Good BBQ'ed steak rub or marinade?

replicant_argent · 10-16-2008, 11:36 PM

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.

10-16-2008, 11:36 PM	#11
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: Good BBQ'ed steak rub or marinade? 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. __________________ www.stogietorch.com Some days call for a stiff Pomade.