Cookie Posted June 28, 2015 Report Share Posted June 28, 2015 When we visit the USA once a year, we head to Northern Kentucky where my folks live, and nearby Cincinnati, Ohio (where my wife's folks live). My favorite steakhouse in America (and I have been to many of the big boys that you see in the 'top steakhouse' restaurants) is The Precinct, by Jeff Ruby. It is a mandatory stop anytime we go home. They have recently started marketing their steaks, and I was flabbergasted when I saw they were also marketing their seasoning. If you can afford the steaks, I'd vouch for them over a lot of the other high-end online guys. They are sending you non-frozen beef overnight...the same stuff you get in their restaurants. My favorite is the bone-in ribeye. I've gone through two tins of the seasoning in six months. I'm just now ordering some more and having it sent to my folks place since you can't actually buy it in the restaurant. It made me think to share and encourage others to try it... Link to seasoning: http://shop.jeffruby.com/seasonings Link to their suggested method for applying seasoning and cooking their steaks (note the application of the seasoning in the video): http://shop.jeffruby.com/cooking-tips If anyone tries it, let me know what you think. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 28, 2015 Report Share Posted June 28, 2015 Nicely done video, but the text on the page is perpetuating one of my favorite pet peeve cooking myths - "Doing so will allow for a good sear which locks in the meat's juices ..." - Total BS. But, they saved themselves with the rest of the statement, "and forms the foundation for a beautiful char. The steak must remain undisturbed long enough to allow a full maillard reaction to occur- essentially even browning of the meat." Even though I have a spice rub addiction, I'll likely pass on this one, too expensive - $19 + shipping, for a 10.5 oz tin. That's like twice the price of most of my steak rubs. Quote Link to comment Share on other sites More sharing options...
Cookie Posted June 29, 2015 Author Report Share Posted June 29, 2015 It is that good... It's like the blue on breaking bad - for steak lovers. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 29, 2015 Report Share Posted June 29, 2015 Too bad you can't send me a "taste" so I can see if it's worth it. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted June 29, 2015 Report Share Posted June 29, 2015 Ok Cookie. I bought some and will give it a try. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 29, 2015 Report Share Posted June 29, 2015 Let us know what you think of it GoFrogs, as I am a bit timid about plunking down that kind of coin on a rub only to go "what's the big deal?" after I use it once. Quote Link to comment Share on other sites More sharing options...
5698k Posted June 29, 2015 Report Share Posted June 29, 2015 I ordered some too. I'm a s&p kinda guy, this will be interesting. Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted June 29, 2015 Report Share Posted June 29, 2015 Can't wait for feedback from you Robert, as I value your opinion highly! 1 Quote Link to comment Share on other sites More sharing options...
Cookie Posted June 29, 2015 Author Report Share Posted June 29, 2015 Tony, PM me your address, when I'm in the States in two weeks I'll send you some in a zip lock to try... Quote Link to comment Share on other sites More sharing options...
Cookie Posted June 29, 2015 Author Report Share Posted June 29, 2015 I look forward to seeing what you guys think... Quote Link to comment Share on other sites More sharing options...
EGGARY Posted June 30, 2015 Report Share Posted June 30, 2015 I watched the video and was interested in how to season steaks. I used the same way with a Tri Tip. The Tri Tip came out excellent. I used Simply Marvelous Peppered Cow and a new Rub from SM called Hooch. Thanks for sharing the information. Quote Link to comment Share on other sites More sharing options...
Cookie Posted June 30, 2015 Author Report Share Posted June 30, 2015 I have to admit I'd been guilty of just a sprinkling prior to that video. The crust that develops is pretty amazing if you have a good hot fire for searing. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 30, 2015 Report Share Posted June 30, 2015 Tony, PM me your address, when I'm in the States in two weeks I'll send you some in a zip lock to try... In your Inbox. Thanks, buddy!! Owe yah one! I used Simply Marvelous Peppered Cow and a new Rub from SM called Hooch. Thanks for sharing the information. Now stop it!!!! I just ordered rub based on another post. Don't be tempting me with more damned rubs, stop it, I beg of you!!! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 1, 2015 Report Share Posted July 1, 2015 Simply Marvelous Rubs are really good. From the Cherry Rub, Pecan Rub, Peppered Cow, Sweet Seduction, etc., you can't go wrong. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2015 Report Share Posted July 2, 2015 Yeah, I checked out their website. It was all I could do to not order any! But, they are on my Wish List for down the road (which for me, means like next week! I NEED HELP!) Quote Link to comment Share on other sites More sharing options...
5698k Posted July 2, 2015 Report Share Posted July 2, 2015 I got the rub today, initially it tastes pretty mild, which is good considering the seasoning technique used in the video. I'm not sure when I'll be able to try it, I might wait until I try the steaks I'm dry ageing in an umai bag. Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2015 Report Share Posted July 2, 2015 I might wait until I try the steaks I'm dry ageing in an umai bag. Robert Have you done this before? I am seriously curious about these bags. I would like to be able to dry age steaks in my fridge. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 2, 2015 Report Share Posted July 2, 2015 I'm also dry aging a whole striploin in Umai bags. The strip went in on June 5th. Heres a shot about a week into the aging. I'm aging for 35 days. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 2, 2015 Report Share Posted July 2, 2015 I'm also dry aging a whole striploin in Umai bags. The strip went in on June 5th. Heres a shot about a week into the aging. I'm aging for 35 days. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 2, 2015 Report Share Posted July 2, 2015 I haven't, but another member on the kamado guru forum has, and had great results, to the point that he really believed they were better than prime. He used Canadian AAA, roughly equivalent to choice, which is what I have. Robert Quote Link to comment Share on other sites More sharing options...
