Using a rub

D

Darrell

C is for cookie
I received a nice rub from those scoundrels the CFRH, I was wondering if I rub it on steak do I then refrigerate it, or do I just slap it on the grill? Also, how much do I use? Do I coat the whole steak? Thanks!
 
I usually coat the steaks with a thin layer of oil (I use olive oil) and then cover them completely with the rub and put them in the fridge overnight. That seems to get the flavor well into the meat and the oil absorbs much of the rub which helps keep the spices from burning on the grill. It's also a good idea let the meat set for an hour or so after taking it out of the fridge, then off to the grill.

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I was going to make some steaks when I got home, should I not waste the rub. I could always put them in the fridge for a few hours.
 
Darrell said:
I was going to make some steaks when I got home, should I not waste the rub. I could always put them in the fridge for a few hours.
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I'd go ahead and do it - a few hours will be fine. They'll still be great.:tu

By the way, unless you like your steaks rare, don't make the fire too hot. Even with the oil, the spices will burn on a really hot fire. If you do like rare steaks it doesn't matter because they won't be on the fire that long anyway.
 
bazookajoe said:
I'd go ahead and do it - a few hours will be fine. They'll still be great.:tu

By the way, unless you like your steaks rare, don't make the fire too hot. Even with the oil, the spices will burn on a really hot fire. If you do like rare steaks it doesn't matter because they won't be on the fire that long anyway.
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I like med rare. So should I use med heat?
 
Another steak tip:

Let the meat come to room temp before throwing on grill... don't do it directly from fridge... makes a big difference.
 
When I use a rub, I usually sear/brown it on both sides a bit on med-high heat instead of high then turn it down to low and let it slow cook. It doesn't fry the spices and really give the flavor a chance to mix with the steak's natural juices.

This thread is making me hungry. I was going to grill hamburgers tonight, but now I have to stop and pick up some steaks. :)
 
Also remember when you take the steak off the grill to cover it with alumium foil, and let it rest for about 10 minutes. This is so the juices get asorbed by the meat and don't run al over your plate when you cut into them.
 
Rub, marinate for a bit and then cook.

BTW, you want steak? I'll send you a different rub. That one is specialized for pork. I've not tried it on steak. Let me know how that one turns out.
 
Opusfxd said:
Rub, marinate for a bit and then cook.

BTW, you want steak? I'll send you a different rub. That one is specialized for pork. I've not tried it on steak. Let me know how that one turns out.
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By the way how was that rub I sent you? I would be careful on how much you put on, many rubs can be salty. And if it is a good steak you do not want to overpower the flavor. To me the best marinating type steak would be a thick top sirloin marinated for at least a couple hours. This type of steak can be found on sale often and can be very tender and juicy if done right.
 
livwire68 said:
By the way how was that rub I sent you? I would be careful on how much you put on, many rubs can be salty. And if it is a good steak you do not want to overpower the flavor. To me the best marinating type steak would be a thick top sirloin marinated for at least a couple hours. This type of steak can be found on sale often and can be very tender and juicy if done right.
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That stuff rocks! I used it on a couple racks of ribs I smoked. Hadn't tried it on steak yet. But I did find it on the shelf of my local BBQ supply store (yup I have one of those here!).
 
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