Need a good steak rub "recipe"

iloseityes wrote: »

Interested in keeping an eye on this thread for some good suggestions also.

At present, my go-to steak rub is a generous sprinkle of thyme and oregano, followed by a little salt and pepper, after which I add a little dash of cumin, paprika, chili powder, a dusting of garlic granules, and the slightest amount of cayenne pepper. I basically dress a chopping board with all the above, coat both sides of the room temperature steaks with it, and cover lightly with tin foil (so I don't brush against the raw meat when prepping something else), and let them sit there for about 30/ 40 mins to let the rub absorb into the meat.

My usual routine is actually, get the onions on, cooking low and slow, with a little dash of olive oil and balsamic vinegar, then prepare the rub above and let the steaks sit when coated, so by the time I'm finished cooking the steaks, the onions have been on a good 50/ 60 mins and caramelised nicely. The steaks then get cooked on the pan the onions have been cooking on, either pushing the onions to the side of the pan to make room for the steak, or else moving the onions to a smaller pan until the steaks cook.

MagicalWanda wrote: »

This is a rub that my DH makes for steaks and we LOVE it. We've gotten great reviews from everyone who has tried it:

LORD OF THE GRILL'S ESPRESSO RUB

1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder

Here's a link to our blog post with pictures!

http://tinyurl.com/muavaxj

mitch16 wrote: »

Olive oil, kosher salt, and minced garlic--I use this for all varieties of steak.

Anyone have a good rub for a pork roast in the slow cooker? (Prefer savory to sweet.)

laurenjill wrote: »

Kruggeri wrote: »

I was trying to find this America's Test Kitchen recipe for how to sear the perfect steak. Unfortunately my subscription must have lapsed. From what I recall, they basically recommend starting the steaks in a cool oven to bring them up to temperature, then searing them in a hot cast iron skillet. They said that way you get the perfect char on the outside but don't over cook your steak on the edges like what happens if you do it the other way around (getting it hot in the pan then putting it in a hot oven - edges too done)

I know you were asking for a good steak seasoning, but I think the technique is almost as important as the rub you use. Also having a good cut of meat.

My mom used to cook filets in a cast iron skillet in a mix of olive oil and butter and she would baste them with butter as they cooked. They were amazing.

Is it the Alton Brown pan-seared ribeye?
Ingredients
1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper

Directions
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html