World's Best Steak Dry Rub FORMULA

Salt, fresh cracked black pepper, a little garlic powder. That's it.

If you want to put your steaks in the stratosphere, some additional ideas. One, make friends with an old school traditional butcher. Costco is also a great option. Second, cook only over charcoal. Third, experiment with compound butters. Fourth, invest in a sous vide, check that thread, and use Full Darth searing technique.
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Salt. Pepper. Cook over charcoal.

 

A little garlic infused EVOO and Rocksalt. That's allllll you need ta know!

 

One addendum to the "simple is better" approach that's being recommended here - don't skimp on beef quality. Get the best meat you can - best cuts, highest grade, grass fed, wagyu, etc. - whatever floats your boat. If you start with great beef, then you need only complement it slightly with fixings, flavorings & cooking technique. Oh yeah, one more thing, try not to go above medium rare.
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I do one of three things:

1) salt, the whole salt, and nothing but the salt;

2) salt and pepper; or

3) https://www.amazon.com/Daddy-Hinkles-Marinade-Part-Ounce/dp/B005HTIV64/ref=sr_1_1_a_it?ie=UTF8&qid=1497356709&sr=8-1&keywords=daddy+hinkles+instant+meat+marinade

If you want something more than salt and pepper, this two part wet/dry rub is really excellent. It is also perfect for roasting whole chickens. It's my favorite seasoning for rotisserie chickens.



Mark

 

This is the only seasoning on my steak. No more , no less.
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Probably not the "world's best" but lately I've been sprinkling this stuff on thinly sliced cow before grilling and really like the taste and ease:
https://www.amazon.com/Goya-Sazonador-Complete-Seasoning-Ounce/dp/B004IM0EO8

Garlic, onion, salt, cumin, pepper, oregano, and MSG.

 

Originally a Philly favorite, now perhaps better known.

Jane's crazy mixed up salt!!!

Products - Jane's Krazy

I have not used their steak specific product, but I betcha it's good too.

D

 

Agree- simple is best.

When I use a commerical rub, I like the Dizzy Pig Cow Lick:

https://dizzypigbbq.com/product/cow-lick/

 

It has been said that pepper turns bitter when cooked over fire so I add it after, if I want it.

Just repeatin', not even sayin'......

 

I have a secret for the best steak ever. But it's not dry. Just a little soy sauce sprinkled on before you season the steak. Not enough so you are marinating ir drowning the steak, just enough to make the surface of the steak moist. Then season with a good sea salt, pepper, and maybe...I said maybe, a dash of garlic powder. That's it.

 

Fresh Ground Sea Salt and Fresh Ground Pepper. Get good meat as others have mentioned and you don't need much. My wife likes garlic salt but for me just good ole salt and pepper.

 

With they proviso that you're cooking top shelf quality meat from a tender cut. If it's a cheap steak (which I like now and then!) or a chewier bit of the cow, like flank steak, then consideration of marinades, prep, etc. is mandatory IMO. In those cases, I like a spicy marinade, high in acid (not too long though or it'll go mushy) and use a knife to cut small holes in the meat to allow the marinade to permeate, and also break down the muscle fibers.

Then I opt for high heat cooking on the grill, and a bit more than medium rare doneness for cheap steaks, and a little less done for fajita, flap, hangar, etc. steaks...T

 

I also do a wipe of soy sauce on top and bottom on a premium cut about 30 minutes before grilling. Then sea salt and grill on high heat. Fresh ground pepper after grilling.

P.S. is PP still selling his rub? The website he posted way back seems to be dead.

 

Me too! The prime whole beef tenderloin at Costco, which you then cut into steaks on your own, is the deal of deals in the world of beef IMO. I badgered my wife into buying me a Victorinox 12" breaking knife for Xmas. Makes light work of cranking out your own filet mignon as thick as you like. I use THE leftover bits for beef stroganoff. Just make sure to get yourself a pair of cut resistant gloves, because that breaking knife will slice the carp outta your fingers! [emoji3]
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I'll agree with the whole tenderloins from Costco. They're quick and easy to break down into a bunch of great meals.



Mark

 

Don't skimp on the salt quality either. I have at least three different salts for cooking at any one time. Coarse ground sea salt is my favorite for steak, currently I'm using fleur de sel from Ile De Re for red meats. It's amazing the difference a good salt makes.

 

Seems reasonable!

https://www.costco.com/Japanese-Wagyu-Tenderloin-Roast%2c-A-5-Grade-9-lbs.product.100311384.html

Anybody ever get one of these?

Probably make a damn good cheesesteak!

 

I've lusted over their A5, but never pulled the trigger. Call me crazy, but A5 filet mignon could be too over the top. It's already tender at prime, and not most flavorful cut of steak. I'd go for the strip steaks or rib eye if I were taking the cook-at-home A5 plunge.
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