Need advice (non smoking meat this go around)

jbayer

Newbie

Original poster

Sep 30, 2011

10

10

Cincinnati, OH

• Feb 24, 2012

• #1

I am cooking some NY strip steaks for dinner for my in-laws. I got some Durkee steak dust to season them. Has anyone used this before? Usually when I cook strips I pan sear them to lock in the juice and then bake them in the oven for finishing. I have used rubs before when doing this, but not a 'dust'. are they essentially the same thing? I appreciate any input.

John

 

smokin pigskins

Fire Starter

Aug 18, 2011

54

10

Lincoln Nebraska Area

• Feb 24, 2012

• #2

I am not familiar with this exact product but "dusts" that I have seen before are typically just a finer ground seasoning.  If you are like me then you associate a rub with a coarser grind but I would think the ingredients would be similar.  That being said I would also go a little lighter with the dusting as in my experience it is much easier to over-season something with the finer grinds.  Once you taste it you can always add more if you feel it's inadequate.  I don't have any experience preparing steaks using your method but I hope they turn out great!  Strips have been one of my favorite cuts as of late, I'm sure you'll have no problems impressing the in-laws.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Feb 24, 2012

• #3

I would not use anything but some salt and pepper and would sear them on a very hot BBQ grill.  

 

smokin pigskins

Fire Starter

Aug 18, 2011

54

10

Lincoln Nebraska Area

• Feb 24, 2012

• #4

Scarbelly said:

I would not use anything but some salt and pepper and would sear them on a very hot BBQ grill.  

Click to expand...

We're on the same page there Scarbelly.  Sounds pretty good right about now actually!

 

Last edited: Feb 24, 2012

vt dukhntr

Fire Starter

Jan 1, 2012

30

11

Vermont

• Feb 24, 2012

• #5

Scarbelly said:

I would not use anything but some salt and pepper and would sear them on a very hot BBQ grill.  

Click to expand...

Fresh ground pepper......coarse grind!!

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Feb 24, 2012

• #6

SPOG and high heat.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Feb 25, 2012

• #7

We like Montreal steak seasoning.

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Feb 25, 2012

• #8

Scarbelly said:

I would not use anything but some salt and pepper and would sear them on a very hot BBQ grill.  

Click to expand...

  You got it right salt and BB

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Feb 25, 2012

• #9

I'm with AL...Montreal Rocks!...Take a look at your " Dust ", we sometimes take artistic license with our product names...Just like my " KC Bubba Q Juice ", is not that Runny...Your Dust may not be that Fine...JJ