you all make your rubs or seasonings?

what are some of the things you put into them if you make your own. lately i've found adding alittle soy sause adds a pretty good flavor. along with my bone suckin rib/steak seasoning, and a couple other hidden secrets, lol

I both buy them and make my own, depending on what I feel like doing. And what I put in depends on what I happen to have as far as spices, vinegars, etc. Also depends on what I'm in the mood for, sweet, spicy, salty, etc.

i prefer my steaks with nothing on them, so that i can actually taste the flavour of the meat.

The secret to any good rub is to start with Worchester Sauce. Then you always need some rosemary, sage, and garlic. I mean what kind of self respecting person has a rub without those? Now, depending on your tastes: basil, thyme, marjoram, pepper(s), some folks like salt.

Now when you really get down to it, the most important part, is time. Yeah, with an "i" in it. Now any fool can rub some meat about ten minutes ahead of time and get a good "skin" flavor. But if you really want to taste your rubs, you need to let that stuff sit on there about 72-96 hours let those spices soak in there.

Let all that soak in a marinade if you ask me. Be sure to add some whiskey or rum to your marinade. Not for the alcoholic in you, but because it will tenderize the meat a little more while that sits, once again, 72-96 hours.

That's all the advice I'm giving, and with no self bravado, I can honestly say, I know some people that would literally kill for some of my meals.

sounds good roaming. i usually let mine sit 24 hours, ill do it the night before and eat the next night if i do a marinade. i dont care much for worchester sauce, i use soy sauce instead. my mom was the one that used to use worchester on hers and i had her try it with alittle soy sauce and she uses that now instead. it just gives it alittle salty sweet taste. pretty good.

I will baste it with a little garlic & honey at the very end of cooking, salt and pepper beforehand. Maybe some soy sauce too, at the end.

If you rub it or marinate it, you lose the flavor of the meat, like paper says. But then again, I live in a state where they put mayo on EVERYTHING. Even steak sandwiches. So what do I know?

~Some girl

i cant afford steak

You can use rubs/marinades on just about anything. Some go better with certain types of meat/veggies but it doesn't have to be steak

When I make steak for my fmaily I let it soak in italian dressing for 24hours and add a little italian seasoning right before I put it on the grill.

A-1

heres one i love....goes on tri tip roast for the grill... im sure would be great on just a pot roast too....
a 2 lb roast..
2 tbsp. minced onion
1 tbsp. packed brown sugar
2 tsp. bottled hot pepper sauce
1 tsp.chili powder
1/2 tsp.ground cumin
1/8 tsp.ground cinnamon
salt to taste

combine all ingrediants rub on meat... and grill or roast in oven

that sounds pretty good, like a sweet n tangy

buy pepper corns crack them and coat the steak in them then bake it or fry it.

or make a cuban fried frita or something i forget the name but i made it once.

cumin powder is good on steak too.

cant expain it other than different and very tasty!!!

I got to admit, that sounds good buttons. I'm not much of a chili or pepper fan, but that still sounds good.

However, how do you know the exact measurements for this? I thought we weren't supposed to know exactly how much of something went into a good rub.

This depends on what cut of steak Im prepping for the grill.

Rule of thumb: The better the cut (ie: Filet, Rib Eye, Strip, etc.) the LESS spices I will use, if any at all.

I usually just take a sheet pan and douse it 60/40 Sea Salt/ fresh ground Black Pepper and then roll the meat in it and slap it on the grill. With the better cuts you def want to taste the meat and not hide it with too much spice rub or sauces. At most I'll melt some butter and blue cheese and baste a li'l with that but thats about it.

I find rubs are better for chicken and pork or if you're using slightly less tender cuts ie: Flat Iron, tri-tip, London Broil etc. or if you're just coordinating the flavor and pairing it with the rest of the meal.

because i got it off the internet long ago,not my recipie,if it were i would still know because i perfect a recipe by changing amounts or adding and subtracting ingrediants to it, you write down what you put in it or estimate anyway ,i did no subtitutes or changes to this recipie,no need to......try it u may like it also

Your assuming I know how to write!!

not too hard of an assumption even for a blond like myself