Carne Crosta Steakhouse Rub
“After trying this rub, I’m not sure I’ll ever use just salt and pepper again. It makes steak taste like it came from the most famous steak house in the world. Really great stuff!” ~ Chad W.
Carne Crosta (pronounced car-nay crow-sta), loosely translated as “Beef Crust” in Portuguese, is exactly what this rub will produce. It excels when cooked over high direct heat, especially on well-marbled cuts of beef. The high cooking temperatures are necessary to release oils in the rich Brazilian coffee, which intertwine with the spices and rendered fat, creating the most sumptuously-crusted steak you’ve ever experienced.
This is our most technical rub and does require correct cooking technique to achieve the best results. We recommend applying a light coating (about a teaspoon per side) of extra virgin olive oil to all sides of the steak or cut of beef prior to applying the rub. The purpose for the EVOO is not to help the rub stick, it will do that just fine on its own. Instead, the purpose is to use this specific type of oil to develop yet another layer of flavor to the steak. This step is purely optional, but recommended non the less. You see, extra virgin olive oil has a low smoke point, and some of it will burn when you sear your steaks, but this is desirable, as the flavors imparted by the slight burning of EVOO are quite pleasant and very tasty.
Additionally, you will want to cook this rub with very high (600º-700º F) direct heat. This means you will need to sear directly over the coals. Cast iron grill grates work the best as they allow the direct radiant heat to contact the sides of the steak while also making killer grill marks. However, any standard open wire grill will do just fine. We use Weber charcoal grills exclusively and have wonderful results with their stock grates.
Unfortunately, the raised aluminum grilling grates currently on the market, while wonderful in their own right, do not allow enough radiant heat from the coals to reach the sides of the steak during the sear. This blockage will prevent the crust from forming across the entire side of the steak, which is not desirable. So, if you like those neat grill marks created by these grilling grate products, sear first over an open wire grill to form an even crust, then quickly set your grill marks on the as a final step.
100% All Natural, with NO MSG and nothing artificial. 100% Gluten Free.
Instructions: Apply evenly to all meat surfaces; allow rub to rest on meat for 30-45 minutes prior to cooking. Grill or roast with high direct heat for best results.
Ingredients: Locally roasted Brazilian coffee, sea salt, garlic, chilies (ancho, guajillo, chipotle & paprika), pepper, onion, raw cane sugar, yellow mustard, ground mushrooms (Shiitake & porcini), coriander, lime juice, celery, spices, & maltodextrin
Signature Edition Carne Crosta Steakhouse Rub
To ensure the highest quality Wild Game, Steaks, Chops, BBQ Pork, Chicken, Ribs, Beef or whatever you grill, BBQ, smoke, bake or broil; please consider these recommendations. Many years of research, resulting in numerous Blue, Red and White ribbons, have perfected this procedure to a near-science.
1. Start with fresh, high quality meat that’s not frozen. If it’s frozen, thaw it out in the refrigerator a few days prior. If at all possible, please do not use the microwave to thaw your meat. In a pinch, you can thaw meat very quickly in a cold water bath where you seal the meat in watertight zip-top bags and float them in a sink full of cold water. Just make sure to change your water every 30 minutes until the meat is sufficiently thawed.
2. Be prepared to begin the seasoning process roughly 30 minutes in advance of cooking. This thirty-minute rule of thumb is appropriate for smaller cuts of meat like chicken pieces, steaks and chops, or even pork ribs. For much larger cuts like beef brisket, pork butt, pork shoulder, whole hogs or beef shoulder clods, we recommend seasoning a minimum of 12 hours in advance of cooking. Place thawed meat on a large, clean and washable work surface – disposable aluminum pans, rimmed baking sheets or jelly roll pans all work great.
3a. If you are direct heat grilling (short duration/high temp) lean meats like venison, bison, elk, antelope, ostrich, chicken or turkey breasts, brush the meat with a light coating of olive oil or vegetable oil first. For fattier cuts, you can omit the oil and just apply the rub directly to the meat. Evenly apply rub to ONE side of the meat, and pat it down gently. After a few minutes or when the rub has begun to dissolve and re-hydrate on top of the meat, carefully flip each piece of meat over and apply rub to the other side.
3b. If you are smoking or cooking with indirect heat (long duration/lower temps), for cuts like beef brisket, pork spareribs or loin back ribs, pork shoulder or Boston butt, we like to brush the meat with a light coating of plain prepared yellow mustard before the rub is applied. This is an old competition barbecue trick that we have used for years. It doesn’t really add any flavor, but the mustard slather does help the rub to stay adhered during extended cooking. Apply rub to all sides as indicated above and then move on to the next step.
4. Place seasoned meat back into refrigerator and wait 20-30 minutes. Larger cuts like pork shoulder, pork butt or beef brisket do well being rubbed then held in the fridge over night. Don’t worry; your patience will be rewarded. For steaks, chops, chicken breasts, etc., we just leave them on the baking sheet and cover the entire baking sheet with plastic wrap. For larger cuts that remain in the fridge for longer periods of time, we recommend triple-wrapping them in plastic wrap individually before placing them into the fridge.
5. While the rub is setting up, go start the grill. Once the grill is hot and it’s time to cook, just take the meat directly from the fridge to the grill. If you time this right, you can usually start your grill when you put your meat back into the fridge so when the meat’s ready, so is your grill.
6. Finally, while all of our rubs feature a special raw cane sugar that is less prone to burning over high heat than most rubs out on the market, it is important to note that all rubs will burn if proper grilling technique is not followed. To ensure your barbecue is a success each and every time, please keep these 3 things in mind:
~ Use your grill’s lid. It’s there for a reason. Not only is it the best way to control temperature, using it also helps add additional moisture and flavor to whatever you are cooking.
~ Cool it down. Your grill doesn’t need to be 5,000 degrees in order to grill your steaks. Take it down a notch or three and reap the benefits. Start by doing a quick hot sear on both sides then turn the heat down to medium and finish cooking with the lid on. What’s that, your charcoal grill doesn’t have a temp knob? See my note above about using your lid.
~ Pay attention. Mise en place (pronounced miz ɑn plas) means literally “putting in place.” This is a French culinary practice top chefs use all the time and for good reason. When they have much cooking to do, they need everything immediately at their fingertips. So, next time you grill make sure everything you are going to need is ready and outside with you, that way you don’t have to divert your attention from your grilling even for a second.