Steak lovers. feel free to flame me...

[Cerpin Taxt]

...but I just started using a pretty dynamite steak rub when I grill my steaks. I know most purists scoff at the idea of rubbing a steak with seasoning, but you shouldn't knock this till you try it at least once. I grilled up a tasty ribeye with it tonight, and it was really f-ing good.

It's really simple, actually:

2 Tbsp brown sugar
2 Tsp paprika
1 Tsp chili powder

Those measurements will make enough rub for 3-4 steaks or more, probably, but it gives you an idea of the proportions.

It's worth noting that this is not intended for use with a cast iron skillet method of preparation, but grilling particularly. I simply bring my steak to room temp, pre-heat my grill, apply the rub, drop 'er on for 7-8 mins on one side, about 5 on the other, and rest it for a few minutes before plating. Try it. You won't regret it. I've tried on filet mignon, ribeye and NY strips, each with good results.

 

[TraumaRN]

Sounds good but 7 or 8 minutes?? Then another 5minutes? I'm assuming your grill is on high and the steak is the usual 1 to 1.5 inches thick...do you like your steak the consistency of shoe leather?? If you do more power to you, but I cooked 3 ribeyes the other day with a 500 degree grill, 3 minutes 15 seconds on each side(I use a timer) and all 3 steaks were a perfect medium after resting for 5 minutes, couldn't imagine cooking for that long with burning/cooking well past done.

 

[GodlessAstronomer]

Eat what you enjoy eating. Ignore what snobs think. Steak snobs are among the worst.

 

[guyver01]

Eat what you enjoy eating. Ignore what snobs think. Steak snobs are among the worst.

This.

If the OP enjoys his steak as blackened.... then more power to him.


Myself, i have recently learned of the greatness that is medium-rare, but only on Prime Rib.

The rest of my steaks are still medium.

 

[Cerpin Taxt]

Sounds good but 7 or 8 minutes?? Then another 5minutes? I'm assuming your grill is on high and the steak is the usual 1 to 1.5 inches thick...do you like your steak the consistency of shoe leather?? If you do more power to you, but I cooked 3 ribeyes the other day with a 500 degree grill, 3 minutes 15 seconds on each side(I use a timer) and all 3 steaks were a perfect medium after resting for 5 minutes, couldn't imagine cooking for that long with burning/cooking well past done.

Nah my grill is at medium on 2/3 burners. It's a time measure that I know works for me. The thermometer on the cover reads usually around 300 degrees. YMMV on your own grill.

 

[TraumaRN]

Nah my grill is at medium on 2/3 burners. It's a time measure that I know works for me. The thermometer on the cover reads usually around 300 degrees. YMMV on your own grill.

Makes sense then. I like the fast sear/fast cook time of 500 degrees

 

[KillerCharlie]

Steaks are awesomely amazing with just salt and pepper, but that doesn't mean they're any worse when done any other way.

I've been looking for new ways to cook steak, especially cheaper cuts.

 

[Cerpin Taxt]

Makes sense then. I like the fast sear/fast cook time of 500 degrees

Yeah I guess I found the lower temp / longer time method to be a bit more forgiving when I'm also running around the kitchen preparing veggies, potato/rice, salad, etc...

I've been burned (pun intended) a few times when I got distracted for a couple of minutes and wound up with hockey pucks instead of steaks with a high heat method.

Tonight I prepared brussel sprouts in my cast iron skillet and a baked potato in the oven, complete with freshly chopped chives and shredded cheddar cheese. Great accompaniments to the steak. Well, those and a nice bottle of Cabernet Sauvignon. 🙂

 

[JS80]

Eat what you enjoy eating. Ignore what snobs think. Steak snobs are among the worst.

Steak noobs tend to be idiots, as exemplified here.

 

[Pheran]

There is absolutely nothing wrong with rubs, I use them from time to time. I will call you insane if you like them well done though. 🙂

 

[Mike Gayner]

Rubs improve many cuts of meat, and beef is no exception.

Let's face it - a steak seasoned with salt and pepper is great, but doesn't have the intensive flavour that rubs provide.

 

[summit]

salt?

 

[GodlessAstronomer]

Steak noobs tend to be idiots, as exemplified here.

Oh this is rich. JS80, notorious forum dunce, calling me an idiot.

 

[Zee]

Sounds good but 7 or 8 minutes?? Then another 5minutes? I'm assuming your grill is on high and the steak is the usual 1 to 1.5 inches thick...do you like your steak the consistency of shoe leather?? If you do more power to you, but I cooked 3 ribeyes the other day with a 500 degree grill, 3 minutes 15 seconds on each side(I use a timer) and all 3 steaks were a perfect medium after resting for 5 minutes, couldn't imagine cooking for that long with burning/cooking well past done.

that's just nasty. mediumwell to well done is the way to go

 

[sdifox]

rubs are ok... sauce, not so much

 

[sdifox]

that's just nasty. mediumwell to well done is the way to go

ew, that is not steak... that is charred meat.

 

[GasX]

that's just nasty. mediumwell to well done is the way to go

Excuse me waiter, but the one on the left needs another ten minutes on the grill...

 

[Fritzo]

Screw the steak snobs. Make your food the way it tastes good to you, and you'll be happy.

It's really simple, actually:

2 Tbsp brown sugar
2 Tsp paprika
1 Tsp chili powder

Those seasonings are usually used with pork. You can probably drop the paprika as it's a browning agent, and not needed for beef. Usually sugar doesn't mix with beef either, but if you like it, enjoy 🙂

 

[rasczak]

Yeah I guess I found the lower temp / longer time method to be a bit more forgiving when I'm also running around the kitchen preparing veggies, potato/rice, salad, etc...

I've been burned (pun intended) a few times when I got distracted for a couple of minutes and wound up with hockey pucks instead of steaks with a high heat method.

Tonight I prepared brussel sprouts in my cast iron skillet and a baked potato in the oven, complete with freshly chopped chives and shredded cheddar cheese. Great accompaniments to the steak. Well, those and a nice bottle of Cabernet Sauvignon. 🙂

this is why you prep while your meat is resting to room temp.

 

[rasczak]

ew, that is not steak... that is charred meat.

truth. hahahaha charred meat.

 

[BTA]

My go-to for pretty much anything beef cooked on the grill including burgers is:

Brush with oil

Sprinkle:
Seasoned Salt
Black Pepper (generous)
Garlic Powder

Works every time.

 

[Jzero]

Doesn't the brown sugar burn and turn bitter and acrid?

I don't mind rubs on steaks, but ribeye is so marbled and delicious by itself it seems a waste.

 

[BTA]

Oh and steaks get a pad of butter plus extra salt as needed once on the plate.

 

[darkxshade]

Great steaks are meant to be boiled in plain tap water for hours... mmmm :ninja:

 

[GlacierFreeze]

Excuse me waiter, but the one on the left needs another ten minutes on the grill...

Why do people associate well done with a burned look? It's idiotic. Personally, I just don't really like any red in the middle at all and only order well done. I've never had a well done steak look anywhere near that. That's burned, not well done.