Char Crust Steaks

I like my steaks Pittsburgh style, crispy on the outside but rare on the inside. I had seen a post on the big green egg forum about using a product called char crust to get a nice crust on the outside of the steak.

I finally got off my lazy butt and ordered some Char Crust Original Hickory Grilled rub. I happened to have 3 NY strips in the fridge so I fired up the egg. Rhonda and I also made some mushrooms and onions with a little beef bullion added and some thick cut sweet potato fries. The steaks came out ok with a decent flavor but wasn’t quite what I was looking for. Rhonda Liked them and said the seasoning was a nice change from our usual salt and pepper or “Cow Lick” from Dizzy Pig.

Here are the mushrooms. They were nice and big. It was almost a shame to cut them up instead of stuffing them

Here are the raw steaks before seasoning

Here are the steaks after seasoning with the Char Crust

Here is the Big Green Egg fired up

Here are the steaks cooking on the BGE

They look burnt on the outside but they weren’t. That is the crust from the Char Crust.

Here is the food done and plated