Outback's chargrilled ribeye has to be the best steak that I have ever tried. Does anyone know how they do it? It comes out with juices all over it and is VERY tasty. Need some help on this one.Thanks.
I've never been to Outback, but after a little research it seems their rub is slightly spicy and very straightforward. Salt, paprika, pepper, granulated garlic, granulated onion, a little coriander, a touch of cayenne (or maybe chile de arbol), and a little (dry) mustard. Nothing special really. If you don't want to fool around tweaking your own rub, it's very close "Montreal Steak Seasoning," which would undoubtedly serve as well.
It's also very close to my "Basic Beef Rub" which says something about stupid minds running in the same small circles... or something.
On a more fundamental level... What are you really asking? Their rub recipe? How to char-grill a steak? Indoors? Outdoors? Over a live charcoal fire? If you can't make a juicy, "tasty" steak with any of a variety of steak cuts, maybe we should start with the basics.
"Juices all over it" means a steak has been sauced in some way. If the steak bleeds a lot of juices when cut, it wasn't properly rested.
PS. Unless you have vision problems, please don't type in all caps.
IF YOU HAVE NEVER BEEN TO OUTBACK AND TRIED IT THEN HOW CAN YOU SAY THAT IT'S LIKE YOURS OR ANYONE ELSES?
IT'S NOTHING CLOSE TO MONTREAL STEAK SEASONING. I'VE TRIED THAT.
I'M ASKING FOR THE RUB OR SAUCE THAT THEY USE.
I DOES LOOK LIKE IT'S BEEN SAUCED,IT'S VERY WET WHEN THEY SERVE IT. EVEN WITNESSED SOMEONE RETURN ONE TO BE COOKED LONGER AND WHEN THEY GOT IT BACK IT WAS JUST AS WET ON THE OUTSIDE AS IT WAS BEFORE, MAYBE MORE.
okok maybe i was a little out of line. It just hit wrong. I have never heard of caps being proper courtesy. Might have learned somthing today.Sorry.
Well, having eaten at Outback and having read this thread, I agree with BDL's answer as to ingredients, largely, and with his rumination on if you wanted technique tips. He did research it, not pull it out of thin air.
Salt, pepper, granulated onion/garlic, paprika form the basis of most every meat rub in common usage. But as with any general list, the nuance is in the ratios. I could make a good rub out of the same ingredient list as Montreal Steak seasoning and it would taste rather different.
I'd probably omit the paprika and coriander personally.
While you don't yet grok BDL, and he has his own peculiar style, he didn't overstep. You did. Calm it down.
Oh, and don't type in all caps. It's rude and bothersome.
When it comes to good steak, less is often more. Simplicity, high heat and proper resting are the keys to a good steak generally. Which is more about technique than seasoning.
While Outback protects their exact rub recipe and no one here seems to have created their own copy, Google supplies a number of hits that purport to copy it. Most of the copies are fairly heavy on the salt and I don't recall the steaks being that salty either. They otherwise agree with BDL's list though I haven't hit on one with the mustard powder but have found a few with turmeric.
What have you tried so far? Once we know that we can probably be more helpful in refining your recipe and technique to give you what you want.
The dislike of all caps stems from the early days of the internet where it was seen as the equivalent of SHOUTING. This has largely persisted though IM, twitter and such haven't helped preserve this tradition of courtesy.
I do agree with you about the steaks not being all that salty. The more I think about it I would bet that the big taste that I can't seem to get over is probably in the sauce. I've tried most off the shelf common steak seasonings and while they are good but not like theirs. How can they put it back on the grill and cook it more without drying it out? It has to be the sauce right? What are some sauce recipes that I could try? Is that a common practice? Thanks for the help.
It's been a while and I don't recall a sauce per se. I think they just pour whatever juices came out during resting back over the steak. With the volume they do, they probably have plenty of meat juices available.
Are you absolutely certain that's what they did? Are you really sure they didn't start with a new steak?
I don't know what they did, but, from a food safety standpoint, food that leaves the kitchen can no longer be considered uncontaminated, IMHO, and they may have started over. Iy would not be the first time that a restaurant trashed a meal to keep a customer happy, now would it?
Seasoning aside, the big secrets to making a steak of the sort of thicknesses we're talking about are:
(1) Clean and well lubricated grill with both very hot, and mid-hot zones. (2) An adequate resting period after cooking.
Allow the steak about twenty minutes out of the fridge, season it, and allow it another twenty minutes to come to room temp. Put the steak on the hot part of the grill, and allow the grids to tattoo the steak -- usually around 90 - 120 seconds. Rotate the steak 45* to create a cross-hatch pattern. Note: If you have enough grill space, use a fresh area. Turn the steak over and repeat, as before. Test the steak for done-ness with a finger push.
If it needs further cooking, move the steak to the mid-hot zone and allow it to finish. Experience will teach you how long that's going to take -- divide it in half and try to get equal cooking on both sides.
Remove the steak, put it on something warm -- or at least out of the draft -- and allow an adequate rest period. 5 minutes for a 1" steak is barely adequate, 7 minutes is better. The rest evens out the color distribution and "settles the juices" so they don't run out when the steak is cut and leave it dry.
Sizzle plates are a nice way of bringing some heat back to the steaks for service.
There are several good ways to get extra gloss on steak. Most of them involve butter to one degree or another. The simplest is to brush the steak with melted butter just before service. Another is to put a pat of regular or compound butter on the steak while it's resting -- that way it goes to the table about half melted and half oozing. A pretty sight. I usually make a reduced wine/stock jus and "butter mount" it, not only because it's enhances the steak but because it unites the garnishes with the steak.
This is dinner for two, ready to plate. It appears that someone ate one of her croutons before I could get dinner on the plates. Note the jus on the plate with the rib steak. Note also, the gloss on the steak.
If you want to talk seasoning we can. But as to how Outback in particular does it, you're on your own. I doubt you'll find their exact ingredients or be able to mimic all of their techniques, but don't doubt you can do better.
OK. Since this is post #15, I don't feel bad tangentially diverting just a bit here. I don't know about Outback, bit big steak-houses have grills that can put out 4 digit temps, that give you a killer crust with a beautiful edge-to-edge red-pink inside. You can get the same result at home if you pull this trick off properly. Start with your steaks at room temp. Dry them as best as you can. Mix a batch of 50/50 sea salt / corn starch. Rub down the steaks, both sides. The salt draws moisture out of the crust, the starch dries it up. Put the steaks in your freezer on a raised rack for from 30 minutes to 45 minutes, no longer. While waiting, get your grill screaming hot. Pull out the steaks and put them immediately on the grill and close it up. Don't even think of opening up the grill for 4 minutes with larger hotter grills, 5 minutes with smaller grills. Very quickly open the grill and flip the steaks, close the grill. Repeat for 4 or 5 minutes. Pull off the steaks and let them rest. That timing should give you perfect rare steak-house steaks. YMMV.
As far as seasonings, I much prefer Webber's Chicago Steak Seasonings to anybody's Montreal. Where/how did Montreal ever get any big steak reputation? Pansys. I also like to re-grind mine and use less. The big bottle from Webber's has an adjustable knob on the bottom. I find it cheaper to just refill it.
One thing you can't do that Outback does is about an hour or 2 before service treat or dip your steks into Papain. It is a seasoned or unseasoned tenderizer (derived from tropical fruit sources ,an enzyme) that is purchased commercially. One thing to take note of is when you cut into a rare outback steak it does not throw as much blood as a steak from your house or other steakhouse simply because the papain bath tends to make it loose moisture before it is cooked, as it is marinating in the solution. If their steaks were not dipped or treated, you could not chew them.Here in FloridaI knew the fellow who sold the local outbacks their spices,herbs and Papain products I believe they must put an Au Jus of soughts on top of the steak so they won'r be dry.
As far as what BDL said re Montreal seasoning he could very well be right. If you try some of the assorted brands they are not quite all the same, and you have not tried them all . It very well could be a form of what Emiril called BAM which you make yourself. I am sure Outbacks in comes made already as to insure consistancy in all their outlets. Another large factor is an at home cook can't duplcate the amount of heat that is used in a commercial place either inside or outside. Your house would go on fire or your outside grill would melt.
4 digit temps? What heat source do they use to do this? That's just used for searing right? boar-d-laze mentioned hot and mid-hot zones, what temp would the mid-hot zones be? That's a nice looking steak makes me water at the mouth. All of the advice is well apreciated and I want to thank everyone for their time on this topic. I'm going to do some serious experimenting on the in-laws./img/vbsmilies/smilies/lol.gif