Cook's Illustrated (May/June 2012)
Our names are Zach and Clay, and we're carnivores.
Don't get us wrong: We love vegetables. We've been eating more meatless meals, and for lots of reasons -- our health, our budget, the environment -- we're very happy to be doing that.
But, man, sometimes nothing beats a steak.
So we were more than happy to try out the spice-rubbed steak in the latest Cook's Illustrated. As recipe author Andrea Geary says, a spice rub can be a great way to dress up an inexpensive cut of meat, turning "cheaper steak into 'choice.'" The problem? Spice rubs can often leave a steak tasting dry and dusty -- or worse, the spices fall off completely on the grill.
Cook's comes up with a solution, and as usual, it involves some extremely clever techniques.