Good BBQ'ed steak rub or marinade?

[poker]

Anyone here ever use a rub to prepare their steaks prior to it hitting the grill? I remember folks at one time used to soak the meat in beer prior to the BBQ, but not sure if thats still done or not. Suggestions and recipes would be great!!!

[markem]

Here's one that I recently learned. Seems weird, but tastes great.

You will need two items: French's Yellow Mustard and Lowry's Seasoned Salt

Use a regular butter knife and scrape some mustard over the surface of the steak. Don't coat it yellow, that's too much. Then sprinkle on the Lowry's. Do both sides.

Grills up nice and tasty.

edit: I've also used a wide variety of brown, stone ground, and other mustards as well

[croatan]

Adolph's Tenderizer, kosher salt, pepper, and olive oil is all I typically use (plus a little butter while they're on the grill).

[markem]

My old standby steak marinade is Lea and Perrins Worchester Sauce and red wine.

Put steaks in a zip-lock bag. Add healthy amounts of both ingredients. Marinade for 1-2 hours.

Marinade can also be used to add moisture during cooking.

[Fishbeadtwo]

Lea and Perrins with a clove or two of minced garlic tastes good.....

[rrplasencia]

1 tbl montreal steak seasoning
2 tbl soy sauce lite
1/3 cp olive oil

mix it all up let meat sit for as long as possible but two hours is good.

[poker]

Ok, now Im friggin hungry LOL

[Smokin Gator]

Originally Posted by poker

Anyone here ever use a rub to prepare their steaks prior to it hitting the grill? I remember folks at one time used to soak the meat in beer prior to the BBQ, but not sure if thats still done or not. Suggestions and recipes would be great!!!

No disrespect to any that have posted... but for straight up steak here is what I think is best...

-Bring the steak to room temp by letting it sit out on the counter for about and hour.

-Bring your grill up to as hot as it will go. I have a couple of Big Green Eggs so that is about 750 degrees, but most grills will get above 500 if you really try.

-Liberally apply olive oil and then Montreal Steak Season to the both sides of the steak.

-Sear on the grill for 90 seconds. Turn 90 degrees and sear for another 90 seconds to get your grill marks. Flip the steak and grill for another 90 seconds.

-Take the steak off of the grill and let it sit covered with foil while you let the grill come down to about 400 degrees.

-Put the steak back on the grill and cook to 135 internal for medium rare.

-Let rest for at least 5 minute before serving (this is the most important part).

Enjoy!!

[Genetic Defect]

I use, salt pepper sugar and cider vinegar

[BengalMan]

http://www.zacsmontanakitchen.com/

This is my Step-Dad's brother. Click on "pantry" and check out his Sweet Heat BBQ rub and his Yellowstone Kitchen Sauce. Both are absolutely amazing. I use the Rub on chicken and burgers, grill, then top with the sauce. They're an amazing combo if I do say so myself.

[rizzle]

Montreal. Nothing else necessary.

Although every now and then I do enjoy a steak that has been resting in Mr Stubbs beef marinade.

[replicant_argent]

Depends on what you want out of your steak. Typically, simpler is better. I buy my ribeyes in the loin and custom cut them myself. About half get a marinade of the day, which can include olive oil, teriyaki, a rosemary or Montreal type blend, maybe some honey, maybe a little lime, maybe some crushed garlic, or a multitude of other seasonings. Keeping it simple is best. Like cigars, you find the blends that suit you best. One of the most important things I think about process of protien management is flip once, the only exception being if you want to make pretty grill marks.

I custom cut my ribeyes and vacuum pack them, if you marinade them, it helps to vac pack them and let them sit in the fridge a bit to let the meat marinade a bit, then freeze. Much better flavor infusion that way, and if your cut is a bit sub-par, it helps to tenderize the meat if you have used a papain based tenderizer or citric. Remember, the citric ingredients also cook the meat slightly, like a ceviche, so be careful there. Room temp before cooking is paramount, as ^^ that guy said. I believe the Ribeye is the King of meats, and try to worship at the temple quite often. Temp is paramount, if you are unsure, get a good probe thermometer and use the rough guides you can find everywhere, remember, as the meat sits off the grill, it will carryover cook, and take that into account when you take it off the heat. Resting is indeed important, and once you get in the groove with the proper temps in cooking, and a short rest, it is heaven.

All that being said, covering up a truly fine piece of prime steak with anything other than salt and pepper, and possibly some butter on the top at the plating is unnecessary.

[cigarflip]

Originally Posted by poker

Anyone here ever use a rub to prepare their steaks prior to it hitting the grill? I remember folks at one time used to soak the meat in beer prior to the BBQ, but not sure if thats still done or not. Suggestions and recipes would be great!!!

Please open up the patio so we can try your new recipe!