Filet with Oakridge Carne Crosta rub, SmokeFire🔥 at 600!

[Bruno]

Using Oakridge Carne Crosta on a filet, they say to sear the hell out of it to get the Brazilian coffee oils to do there thing.

 

[Bruno]

 

[Bruno]

 

[Bruno]

 

[J Grotz]

Damn, Bruno, you should be Weber’s Mike Lang for the SF! Another fabulous looking cook!

 

[Bruno]

Damn, Bruno, you should be Weber’s Mike Lang for the SF! Another fabulous looking cook!

Thank you very much!! That steak was amazing!!

 

[Michael Richards]

The color and the texture of the steak in the picture of it cut leaves me speechless!

 

[Steve Madden]

That looks awesome! How did you like the rub? I have some from their sampler pack I’m dying to try.

 

[Bruno]

That looks awesome! How did you like the rub? I have some from their sampler pack I’m dying to try.

I ordered a pound of it after dinner. I love the Oakridge sample packs and now I’ve narrowed it down to 4-5 I have 1 pound bags of. SPOGOS and Carne Crosta for beef, game bird,‘Chile lime and habenero death dust for everything else. Those last 3 are very versatile, add some brown sugar and you have some perfect pulled pork rubs, game bird and a little HDD for some killer chicken.
Big fan of Oakridge for the last 5 years or so.
I like to buy good meat, use good rubs and expect great results.
Which is another reason l love the SmokeFire it’s the third link in successful cooking and as you can see it delivers.
pulled pork, killer brisket and even some grilling.

 

[Lew Newby]

That is a killer steak. Great job Bruno.

 

[Dave - Unixadm]

I think I'm going to need to add filets to my Costco order this week. That looks amazing and I have some of that rub which I've never tried.