Need advice (non smoking meat this go around)

Discussion in 'Beef' started by jbayer, 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.

  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.
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    I would not use anything but some salt and pepper and would sear them on a very hot BBQ grill.  
  4. We're on the same page there Scarbelly.  Sounds pretty good right about now actually!
    Last edited: Feb 24, 2012

  5. Fresh ground pepper......coarse grind!!
  6. SPOG and high heat.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We like Montreal steak seasoning.
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

      You got it right salt and BB
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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

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