World's Best Steak Dry Rub FORMULA | FerrariChat

World's Best Steak Dry Rub FORMULA

Discussion in 'Drink, Smoke, and Fine Dining' started by UroTrash, Jun 12, 2017.

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  1. UroTrash

    UroTrash Three Time F1 World Champ
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    I have The World's Best Pork Rub, i.e., Powerpig's secret formula.

    I need a GREAT steak dry rub formula.

    All suggestions appreciated.

    ***No commercial rubs need apply***
     
  2. tomc

    tomc Two Time F1 World Champ

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    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.
    T
     
  3. vincent355

    vincent355 F1 Veteran
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    Salt. Pepper. Cook over charcoal.
     
  4. darth550

    darth550 Six Time F1 World Champ
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    A little garlic infused EVOO and Rocksalt. That's allllll you need ta know!
     
  5. darth550

    darth550 Six Time F1 World Champ
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    :D
     
  6. tomc

    tomc Two Time F1 World Champ

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    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.
    T
     
  7. joker57676

    joker57676 Two Time F1 World Champ

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  8. Cigarzman

    Cigarzman F1 Veteran
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    #8 Cigarzman, Jun 13, 2017
    Last edited by a moderator: Sep 7, 2017
  9. Nurburgringer

    Nurburgringer F1 World Champ

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  10. dm_n_stuff

    dm_n_stuff Four Time F1 World Champ
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    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
     
  11. Dom

    Dom F1 Veteran
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    Nov 5, 2002
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    Agree- simple is best.

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

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

    UroTrash Three Time F1 World Champ
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    Thanks guys!
     
  13. darth550

    darth550 Six Time F1 World Champ
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    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'......

    :)
     
  14. Jdubbya

    Jdubbya The $10 Trillion Man
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    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.
     
  15. Lotaz

    Lotaz Formula 3

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    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.
     
  16. tomc

    tomc Two Time F1 World Champ

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    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
     
  17. ylshih

    ylshih Shogun Assassin
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    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.
     
  18. UroTrash

    UroTrash Three Time F1 World Champ
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    #18 UroTrash, Jun 13, 2017
    Last edited by a moderator: Sep 7, 2017
    I don't know, but I do know he gave me his recipe, and secret ingredient. Sworn to secrecy....

    Of course he made it in big batches, so I reduce it a bit and make 4-6 pounds of it and keep it in the freezer.

    Here is 4 pounds with banana for scale. The best!
    Image Unavailable, Please Login
     
  19. UroTrash

    UroTrash Three Time F1 World Champ
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    I mostly eat fillets that I cut out of whole tenderloins from Costco. 8-9 nice clean fillets along with a one pound Chateaubriand and a bunch of scrap (that taste just as good and gets cooked for lunches when I'm home alone), for $60-70.

    But, I also love to get the big slab sirloins from Publix for $3.99 per pound (on sale) and cut them into ugly pieces, again just for me and the pups at lunch or bachelor night dinners...Just delicious although a bit tougher.

    I'm a cheap SOB.
     
  20. tomc

    tomc Two Time F1 World Champ

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    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!
    T
     
  21. UroTrash

    UroTrash Three Time F1 World Champ
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    Lovely knife there. I just use an ancient Chicago Cutlery high carbon non-stainless butcher knife. Will take a keen edge with a few strokes on the steel.

    Just got to remember to dry it or it rust by morning.
     
  22. joker57676

    joker57676 Two Time F1 World Champ

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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
     
  23. cls

    cls Formula 3

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    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.
     
  24. Nurburgringer

    Nurburgringer F1 World Champ

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  25. tomc

    tomc Two Time F1 World Champ

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    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.
    T
     

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