A bunch of Christmas filets and a screaming hot sear!!

Started with s 24 hour soak in Paymaster wet rub (the BOMB!!!).

Kicked it off with a screaming hot sear on the griddle.

Although I wasn't able to capture the last pic, they were then placed on the MAK for 1.5 hours of low n slow until hitting med/rare. WOWSERS!!!

They look delicious.

Is this the wet rub you are talking about?

Paymaster wet rub recipe:
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Teaspoons Montreal Steak Seasoning
1 Teaspoon Espresso Powder or any finely gound coffee

BBQJUDGE said:

They look delicious.

Is this the wet rub you are talking about?

Paymaster wet rub recipe:
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Teaspoons Montreal Steak Seasoning
1 Teaspoon Espresso Powder or any finely gound coffee

Click to expand...

That's it! Been using it exclusively on steaks the past couple of years. The color and flavor it imparts is unreal

It's great on most cuts of beef, but steaks...man oh man!

Just make sure you pat the steaks dry with paper towels before searing...otherwise you'll be steaming, not searing.

Here's a pic of some finished "paymaster" filets from awhile back. These steaks were just coming off an 800° sear on my kamado.


The same (or better) crust, I believe, can be accomplished on a pellet grill using something like this:
Lodge LPGI3 Cast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_awd_L5RFwbP0KN438

Yeah, I think "WOWSERS!!!" pretty much sums this up! Two thumbs up!

Those are a couple of great pics guys!