Breaking from standard practice, our experiment of the week was McCormick's Grill Mates Steak Rub. This turned out really well to have included a total of 30 minutes planning. The rub itself was very similar to McCormick's seasoned salt which I personally like to use on chicken from time to time. I coated it on the ribeye's in question and then rubbed it in (while feeling slightly uncomfortable performing the action). Then the steaks were put directly on the grill. No fuss, no muss. The end result was quite pleasing, a very spicy taste with a good amount of flavor. I now look forward to assaulting the spice racks and seeing what further steps can be taken. I am also under the opinion that a tenderizing hammer can assist this endeavour as well, allowing better penetration (feeling dirty again) of the spice. Or as Perry has recommended, attempting rub/marinade combos is a multi stage preparation. Here's to the future!
Rating 7.5/10 Excellent steak, points left open for improvement with technique
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1 comment:
Sounds very promising. I wonder how it will do on Prime Steaks
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