For our fifth wedding anniversary, Jen and I headed to Seattle, WA. While walking around Pike’s Place market we bumped into local chef Tom Douglas’s Rub With Love Shack. I couldn’t leave without walking away with 3 of his rubs.
I was most excited about the Exotic Mushroom Rub which contains actual porcini mushrooms. According to his website he uses it to finish off steaks at his restaurant.
About a week after our trip Jen headed to the central market and came back with some very nice looking dry aged prime ribeyes weigh in at 1.1 lb. I rubbed them down with a little olive oil and a healthy dose of rub.
I did my usual reverse sear on them and started them off on my egg @ 250°F with two fist fulls of oak chips.
Here is the timeline:
| Time | Steak 1 | Steak 2 | Egg |
|---|---|---|---|
| 5:36PM | 250°F | ||
| 5:43PM | 71°F | 85°F | |
| 5:47PM | 86°F | 94°F | 300°F |
| 5:54PM | 120°F Pulled | 105°F | |
| 5:59PM | 112°F Pulled |
I then brought the egg up to searing temperatures and cooked these for 1 minute per side. We then topped these off with a pat of butter and a little more rub.
These were probably the BEST steaks I have ever had in my life. I think I am going to have to set my Weber Chicago Steak Seasoning aside and use the Exotic Mushroom Rub from now on!!