Podcast Summary: The Rubin Report – "Smoking the Perfect Steak Masterclass" with Dave Rubin

Episode Information:

• Title: Smoking the Perfect Steak Masterclass | Dave Rubin
• Host/Author: Dave Rubin
• Release Date: March 29, 2025

Introduction

In this special episode of The Rubin Report, host Dave Rubin delves into the art of preparing the perfect smoked steak. Moving away from the usual political discourse, Rubin offers viewers a masterclass in culinary excellence, focusing on smoking a premium cut of meat using the Big Green Egg smoker. This episode is a treat for food enthusiasts and those interested in mastering barbecue techniques.

Setting Up the Smoker

The episode kicks off with a discussion about the essential equipment for smoking meat. Dave emphasizes the importance of the Big Green Egg, highlighting its superiority over other smokers like Traeger.

• Notable Quote:
  • "I just love this thing. This is the best smoker there is." [00:00]

Rubin explains the initial setup process:

1. Ventilation: He advises opening all vents to ensure proper airflow, which is crucial for maintaining consistent smoke.
2. Charcoal Selection: Preferring Big Green Egg brand charcoal, Dave mentions its longevity and reliability during the smoking process.
3. Ignition: Using a loofed lighter, Dave ignites the charcoal, cautioning viewers to keep it away from children due to its intense heat. He notes, "Let it burn off for a good half hour or so" [00:00], allowing the smoker to reach the optimal smoking temperature.

Preparing the Meat

Transitioning to the kitchen, Dave showcases an Australian Wagyu tomahawk steak sourced from Josh's Meats in Miami, renowned for their premium cuts.

• Visual Description:
  • "It is marbled absolutely perfectly. Like you couldn't get a more perfect piece of meat." [00:00]

Room Temperature and Moisture Reduction:

• Dave allows the steak to reach room temperature, enhancing even cooking.
• He pats the steak dry with paper towels to remove excess moisture, which aids in forming a desirable crust during smoking.

Seasoning:

• Garlic Olive Oil Application:

  • Utilizes homemade garlic olive oil to add subtle flavor without overpowering the Wagyu's natural taste.
  • "You don't need much of anything, especially with a wagyu cut, because there's just so much flavor in there." [00:00]

• Salt and Pepper:

  • Advocates for a simple coarse salt and pepper blend to enhance the meat's natural flavors.
  • Advises against over-seasoning, stating, "I don't believe in seasoning. I believe in over seasoning. You're just not going to put too much on there." [00:00]

Smoking the Steak

With the steak seasoned, Dave prepares to place it in the Big Green Egg.

• Temperature Setting:
  • Suggests maintaining a temperature between 320°F and 370°F, ideally around 355°F for optimal smoking.
  • "We probably only need about 40 minutes direct heat... the most delicious, moist, spectacular piece of meat you've ever had." [00:00]

Monitoring the Process:

• Utilizes a Thermapen to monitor the internal temperature, emphasizing the importance of precise temperature control.
• Dave explains that the temperature remains stable due to the locked-in airflow and advises against frequently opening the smoker, which can disrupt the temperature balance.
  • "The temperature is not going to move because the air is absolutely locked in." [00:00]

Searing: The Caveman Char Technique

After approximately 22 minutes of smoking, Dave checks the steak's internal temperature, which reads 117°F. To achieve a perfect medium-rare, he plans to sear the steak using the "caveman char" method.

• Caveman Char Steps:

  1. Increasing Heat: Opens all grates to allow more airflow and ignite the flames, creating a higher temperature environment.
     • "They call this caveman style. This is the way we used to eat back then, before the libtards got us." [00:00]
  2. Searing: Places the steak directly on the coals for a quick, intense sear, aiming for a charred exterior while maintaining a pink, juicy interior.
  3. Timing: Sears each side for approximately two minutes before removing the steak from the heat.

• Visual and Sensory Description:

  • Dave vividly describes the searing process, noting the visual appeal and the enticing aroma:
    • "Look how beautiful that thing already looks." [00:00]
    • "If we had smell o vision. And you will smell like meat and smoke for the rest of the day." [00:00]

Resting the Steak

Post-searing, Dave allows the steak to rest for about 10 minutes. Resting is crucial as it allows the juices to redistribute, ensuring a tender and flavorful bite.

• Final Seasoning:
  • Applies a pinch of smoked salt to enhance the steak's flavor without overshadowing its natural taste.
  • "You're just not going to over season this baby. So just a little pinch of that, and this thing is ready to be sliced up." [00:00]

Slicing the Perfect Steak

Dave highlights the importance of proper slicing to maximize the enjoyment of the perfectly smoked and seared steak.

• Slicing Technique:

  • Emphasizes slicing against the grain to ensure tenderness.
  • Suggests having someone proficient in slicing assist, stating, "Is live with someone who is better at slicing than you are." [00:00]

• Final Presentation:

  • Showcases the beautifully cooked steak, with a crisp char exterior and a succulent, pink interior.
  • "Look how soft that is. Just perfect. Absolutely perfect." [00:00]

Conclusion and Final Thoughts

David Rubin wraps up the masterclass by summarizing the key steps to achieving the perfect smoked steak:

1. Proper Equipment Selection: Choosing a reliable smoker like the Big Green Egg.
2. Meat Preparation: Bringing the steak to room temperature and applying minimal seasoning.
3. Smoking Process: Maintaining consistent temperature and airflow.
4. Searing Technique: Utilizing the caveman char method for a perfect crust.
5. Resting and Slicing: Allowing the meat to rest and slicing against the grain for optimal texture.

Dave concludes with a humorous note on enjoying the fruits of his labor, while playfully noting the unequal distribution of the delicious steak.

• Final Quote:
  • "Sorry, guys. You don't get any of this. I get to eat all this." [00:00]

Key Takeaways

• Simplicity is Key: Minimal seasoning allows the natural flavors of high-quality meat like Wagyu to shine.
• Temperature Control: Maintaining a stable temperature is crucial for consistent smoking results.
• Technique Matters: The caveman char method provides a perfect balance of char and tenderness.
• Patience and Precision: Allowing the meat to rest ensures juiciness and optimal flavor distribution.

This episode of The Rubin Report offers an engaging and informative guide for both novice and seasoned grill enthusiasts. Dave Rubin's straightforward approach and attention to detail provide listeners with actionable insights to elevate their barbecue game, all while maintaining the show's signature authenticity and charm.