Carne Crosta is not a myth. (2024)

STLBBQer said:

Used Carne Crosta for the first time tonight on some porterhouse steaks. Y’all were not joking. Gooooood Lord. This stuff is perfection.

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Perfection and NO pic?!?!

jasonjax said:

See Also

Steak Vs Carne Asada: Which Is The Superior Choice? - DeliFo

You guys using it as your only rub or as a layer?

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Only.

Read the directions for how to apply and put it on thick so it will form a crust.

EyeBurnEverything said:

I really want to try it due to all the apparently good feedback, but the ingredient list scares me. It looks very similar to BO and while i liked BO for stuff like fajita's and taco's, i did not like BO for Brisket. I am afraid i won't like Carne Crosta for a "steak" Maybe for "carne asada" but thats not my end goal.

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I find BO offensive but Carne Crosta is great on steak.

EyeBurnEverything said:

I really want to try it due to all the apparently good feedback, but the ingredient list scares me. It looks very similar to BO and while i liked BO for stuff like fajita's and taco's, i did not like BO for Brisket. I am afraid i won't like Carne Crosta for a "steak" Maybe for "carne asada" but thats not my end goal.

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Not even close to carne asada.

Carne Crosta (pronounced car-nay crow-sta), loosely translated as “Beef Crust” in Portuguese, is exactly what this rub will produce. It excels when cooked over high direct heat, especially on well-marbled cuts of beef. The high cooking temperatures are necessary to release oils in the rich Brazilian coffee, which intertwine with the spices and rendered fat, creating the most sumptuously-crusted steak you’ve ever experienced.

Bob C Cue said:

I find BO offensive but Carne Crosta is great on steak.

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BO aka Black Ops, but i am sure you knew that.:heh:

Anyway, jokes aside, i am being serious. One of the main ingredients in both rubs is a chile powder of various sorts. Sadly it ruins a steak or brisket for me. Immediately my brain says this is chili, or taco's or fajita's. Not something a steakhouse would put on a steak.

KevinJ said:

The high cooking temperatures are necessary to release oils in the rich Brazilian coffee, which intertwine with the spices and rendered fat, creating the most sumptuously-crusted steak you’ve ever experienced.

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Amen.

I really love this when doing a reverse sear... warm things up a bit... get some fat to render and flow... then sear it hard to release those flavors you mentioned.

I also highly recommend combining this in a 50/50 mix with Oakridge Santa Maria. Oh, momma!

EyeBurnEverything said:

BO aka Black Ops, but i am sure you knew that.:heh:

Anyway, jokes aside, i am being serious. One of the main ingredients in both rubs is a chile powder of various sorts. Sadly it ruins a steak or brisket for me. Immediately my brain says this is chili, or taco's or fajita's. Not something a steakhouse would put on a steak.

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I don't taste chili powder at all, if it's there it is extremely subtle and it certainly doesn't make a top grade steak taste like it should be chopped up and served in a Taco but hey if you thinks it's not for don't bother with it.

KevinJ said:

I don't taste chili powder at all, if it's there it is extremely subtle and it certainly doesn't make a top grade steak taste like it should be chopped up and served in a Taco but hey if you thinks it's not for don't bother with it.

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"chili powder" has other ingredients. I specifically said "chile powder" and my palette can taste even a subtle hint, but this is the 3rd ingredient on both the rubs lists, so hardly subtle. Anyway, i am just glad i found a picture large enough to read the ingredient list before spending $25 on a 16oz package.