how about a rub for steaks?

Discussion in 'Grilling Beef' started by payne7744, Feb 6, 2012.

  1. looking for a little more taste on my steaks. i usually reverse sear on my memphis advantage at 200* for about an hour remove and then finish at  550*. i use hickory in the memp..& the a maze n pellet smoker. so what kind of rub and how do i apply?

    Thanks to all, i've been smoking for about 6mo. and this site is so helpful.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    McCormicks Montreal Steak Seasoning is a favorite...JJ
  3. mnola917

    mnola917 Smoke Blower

    I like to use a blackening rub.  I rub down the steak with EVOO, then season on one side (to be cooked first).

    1 teaspoon chili powder 
    1/2 teaspoon ground cumin 
    1/2 teaspoon paprika 
    1/8 teaspoon salt 
    1/8 teaspoon cayenne pepper
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Kosher salt

    Cracked black pepper

    Granulated garlic

    Granulated onion

    All I ever use.
  5. I take a cup of olive oil add 2 tbls of worcestershire, 1 tbl granulated garlic, 1 tbl of rosemary (fresh) choped fine, salt (I use sea salt course) and fresh black pepper.  I marinate the steak for at least 2 hours in the frig. turning twice.  Take out of the frig 1 hour before smoking at 225 until 120 degrees about 40 minutes.  I have pre heated my gas grill for 30 minutes.  1 minute on each side and you have medium rare.  Let set for at least 10 minutes.  Enjoy. 
  6. spoolinaz

    spoolinaz Meat Mopper

    I prefer Montana, but this is what I put on any beef I'm not smoking. Burgers, steak etc...
  7. SPOG and a little worsty.
  8. nwdave

    nwdave Master of the Pit SMF Premier Member

    Sure hope SPOG means Salt, Pepper, Onion and Garlic.  Dang acroynms aren't a common language around the world.
  9. Sure does Dave.
  10. This is primarily what I use as well. Montreal is too salty for us.
  11. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    Get ready for the best steak rub I've ever had:


    Fresh cracked black pepper.

    The end.

    Sometimes I leave out the pepper.

    Nothing against Montreal.  I use it on my burgers and really like it.  But if you select a quality cut of beef, you really don't need anything else.  Grab a good cut (choice grade petite sirloin is my favorite b/c I've found prime to be too fatty for my tastes), and let its natural beauty show through.

    When it comes time for steaks, I'm a total purist.
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

  13. jayj123

    jayj123 Fire Starter

    Cavender's Greek Seasoning.

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