The Right Way To Add Dry Rubs To Steaks - Chowhound

A pain point for many home cooks seems to be accidentally burning one's dry rub. If you're planning to apply a thicker dry rub, consider searing your steak first and then applying a layer of dry rub before finishing cooking. Steaks get that nice golden crust at high temperatures from a process called the Maillard reaction. However, if you have a thick coat of dry rub, you're essentially blocking the outer layer…