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how about a rub for steaks?

post #1 of 13
Thread Starter 

looking for a little more taste on my steaks. i usually reverse sear on my memphis advantage at 200* for about an hour remove and then finish at  550*. i use hickory in the memp..& the a maze n pellet smoker. so what kind of rub and how do i apply?

Thanks to all, i've been smoking for about 6mo. and this site is so helpful.

post #2 of 13

McCormicks Montreal Steak Seasoning is a favorite...JJ

post #3 of 13

I like to use a blackening rub.  I rub down the steak with EVOO, then season on one side (to be cooked first).

 

1 teaspoon chili powder 
1/2 teaspoon ground cumin 
1/2 teaspoon paprika 
1/8 teaspoon salt 
1/8 teaspoon cayenne pepper

post #4 of 13

Kosher salt

Cracked black pepper

Granulated garlic

Granulated onion

 

All I ever use.

post #5 of 13

I take a cup of olive oil add 2 tbls of worcestershire, 1 tbl granulated garlic, 1 tbl of rosemary (fresh) choped fine, salt (I use sea salt course) and fresh black pepper.  I marinate the steak for at least 2 hours in the frig. turning twice.  Take out of the frig 1 hour before smoking at 225 until 120 degrees about 40 minutes.  I have pre heated my gas grill for 30 minutes.  1 minute on each side and you have medium rare.  Let set for at least 10 minutes.  Enjoy. 

post #6 of 13
Quote:
Originally Posted by Chef JimmyJ View Post

McCormicks Montreal Steak Seasoning is a favorite...JJ

I prefer Montana, but this is what I put on any beef I'm not smoking. Burgers, steak etc...

post #7 of 13

SPOG and a little worsty.

post #8 of 13

Sure hope SPOG means Salt, Pepper, Onion and Garlic.  Dang acroynms aren't a common language around the world.

post #9 of 13

Sure does Dave.

post #10 of 13
Quote:
Originally Posted by alelover View Post

SPOG and a little worsty.

This is primarily what I use as well. Montreal is too salty for us.

post #11 of 13

Get ready for the best steak rub I've ever had:

 

Salt

Fresh cracked black pepper.

 

The end.

 

Sometimes I leave out the pepper.

 

Nothing against Montreal.  I use it on my burgers and really like it.  But if you select a quality cut of beef, you really don't need anything else.  Grab a good cut (choice grade petite sirloin is my favorite b/c I've found prime to be too fatty for my tastes), and let its natural beauty show through.

 

When it comes time for steaks, I'm a total purist.

post #12 of 13

I got this in the USA and used it on a  steak (grilling not smoking) it was amazing

http://renaissance-foods.com//index.php?main_page=product_info&cPath=2&products_id=4&zenid=c315c3bd69ad9f2662a3f68ed4ad1166=

post #13 of 13

Cavender's Greek Seasoning.

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