back!

How to get a more flavorful crust on a steak?

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