NEVER Buy Steak Rub or Dry Rub at the Store!
video description
Date: 2021-05-19
Related videos
Comments and reviews: 9
BeGood
needs lemon pepper, my steak rub (for 1 steak is ) 3 1/2 ts of lemon pepper to 2 1/2 ts of perrins salt, then you kind can do anything with the rest so add 1 ts of garlic powder 1/2 ts paprika 1/2 ts cayenne pepper 1/2 ts of any dried herbs you have 1/2 ts of salt 1 ts of blackpepper, credit to the pioneer woman for the lemon pepper perrins salt ratio
reply
needs lemon pepper, my steak rub (for 1 steak is ) 3 1/2 ts of lemon pepper to 2 1/2 ts of perrins salt, then you kind can do anything with the rest so add 1 ts of garlic powder 1/2 ts paprika 1/2 ts cayenne pepper 1/2 ts of any dried herbs you have 1/2 ts of salt 1 ts of blackpepper, credit to the pioneer woman for the lemon pepper perrins salt ratio
reply
fpskiller
if you have a good steak you don't need anything, when I was young there was no such thing as a bad steak. all you need to add a to a steak is garlic power(real garlic power) my dad would hang garlic and made his own powder; and fresh ground black pepper. but GL getting a good steak today, so enjoy a good rub
reply
if you have a good steak you don't need anything, when I was young there was no such thing as a bad steak. all you need to add a to a steak is garlic power(real garlic power) my dad would hang garlic and made his own powder; and fresh ground black pepper. but GL getting a good steak today, so enjoy a good rub
reply
food
Would it be better to leave the salt out of the rub, then salt the meat first before adding your rub? Every time I make a rub with salt in it I get worried that I haven't added enough salt to the meat, because I can't clearly see the salt itself mixed in all of the rub.
reply
Would it be better to leave the salt out of the rub, then salt the meat first before adding your rub? Every time I make a rub with salt in it I get worried that I haven't added enough salt to the meat, because I can't clearly see the salt itself mixed in all of the rub.
reply
Jim
The stuff that you can't see or can't pronounce is the part that scares me the most. I also don't trust something that claims to be only 50% salt - I've spent too much time in the past chugging glasses of water in the middle of the night to fall for that trick again.
reply
The stuff that you can't see or can't pronounce is the part that scares me the most. I also don't trust something that claims to be only 50% salt - I've spent too much time in the past chugging glasses of water in the middle of the night to fall for that trick again.
reply
Ian
Tip (maybe): Leave the salt out, and just salt your meat separately, then use the rub. You'll have much better control over how much you end up salting the meat. (An especially useful tip if you choose to dry brine your meat with just salt the night before)
reply
Tip (maybe): Leave the salt out, and just salt your meat separately, then use the rub. You'll have much better control over how much you end up salting the meat. (An especially useful tip if you choose to dry brine your meat with just salt the night before)
reply
food
Actually, it's best to not add salt to a rub. Salt the meat separately first, THEN add your dry rub. That way you have more control over the salt. Sometimes you might want different amounts of the rub, and you can add more without adding more salt.
reply
Actually, it's best to not add salt to a rub. Salt the meat separately first, THEN add your dry rub. That way you have more control over the salt. Sometimes you might want different amounts of the rub, and you can add more without adding more salt.
reply
Jill
My husband has blood pressure issues, so I cannot use salt - I've been making my own go-to spice mix for a few years now using store-bought or home-grown & dried herbs and spices. SO much better than the pre-mixed stuff! Love ya, Chef John!
reply
My husband has blood pressure issues, so I cannot use salt - I've been making my own go-to spice mix for a few years now using store-bought or home-grown & dried herbs and spices. SO much better than the pre-mixed stuff! Love ya, Chef John!
reply
Rob
Because you are after all, the. Chef John why you gotta leave me hanging doing a video without your trademark catch phrase? I would have also accepted you doing the old shake-a shake-a, but none of that either: (
reply
Because you are after all, the. Chef John why you gotta leave me hanging doing a video without your trademark catch phrase? I would have also accepted you doing the old shake-a shake-a, but none of that either: (
reply
Carl
Thanks Chef John, but I beat you to the punch line. been doing this for years. Why? for the same reason you pointed out, mine is every bit as good as the one at the supermarket but at a fraction of the cost.
reply
Thanks Chef John, but I beat you to the punch line. been doing this for years. Why? for the same reason you pointed out, mine is every bit as good as the one at the supermarket but at a fraction of the cost.
reply
Add a review, comment
Other channel videos
59:11
