Comments on: Easy Texas Rubbed Steak

By: Lex Alexander

Lex Alexander — Sat, 09 May 2015 19:34:42 +0000

I tried this one with steak, pork, and chicken!

They were all good – the steak is best. I prefer Jamaican Jerk Chicken for chicken although both are good. It was very good with pork.

Totally rocked with steak though. I tried several cuts and they are all good but sirloin or top round and other sometimes tougher and lower fat cuts are equally good – just cut against the grain as you recommend.

By: Ted Baldwin

Ted Baldwin — Tue, 08 Jul 2014 03:46:49 +0000

Butch,
It does go very well with a few cold brewskis 🙂

Ice water and ice tea also do the trick quite well

By: Butch

Butch — Mon, 07 Jul 2014 22:47:39 +0000

Just tried this on the grill yesterday – delicious but a bit spicy for me – washed it down with a few beers (it became a “cheat day”).

Used sirloin for the steak which you recommend, and it was cheap and tasty. Next time I’ll make less spicy, just a little bit, and see how it is.

A recipe to repeat for sure!

By: Ted Baldwin

Ted Baldwin — Tue, 17 Jun 2014 01:22:53 +0000

Absolutely Butch, when pan fried, the spices will usually smoke somewhat AND it’ll end up getting blackened. It also does on a grill, but not quite as much. Delicious both ways!

By: Butch

Butch — Mon, 16 Jun 2014 21:39:00 +0000

When I do this is a frying pan instead of on the grill, the meat gets pretty dark, almost like it is a Cajun blackened dish. It still tastes great, although I prefer the grill.

Is this normal