...tried Paymaster Wet Rub on your steaks, IMO, you are missing one of the finer things in life ;-)
For this cook:
-Prime Filet Mignon steaks...each one cut at 1.5" thick.
-Rubbed with Paymaster's wet rub, and left in fridge for 5 hours (even better overnight).
-Took out of fridge and let sit at room temp for 1 hour.
-Used paper towels to wipe off excess moisture from steaks.
-Seared each side for 1.5-2 minutes with a dome temp of 700°.
-Transferred to a 275° degree cooker, and let them ride up to an IT of 135° while smokin' away.
They are always EXCELLENT!!!!!
Paymaster wet rub recipe: (I quadrupled it for these steaks)
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Teaspoons Montreal Steak Seasoning
1 Teaspoon Espresso Powder or any finely gound coffee