Your fav Ribeye Rub
- mrjohnnyzone Feb 24, 2008 01:19 AM
I like to keep it simple and just sprinkle a little McCormick’s Montreal Seasoning on both sides, pat or rub it in and then on to the grill. If the mood strikes me, I’ll sometimes have a little of Peter Luger’s steak sauce on the side.
I like 1 T kosher salt, 1 t cumin, and a 1/4 t allspice.
It does not detract from yumminess of the ribeye (my favorite cut tied w/ hangar) but enhances it a bit.
I particularly like to plop it on a plate of arugula. The arugula wilts a little from the heat, and adds a peppery taste. Mmm.
The one that's 'salt free in a resealable bag'...
This Adobo seasoning blend seems to make everything you use it on, better...
From Chili to steamed veggies...
It's not a spicy product...
For beef I often season with a single jar I make up that contains a mix of salt, pepper, & garlic powder--- then I'll add a decent dusting of this Adobo...
I'll drizzle with olive oil and toss in a ziplock for a few hours...
After letting it come to room temp, I'll toss on a hot grill or cast-iron pan and get it crusty on both sides...
Some time resting in a warm oven will let it cook thru if you want it less rare...
And resting often provides great juices, given depth and character by this Adobo product...
I've bought lots of their stuff and it's all been great...
Wonderful Paprikas, spices, and spice-blends... Nice folks it seems too...
I make a dry rub that I use on a variety of grilled meats...chicken.. Ribs...fish ...beef..
I usually make a batch ahead of time and put in a shaker so I will have on hand next time.
Paprika, chili powder, cumin, salt pepper. dry mustard, cayenne, garlic powder dried parsley, basil, thyme (curry) if you like.
Makes an all around dry rub. Ready to go for What ever!
I would never use a rub or marinade on a good steak, ie ribeye, NY. I would use it on sirloin, flank and such only. Why disguise the wonderful flavor. If you must do something, maybe a bit of garlic salt.
Salt and black pepper, finished with butter or oil - if I were to add one other flavor it would be shallots (not onion, not garlic - only shallots). A great cut of meat needs nothing else to get in the way of perfection. I reserve more complex rubs for lesser cuts of meat that need flavoring.
I've been using McCormicks Montreal Steak seasoning on Ribeyes and strips. lately going with garlic salt and some ground pepper on my filets