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Rub #1

seijoed

I got a little gift, thank you all at Chefsteps - I used it in this way.

ChefSteps.com rub on a NY Strip.
The steaks are cryo fried and done from frozen,
sous vide sauce béarnaise, sofrito stufffed shroom and pickled onions.
I hope I made the new rub credit.

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Comments

Chris_Young_80640

@Johan — You're welcome. And dinner looks delicious.

Jack_Mayer_85396

@Chris, @Grant, @Michael and the rest of the team, I thank you for the nice gift as well! @Johan, its steak for me tonight as well, I think I'll try the rub the way you did. What temp is the steak, 53C? Thanks!

Mason_Perry_34060

I guess I had better go check the mail, any excuse to eat steak is welcome!

seijoed

@jack 54c for 1.5h

Mason_Perry_34060

What's the texture like of the new york like after 1.5 hours? Have you tried longer?

seijoed

It is nice and tender, I usually slice it as above we feed 4-5 people on 2 steaks, I have done them longer, it does get really tender - for everyday dinner I don't think it necessarily needs it.

Brendan_Lee_56950

I got my rub yesterday. Going to give it a go this week sometime. Thinking maybe the pastrami recipe.

nick.pmallon

Darn no gift in my mailbox. Guess I was on the "naughty" list.

seijoed

@Nick I can only describe it as "adult" or "well seasoned"

I hate sweet rubs, I hate 100% garlic, I hate only vinegar and tart.

It is a rub that a chef would use for meats.

Allen_Johnson_67197

I have yet to try the Chefsteps Rub #1. I usually make my own rubs and will try it and give my honest opinion

trev_teich

I taste bacon in the rub. Just me?

Brendan_Lee_56950

i get some smokiness but not bacon though.

ParkerCook_66639

I just ordered som House Rub #1 and can't wait to get it! @Chris or @Grant what's it's shelf life like?

Chris_Young_80640

@ParkerCook — Although we prepare and pack the rub as fresh as possible, I've personally used some after several months and been very happy with the flavor.

Sumit__65166

stop rubbing it in guys!