We use a little liquid smoke, Seasoned salt and pepper. The liquid
smoke adds a lot.
Neil Schiller
1983 C&C 35-3, #028, "Grace"
Whitehall, Michigan
On 9/6/2022 5:03 PM, Andrew Burton via CnC-List wrote:
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
