Good BBQ'ed steak rub or marinade?

[poker]

Anyone here ever use a rub to prepare their steaks prior to it hitting the grill? I remember folks at one time used to soak the meat in beer prior to the BBQ, but not sure if thats still done or not. Suggestions and recipes would be great!!!

[markem]

Here's one that I recently learned. Seems weird, but tastes great.

You will need two items: French's Yellow Mustard and Lowry's Seasoned Salt

Use a regular butter knife and scrape some mustard over the surface of the steak. Don't coat it yellow, that's too much. Then sprinkle on the Lowry's. Do both sides.

Grills up nice and tasty.

edit: I've also used a wide variety of brown, stone ground, and other mustards as well

[croatan]

Adolph's Tenderizer, kosher salt, pepper, and olive oil is all I typically use (plus a little butter while they're on the grill).

[markem]

My old standby steak marinade is Lea and Perrins Worchester Sauce and red wine.

Put steaks in a zip-lock bag. Add healthy amounts of both ingredients. Marinade for 1-2 hours.

Marinade can also be used to add moisture during cooking.

[Fishbeadtwo]

Lea and Perrins with a clove or two of minced garlic tastes good.....

[rrplasencia]

1 tbl montreal steak seasoning
2 tbl soy sauce lite
1/3 cp olive oil

mix it all up let meat sit for as long as possible but two hours is good.

[poker]

Ok, now Im friggin hungry LOL

[bobarian]

I like a simple rub:
Kosher Salt
Black Pepper
Garlic Powder
Paprika
New Mexico Chile Powder

[TXRebel]

Wrap a tri-tip, if un-seasoned rub with Pappy's Choice Seasoning (http://www.pappyschoice.com/), in foil with jarred jalapenos and mushrooms and throw it on the grill.

[TideRoll]

I used to use equal mixture of the Moores/Dales type sauce and beer. The beer helped to tone down what I've always thought of as an overbearing flavor of the dark/salty marinade. Now, mostly I use salt, pepper, a bit of garlic, sometimes I use Lysanders dry rub if the mood hits me. I like to put on a pat of butter (real butter) and some salt and maybe a bit of garlic on right before I take it off the grill.

[Scottw]

I usually like a dry rub but if you want a wet marinade, I usually do a little minced garlic and shallot, worchesire (sp.), soy sauce and a touch of pineapple juice (tenderizes the meat). Also can throw some chiles in there for heat.

[coach]

Kosher Salt
Coarse Grind Black Pepper
Chopped Fresh Garlic
Chopped Fresh Shallots
Grated Fresh Ginger
Soy Sauce
Apple Juice
Dry Red Wine

Mix the ing from the garlic on down together in stainless steel bowl. rub generous amounts of the KSP onto your steak. Place all items in ziploc bag and marinate for min 10hrs. Grill.


London Broil Marinade

3 cups Red Wine
2 cups Soy sauce
1 cup Seasoned Rice Wine Vinegar
1/4 cup chopped fresh Garlic
1/4 cup chopped fresh Shallots
KSP( kosher salt & pepper) to your liking.

Mix all ingredients together and then place meat in with marinade. cover and let sit for min 24 hrs. you can use this marinade for 2 X's then discard.

[MileHighGolfer]

I like a simple rub:
Kosher Salt
Black Pepper
Garlic Powder
Paprika
New Mexico Chile Powder


hahaha thats pretty much my go to rub too!!!


another one I like is:

olive oil
fresh garlic
black pepper
sea salt

[boonedoggle]

About the best all around rub I've used:

http://www.tonychachere.com/

[Scottw]

For the rub, I use a bit of brown sugar, cayenne pepper, garlic salt, adobo, pepper, chili powder and a bit of smoked paprika. Comes out nice.

[bigloo]

A great rub is: (all are approximate, I have made this so often I just free hand pour the spices into a bowl, but trust me, as long as you are close, you will be fine).

2 tbsp brown suger
2 tsp paprika
1 tsp instant coffee
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp corriander
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1/2 tsp msg (optional, but makes a big difference)

Multiply this recipe 10x, make is once use it many times. To use, brush steak with olive oil. Then generousy RUB the mixture into the steak, coat that son of a *****. Grill to rare (if you grill past rare, you will have to finish on indirect heat to prevent burning of the sugar, but then again, if you grill past rare, well, dont get me started).

Now the killer, right before taking the steak off the grill, load the steak up with fresh garlic butter (butter+fresh pressed garlic+parsley) and let it melt over the steak, no so much that is runs off the steak, just enough so that when served it is easily spread over the steak. I also sometimes add chipolte and lime to the butter mixture. I gave never served this steak without the dinner table conversation coming to a complete halt so be warned.

You want more, you got it. If you like you steak extra tender, marinade it first in a light lager mixed with papain powder (it is powder from papayas and will eat a steak apart in 24 hours so 2-4 hours is PLENTY -- it can be found at indian markets as meat tenderizer). I prefer it to US tenderizer as it has no salt added so wont bleed the steak). Rub the papain powder into the steak then drizzle with beer (if is almost a dry marinade). The, after 2-4 hours, wash the meat with remainder beer.

Anyway, probably more then anyone wanted to know. My shtick is grilling steaks, I have about 10 goto recipes that work everytime and try new stuff all the time, but this one, this is the best.

[Mark C]

My shtick is grilling steaks, I have about 10 goto recipes that work everytime and try new stuff all the time, but this one, this is the best.

That recipe sounds great, how 'bout posting the rest for those of us who ARE interested :)

I've been trying to find a rub recipe that would work well for making jerky, little more salt and this one may do the trick. Everything I see online is all soy and worcestershire sauce, I'm tired of that recipe. Always been partial to rubs anyway.

[Smokin Gator]

Anyone here ever use a rub to prepare their steaks prior to it hitting the grill? I remember folks at one time used to soak the meat in beer prior to the BBQ, but not sure if thats still done or not. Suggestions and recipes would be great!!!

No disrespect to any that have posted... but for straight up steak here is what I think is best...

-Bring the steak to room temp by letting it sit out on the counter for about and hour.

-Bring your grill up to as hot as it will go. I have a couple of Big Green Eggs so that is about 750 degrees, but most grills will get above 500 if you really try.

-Liberally apply olive oil and then Montreal Steak Season to the both sides of the steak.

-Sear on the grill for 90 seconds. Turn 90 degrees and sear for another 90 seconds to get your grill marks. Flip the steak and grill for another 90 seconds.

-Take the steak off of the grill and let it sit covered with foil while you let the grill come down to about 400 degrees.

-Put the steak back on the grill and cook to 135 internal for medium rare.

-Let rest for at least 5 minute before serving (this is the most important part).

Enjoy!!

[Genetic Defect]

I use, salt pepper sugar and cider vinegar

[BengalMan]

http://www.zacsmontanakitchen.com/

This is my Step-Dad's brother. Click on "pantry" and check out his Sweet Heat BBQ rub and his Yellowstone Kitchen Sauce. Both are absolutely amazing. I use the Rub on chicken and burgers, grill, then top with the sauce. They're an amazing combo if I do say so myself.

[replicant_argent]

Depends on what you want out of your steak. Typically, simpler is better. I buy my ribeyes in the loin and custom cut them myself. About half get a marinade of the day, which can include olive oil, teriyaki, a rosemary or Montreal type blend, maybe some honey, maybe a little lime, maybe some crushed garlic, or a multitude of other seasonings. Keeping it simple is best. Like cigars, you find the blends that suit you best. One of the most important things I think about process of protien management is flip once, the only exception being if you want to make pretty grill marks.

I custom cut my ribeyes and vacuum pack them, if you marinade them, it helps to vac pack them and let them sit in the fridge a bit to let the meat marinade a bit, then freeze. Much better flavor infusion that way, and if your cut is a bit sub-par, it helps to tenderize the meat if you have used a papain based tenderizer or citric. Remember, the citric ingredients also cook the meat slightly, like a ceviche, so be careful there. Room temp before cooking is paramount, as ^^ that guy said. I believe the Ribeye is the King of meats, and try to worship at the temple quite often. Temp is paramount, if you are unsure, get a good probe thermometer and use the rough guides you can find everywhere, remember, as the meat sits off the grill, it will carryover cook, and take that into account when you take it off the heat. Resting is indeed important, and once you get in the groove with the proper temps in cooking, and a short rest, it is heaven.

All that being said, covering up a truly fine piece of prime steak with anything other than salt and pepper, and possibly some butter on the top at the plating is unnecessary.

[bigloo]

That recipe sounds great, how 'bout posting the rest for those of us who ARE interested :)

I've been trying to find a rub recipe that would work well for making jerky, little more salt and this one may do the trick. Everything I see online is all soy and worcestershire sauce, I'm tired of that recipe. Always been partial to rubs anyway.

Sure. One note about packaged seasonings and rubs (like Montreal). I have eaten many steaks prepped with these and they do taste good, but they are 90% salt. I love salt, but in order to get a stronger spice or herb flavor with these rubs results in over salted foods. Making your own rubs/seasonings results in a better product, but I must admit, if you like the bottled stuff, thats all that matters (and yes, my pantry has about 20 spice mixtures including 3 montreal type blends but I always tend to use them a salt substitute and add non-salt elements to them).

HEre is a great herb rub which I have been using on Flat Iron steaks for a while. For some reason this works extremely well on flat irons, will probably work well with strip steaks too. The other good thing about this is that uses dried herbs:

Recipe:

Equal Parts dried rosemary, thyme and half as much oregano.
Salt and Pepper to taste.
2 clove of garlic per 1/4 cup olive oil.

Crush the garlic into the olive oil. 1/4 cup is more then enough for an entire flat iron. Take herb mixture and RUB RUB RUB into meat. This will break up the herbs and press them into the meat. The amount of rub you want is to get a good coverage but not a crust -- this is aromatic and too much will over power. Unfortunately this is a try it thing but use good judgement. Next, crack black pepper to your taste on both sides of meat, and yes rub it in. Then drizzle both sides with garlic olive oil and let marinade at room temperature for 2 hours (dont worry, unless you house is 100 degrees you are safe). Take the steak out the oil, sprinlke with course salt to taste and grill, let rest 10 minutes and slice against grain.

One more note. You should always oil steak before grilling. Obviously it prevents sticking, but the true value is that smoke is trapped by fat, your steaks will be MUCH smokier. Spraying the grill with oil only results in non-sticking, not the flavor enhancement. Try it, I stand by this:).

I have never made jerky but make Biltong, a South African dried meat (think drying an entire london broil). I use a special box to dry the meat over 2 weeks, the meat cures for 24 hours. I make 60-80 lbs at a time, I will post some pictures in a another thread soon:)

[cigarflip]

Anyone here ever use a rub to prepare their steaks prior to it hitting the grill? I remember folks at one time used to soak the meat in beer prior to the BBQ, but not sure if thats still done or not. Suggestions and recipes would be great!!!

Please open up the patio so we can try your new recipe!:)

[rizzle]

Montreal. Nothing else necessary.

Although every now and then I do enjoy a steak that has been resting in Mr Stubbs beef marinade.