Do you think it's appropriate to use a homemade dry rub on a nice cut of steak (e.g. strip, filet)
If so, what sort of rub do you like?
>anything other than salt and pepper
>>7417529
salt, pepper, thyme, garlic.
>>7417529
Depends on the steak. For something like ribeye or strip I just go with salt and pepper if it's prime. For sirloin I usually marinate it or put some kind of spice rub on it since it tends to be a tougher cut.
>>7417529
Depends on the quality of the steak. Just because it's a strip doesn't mean it's a well-marbled, aged strip.
If it's a good steak then I will only use salt and pepper, plus maybe some garlic if I'm cooking the steak in a pan.
If it's a mediocre cut then sure I'll use a dry rub, or preferably rub the steak with some worcestershire.
salt and pepper.
why? 'cause any other seasoning will scorch with the high heat i use.
garlic, paprika, onion, and herbs are yummy. but i don't like them burned to charcoal
I been adding a little brown sugar to my meat seasoning lately, aids in caramelization and opens up some new flavors
