Ok. So from time to time I see on here you guys talking about best BBQ and I have a bit of a competition with a buddy of mine this weekend for the best ribeye steak. You yanks have the market cornered on this so I’m looking for a great Texas wet rub recipe that will blow everyone’s mind.
Pretty much applies to any decent cut of beef. The main thing is to salt 1 hour before. As the article states the salt will pull the moisture from the steak mix with salt and then the steak will pull the salt water back inside.
Each 14 -16 oz high quality ribeye steak 1/2 teaspoon Fresh fine ground black pepper 1/4 - 1/2 teaspoon Fresh ground sea salt 1/4 teaspoon smoked paprika 1/8 teaspoon garlic powder Mix all ingredients together to create blend Sprinkle on both sides Let stand outside of fridge and let come to room temp Preheat to med high heat heavy cast iron skillet Just enough grapeseed oil (or high smoke temp oil) to lightly cover the bottom 4 minutes each side Remove from pan to plate and cover well with foil and let rest 10 minutes. Best, juiciest, tastiest, melt in your mouth steak ever!!! Although I prefer New York strip, instead. Less sinew...
Ohhhh snap.... Pineapple soak marinade (use the whole pineapple ground up in the food processor)... marinade time no longer than 2 hours... rinse.... dry... salt and pepper and grill high heat 4 min each side and let rest with butter on it covered for 10 min... then serve.
Well, I was going to post a link to details on how to make a perfect steak, but that website is down. Ahem...
What kind of shitty webmaster has his site down at this hour for maintenance?
Anyway, rubs are for pork, ribs, brisket, other things that you do low and slow. It should be noted that steaks are NOT BBQ. Steak should be simple salt and pepper before grilling. Then cook it hot and fast. Although, I have recently been looking into sous-vide. You can cook the steak in its own juices for hours without overcooking, then flash sear the outside for texture. If you want to really blow your friend’s mind, you could look into this option.
Civil War reenactment is LARPing for people with no imagination.
Yup... The great thing about sous vide is you get exactly the same color and temp right through the steak, then a thin browned crust from a quick screaming hot cast iron sear at the end. Try adding a little thyme or rosemary in the sous vide bag. I do mine sous vide at 130 F for an hour or an hour and a half for medium rare. Sounds crazy, but it works by holding that exact temperature in the water bath, and the length of cook let's that temperature penetrate right through the steak without overcooking the outside. See [Link: seriouseats.com]
We own restarants and have experimented alot with our sous vide machines, a 10 gallon one and a 2 gallon one. The big one can do like 3 briskets really really well done prepped for our grilled Ruebens or 3 or 4 whole chickens when we were cookin em up to debone for our curry mango chutney chicken salad. Not a big fan of steaks done in sous vide... Many other things are phenomenal though, imho. I stand by my cast iron method for steaks! Lol!
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