Grill Masters Club Presents
Steakhouse Crust. Pink Edge to Edge.
Meet the Upper Crust Steak Box.
Upper Crust Steak Box
Thermometer, dry brining rack, wagyu tallow, SPG, two steak rubs and steak sauce.
A dry brine and reverse sear steak kit for anyone who has paid steakhouse money for a ribeye and wants to cook it better at home.
The steakhouse method comes down to three things. A dry surface, so the sear builds a real crust instead of steaming. A slow first stage, so the inside cooks evenly with no gray band under the crust. And a thermometer, so you pull it on the number instead of guessing. This box covers all three, plus the seasoning and the sauce.
Inside: a Grill Masters Club digital instant read thermometer, a Fox Run 14 x 10 inch wire rack for dry brining in the fridge, Wagyu Beef Tallow Spray by South Chicago Packing, Livia's Salt Pepper Garlic, The Rocks All Red Meat Rub by Whiskey Bent BBQ, Heath Riles Garlic Butter Rub, and Rufus Teague Steak Sauce.
Brine it dry. Cook it slow. Sear it hard. Pull it on the number.
$109.99
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Made for the steak lover who already buys good beef and wants every cut to come off the grill with a deep crust and an even pink center. Seven pieces, one method, no extra shopping.
Want the full method first? Read our guide to grilling the perfect steak.
What's Inside the Upper Crust Steak Box
Seven pieces built around one cook: the dry brined, reverse seared steak. Two tools, a searing fat, three seasonings and a steak sauce.
Tool
Grill Masters Club Digital Instant Read Meat Thermometer
The reverse sear runs on temperature, not time. Probe the center of the steak during the slow stage and you know exactly when to move it to the sear.
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Reads In: Under one second
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Display: Rotates automatically, so it reads at any angle and in either hand
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Stores: Magnetic back sticks to the grill or the fridge
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Power: Two AAA batteries, included
Tool
Fox Run Wire Dry Brining Rack (14 x 10 in.)
The secret behind a steakhouse crust. Salt the steak and leave it uncovered on the rack in the fridge, and cold air dries the surface on every side, top and bottom.
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Use For: Dry brining steaks overnight in the fridge
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Size: 14.25 x 10.25 x 1 in., sits inside a half sheet pan to catch drips
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Bonus: Slides onto the smoker for the slow stage of the reverse sear
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Care: Hand wash and dry completely
Searing Fat
Wagyu Beef Tallow Spray by South Chicago Packing (7 oz)
Beef fat for a beef sear. A light mist right before the steak hits the heat helps it brown fast and adds rich, beefy flavor to the crust.
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Made From: 100% rendered American Wagyu beef tallow
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Spray: Bag-on-valve system, no chemical propellants and no seed oils
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Use For: Searing steaks, oiling grates, cast iron and flat tops
Dry Brine
Livia's Salt Pepper Garlic (3 oz)
Your dry brine. A simple blend of kosher salt, coarse black pepper and garlic, made from a family recipe dating back to 1938. Season every side and let it work overnight on the rack.
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Ingredients: Kosher salt, coarse black pepper, garlic salt
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Use For: Dry brining steaks, chops and roasts
Rub
The Rocks All Red Meat Rub by Whiskey Bent BBQ (5 oz)
A bold, peppery beef rub with garlic, onion, paprika and chili for a darker, more savory crust. It carries salt too, so use a light hand on a steak you have already dry brined.
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Use For: Ribeye, strip, tri-tip, brisket and wild game
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Made: MSG free with gluten free ingredients
Finishing Rub
Heath Riles Garlic Butter Rub (8 oz)
The steakhouse butter baste, in a shaker. Dust it on the moment the steak comes off the sear and the heat blooms the garlic butter flavor without burning it.
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Use For: Finishing steaks, plus shrimp, chicken and potatoes
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Pro Tip: Add it after the sear, not before, so the garlic stays sweet
Sauce
Rufus Teague Steak Sauce (7 oz)
A thick, tangy steak sauce for the table. Raisin, tamari, tomato and vinegar give it deep savory flavor that clings to every slice without burying the beef.
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Serve: On the side, so everyone sauces their own
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Made: Gluten free, kosher and Non-GMO verified
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Note: Contains anchovy
Why It Works
A thick steak cooked hot the whole way gets a gray band under the crust and a cold center. The reverse sear flips the order, and the dry brine sets up the crust before the fire is even lit.
The Dry Brine
A Dry Surface Sears Fast
Salted and uncovered on the rack overnight, the steak seasons all the way through and the surface dries out. A dry surface browns in seconds instead of steaming.
The Slow Stage
Even Pink, Edge to Edge
Low indirect heat brings the steak up gently, so the center and the edges finish at the same doneness. The thermometer tells you when it's time to sear.
The Sear
Crust in About a Minute a Side
The steak is already warm and dry, so a hot grate and a mist of wagyu tallow build a deep crust before the inside has time to overcook.
The Gift
For the Steak Lover
A ready-made gift for anyone who loves a good steak, owns a grill or smoker and wants to cook steakhouse-level beef at home.
The Method, Start to Finish: Season every side with Livia's SPG • Rest it uncovered on the rack in the fridge overnight, up to two days • Dust lightly with The Rocks • Cook at 225 to 250°F on indirect heat until about 10 to 15 degrees under your target • Mist with wagyu tallow and sear hot, about a minute a side • Shake on Garlic Butter Rub as it comes off • Rest five minutes, slice, and serve with Rufus Teague Steak Sauce.
Brine it dry. Cook it slow. Sear it hard. Pull it on the number.
The Upper Crust Steak Box has the tools, the fat and the flavor for a steakhouse steak at home, so all you need to bring is the beef.
