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crusted steak recipe?

Discussion in 'The Lounge' started by laketex, Jul 19, 2003.

  1. laketex

    laketex 3/4 ton status

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    How do i put that seared on crust like you get in some top notch steakhouses? Like at Cagle's in Lubbock....best steak i've ever eaten and I wanna duplicate it at home. Help!
     
  2. mud390

    mud390 1/2 ton status

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    That sounds really good! I wanna know too!!!

    Kris
     
  3. driney

    driney 1/2 ton status Premium Member

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    I think that comes from a seasoning rub. Here are a couple. I usually just do a search when I want to try a new one.
     
  4. behemoth

    behemoth 1/2 ton status

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    Your grill needs to be real hot too. Give it time to really heat up the grate. As soon as you put the meat on, it should immediately "sizzle". I'm waiting on mine right now - I've got a real nice venison tenderloin just waiting for the grill!! /forums/images/graemlins/laugh.gif
     
  5. 2Dogs

    2Dogs 1/2 ton status Premium Member

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  6. laketex

    laketex 3/4 ton status

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    I've got a recipe i'm tryin tonite on a couple of T bones. I'll let ya know how it comes out!!!
     

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