PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
Did a 2nd round of steaks with my newly acquired Oakridge BBQ rubs. This time with Costco Prime NY Strips. Prior to seasoning, I asked my two boys (15 & 13) and wife, what seasonings they wanted. We all sampled each new Oakridge rub last cook, Santa Maria, Carne Crosta and SPOGOS. My wife requested my old go to, SPG, while one boy requested Santa Maria and the other SPOGOS. I decided to do a 50/50 mix of Santa Maria and Carne Crosta on my own steak. We were working with Costco Prime NY Strips in the 19oz - 20oz range.
I seasoned heavier than the 1st time around, and I cooked a little different. I usually reverse sear, but I felt I lost some seasoning last time with that method. So this time I seared, then finished off the heat. I cooked on the Weber 26 with Kingsford Pro and a few Mesquite chunks while the steaks finished. Also, I felt the rubs needed a little more salt, so I finished with a hit of Kosher salt before the rest. Not to mention a few tabs of butter.
I was very happy with the end results of the 50/50 split of Santa Maria and Carne Crosta, and the added finish of salt. I sampled a little of my wife's SPG and my one boys SPOGOS as well, and enjoyed my steak's flavor the best. I'd say the boys enjoyed theirs as well, as they left nothing behind besides a little fat. I couldn't quite finish my steak, but I'm sure it will be good with some eggs tomorrow...
Few pics of the cook...
Left to Right:
Santa Marie/Carne Crosta - SPG - Santa Maria - SPOGOS
Little butter as the Steaks finish cooking...
Santa Maria/Carne Crosta & SPG...
Santa Maria & SPOGOS...
I tried, but this was the best I could do...
Thanks for looking!!!
I seasoned heavier than the 1st time around, and I cooked a little different. I usually reverse sear, but I felt I lost some seasoning last time with that method. So this time I seared, then finished off the heat. I cooked on the Weber 26 with Kingsford Pro and a few Mesquite chunks while the steaks finished. Also, I felt the rubs needed a little more salt, so I finished with a hit of Kosher salt before the rest. Not to mention a few tabs of butter.
I was very happy with the end results of the 50/50 split of Santa Maria and Carne Crosta, and the added finish of salt. I sampled a little of my wife's SPG and my one boys SPOGOS as well, and enjoyed my steak's flavor the best. I'd say the boys enjoyed theirs as well, as they left nothing behind besides a little fat. I couldn't quite finish my steak, but I'm sure it will be good with some eggs tomorrow...
Few pics of the cook...
Left to Right:
Santa Marie/Carne Crosta - SPG - Santa Maria - SPOGOS
Little butter as the Steaks finish cooking...
Santa Maria/Carne Crosta & SPG...
Santa Maria & SPOGOS...
I tried, but this was the best I could do...
Thanks for looking!!!