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Old 07-03-2005, 12:28 AM   #1
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Quote:
Originally Posted by BBQinALASKA
Does anyone put dry rubs on their steaks?
ya could I guess but you'd have to be careful of what's goin in the rub and consider how you are cooking the steaks ... like if you start with a high heat sear you could burn your rub to char

I have used a bottled wet-rub (thick seasoned tomatoe hickory) for steaks after searing and enjoyed it ...

those angus rib-eyes of yours though .... I'd sear them up good both sides, take them to 140F ish internal and just use some Montreal Steak spice, Lawry's, Hy's or just even S&P on one side near the end .... maybe on two sides if it was 1.5" thick or greater

rest wrapped in foil for 20 minutes before serving ... serve with some sauteed mushrooms with onion and a bit of the same seasoning

that's how I'd do it ...
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Old 07-03-2005, 12:42 AM   #2
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Quote:
Originally Posted by BBQinALASKA
"rest wrapped in foil for 20 minutes before serving"

do you mean off the grill? won't they be cold?, well not cold, but not as hot?
ya, i will take them off the grill and wrap tightly in foil and let rest ... remove just a hair before you think they are done .... never been cold on me yet ... I usually throw a couple of tea towels over them or something

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Old 07-03-2005, 07:35 AM   #3
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Quote:
Originally Posted by Bryan S
Put some olive oil on both sides and a nice coating of salt and pepper is all you need. That's what i use most of the time when grilling steaks. YUMMY =P~
Bryan is 100% correct, kosher salt and coarse FRESH cracked black pepper is all you need. Simplicity at it's best.
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Old 07-03-2005, 10:30 AM   #4
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Stogie has a rub (Yum Yum) with no sugar that is great on steak (has some heat to it). Sugar is the key, can't have any.
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Old 07-03-2005, 04:24 PM   #5
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I use either Durkee Kansas City steak seasoning or Durkee Steak dust. Both are really good and available at Walmart.
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