Ribeye Rub Advice!

Discussion in 'Sauces, Rubs & Marinades' started by kevina12, Apr 28, 2016.

  1. kevina12

    kevina12 Newbie

    Looking for a custom rub or a best kept secret OTC rub for a couple of Show Me Steaks ribeyes - http://www.stlmeat.com/

    I typically use Montreal Steak Seasoning - which is absolutely phenomenal.  I use it on steak, American fries, baked potatoes, corn, all kinds of stuff. 

    However, I'd like to hear from all of you masters of the spice before I throw these on the Char Griller. 
     
  2. phatbac

    phatbac Master of the Pit

    I love Montreal. that is a great seasoning for steaks. If im making a rib-eye roast sometimes i just coat lightly in garlic infused olive oil and then shake on some kosher salt and black pepper and maybe a little more garlic. you don't want to cover up the flavor taste the beef and accentuate it!

    for a steak i just see the need for a complex rub, if i need to cover up the flavor of the steak i just don't want that steak.

    Happy Smoking,

    phatbac (Aaron)
     
  3. bena

    bena Meat Mopper

    Salt / Pepper/butter...  Ribeye is  (In My opinion) the most flavorful piece of Red meat there is and I personally like the taste of beef  and would not want to cover it up with any mix of flavors (garlic/onion/red pepper/etc) is why you don't find steak seasoning beyond basic Salt (some form)  n Pepper (some mix) n Butter  in the majority of high end steakhouses. 

    Would look around here at some Sous Vide technique or Reverse Sear  to up your steak eating experience.
     
  4. kevina12

    kevina12 Newbie

    Thanks guys.  I love the taste of beef and I don't want to cover up the flavor.  I'm more interested in enhancing the flavor.  I wonder if there are any other spices that compliment beef well? 

    BenA - You mentioned technique, I'll definitely look into.  I think learning the art of grilling is probably one of the best way to enhance/preserve the flavor. 
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin you can use the SPO and stud the roast with some thin sliced Garlic.

    Richie
     
  6. radioguy

    radioguy Smoking Fanatic

    I also like Montreal. My other go to is fresh ground pepper, seasoned salt and worcestershire sauce. Rub pepper and salt in, then a teaspoon of
    worcestershire sauce. Sometimes I sprinkle so Old Bay seasoning. Lessen the salt if using worcestershire or Old Bay.

    RG
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I like Montreal too!

    Good stuff!

    Al
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Any Beef Roast I make gets a little Lea & Perrins Bold  (AKA Worcestershire "Thick") first to hold my CBP, Garlic Powder & Onion Powder on it.

    That stuff doesn't cover the Great Taste of the Beef.

    We tried Montreal twice---First Heavy---Then Light, and we thought it tasted like little salty pieces of Chipboard. And the little pieces fall off all over the place.

    Bear
     
  9. brandon91

    brandon91 Meat Mopper

    Other than just salt and pepper which is plenty for a good steak, if I want to change it up this stuff is fantastic. I don't know if it is available in stores everywhere I am in California

     
  10. brandon91

    brandon91 Meat Mopper

    Bear I thought the same the first time I tried it I don't care at all for the big crunchy pieces. Instead of throwing it away I put it through a spice grinder until fine and it was much better.
     
    humdinger and bearcarver like this.
  11. 3montes

    3montes Master of the Pit OTBS Member

    I've been using this Quebec Beef Spice from the Spice House lately. It is excellent on brisket. I'm doing 2 7lb prime rib roasts on Friday for guys weekend. I'm going to do one with Quebec and one just S&P. Spice House says it's great on pork too but I haven't tried it yet on pork. I'm doing 11 racks of baby back loin ribs Saturday I might do a couple up with the Quebec and see how I like it.

    http://www.thespicehouse.com/spices/quebec-beef-spice#
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's a Great Idea!!

    If I decide to try it again I will do that, but then use it lightly, because I use very little salt since a DR screwed up my Kidneys.

    Thanks,

    Bear
     
  13. paul6

    paul6 Meat Mopper SMF Premier Member

    Not a rub but I am partial to a Whiskey Marinade

    1 Cup Soy Sauce

    1/3 Cup Whiskey

    2 Tbs Olive Oil

    2 Tbs Spicy Mustard

    2 Tbs Minced Garlic

    2 Tbs Minced Onion

    You can used dried garlic and onion

    Marinade no more then 20 mins flipping half way
     
  14. Personally, I'm not a fan of rub on steaks. I prefer just salt on there. I take them out the night before and salt generously and leave in the fridge uncovered. Cook them the next day and they always taste awesome
     
  15. b-one

    b-one Smoking Guru OTBS Member

    I'm not a big fan of ribeye's but if I eat one its usually seasoned with Cajun spice. I think it pairs well with the fat of the ribeye.
     

Share This Page