Malden sea salt and fresh pepper is all I use. Then I cook the steak on a hot grill until rare/medium rare. I used to follow the Crocodile Dundee prescription; “chop its hooves off, wipe its bum and stick it on the plate.” But I’ve evolved from that. I do like to taste steak when I eat steak, though. I hate going to places where they garlic up the meat so that’s all you taste. When cooked, I like a little Colman’s mustard or horseradish on the side.
Cheers Andy On the boat suffering through the dreaded plague in Martha’s Vineyard Andrew Burton 26 Beacon Hill Newport, RI USA 02840 http://sites.google.com/site/andrewburtonyachtservices/ +401 965-5260 > On Sep 6, 2022, at 16:55, Joel Aronson via CnC-List <cnc-list@cnc-list.com> > wrote: > > > Probably the salt that clumps. Is there a low sodium option? > > Joel > >> On Tue, Sep 6, 2022 at 4:51 PM Dennis C. via CnC-List >> <cnc-list@cnc-list.com> wrote: >> Okay, so Stu doesn't sell a C&C brand steak rub. I wanted to make it "list >> legal". :) List traffic has been light so here's a new thread. >> >> Although I'm usually happy with just Worcestershire sauce, salt and pepper >> on my boat steaks, occasionally I like to amp up the flavor profile. >> >> I've tried a number of store bought steak rubs, McCormick, Weber, etc. Here >> in Louisiana the humidity causes them to set up into a lump when stored on >> the boat. I even keep them in a plastic zipper bag. One rub I use, Bolners >> Fiesta Hamburger Deluxe, stays loose and shakeable for whatever reason. >> >> Any suggestions on a steak rub that wouldn't clump up? >> >> -- >> Dennis C. >> Touche' 35-1 #83 >> Mandeville, LA > -- > Joel >
