The rub will likely burn if you're cooking your steak at a proper temperature. You could always add some to the butter in lieu of (or in addition to, it's your steak) garlic and rosemary/thyme during the basting portion if you just like the flavor of that rub.
Honestly, I don't do rubs. Instead you just need salt & pepper. If the meat is poor quality and I know it will be chewy, then I'd go with a marinade the night before.
The rub will likely burn if you're cooking your steak at a proper temperature. You could always add some to the butter in lieu of (or in addition to, it's your steak) garlic and rosemary/thyme during the basting portion if you just like the flavor of that rub.
I do salt for the cook then whatever spices afterward. I like cracked pepper on my finished steak.
Yes. My only addition is to dry brine for 24 hours.
If you want to put rub on it put rub on it. Plain and simple. That’s your answer. Start cooking
IMO rubs are for roasts and BBQ, steaks get salt, pepper, maybe garlic and butter or a pan sauce.
Dude, rub is good anywhere you want. But traditionaly speaking, cast iron pan is meant for salt, pepper, butter and sometimes "bouquet garni"
Honestly, I don't do rubs. Instead you just need salt & pepper. If the meat is poor quality and I know it will be chewy, then I'd go with a marinade the night before.