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My favorite: Can be used on most any red meat that I have tried. Great on Brisket.

 

2 Tablespoons Olive Oil

1 Tablespoon Soy Sauce

2 Teaspoons Montreal Steak Seasoning

1 Teaspoon Espresso Powder or any finely gound coffee

 

Mix all together and rub onto both sides of one steak. Let sit for at least an hour , but the longer the better.

 

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That steak is calling me as are the shrimp in the background. While I'm not a fan of wet rubs for steaks and other quick cooks, yours looks delicious.

I am not a steak wet rub kinda guy either...that was until I tried Paymasters version. I'm a convert!! Crazy-good :-)

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I'll concur with above statement! I used to do the simple EVOO, salt/pepper, and garlic. I tried this and it doesnt take away from the good meaty steak flavor. To me it just helps compliment it and form a nice crust on the edges. I reccomend anybody give it a shot if you haven't! It's not like a marinade so much as it is a paste.

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I've tried your wet marinade on a two inch thick reverse seared sirloin. I didnt have espresso used folgers,reground it. It was very good, two thumbs up.

I also did my first flat irons using it.

Thanks for the recipe

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Do you pat it dry before putting it on the grille and I wonder how it would all work out using the reverse sear technique.

 

I dont pat it dry. It's really not a loose/moist rub. It's consistency is almost like a syrup minus the stickiness so there's not much excess liquid. Also I use it and reverse sear everytime! The coffee grounds to me just help balance out the soy sauce with a savory flavor and form a good crust. You dont actually taste any coffee flavor.

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I have not cooked a steak without using this wet rub since Vance and Dub posted it a while back.  It is fantastic.  Never thought of using it on a brisket, but not i have a new project.

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Made up a batch of homemade Montreal Steak seasoning from a recipe on Food.com, added 2 parts of that and 1 part fresh ground coffee, then made the wet rub with the soy and olive oil.... cooked up some sirloins last night with the wet rub and they were awesome...  

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Folks, I found out about Paymaster's method a couple years ago and I've been doing my steaks, tri tip, beef tenderloin and occasional London broils that way ever since.

 

 

I can not stress enough how awesome this stuff is.

 

 

I prefer my ribeyes soak in it all day or overnight.  It sort of "ages" the exterior very nicely when left in it for long periods.

 

The stuff really gives a nice seasoning to the steak exterior but does nothing to take away from the juicy beef flavor inside.

 

I normally add a small amount of basil to his recipe, too.

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My favorite: Can be used on most any red meat that I have tried. Great on Brisket.

 

2 Tablespoons Olive Oil

1 Tablespoon Soy Sauce

2 Teaspoons Montreal Steak Seasoning

1 Teaspoon Espresso Powder or any finely gound coffee

 

 

Used this except for the coffee on some beef back ribs - excellent!

 

http://www.kamadoguru.com/topic/14525-1st-beef-back-ribs-oh-my/

 

Thanks

Devin

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