A good dry rub for a steak

Discussion in 'Grilling Beef' started by newarcher, Jun 15, 2013.

  1. newarcher

    newarcher Fire Starter

    Hi all,

    Went in with a friend on a cow death and I now have some wonderful steaks to smoke (Chargriller akorn smoker).  I have two rib eyes and two t-bone steaks (they are each 1 1/2 inches thick) that I am going to smoke tomorrow.

    I generally use a garlic butter sauce with a little salt and pepper. 

    I just completed the prep for my ribs (dry rub) and thought I'd inquire to see if anyone had a good dry rub mix for steaks.

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I like a simple SPOG, or Montreal steak seasoning on steaks. Mrs. Red's favorite is a retail rub and marinade called Daddy Hinkles.

  3. fwismoker

    fwismoker Master of the Pit

    I fell in love with Fiorella's Jack Stack Barbecue KC ALL Purpose for steaks....might do a tad of Montreal over that but not much nor is it necessary after Jack Stack.
  4. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    This is my favorite for prime cuts of steak (rib and loin sections).  I'm not talking about the grade of beef as I use choice 90% of the time and splurge on some prime for really special occasions. I like it because it really doesn't taste like anything.  I know that sounds stupid because why would you use it, but it doesn't make the beef taste like anything else - it just seems to enhance the "beef" taste of a good steak.  It's pretty basic but I've had many people ask me for it after eating a steak I've cooked.

    3 tsp salt

    3 tsp paprika

    2 tsp ground black pepper (I like to use the worchestire (sp?) flavored stuff you can find most anywhere)

    1 tsp onion powder

    1 tsp garlic powder

    1/2 tsp ground coriander

    1/2 tsp ground tumeric

    a dash of ground red pepper only if you wish

    I still contend that the best way to make a good steak is to buy a good steak.  You can make a good steak turn out bad, but you can't make a bad steak turn out good!  Bright white, rock hard, opaque fat - good marbling - and almost a loose texture of the muscle fibers if you can find it.

    Topping it off with a good smear of butter doesn't hurt anything either.
    Last edited: Jun 15, 2013
  5. newarcher

    newarcher Fire Starter

    I'll try it thanks.

    The guy who owns the cows pulls out a couple of the best for his buddies and then takes extra special care of them before slaughter.  No hormones, etc.

    All grain and grass fed.

    These steaks are just awesome.  They smell different when cooking, almost like corn instead of what I am used to .  There must be a lot of cows out there who are injected and fed a bunch of crap (not to mention the antibiotics and chemicals added in the butchering process.

    Can't wait--I also have a pair of baby back ribs waiting for the grill after church.
  6. nickyb

    nickyb Smoke Blower SMF Premier Member

    Jax that looks close to the same thing I do.  Though I have been known to substitute in Chili powder or even Chipotle powder instead of the paprika. 

Share This Page