Rubs - not for grilling?

[Tailgating is my game]

@ Barry.
For the best steak you cooked.
What seasoning dod you use?
If you marinade, what was the marinade for the steaks?

I pepper after the cook and rarely use marinades on beef, mostly on boneless chicken breasts...


why do you ask?

Barry do you use marinades on london broil? I like italian dressing on it for around four to six hours before grilling. Some say just cook it real hot & fast!

[Barry CB Martin]

that's just before grilling, sometimes up to several hours too. But after wards,,,other spices are welcome! BUT that's just my taste buds, of course I serve my guests what they desire....

[Tenpoint5]

When I use rubs on meats other then chicken and MY steak. I will use a reverse sear on the meat. In other words they sit over low heat on the grill until heated through, then right before they are ready to come off. They hit the 700 degrees screaming hot searing grill to finish. The rub is then incincorporated and doesn't burn

[Ka Honu]

The rub is then incincorporated ...

I don't speak Iowan, so I had to look this up.  It turns out that "incincorporated" is a state wherein the seasoning on a cut of meat is somewhere between incorporated and incinerated. The degree of incincorporation depends mostly on the blood-alcohol level of the cook whilst the meal is being prepared.

[Tenpoint5]

The rub is then incincorporated ...

I don't speak Iowan, so I had to look this up.  It turns out that "incincorporated" is a state wherein the seasoning on a cut of meat is somewhere between incorporated and incinerated. The degree of incincorporation depends mostly on the blood-alcohol level of the cook whilst the meal is being prepared.

Not to mention while typing

[Barry CB Martin]

[size=78%]Barry do you use marinades on london broil? I like italian dressing on it for around four to six hours before grilling. Some say just cook it real hot & fast![/size]

Usually in our neck-o-the-woods that term London Broil is attached to round steak...and generally don't care for that cut.  As for flank steak or the like I'm one of those guys who likes the flavor or meat and a layer on the surface of it as it's finishing, usually with a glaze, sometimes after with a sauce.... Don't care for marinades on thinner (under 2 inch) cuts of meat cause the flavor takes over the meat, not my deal.

[Tailgating is my game]

[size=78%]Barry do you use marinades on london broil? I like italian dressing on it for around four to six hours before grilling. Some say just cook it real hot & fast![/size]

Usually in our neck-o-the-woods that term London Broil is attached to round steak...and generally don't care for that cut.  As for flank steak or the like I'm one of those guys who likes the flavor or meat and a layer on the surface of it as it's finishing, usually with a glaze, sometimes after with a sauce.... Don't care for marinades on thinner (under 2 inch) cuts of meat cause the flavor takes over the meat, not my deal.

For me at this time it comes down to $$$$ A London broil is a great way to get a really good meal out of a less expensive cut of meat. But it must be cooked just right & it comes out nice, But I really do like a sirloin, T-bone & other cuts better.