When it comes to steak, I think most of us have a preference of some sort. Whether it be its ‘doneness’, spices used for a rub, the type of grill you use or the cut of the steaks themselves, we all have our preferences, and there is nothing wrong with that.
I’m a bit odd in the sense I like my steak borderline blue, meaning you essentially sear the steak on all four sides and allow the meat to heat through ever so slightly; it’s closer to being raw than it is to being cooked, and I cannot get enough of it. Something visceral in me is unleashed when I sit down to devour a very rare steak, and I don’t plan on changing my preferences anytime soon.
My sister, on the other hand, is someone who I like to think commits a crime to steak when she consumes it, as she prefers hers well done.
To each their own, right?
Growing up, my dad always manned the barbeque, and for good reason – the man can fucking grill, and he knows his stuff when it comes to rubs and marinades. Everything I know about barbequing I’ve learned from my dad, so when Blaine and I were gifted a barbeque as a wedding gift, I knew it was time to put some of my father’s teachings into practice.
I’ve made steaks for Blaine and me and for my family a couple of times now, and the rub I’ve concocted seems to be working well, based on the feedback I have received. It’s simple, but it works; I mix together a combination of salt, pepper, Montreal steak spice, garlic powder, onion powder, and Hungarian paprika. I like to massage it into the meat, leaving no part untouched, and the steaks hold the flavour well. Feel free to give it a try, and happy barbequing to all.
Photo by Madie Hamilton on Unsplash
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