Dry rub doesn't really make sense unless you're smoking something.

I just use SGP and Worcestershire in a marinade at room temperature and let my weber do the work.

Use some herbs de province. Tastes so good

Worcestershire Sauce
Salt and Pepper
Lil bit of Montreal aka herbs de province, Quebec

rofl its herb de Provence, not province. As in Provence in south of France

idk how to spell it man the one i buy just says Montreal Seasoning. so i wrote it how the dude above me did

Yeah well herbes de provence and montreal steak spices are 2 completly different things.. herbes de provence is simply a mix of dried herbs such as thym, rosemary, marjoram ... and they don't use that garbage in provence by the way, they do cook with herbs a lot but usually fresh and they use them individually not mixed already... montreal steak spices is like super processed mix of msg salt pepper and other shit...

This post was edited by hofx2 on Jul 9 2015 11:43pm

i've had both( dried versions) all taste exactly the same here. including the quebec one too lol.

Salt pepper granulated garlic. Just for the diamonds on one side.

Cook at room temp. Allow 3-5 min rest time. Perf steak. Please dont probe your meat with a thermometer unless chicken

lolwut.

salt pepper butter garlic rosemary

This post was edited by JDota72 on Jul 10 2015 03:56pm