I'm either SPG or Uncle Chris. I've been anti commercial rubs forever but this rub is phenomenal on steaks.

I can't find the recipe right now but if you can find the Diners Drive Ins... show where they had Cattlemans Rest. in OKC, they did a rub that I use. Works great. Oil the steak, rub it with the rub, let set for a few minutes and possibly bring up closer to room temp. Then before hitting the grill do a splash of Vermouth on each side.

pablof said:

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Salt, Pepper, and coffee... regular ol coffee!

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You have my attention!

Anyone else sous vide their steaks? Accomplishes similar results to a reverse sear but allows more control on internal temp.

Quote:

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Anyone else sous vide their steaks? Accomplishes similar results to a reverse sear but allows more control on internal temp.

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I've done it on a venison roast. It worked really well. Nice color and texture on the outside, moist and juicy on the inside.

Just rub in a little Tony Chachere's on each side.

its the quality of the meat that matters - not so much the seasoning.

Olive oil I'm assuming? Yeah. Try something that can handle the higher temps like flax or grapeseed.

I use salt and pepper and also coat with a mixture of garlic and clarified butter before searing and about halfway through cooking.

This kid is about to be me in this thread but I'll go ahead and say it: tceh's meat science department sells the best steak seasoning I've ever had.
http://doubletmeat.com/seasonings/large-raider-red-s-steak-seasoning.html

There are some good steakhouses in Lubbock. It may be the only thing I won't badmouth about that city.

Burdizzo said:

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There are some good steakhouses in Lubbock. It may be the only thing I won't badmouth about that city.

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Same for Amarillo.

Och26-58-87 said:

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Burdizzo said:

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There are some good steakhouses in Lubbock. It may be the only thing I won't badmouth about that city.

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Same for Amarillo.

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I don't seeth with hate for Amarillo the way I do for Lubbock. I actually like Amarillo.

BlueSmoke said:

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Olive oil I'm assuming? Yeah. Try something that can handle the higher temps like flax or grapeseed.

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Vegetable. Olive oil burns off way too quickly to cook at high temps with. I bought some flax to season this skillet with so may use that next time

GE said:

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BlueSmoke said:

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Olive oil I'm assuming? Yeah. Try something that can handle the higher temps like flax or grapeseed.

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Vegetable. Olive oil burns off way too quickly to cook at high temps with. I bought some flax to season this skillet with so may use that next time

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Extra light olive oil, which is commonly available, has a much higher smoke point - 465f - than most veggie oils. I use it all the time for high temp stir fry.

DB Coach said:

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FIDO*98* said:

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Wanna know why I hate ribeyes so much?* Threads like this. There is no such thing as 'Ribeyes in Particular'. Being a ribeye doesn't inherently make it a good steak. I'll take a good Flat Iron over a bad Ribeye any day of the week.

A good ribeye is choice or prime, minimum 1.5" thick, and cut from bones 6-8. That's a complete different steak than a refrigerator case Ribeye from bones 10-12. If you have the former, salt and Pepper is all you need and i'd recommend reverse sear as a way of cooking it.

If you have the latter, go ahead and marinate then dry rub before cooking to medium well and serve with ketchup. It won't make a difference


*I don't actually hate Ribeyes. I've just had more bad Ribeyes than any other cut of Steak primarily because people buy and serve them just because they are a Ribeye

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A friend of mine was talking about reverse searing just the other day. It was the first time I've heard of it. He said he would never do a different way again. Do you have any tips on how to do it the "right" way?

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I do a reverse sear prime rib roast on my Big Green Egg following this guy's directions. Turns out perfect every time.

Reverse sear prime rib roast