You need to use a good rub to obtain the best possible flavour from your steak. An excellent rub could turn an average piece of beef into something that that could earn praise, causing people to ask for your “secret recipe”. Making a rub is quick and simple, but can help you to make the most out of your meat. Although rub can make your steak to taste really good, you should take it easy. You are making a mistake, if you think that you can pour an entire jar of rub on a piece of steak. Having a one inch crust of rub on your meat won’t make it taste better, it is just a silly way of making too much smoke when grilling.
A good rub should improve the taste, without masking the original, delicate flavour. If the flavour is masked, then the meat is already ruined. Your goal is to ensure that you get the maximum flavour and taste from the affordable cut of meat you get from the supermarket. A correct amount should enhance your meat, without overpowering it. So, it can be tricky enough to know how much is enough. In general, you should start with light coating on all sides, then pat them, so the rub won’t fall off. You need to let it sit, so the rub will soak deeper into the meat. In order to get the best result, you also need to understand the original flavour of the meat.
Knowing about the flavour of your meat will ensure that you will get the best possible results. As an example, fillet mignon and porterhouse will provide very different results with the rub. Porterhouse has higher fat content and with its bone; it should be able to handle not only more rub, but also a spicier one. Fillet mignon is leaner and you should use a wet rub, which is simply dry rub mixed with some oil. In fact, it is a good idea to cook fillet mignon without rub and you can get result with sauce during serving. Also, fish fillet and chicken breast should get rub in a more conservative way.
When making a steak rub, you should try to balance the flavour. It means that you shouldn’t bury the steak in too much rub, also at a longer time. If you are not sure how fish, chicken or specific cut of beef will interact with the rub; then you need to experiment. When choosing spices and herbs, you should ensure that they complement with one another. You should also know that flavour preferences are a matter of personal consideration. It is important that you apply the right guidelines and you need to be at the right track. Common herbs used in rub may include rosemary, sage and thyme. You may also add some sweetness to the rub by adding a bit of brown sugar and some cinnamon.