Blackend Steak Help

[David Clayton]

I just smoked up the whole house and ruined 2 rib eyes. I used Tony Chachere's Spice and Herb blend as a rub waaaaay to salty.

What do you guys use and how do you cook them.




Please help

 

[mooker82]

Coarse salt and fresh ground pepper. Maybe a bit of Cavender's Greek Seasoning. Slap a glob of butter on top to flame up the grill. Char the outside. Flip and add more butter. Cook for about 2-1/2 min on each side for a good MR pittsuburg steak.

 

[C6H12O6]

I constantly put dry rubs on WAY to thick. It doesn't seem like there is enough as they cook, but you can go much lighter than you would think.

 

[David Clayton]

Steaks

Yeah I think I over did the rub I think I cooked them right they were medium/medium rare near prefect. I think my BP is 200 over 150 right now way to much salt

 

[WristPin]

thats bad news. sorry about your loss.

are you grilling, frying, broiling, or smoking?

 

[David Clayton]

cooking

thats bad news. sorry about your loss.

are you grilling, frying, broiling, or smoking?

I used the traditional blacking method (i think). A little butter in a really hot black iron skillet. Totally out of my league I usually fire up the charcoal

 

[WristPin]

uh-oh!
charchol is the way to get the job done!

there is a way to make butter have a really high flashpoint, and thats what you need to know, next time.
i cant remember the process name, but culinary chef do it. they seperate, strain the butter in water or somthing, and when all done its a pure butter that dosent brown up like out of the wrapper butter does.
when you use that in combination with your iron skillet, it makes for perfect media to grill your steak in.
i use medium heat, and turn it oftten.
if you i have only had best luck with one kind of rubbins. a local guy makes it.
Big Lou's Texas BBQ. he might be online. he makes the best of the best. he desinged it for brisket, and i had him smoke me some salmon with his rubbins, and it was most delishous(sp)

 

[fsusteve]

Sea salt, fresh ground pepper, one side only. Spray the grill with Pam, then left it heat up on high. Throw the steaks on, shifting it initially to make sure it ain't sticking. 4 mins or so per side depending on thickness. Let rest 10 minutes or so with a glob of butter on it.

 

[bull]

FYI pepper burns. Put it on last...ie after you have grilled the steak.

 

[KArmstrong]

there is a way to make butter have a really high flashpoint, and thats what you need to know, next time.
i cant remember the process name, but culinary chef do it. they seperate, strain the butter in water or somthing, and when all done its a pure butter that dosent brown up like out of the wrapper butter does.

Is that the "Clarified Butter"?

If you melt it in a small dish (like I do for the wife's popcorn) and let it set a minute it will separate into the clear part and the cloudy bits. You can pour off the clear part on the top.

 

[rusty_tlc]

Is that the "Clarified Butter"?

If you melt it in a small dish (like I do for the wife's popcorn) and let it set a minute it will separate into the clear part and the cloudy bits. You can pour off the clear part on the top.

I usually do it in a small sauce pan over a very low heat, keep skimming the foam off the top and let the milk solids settle out befor you drain the butterfat off the top.

The other way to up the smoke temp of butter is to add half olive oil to the pan.

 

[WristPin]

Is that the "Clarified Butter"?

If you melt it in a small dish (like I do for the wife's popcorn) and let it set a minute it will separate into the clear part and the cloudy bits. You can pour off the clear part on the top.

i think it could be!

i remember a walk thru and it seemed more complicated. but calrified butter sounds about right.

 

[74fjsemistock]

Blackened rub comes with PLENTY of pepper.Olive oil...Sweet.If it's1 3/4" thick..;Hit it hot to sear and drop to Med. for 2 to3 mins.Spin the first side to cross hatch and watch for the blisters.Takes practice.Flip it once.Slow (same heat) the now bottom for 2 minutes.True med rare.Let it sit for a couple minutes off the grill for the fluid to re-enter the sinews.Eat it!Salt tightens beef.Use that on popcorn.Rubs and steak sauce have more than enough salt.My 2 cents.

 

[NorCalDoug]

you're doing this on a pan?
do you have good high-quality steaks? I dry-age my own, so I know they'll have good flavor...flavor that I don't want to screw around with...so many times, I'll go with the simplest method:

hot pan -- cast iron..smokin' hot.
either canola or peanut oil. Just a tablespoon or two.

gently swirl in the pan so it covers the bottom.

2 rib eyes -- assuming that 2 will fit nicely in the pan -- gently placed in the hot pan with the hot oil. no salt, no pepper, not seasoning what so ever. DON'T MESS WITH THE STEAKS.

I like my steaks about 1 and a half inches to 2 inches thick. About 3 minutes per side works out to somewhere between rare and medium rare.

when it's time -- about 3 minutes in my case...flip the steaks. Another 3 minutes on the hot pan...then pull them off and place them on a warm plate. Loosely cover the plate with a sheet of foil. Let it rest for 15 minutes.

after 15 minutes. sprinkle with kosher salt and freshly ground black pepper.

that's it. it doesn't get much easier than that. if you have good beef, honestly, you don't need much more than plain ol' salt and pepper.


don't get me wrong, I use rubs quite frequently and really enjoy mixing up my own rubs, but I don't like using them when I'm cooking steaks on a pan.

also, with rubs and seasoning mixes in general, you have to use them a bit before you learn how much is too much for any cut of meat. the amount you'd put on a 2-inch thick steak will be WAY too much on a 1-inch thick steak.

 

[srplus]

#1 Bring Bar B Q grill outside!

I just smoked up the whole house and ruined 2 rib eyes. I used Tony Chachere's Spice and Herb blend as a rub waaaaay to salty.

What do you guys use and how do you cook them.




Please help

# 2 Coat both sides with gulden’s mustard or good blue cheese dressing... get a hot fire... put steaks on grill (make sure the metal grill is nice and hot on a gas grill). When the first side smells like it is burning - flip. Do the same for the second side... but remove if you want R to MR. otherwise flip again and align grill marks at 60 degree or 90 degrees and remove when steaks are done to your liking - serve hatched marked side up. You can tell how done a steak is by pushing a finger on it. If the meat does not give it is well done… the less the resistance the rarer the meat is.

Do not try this with thin steaks unless you are making your own charcoal.