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BengalMan · 06-14-2009, 02:39 PM

So I just got back from the butcher. Ended up going with a 16oz dry aged prime strip for myself and a 12 oz kobe filet for my wife for tomorrow.

Gator, should I use the rub on the steak or just cook it with a little Montreal Seasoning? I just don't want to over power such good cuts of meat with a rub, I usually reserve rubs for roasts, chicken, pork, etc. Let me know your thoughts.

06-14-2009, 02:39 PM	#17
BengalMan Have My Own Room Join Date: Oct 2008 First Name: Ian Location: Cincinnati, OH Posts: 1,280 Trading: (10)	Re: Dry aged prime Ribeye tonight So I just got back from the butcher. Ended up going with a 16oz dry aged prime strip for myself and a 12 oz kobe filet for my wife for tomorrow. Gator, should I use the rub on the steak or just cook it with a little Montreal Seasoning? I just don't want to over power such good cuts of meat with a rub, I usually reserve rubs for roasts, chicken, pork, etc. Let me know your thoughts.