Gaines Dobbins' Steak Rub
by Gaines Dobbins, Chef , Eureka Restaurant, San Francisco, Calif.
This is the rub that I've used on thousands of pounds of Certified Piedmontese beef at my restaurant. I also used it on the Certified Piedmontese culotte steak I cooked at the Taste of the NFL Superbowl charity event this past year. Because it has sugar in it, it works better with larger cuts of meat, particularly for grilling.
- 1/4 cup sugar
- 1/4 cup salt
- 1 tablespoon ground black pepper
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
Combine all of the ingredients in a bowl. Generously season the beef with this mixture.
This rub works great on the Certified Piedmontese Bavette Steak, and contrary to most grilling techniques, when using this rub, I cook on medium-low heat and I turn the meat frequently. If it flames up, you know the fire is too hot. It makes a mess on the grill, but when you taste the caramelized sugar and spices, it will seem a small price. Always use tongs to turn the meat. Don't let the delicious juices escape. I can't stress how important is to let meat rest before slicing it.
Please note: Certified Piedmontese beef cooks faster than other beef, so when grilling, be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.