PotPourri Of Global Interest: Rub for All Steaks, Especially Tri-Tip

½ cup Brown Sugar

¼ cup Kosher Salt (or to taste or salt substitute)

¼ cup Garlic Powder (or you can use 1/2 cup garlic salt...I separate them so I can control the amount of garlic and salt)

OK, THAT'S THE BASIC RUB. (It can be a two part rub, provided you use 1/2 cup of garlic salt)

I made up a second rub using the above ingredients and the ones below. Both mixes are excellent. Let me know which you like the best and if you added or changed ingredients.

½ tsp Hot Hungarian Paprika (Or you can just use your favorite kind of heat)

¼ tsp Marjoram

¼ tsp Celery Seed Powder

¼ tsp Cardamom

NOTE: Where's the pepper? I add fresh ground black pepper after cooking and let steaks rest for 10-15 minutes wrapped in foil.

What temperature to cook your steak? All a matter of preference...... I want to know (and I assume you do, too) what’s happening to your meat as it passes through the various temperature stages.

Meat Progression How Its Cooked: Do you know<br>what your meat is doing? As meat approaches 105°F, the calpains (calcium proteins) begin to denature and lose activity; this happens until about 122°F. Since enzyme activity increases up to those temperatures, slow cooking can provide a significant aging effect during the cooking process. At *125°F meat is rare. Ideally, you’ll want to sear the meat quickly to kill any surface bacteria.

Above 125°F, meat begins to develop a white opacity as heat sensitive myosin (motor proteins) denature. Coagulation produces large enough clumps to scatter light and red meat becomes pink. This is where the meat moves from rare to medium rare (*130°F).

Further cooking (towards *140°F) begins to breakdown the red myoglobin (iron/oxygen binding protein) and turns it into a tan colored hemichrome. It’s at this point that meat turns from pink, to brown and then to grey.

During this time, meat releases a lot of juices and begins to shrink noticeably. In a very rapid succession it can move from medium rare, to medium, to medium well. And, if you’re not careful, you can very quickly overcook your meat.

At *160°F, connective tissue begins to liquefy. Proteins repel the water and constrict causing them to get closer together and grow stronger. This is what gives well-done meat it’s tough and dry texture. At the risk of ruining your main course, you would never want to take your higher quality cuts of meat to this temperature.

Bon Appetite!

NOTE: There are many other great rubs for various items.....check them out in each individual blog. Feedback appreciate!!