Today's video is all about mastering flavors. Whether you like a tomahawk
steak or a Wagyu it does not matter flavor is everything. Learning to put a
steak rub together is easy if you know the basics and I'm gonna share with you
everything that I've learned through the years. And by the end of this video not
only are you going to be able to make some amazing steaks but you will also be
able to develop some incredible flavors. This is mastering steak rubs.
So let's do it!
You can make a rub out of anything, but today I'll be using the most popular ones
starting out with my control which is salt pepper and garlic powder. Then I'm
gonna be doing a very popular one which is Montreal seasoning. I'm also putting
together some Middle Eastern flavors. And to finish it off I'll be doing a Latin
one as well. My goal is to show you my thought process when I'm making a rub,
this way you'll be able to develop your own flavors that you like.
Once you know how it's easy.
Now these are gonna be steak rubs and we can't do anything
without steaks. If you like to save money like I do I like to buy everything in
bulk. This is a full New York strip loin and as you can see it is USDA prime.
Purchasing the whole loin allows me to butcher it myself to save big bucks.
Whenever you buy in bulk you will maximize your savings and butchering a
host strip loin like this is no big deal. I started off by removing the tip. Then
I made steaks of one and a half inches thick. Once I was done cutting them I was
left with beautiful steaks.
This is what a prime steak should look like. Those little white pockets are
intramuscular fat and it's something that you should always see on prime
steaks. Since there is a lot of intramuscular fat you don't need the
outer fat. I like to do what's called a super trim, which means to remove most of
the external fat. Now I don't throw that fat away I use it for many other things
like burgers or beef tallow. But once I was done super trimming this is what
they look like.
You also want to be looking for white fat there's a reason why Japanese Wagyu
A5 is white because it is the best of the best. So whenever possible avoid
yellow fat. And out of all those beautiful steaks these are the four I'll
be using today they are perfectly trimmed and ready for seasoning. The most
important thing I want you to take away from this video is that salt is the
master of all seasoning. Adding more or less salt will completely alternate your
entire rub and sometimes you won't be able to distinguish any flavor if you
adding too much or too little of it. So whenever you're making a new rub remove
the salt element out of it, by doing that you know that you're tasting a rub and
not the salt. And to start off with a big bang we're gonna do a Montreal steak
seasoning. And remember exact amount in ingredients always on the description
down below. We start off by adding red pepper flakes, dill
black pepper, mustard powder coriander, smoked paprika, granulated
onion and to finish it off granulated garlic. Now all there's left to do is mix it
well and your Montreal steak seasoning is done.
The second one our Middle Eastern flavors all the exact amount and
ingredients will also be in the description down below. I started with
turmeric followed by sumac, black pepper, cumin, nutmeg, cinnamon sugar, granulated
onion, and to finish it off granulated garlic. Now all there's left to do is mix it
well and your Middle Eastern rub is done.
The last one I mixed up some Latin flavors. It might be one of the easiest
one to do. I started with chili powder, adobo seasoning, sazon seasoning, garlic
powder and onion powder. Now others left to do is mix it well and your Latin style
rub is done.
Now that we have all of our rubs ready all there's left to do is add them to
the steak and I started by first adding the salt then followed by my rub and the
first one was salt, pepper and garlic powder. This would be our control since
it's a flavor that we are really familiar with it's perfect to compare.
And remember I always season both sides and also the edges. The second one I did
the same exact thing I started by seasoning with salt and then threw in
my Montreal seasoning.
The next one I did the same process by adding my salt
followed by my Middle Eastern rub. To finish off my last steak after adding
my salt I threw in my latin rub and my Latin steak was ready.
But now that I'm done seasoning all
of my steaks today my goal is to cook them over wood fire and
for that I got a new grill. I'm first going to be searing them off and then
cooking them in indirect heat until they reach an internal temperature of a
hundred and thirty five degrees Fahrenheit, and for that I'll be using my
wireless thermometers. But now I say it is enough talking and it is time to cook
them so let's do it.
Alright everybody we have our beautiful steaks over here what do you think
Angel? They look amazing I haven't had steak in a while.
So I'm ready. Each single one of them is the same
steak but they have different type of seasoning and I want to know which one
you like best. Seasoning? Yes it's a little bit different
every single one of them and we're gonna judge and see and find out which one is
best. Sounds like a plan? Let's go. Very first one
we're gonna let you know how we like everybody. Cheers!
You going for another one already?
Dude, take it easy dude. That's a Guga steak. That is a Guga
steak .Definitely something I'm familiar with, but it's also something that never
gets old. Never gets old. All right, let's go for that second one
buddy. Cheers everybody!
Completely different.
I can get behind that!
That's good. That is good. I can get behind that, that's a good one. That is very
very nice. Nothing overpowering. It's a good
flavor mm-hmm it doesn't kill the steak or anything whatever it is. The secret is
not to overdo it. Make sure you salt it before you put
your actual seasoning. That is very nice I enjoy that. It's not what we're used to because
that's what we are used to. That's the one we are used to - yes you're absolutely right that's
the one we are used to. still you can't you can't fake that taste we know what it
feels like. That's a nice salt, pepper, garlic powder right there.
I'm excited to try the third one. You ready? All right let's go for it third
one everybody. Cheers! Cheers!
This is a good experiment! We're having a great time! We are having an amazing time!
that is phenomenal! This one has a little bit more power. Yes. This one is more like,
in your face than the last one. It is so different than each other you know what
I mean? Like they are just completely different experience. Look you can go to a
restaurant and they could give you the same exact cut of meat and they just put
that rub on it and it changes it completely. This one is phenomenal I
really enjoyed these flavors the combination of all of it together.
Alright let's go for the last one buddy. Let's do it!
I mean it's it's not getting better or worse they're just getting nice. Is it
really it's not better or worse it's just now it's more like they're all good.
They are all good.
Its not oh its getting worse all the way through or is oh is getting better. No they are all good so far.
Very, very good. Okay this is the very last one. Cheers everybody!
Wow very different. You don't like that one? I like it okay I can't put my finger
on what it is. Why? Because it's kind of similar to the
Guga one. Really yeah to me it's a little bit similar in a certain way. I think
what's happening is that you are very familiar with these flavors.
Very familiar and it's bringing some memory back on your brain and you had
that before. Anyway. I had it? You had it before. It seems like it has more flavor.
More pronounced flavor and it's different. I feel like you're just
starting to do like a mastering video for rubs. For rubs? Yeah this is like
Guga's mastering steak rubs. That's exactly what I might title the video then. Name it that.
There you go Angel picked the name of the video mastering steak rubs everybody. It
is very good. I don't know if I can pick a favorite. So we have Montreal, we have
the Middle Eastern flavors and then we have Latin flavors. You know so for me at
least I am really torn between the Middle Eastern
one and also the Latin flavor but the Montreal is so amazing as well. They
are all fantastic everybody. You know what I think it's? That this one- which is the
Middle Eastern- it is powerful the flavor is powerful but it's not
spicy it's not no sweet it's it's a good little area. Like nice well-balanced.
So when you are mastering your seasonings for a steak or your rub- you like that? Like you said
What you are really trying to do is not overpower it with the rub or anything. That's why it
is important for you to season it with salt separately, because salt will alter
the amount of your rub if you put a lot of salt on one rub and not enough on the
another rub then you're going to be like oh because this one tastes better
because it has more salt. Okay so when you try to master something take the
salt away from the equation that will give you the real flavor of the rub so
that you can find out which one is better for you. Like angel said for him
is the Middle Eastern flavors because it's very nice. I love that one too, I love
the Latin, I love the Montreal, I love the garlic powder and you know the basic one
as well. Salt, pepper, garlic. You can't go wrong with any of these they are all fantastic.
Anyway guys these are the results I hope that you understand how I like to put my
rubs together, how I judge the flavors. Every single one of them is fantastic.
Agree? 100%. If you enjoyed this video make sure you give it a thumbs up, if
you're not a subscriber be sure to subscribe for future videos. Remember if
you're interested in anything I use everything is always on the description
down below. Thank you so much for watching and we'll see you guys on the
next one. Take care everybody. Bye bye