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Feb 21, 2009 09:30 AM

Cast iron pan frying striploin tonight. Need to create a rub that can compete with Shiraz.

Any thoughts on rubs that will work with a big, peppery, Australian Shiraz?

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  1. I probably would just use salt and pepper. I like a sauce on the side--prepared horseradish (creamy) mixed with sour cream, with salt and pepper.

    Florentine steak is also nice--a little lemon and some really good olive oil drizzled on top once it is done.

    1. This reply is obviously too late but for future consideration... I usually do a sort of wet rub for NY strip - olive oil, garlic puree, black pepper, salt, and finely chopped rosemary. I find it goes nicely with a Shiraz. It's a very lively combination.

      5 Replies
      1. re: dxs

        That sounds like a beautiful combo. Does Rosemary sing lead in this paste?

        1. re: Googs

          Yes, she does - Rosemary can be a bit strident though, so err on the side of caution! I use perhaps 3/4 stalk per 2 steaks, incorporate it into a paste, then give my steaks a little massage and let them sit for an hour before throwing them in the pan (or even better, on the bbq). The herbs and the garlic do have a tendency to burn a little, which I personally don't mind, but if you want a more elegant end result I would advise scraping off the paste before cooking - it will have imparted more than enough flavour.

          1. re: dxs

            Thanks. It's a little cold for bbq'ing right now. I prefer when it's at or above zero celsius or at least a low-no wind situation. I guess I'll scrape it off before it hits the pan and perhaps add the scrapings to the pan post steak. I'll be certain to leave it on when I'm ready to cue again. Thanks again.

            1. re: Googs

              You're most welcome. If you get a chance to report back on the wine pairing, I'd be interested to hear your opinion. I do know what I like, but am by no means any kind of expert on the subject.

              1. re: dxs

                Knowing what you like makes you an expert. Don't let anyone tell you any different.

      2. I would think a heavy, flavorful rub with lots of garlic and herbs and so on - would NOT work in a cast iron pan situation, because if you get the pan hot enough to cook the steak properly, it'll burn the rub ingredients. I'd go minimal - salt and pepper, or not even that - and add seasoning and something like a chimichurra (sp?) sauce at the end.