The secret to the best steak you’ll ever make lies in a famous dry-rub seasoning and a proper sear. Try this, and you’ll never cook steak any other way again.
If you have a good cut of steak, a grill, and one amazing “secret ingredient,” you are on your way to the best steak you’ll ever make. The secret? Char Crust Original Hickory Grill Seasoning.
I discovered the Char Crust secret after eating dinner with friends who served the BEST steak I’ve ever eaten~in a restaurant or otherwise. When I asked them how they made the steak taste so good, they told me about the Char Crust seasoning and the sear technique. Zane and I have been cooking our steaks this way ever since.
Char Crust is the signature seasoning from the legendary Chicago steakhouse, Al Farber’s, which began in 1957. The steaks became so popular that diners made continual requests for the seasoning. The original Hickory flavor was the first to be sold to consumers. Now, other flavors are available as well. To read more about the seasoning and where to buy, visit www.charcrust.com.
Note: The Original Hickory flavor is the only one I use and recommend for steak. Char Crust makes other flavors, but this is my go-to for grilling beef.
The photo of the filet mignon above shows the “crust” that forms when using Char Crust. At first glance, the filet looks burned, but it isn’t in the least. The dry rub forms a “char crust” that seals in juices and adds a fabulous flavor and tenderness to the meat.
Note: Char Crust can be found in some Whole Foods and The Fresh Market, but in Birmingham, the stock is inconsistent.
If you try this rub and make these steaks, please let me hear how you like it! I’ve converted most of my friends, who truly believe this rub makes the best steak you’ll ever eat:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!!!