Steak Rubs/Marinades

[J.R.]

Since my fiancé and I just bought our first home I've gotten into grilling, specifically steaks.

Im curious what rubs/marinades you guys use?

i currently reverse sear w webers chicago dry rub w black pepper and salt

 

[noway2]

I like to marinade them in lemon juice and then season with salt and pepper. My other stand by is salt, pepper, onion, and garlic. Sometimes I will google for seasoning recipes, which a lot of them contain sugar as this supposedly makes the meat more tender when it grills, but I don't like the sweet flavor. Typically most seasoning recipes seem to contain onion, cumin, paprika, salt, and garlic. I've read that Borsari seasoning is supposed to be good but dont have any. When it comes to cooking them, we often eat filet (buy a whole one st Costco, slice and freeze) so I either pan fry them with Kerry Gold butter or put them under a broiler instead of grilling. Now a nice ribeye, I prefer grilled.

 

[Don]

I'm using a dry rub that Randy Beam beamernc sells. Good stuff!

 

[CZfool68]

I don't cook a ton of steak so I usually buy nice cuts and just use salt and pepper. I also buy flank steaks and marinate them in Lupo's Speedie marinade from NY. You could probably use a similar Greek or Italian salad dressing and get good results. I also like to marinate them over night.

 

[noway2]

I don't cook a ton of steak so I usually buy nice cuts and just use salt and pepper. I also buy flank steaks and marinate them in Lupo's Speedie marinade from NY. You could probably use a similar Greek or Italian salad dressing and get good results. I also like to marinate them over night.

Chicken is wonderful marinaded in Italian dressing. Greek would be good too. For beef, eg sirloin, I like a soy sauce based marinade.

 

[RR]

I make my own. It's a combination of finely ground coffee, cumin, chili powder, cayenne pepper, black pepper, brown sugar, kosher salt and a couple more things I'm forgetting. It makes for a nice crust with just a touch of spice

 

[RR]

That ^ is for steak. I have different rubs for chicken and ribs.

 

[J.R.]

My cousins husband makes an awesome marinade with Coca Cola soy sauce and a bunch of other stuff. He showed me one time but I couldn't remember all the ingredients and he just throws shit in a bowl, he doesn't measure any of it out

 

[mj1angier]

For a pick up at the store product I like this:
http://www.weberseasonings.com/product/montana-steak-seasoning

Then about the time I take them off add a pat of real butter on top

 

[Crazy Carl]

I make my own. It's a combination of finely ground coffee, cumin, chili powder, cayenne pepper, black pepper, brown sugar, kosher salt and a couple more things I'm forgetting. It makes for a nice crust with just a touch of spice

I might need to hit you up for that recipe.

Montreal Steak seasoning is always good. Regardless of whatever marinade or rub I use, I always let it "set" overnight.

 

[RR]

I might need to hit you up for that recipe.

Montreal Steak seasoning is always good. Regardless of whatever marinade or rub I use, I always let it "set" overnight.

• ¼ cup finely ground dark-roast coffee
• ¼ cup ancho chile powder
• ¼ cup dark brown sugar, tightly packed
• 2 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon coarse ground black pepper

I put all those ingredients in a magic bullet blender and blend them together for a couple minutes. You end up with enough rub to cook quite a few steaks. I make a batch and it lasts about three or four weeks and we eat a lot of steak here. I store it in a half-pint mason jar.

Pat your steaks dry and then rub the mixture in liberally on both sides. Let sit until they reach room temp and then sear on both sides and cook to desired temp (aka still bleeding).

 

[Geezer]

majdurham makes a nice rub. I haven't used it on a steak but I did use it on a pork loin.

 

[Windini]

I'm in the "I never measure" camp, but I gravitate towards a few key ingredients. Lately I use coriander, cumin, homemade chili powder, garlic, paprika, S&P, maybe a little thyme.

I vary it on whether it's beef, chicken, pork, fish... never tried coffee!

 

[Crazy Carl]

I might need to hit you up for that recipe.

Montreal Steak seasoning is always good. Regardless of whatever marinade or rub I use, I always let it "set" overnight.

• ¼ cup finely ground dark-roast coffee
• ¼ cup ancho chile powder
• ¼ cup dark brown sugar, tightly packed
• 2 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon coarse ground black pepper

I put all those ingredients in a magic bullet blender and blend them together for a couple minutes. You end up with enough rub to cook quite a few steaks. I make a batch and it lasts about three or four weeks and we eat a lot of steak here. I store it in a half-pint mason jar.

Pat your steaks dry and then rub the mixture in liberally on both sides. Let sit until they reach room temp and then sear on both sides and cook to desired temp (aka still bleeding).

Sweet. That sounds great.

 

[Bull Durham]

majdurham makes a nice rub. I haven't used it on a steak but I did use it on a pork loin.

Well thank you Sir for the kind words. I'm glad y'all are enjoying it. Did you end up having to use the sauce as a weed killer, lol?

 

[Crazy Carl]

I'm in the "I never measure" camp, but I gravitate towards a few key ingredients. Lately I use coriander, cumin, homemade chili powder, garlic, paprika, S&P, maybe a little thyme.

I vary it on whether it's beef, chicken, pork, fish... never tried coffee!

Same here on the "never measure" thing. I tend to taste-test & tweak as I go.

 

[RR]

I might need to hit you up for that recipe.

Montreal Steak seasoning is always good. Regardless of whatever marinade or rub I use, I always let it "set" overnight.

• ¼ cup finely ground dark-roast coffee
• ¼ cup ancho chile powder
• ¼ cup dark brown sugar, tightly packed
• 2 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon coarse ground black pepper

I put all those ingredients in a magic bullet blender and blend them together for a couple minutes. You end up with enough rub to cook quite a few steaks. I make a batch and it lasts about three or four weeks and we eat a lot of steak here. I store it in a half-pint mason jar.

Pat your steaks dry and then rub the mixture in liberally on both sides. Let sit until they reach room temp and then sear on both sides and cook to desired temp (aka still bleeding).

Mix some in with ground beef to make tasty burgers too.

 

[J.R.]

Same here on the "never measure" thing. I tend to taste-test & tweak as I go.

I don't know enough about cooking yet to figure out what ingredients change the flavor. In due time, I suppose.

 

[Windini]

I don't know enough about cooking yet to figure out what ingredients change the flavor. In due time, I suppose.

You may have better things to do...

But you can surf the webz and look up different "ethnic" foods--including Southern and /or Redneck!! A quick read of ingredients reveals a few key spices associated with a particular style of cooking, i.e. cumin for "Mexican" food, cider vinegar for real BBQ )), turmeric, cumin, coriander & cardamom for Indian curry, add lemon grass & soy for Thai curry, sesame & soy for Asian, etc., etc.

There are exactly 9.4 x 10^1,042 variations and additions to these basics, but it'll give you an idea of where to start & how to pursue the flavor combos you like.

 

[Tatershooter]

We try to buy quality meats and I use a little salt and pepper.

 

[J.R.]

I don't know enough about cooking yet to figure out what ingredients change the flavor. In due time, I suppose.

You may have better things to do...

But you can surf the webz and look up different "ethnic" foods--including Southern and /or Redneck!! A quick read of ingredients reveals a few key spices associated with a particular style of cooking, i.e. cumin for "Mexican" food, cider vinegar for real BBQ )), turmeric, cumin, coriander & cardamom for Indian curry, add lemon grass & soy for Thai curry, sesame & soy for Asian, etc., etc.

There are exactly 9.4 x 10^1,042 variations and additions to these basics, but it'll give you an idea of where to start & how to pursue the flavor combos you like.

I'll have to try this out, luckily it's still pretty warm. Last time I tried to cook a steak inside I smoked up my old apartment instantly when I try to sear it.

 

[bigfelipe]

I don't cook a ton of steak so I usually buy nice cuts and just use salt and pepper. I also buy flank steaks and marinate them in Lupo's Speedie marinade from NY. You could probably use a similar Greek or Italian salad dressing and get good results. I also like to marinate them over night.

Love Speedie on chicken... Never used it on steak. Have to try that. FYI, Harris Teeter carries it around here now...

 

[bigfelipe]

• ¼ cup finely ground dark-roast coffee
• ¼ cup ancho chile powder
• ¼ cup dark brown sugar, tightly packed
• 2 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon coarse ground black pepper

I put all those ingredients in a magic bullet blender and blend them together for a couple minutes. You end up with enough rub to cook quite a few steaks. I make a batch and it lasts about three or four weeks and we eat a lot of steak here. I store it in a half-pint mason jar.

Pat your steaks dry and then rub the mixture in liberally on both sides. Let sit until they reach room temp and then sear on both sides and cook to desired temp (aka still bleeding).

I do something similar but leave out the brown sugar and cumin and add some finely ground dark chocolate(like 80%+cocoa). Really good dry rub for ribs too...

 

[Crazy Carl]

Same here on the "never measure" thing. I tend to taste-test & tweak as I go.

I don't know enough about cooking yet to figure out what ingredients change the flavor. In due time, I suppose.

Experiment & find what you like. Half the fun is that it's never the same way twice. My dad's a gonzo gardener, a foodie & a hella good cook, so I'm used to trying to new things & sometime just winging it on a hunch.

 

[GymB]

Flame suit on.

I decided the other day that the best steak I'd had in a while was seasoned with salt and pepper and done in an iron skillet with a little ghee (fancy pants butter with a higher burn point). Cooked it really hot, have a high output gas stove. I'm gonna do it again for breakfast tomorrow with a couple eggs, and coffee (in a cup).

 

[dbracin]

Season well with [h=1]McCormick Grill Mates Montreal Steak Seasoning[/h] and cook medium rare. Rest 10 minures. Ladle melted butter over prior to serving. You can thank me afterwards

 

[CZfool68]

I don't cook a ton of steak so I usually buy nice cuts and just use salt and pepper. I also buy flank steaks and marinate them in Lupo's Speedie marinade from NY. You could probably use a similar Greek or Italian salad dressing and get good results. I also like to marinate them over night.

Love Speedie on chicken... Never used it on steak. Have to try that. FYI, Harris Teeter carries it around here now...

Teeter carries the NY State Fair Speedie marinade. IMO, that is barely worth purchasing. If you can get Lupo's it is the way to go. My favorite speedies are pork. It seems to hold the marinade flavors better and not dry out. I buy pork loins and do my own.

 

[CZfool68]

Flame suit on.

I decided the other day that the best steak I'd had in a while was seasoned with salt and pepper and done in an iron skillet with a little ghee (fancy pants butter with a higher burn point). Cooked it really hot, have a high output gas stove. I'm gonna do it again for breakfast tomorrow with a couple eggs, and coffee (in a cup).

Sounds perfect. Although I do like some smoke flavor from the grill. I like to do the reverse sear. Cook at low temp on the grill or smoker and then sear the heck out of it in the cast iron at the end.

 

[GymB]

Flame suit on.

I decided the other day that the best steak I'd had in a while was seasoned with salt and pepper and done in an iron skillet with a little ghee (fancy pants butter with a higher burn point). Cooked it really hot, have a high output gas stove. I'm gonna do it again for breakfast tomorrow with a couple eggs, and coffee (in a cup).

Just confirming, had it for breakfast and it was good!
So that's a reverse sear, I like it.

 

[bigfelipe]

I don't cook a ton of steak so I usually buy nice cuts and just use salt and pepper. I also buy flank steaks and marinate them in Lupo's Speedie marinade from NY. You could probably use a similar Greek or Italian salad dressing and get good results. I also like to marinate them over night.

Love Speedie on chicken... Never used it on steak. Have to try that. FYI, Harris Teeter carries it around here now...

Interesting. I wasn't aware there were more varieties... I'll be looking into this directly!

 

[DC Bigdaddy]

I put this on my steaks and cook them hot and quick.

https://images9.jetcdn.net/md5/2fc4c843bfcb61ec4128170b6aa753c0.500

https://images6.jetcdn.net/md5/0fee0c4b4a0aa4b966964bf846f8e097.500

 

[RetiredUSNChief]

I've tried rubbing my meat and I don't get ANY of the results you guys are talking about. Doesn't seem to matter what I use to rub it with.

Maybe it's how I'm rubbing it, but it always turns out the same way. I even rubbed my meat raw once, with the same results.

 

[CZfool68]

I've tried rubbing my meat and I don't get ANY of the results you guys are talking about. Doesn't seem to matter what I use to rub it with.

Maybe it's how I'm rubbing it, but it always turns out the same way. I even rubbed my meat raw once, with the same results.

Try some lotion. I hear that helps.