[header] How to apply a dry rub to steak [title] Select the steaks. [substeps] There are many cuts of steak available, but not all are suited to being rubbed with a dry rub. The flavor of very thin steaks can easily be overwhelmed by a dry rub, so choose steaks that are thicker, at least 3/4 of an inch (2 cm).
[header] How to apply a dry rub to steak [title] Select the steaks. [substeps] There are many cuts of steak available, but not all are suited to being rubbed with a dry rub. The flavor of very thin steaks can easily be overwhelmed by a dry rub, so choose steaks that are thicker, at least 3/4 of an inch (2 cm).
Cuts of steak with a bone in them tend to be more flavorful but require more time to cook. Look for cuts of steak that are well marbled with little or no connective tissue. Make sure you thaw the steaks before applying any water to them. Weigh the steak up a bit to see if it has thawed. [title] Reach for the steak just before it begins to brown. [step] First, cut the steak on an angle to help maintain even thickness. Drier beef steaks allow for a finer dry rub, however. [title] Cut the beef into strips roughly four inches (10 cm) each.