Big Tasty Steak Rub

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- Hey everybody I'm Joey, and today I'll show you how to make big tasty steak rub. It's a simple way to savor the flavor on lean steaks and roasts. So follow me and let's turn up the tasty. Today, I'll share our recipe for big tasty steak rub. But, before I get started, let me ask you a question. Do you like filet mignon with robust flavor, that is so tender, you can literally cut it with a spoon? Or how about savory roast beef tenderloin? The kind that fills the home with amazing smells that remind you of the very best holidays. Or maybe you prefer to be outside. Grilling or smoking meats like burnt ends. The kind that are good, your guests will tell you that you should open your own restaurant. Now steaks like T-bones and rib-eyes, they're very well marbled cuts that have a rich, beefy flavor, and can stand alone with just salt and pepper. But lean steaks, like the filet mignon or sirloin, and a variety of beef roasts like top or bottom round, don't have nearly as much fat, and that's the problem, because fat is where beef gets much of it's flavor. Simply put, the fat is where it's at. Now these lean steaks and roasts, really do need that big 'ol punch of tasty, hence the name, big tasty steak rub. This is the shake we created for roast and steak using nothing fake, and it's a piece of cake to make, that will cause a double take, you can even turn it up with some red pepper flake. So be amazed and praised by all your guests that realize what's best, no jest, put it to the test.

And as you might have guessed, it's now recipe time, so I'll stop with the rhyme. As I mentioned, this is a really simple rub to make. We're using today, one tablespoon of paprika, one tablespoon of onion powder, one tablespoon of garlic powder, one and a half tablespoons of kosher salt, a half a tablespoon of sage, right here. Ground sage to be clear. A half a tablespoon of ground black pepper, and a half a tablespoon of beef bouillon. So what we're gonna do now, is just mix it up in this bowl. You can use this as is, or add flavors to it that you like. For example, go ahead and sub that black pepper for red pepper flakes, to really turn up the heat. If you're making a large roast, go ahead and sub out fresh minced garlic for the garlic powder. You can also add some fresh herbs which will really turn up the taste. If you've used our big tasty steak rub at home we would love to hear from you in the comments below. Did you love it, or just love it? Either way, let us know, we'd love to hear from you. We get a lot of requests to purchase our rubs but they're not for sale. Why? Because we're giving away for free right here in this video. The only thing it will cost you is that you take a moment to like our video, or even better subscribe to our channel. It's really the smallest thing you can do that has the biggest impact on our team, so that we can keep on cooking meat made easy.

Now, if you've watched our videos before, you know that's what we're all about. And nothing is easier than making this simple rub, right at home. Now stick around, because right after this we've included all of our recipes that use big tasty steak rub, so you don't have to go looking for 'em. The filet mignon is often known as the King of steaks. And what do kings do? They battle for supremacy. And while there is no actual gold at steak here today, we'll throw down the gauntlet cooking three-way filet mignon. This is a thick cut, so we'll need both direct and indirect heat but we're bring that heat a few different ways. First, we'll use the traditional method to grill over hight heat, and then finish with indirect heat. For the second method, we're using this sous-vide machine, with the steak in a vacuum-sealed bag under water, then quickly seared. And the third method we'll use the traditional reverse sear, using indirect heat from the oven and then searing over high heat. These three kings are going to battle for supremacy and I alone will decide their fate. Why? Because I'm king of this kitchen. You didn't think this was a democracy did you? We recently purchased an entire nine pound beef tenderloin, and broke it down into filets. We've included the link for that video in the description below. Food safety is no accident ladies and gentlemen. If you buy a filet in the store, you're gonna pay over 20 dollars a pound. But if you buy it and break it down yourself, you'll pay closer to 12 dollars a pound. We've trimmed these into eight ounce filets.

Now the first thing we're gonna do, all these are gonna touch olive oil at some point, but for this steak going on the grill right here, we'll apply that first. Now we wanna season them all the same way so the armies are evenly matched. We're using our big tasty steak rub to season all three. It's a rub we created and the recipe can be found in the description below, and in our website. Also you'll notice that these are all tied to help them cook evenly. However, the butchers twine used for the grill should be soaked in water first to prevent it from burning. This one right here will be placed over a screaming hot fire and cooked for about two minutes per side, and then moved to the indirect heat to finish to temperature, which will take about ten minutes. Next, we're going to get this one in a bag, vacuum-seal it, and cook it under water using our sous-vide machine, for two hours, at 131 degree fahrenheit. After two hours we'll sear it in a cast iron skillet for 30 seconds a side. Finally, we're gonna place this one on a rack and get it in the oven, at about 265 degrees until it reaches that internal temperature of 130 degrees. Then we're gonna sear it for 30 seconds a side. This is gonna be a bit of a balancing act to get them to finish all at the same time, but some good planning and a little video magic will help get the trick done. Now there's advantages for each method.

Cooking over direct heat is the fastest way to get the food from this cutting board, right into my belly. The next using the traditional reverse sear, allows for more even cooking throughout but takes a little bit longer than direct heat. And finally, the sous-vide method, is a true set it and forget it method. We're goonna try to cook all of these, to an internal temperature of 130 degrees. So follow me, and let's get started to see who reigns supreme. Anyway, Salute, we're almost done. We have the one on the grill done. We're just gonna drop these two here in for 30 seconds. As you can see, 30 seconds per side. As you can see I'm enjoying a nice cold brew. Nothing goes better with a steak and one of these bad boys. We're waiting for this butter and olive oil to make sure to get nice and hot. We're going to get this pan screaming hot before we drop these in. Okay. This is the reverse sear going in right here. And this is our sous-vide going in right here. I got my timer going, so I know when it's cooked for 30 seconds per side. These are already cooked to temperature on the interior. So, we're just doing this step to bring that nice color, that nice maillard effect to the exterior of these steaks, make them real nice and pretty. Okay, so all these steaks are done cooking, we got them done at really close to about the same time. Well we tried to hit an internal temperature of 130 degrees and, before I cut them open I just want to bring your attention to just the coloration difference.

Here's the one that we cooked over fire, and as you can see that has a real nice mahogany color all around it. This too, this is our reverse sear. This has a real rich nice brown color on the exterior of it. And this over here is our sous-vide filet. And this doesn't have as good of a color. As you can see, some of the plastic from the vacuum seal really got imprinted into that steak, so it doesn't look as pretty. I did sear both these over a high heat for 30 seconds. And this one just did not caramelize as nicely as our reverse sear did. So, let's cut them open and see what they look like on the inside. First, we're gonna start with this one, which was again, cooked over direct heat first. Let's take a look. Look at that. We have some really nice color on that. That one looks fantastic. So before I taste these, we're gonna cut into all three of them. Let's take a look here. Here we go. This is our traditional reverse sear in the oven and then over the hot skillet. Again, another great steak. Look at that color. That looks absolutely phenomenal. That's just what you want. And that color on both of these, looks fantastic. Now this one doesn't look as good on the outside as I mentioned. But let's see how it looks on the inside. Oh, it's super soft and tender. I can tell you that already. All right. And again, not as pretty on the outside, but that feels just so soft. So, let's dig in. I'll start over here with the one over fire. We'll try to do small bites, so I can actually talk after eating this. Let's go. It's a damn good steak. It's really good. You can taste a lot of the flavor both from the rub, and from the fire has some good deep smoky notes.

Now, here's our traditional reverse sear. Let's check it out. Again, this one has a great crust. I was really surprised by the great crust that this one has. Hmm. No one's gonna complain about either one of these things. These are too phenomenal steaks. You gotta remember, we're dealing with the Kings here. As long as you don't overcook them, they're gonna be tender and tasty. I think one thing I wanna bring your attention to, is you'll notice, this one is a little bit more done around the exterior. That would be expected when you're cooking over fire, it's gonna get the exterior a little bit more done. And as you can see, this one's more pink end to end. And you'll see the same is true with this one. Now this one took over two hours to cook. It doesn't look as good on the outside, but let's see how it tastes. All right, that's going to be too big. Let's cut that half. Wow. The sous-vide is the most tender. I mean, we're dealing with some tender steaks here. And even among the tender steaks, this one wins. I think the one over fire, wins on absolute flavor profile. I think, the fire and the reverse sear are pretty closely tied when it comes to look. But when it comes to tenderness, absolutely our sous-vide wins. So it's really hard to pick a champion here. If I had to, I'm gonna go with the old fire seared steak. It's quick, this took about 15 minutes to get cooked all the way through as opposed to two hours over here. Again, the nice thing about this is, that you can really set it and forget it.

I mean that's the really beautiful thing. You don't have to worry about internal temperature. So, even though this one is not the most tender, I'm gonna crown our direct roast or direct seared, and then indirect cook, filet mignon. I'm gonna crown that King of this tournament. Whether it's the big game, backyard barbecue, or any event involving family and friends, food is usually involved. You need to have that go to steak recipe, that can feed a lot of people, without crushing your bank account. Well, this is it. This is your answer. Some call it kebabs. Some called skewers, but today, we call it steak on a stick. The key to this recipe, begins with buying the right steak. Now, there's a few cuts that will work really well, including sirloin, flank, skirt and hanger steak. Today, we're using flank steak. It's economical, it's versatile, and when it's cooked right, it can be tender, and tenderness is important. So what is flank steak? Well, it's delicious, and that's all you really need to know. If you're looking to know a little bit more, I'll tell you that, in America, this cut is also known as London Broil. Flank steak is also used widely in Asian fare as well. Flank steak is actually very similar to skirt steak. But I'm using flank steak here today, because it's just easier to find at my local grocer. Flank steak, is a long flat cut, which is normally sold, chopped into smaller pieces as shown. And yes, if you can't believe it, this is a smaller piece.

The actual flank steak is much longer than what's shown here. It has a fairly distinctive look, with these long lean fibers that run through it from end to end. It has a deep, rich, beefy flavor, and absorbs marinades really well. But be careful, because it does not have a lot of fat or marbling, it can become chewy, if it's not cut and cooked properly. But don't worry, if you follow our directions, you'll be the MVP of your next party. As a matter of fact, the first step you need to follow, is just soaking your sticks. These have been in water for about 20 minutes, which will prevent them from burning and charring when they're on the grill. Once that's done, you're ready to slice the steak. You see these long fibers running end to end across the steak. Well, this is known as the grain. And this is very important, because when you cut the steak, you do not want to cut with the grain. That will result in a steak which is chewy. It's very important to cut against the grain, to promote tenderness and flavor. So now, we're ready to cut. And what I'm gonna do, is I'm gonna slice the steak, into strips which are about an inch wide. Now here's a tip. You always want to cut, a cooler steak. It's very important, it'll help promote a clean cut, and retain the juices. You can even throw it in the freezer for an hour, hour and 15 minutes before you're ready to slice. But we're just gonna do this for the entire steak. Go down, cutting it into strips about an inch, an inch wide. And it's very important, you want to do this before you season the steak.

If you try to season your steak first, and then do this step, it will be a little bit messy. Just gonna cut this into one inch strips all the way down, so we're completely finished. Now that the steak is cut, we're ready for the skewers. What you'll do is grab a skewer right out of the water, and then just run it through the steak end to end. Now that we're done cutting the steak and putting it on to the sticks, now we're ready to season. As I mentioned earlier, do this after the steak is cut otherwise it gets a little messy. The good news is, this is a really easy seasoning. Now I know that there's a lot of homemade and store-bought marinades, but go ahead and use whatever works for you. But I really like something simple. So I'm gonna use this olive oil, and just thoroughly coated over the meat. Make sure that the oil thoroughly coats each piece of steak on all sides, and really can just do that by moving these around within the pan. And once you have the oil thoroughly coating each piece, you're ready to put some big pastey steak rub on there. This is a steak rub that we've created. And you can find by clicking the link on your screen now. It's really easy to make, and it's created using commonly found in many kitchens. So go ahead and sprinkle that over the top. And just like we did with the olive oil, make sure to move these around, so that we're coating each piece of steak thoroughly. Now they're seasoned and ready for the grill. Follow me. We'll be cooking these on a kettle grill today which has already been heating for about 20 minutes. But a gas grill works fine also.

The real key is the temperature. You want to have a very hot fire to promote a great sear. Because this is a lean cut, and it's cut thin it will cook quickly. So you really want to pull them off at an ideal temperature of 140 degrees, or medium-rare. If you overcook the steak, it will become chewy. A medium-rare temperature will promote tenderness and flavor. Let's get cooking. I just set these down, right over the hottest part of the grill. There's no magic formula on the time it takes as temperatures may vary, but, I typically let these cook for a minute or two per side, and rotate them over the highest parts of the heat. Because these are cut into strips, you can rotate them at least four times to get each side. There's no need to put the lid on with these unless the fire gets really out of control. Because they cook so quickly, you can have completed them from beginning to end in under about 10 minutes time. These have been cooking for about eight minutes now, so we're gonna pull them off, take them inside, let them cool for a few minutes. Now take let's these inside, and let them cool. I have been eating eggs for nearly 40 years. Scrambled fried, sunny side up, sunny side down, poached, omelets, hard boiled you name it, I've had it, and you probably have to. The one thing that the egg lacks is flavor. They're bland and that's the bad news.

The good news is, that it pairs well with a variety of flavor profiles and can be used as a blank canvas to turn up the tasty. But again, more bad news here because despite their versatility, most people only use salt and pepper for seasoning. And S&P is the lazy man's option. Throw a dash on in the morning, eat your bland eggs, call it a day and head out for another boring day at the office but not me. No sir, I won't be satisfied with the status quo. I wanna set myself free from the shackles of mediocrity and, I want it to for you too, but before we get to the eggs, let's start with this steak. There's a lot of videos out there showing you a huge steak with two eggs. And that's not really practical if you're feeding people or, if you're actually looking to stay awake after breakfast. Now, we recently published a video showing you how to break down an entire beef tenderloin. When you watch that video, you'll see that there are several petite filets that come from the trimming. Now these petite filets really are a little giant, so to speak, and they're perfect for steak and eggs. They're lean and just so, so tender. And if you don't have filet, well just use another tender steak. Cut it into strips about a half inch thick fajitas style, for smaller portions and quicker cooking. But now let's get to the seasoning. The first thing we're gonna do, is season these steaks with a big tasty steak rub. It's a simple rub, we created ourselves using common ingredients found in most kitchens probably yours too. We've included the link in the description below. We want to get the season thoroughly on both sides. Okay, so I added one tablespoon of olive oil, one tablespoon of butter. I've let that melt and as you can see it at home, it's nice and hot. We got some steam coming right off the pan. That tells me, it's time to go ahead and drop these steaks in the pan. They won't take long to cook at all.

Maybe about two minutes per side and just like with any filet mignon, we wanna make sure we don't overcook them. So let's go ahead and drop them in now. Oh, now you guys know if you've watched these videos that right there is the sound of tasty. And we have a couple of different size filets. I mean, these are just really petite filets leftover from the trimmings of our full beef tenderloin. I mentioned that because, they're all a little bit different shapes and sizes. You may have to pull one or two of them off, before the other ones are done. So now that we got those in there, we're gonna let those cook. Now, if I were making this at home without making a video, I'd actually be doing the steak and the eggs at the same time. But for ease of filming, I'm gonna go ahead and get these cooked all the way through first, and then we'll jump over, and I'll show you how to make some change your life eggs. All right, we cooked these steaks here for a total of about five minutes, and we're just gonna let them cool, and we're going to make the eggs. Alright, set those to the side. Now, here's the bottom line with eggs. You're gonna to need some fresh herbs to really bring up the flavor profile of those eggs. We recently published a video, on how to make chimichuri sauce. It's a flavorful sauce, with a little bit of a quirky name, but we've included a link in the description below. This is absolutely necessary to create really flavorful eggs. And if you do this, you'll become the CEO of your company, and you'll be wallpaper in your house, and hundred dollar bills every weekend, I promise.

So, let's go ahead and get started on these eggs. We already got this heating up just a little bit, but the first thing I'd like to do, is just get a little bit of salted butter. And just get it in there, let it melt down a little bit. All right. Now, what we're gonna do is we're going to wait. I'm only using one side of the pan, so that's all I'm gonna butter. I'm gonna turn up the heat, get that nice and hot. All right, while that's heating, we're gonna take a little bit of this chimichuri sauce right here, and we're just gonna throw it down. Get that right on top of butter, right like that. When we crack the eggs, we're going to crack them on this side right on top of the chimichuri. It's going to be absolutely fantastic. Now you can really make whatever kind of eggs you like to make. We're going to go with sunny side up, but you can go sunny side down. Even scrambled, omelets. This works well, any way you're gonna make your eggs. Alright, so here, we have two eggs. Gonna take them now that we got this going nice and hot like you can hear it bubbling, actually imma turn this it's a little bit too hot. So I'm gonna turn that down. Now to about a seven out of 10. We're gonna go ahead and get these cracked, and right in there. Look at that. Are you guys getting hungry yet? I mean, this is the breakfast of champions as they say. Next, we're gonna go ahead and get this egg in here.

All right, and we're just gonna go ahead and let those cook, and, what I like to do is you'll see, in order to promote even cooking, I just like to break them up, where they're a little bit thick. Let them get nice and thin all the way around. All right, we're gonna let those cook for just about a minute. Imma wash my hands and I'll be right back. Also, I'm not gonna avoid the salt and pepper here, I'm just adding the chimichuri in addition to it. So a little bit of salt, and excuse me, a little bit of pepper. Now you can see these are getting ready to get done. So here's what I like to do next, for sunny side up. I'm gonna take them, and I'm just going to inject just a little bit of water here, like so. And then close it up, and let that steam cook those eggs sunny side up. So good. All right, now we're done. Turn that off. Open it away from you so you don't get any of the popping oil. Get these here on a plate. Just like that. Look at that. perfect sunny side up, all that chimichuri which has some awesome garlic based right in there. But we're not going to stop there cause remember, we have the steak so follow me. Hi guys, so we're almost done. The eggs are right here. They look absolutely fantastic. And now I know, some of you like to see how this steak is done. So let's cut into it, and check the final temperature. Look at that, an incredible medium-rare. That looks absolutely fantastic. But we're not going to stop there. See we have this chimichuri, what we're going to do, is we're just going to get a little bit on top of our steak here. Oh look at that.

You know what the heck, we're going to go with a little bit more on top of our eggs. Just for fun, look at that. So good. Now, let's see how it tastes. I'm gonna do a little bit of the steak right here. It's a huge bite. I'll go a little bit smaller so you don't have to watch me talk with my mouth full the entire time. And look at these eggs, oh man, I can't wait. The garlic inside this chimichuri tastes absolutely phenomenal. Get them together just like that. Wow. All that flavor from the chimichuri, into the eggs and the steak is absolutely tremendous. Like I said, when, you make this, you're gonna go from minimum wage to top wage and no time. Today, we're combining one of the most desirable cuts of beef available, the filet mignon, with one of the most versatile pans in the kitchen, the cast iron skillet. The cast iron is so versatile, because it can be used on any number of heat sources, everything from the campfire, to the grill, to the stove, into the oven. And as a matter of fact, we'll be using both the stove, and the oven, to cook this steak perfectly today. As I've said before, if you don't already own a cast iron skillet, well, you should pause this video right now, and go buy one from our store, redmeatlover.com, you'll be glad you did. If you don't know what a filet mignon is, well you've really been missing out. It's one of the most tender steaks available, like, melt in your mouth tender. It's so tender, the filet comes from a larger cut, known as the tenderloin, which is a pretty creative name, right? It's also a very lean steak. There's not a lot of fat, or marbling, but remember, that's where steak gets its flavor. So, if you buy this steak at a restaurant, it's not uncommon to see it served with a sauce, or gravy to promote some additional flavor. If you buy it at the store like I did, it's not uncommon to see the steak wrapped in bacon like it is right here. And that bacon fat, will help promote some additional flavor as the steak cooks.

We've talked about the filet mignon before in our porterhouse video. As you will remember, the filet portion comprises one side of a porterhouse or T-bone steak, this side right here. As a matter of fact, the only difference between a porterhouse, and a T-bone steak, is that the porterhouse has a noticeably larger filet portion. This filet mignon is simply this part of the steak cut away from the bone. Now, before we get started, there's a couple other tips to remember about cooking your steak. The one I say in every single video, be sure to let your steak rest for at least 20 to 30 minutes at room temperature prior to cooking. And guys, this is such an easy step, literally takes no work. There's no reason why you should skip it. Allowing your steak to rest, will promote an evenly cooked steak, that will provide more predictable and consistent results every time you cook. The other thing is about seasoning. Today, we're gonna go ahead and season this steak with our big tasty steak rub. Our big tasty steak rub, is a simple combination of spices commonly found in most kitchens including garlic and onion powder, kosher salt, coarse ground pepper, some paprika, and even some beef boullion which will promote some additional flavor, as this steak cooks. Not only will it add some additional flavor, but, this seasoning will help promote a brown crusted, and tasty exterior, as the steak sears, in the cast iron skillet. So now that we've explained what the filet mignon is, we're ready to cook. The very first thing you need to do, is pre-heat your oven to 435 degrees and let that achieve temperature, before starting anything else. As I said, we're gonna use both the cast iron on the stove, and then we're gonna transfer it to the oven to let it cook. The next thing that you need to do, is, add a tablespoon of oil to your pan, and let that get nice and hot.

If you bought your steak bacon wrapped as I did, what you can do is you can remove the bacon, and let it cook first, and then use the remaining lard that's in there to sear the steak in that instead of using the oil. Either way, I don't cook my steak with the bacon on. And the reason I don't, is because I like crispy bacon. I've tried cooking this enough with the bacon on to know that it will just never get crispy. So what I'm going to do, is I'm going to cook the bacon first. I'm actually going to reserve that bacon, to make a compound butter for the steak, which I'll show you in a different video. Let's get started. All right, while this bacon is cooking, I'm gonna go ahead and season the steak. First of all, there's no need for this toothpick anymore now that the bacon is in the skillet. And next we're just gonna go ahead and season this liberally on both sides. Again, the seasoning, the liberal seasoning will help promote a nice brown crusted and tasty exterior, as the steak cooks. We wanna go ahead and leave all that awesome bacon grease in the pan, because we're gonna use that to help sear the steak, add some additional flavor as it cooks. Now, we're ready to drop the steak. And I follow very strict timing guidelines for searing the steak. I'm gonna cook it for three minutes on one side, and then I'm gonna flip it, and cook it for one minute on the other side. Can you hear that at home? Can you hear that steak sear? If delicious could make a sound, that would be it. All right, the steak is cooked on this side for three minutes. So I'm gonna flip it now, and let it cook on the other side for just one minute. Look at that great, crusted, tasty exterior on that steak. That's gonna provide some nice crunch, once we bite into it. Now that the steak is seared on this side for one minute, I'm gonna go ahead and take this pan and transfer it over to the oven, where again, I have this oven heating at 435 degrees. We've placed that steak in the middle rack, and we're gonna allow it to cook in there, for about another six or eight minutes. As I mentioned earlier, there's absolutely no need to flip the steak as it cooks.

So, why are we using the oven today? Well, while we're cooking a filet, this method works well for any thick cut steak, any steak that's an inch and a half thick or greater. The reason we can't just cook it on the stove-top, is because of the thickness. If we only cooked it there, what would happen is, this would take a very long time, and the exterior would become actually burned. And once it burns, it will provide a really bitter flavor and trust me, I know I've messed a few up in my time. So, what we're going to do for really thick steaks, is again put them on the stove-top, move them to the oven. This method works really well with filets, like we're cooking today, porterhouse, T-bones and rib-eyes just to name a few. All right, so we're gonna pull the steak out. This steak's been in the oven for about 10 minutes. If you're comfortable with the field method, you can try using that or, you can never go wrong with an instant read thermometer. I suggest pulling the steak out of here at about 140 degrees. And once you remove the steak, you let it cool for about five to 10 minutes, you'll let it rest. During that resting period, the temperature of the steak, will actually rise an additional five to 10 degrees. Before I put the steak in the oven, I thought it might take six to eight minutes, but, you need to know at home that not all ovens cook at the same temperature, even if they say the same degree on the outside. So, this steak took a little bit longer than what I anticipated but, we'll be back in about five minutes and we'll cut it open and see how it looks. Okay, so this steak has now cooled for five minutes. Let's cut it open and take, see what it looks like. Look at that right there. It's a perfectly cooked medium to medium-rare color.

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BIG TASTY STEAK RUB
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