Rubbing My Meat

I tend to be someone who yanks it out of the package and slaps it on the grill.

Tomorrow, though, is the inlaws anniversary and we wanted to make it special.

When they lived in Iowa, they'd hit Texas Roadhouse for dinner and split a ribeye.

They've complained about other steak places around here for not tasting right and I figured it had to be because of a rub.

Well, I found three sites with recipes that agree about what Texas Roadhouse is using for a rub and The Lovely Harvey said, "we have all that!"

So she mixed up the spices and I applied it to the steak for them tomorrow.

Plus a different rub that I had erroneously been led to believe was a clone of the one we found later.

I've never done a rub before.

We're going to cook them up and see if it triggers happy feelings.

They like medium well.  Ugh!

I prefer medium minus.  Maybe I can slip it past them cooked properly! 

Harvey also says I should salt the others before cooking because it helps make a crust and retains moisture in the meat.

Going to be fun no matter what.

We're thawing some hamburger in case of a disaster.

Even if all goes wrong with the steaks, there will be baked potatoes.  I know how to do those!