{"product_id":"upper-crust-steak-box","title":"Upper Crust Steak Box: Dry Brine \u0026 Reverse Sear Kit with Thermometer, Tallow, Rubs \u0026 Steak Sauce","description":"\u003c!-- ================= Opening Segment 1: Dark Hero ================= --\u003e\n\u003cdiv style=\"max-width: 1120px; box-sizing: border-box; background: #1a1a1a; border-radius: 10px; padding: 1.4rem 1.5rem; margin: -2.25rem auto 1.25rem auto; color: #fff;\"\u003e\n\u003cp style=\"margin: 0 0 .35rem 0; color: #f36a10; font-family: 'Oswald', sans-serif; font-weight: bold; font-size: .85rem; letter-spacing: .06em; text-transform: uppercase;\"\u003eGrill Masters Club Presents\u003c\/p\u003e\n\u003ch2 style=\"margin: 0; color: #fff; font-family: 'Oswald', sans-serif; font-weight: bold; font-size: clamp(1.5rem, 4.5vw, 2.25rem); line-height: 1.15; text-transform: uppercase;\"\u003eSteakhouse Crust. Pink Edge to Edge.\u003c\/h2\u003e\n\u003cp style=\"margin: .45rem 0 0 0; color: #fff; font-size: 1rem;\"\u003eMeet the Upper Crust Steak Box.\u003c\/p\u003e\n\u003c!-- REVIEWS: add a star line here once the box has reviews, same format as Wingman and Bacon Boss --\u003e\n\u003cdiv style=\"height: 1px; background: #f36a10; opacity: .7; margin: 1rem 0 0;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ================= Opening Segment 2: Opening Copy Card ================= --\u003e\n\u003cdiv style=\"max-width: 1120px; box-sizing: border-box; border: 1px solid #f36a10; border-radius: 10px; padding: 1.25rem 1.4rem; margin: 0 auto 1.5rem auto; background: #fff;\"\u003e\n\u003ch2 style=\"margin: 0; color: #111; font-family: 'Oswald', sans-serif; font-weight: bold; font-size: clamp(1.5rem, 4.5vw, 2rem); line-height: 1.15; text-transform: uppercase;\"\u003eUpper Crust Steak Box\u003c\/h2\u003e\n\u003cp style=\"margin: .4rem 0 .9rem 0; color: #f36a10; font-weight: bold; font-size: 1.15rem;\"\u003eThermometer, dry brining rack, wagyu tallow, SPG, two steak rubs and steak sauce.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 .75rem 0;\"\u003eA 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.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 .75rem 0;\"\u003eThe 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.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 .75rem 0;\"\u003eInside: 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.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 1rem 0; font-weight: bold;\"\u003eBrine it dry. Cook it slow. Sear it hard. Pull it on the number.\u003c\/p\u003e\n\u003cdiv style=\"background: #fdece2; border-radius: 8px; padding: 1rem 1.1rem;\"\u003e\n\u003c!-- PRICE: keep this in sync with the variant price --\u003e\n\u003cp style=\"margin: 0; font-family: 'Oswald', sans-serif; font-weight: bold; line-height: 1.2;\"\u003e\u003cspan style=\"font-size: 1.75rem; color: #f36a10;\"\u003e$109.99\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: .9rem 0 .4rem 0;\"\u003e\u003ca href=\"#top\" style=\"display: inline-block; background: #f36a10; color: #fff; font-family: 'Oswald', sans-serif; font-weight: bold; font-size: 1.05rem; letter-spacing: .04em; text-transform: uppercase; text-decoration: none; padding: .75rem 1.6rem; border-radius: 6px;\"\u003eBuy Now\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"margin: .75rem 0 .2rem 0; font-weight: bold; text-transform: uppercase; font-size: .9rem; letter-spacing: .03em;\"\u003eFree U.S. Shipping\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003eMade 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"max-width: 1120px; margin: 0 auto 1.5rem auto;\"\u003eWant the full method first? Read our \u003ca href=\"\/blogs\/blog\/how-to-grill-the-perfect-steak-every-time-a-grill-master-s-guide\" style=\"color: #c8592b; font-weight: bold;\"\u003eguide to grilling the perfect steak\u003c\/a\u003e.\u003c\/p\u003e\n\u003c!-- ================= Card Styles ================= --\u003e\n\u003cstyle\u003e\n  .gmc-wrap { font-family: inherit; color: #111; }\n  .gmc-wrap h2, .gmc-wrap h3 { margin: 0 0 .5rem; line-height: 1.25; }\n  .gmc-wrap h2 { font-size: 1.5rem; letter-spacing: .02em; }\n  .gmc-wrap h3 { font-size: 1.125rem; }\n  .gmc-lead { margin: .25rem 0 1rem; color: #444; }\n  .gmc-grid { display: grid; gap: 1rem; }\n  .gmc-card { border: 1px solid #eee; border-radius: 12px; padding: 1rem; background: #fff; box-shadow: 0 2px 6px rgba(0,0,0,.04); }\n  .gmc-tag { display: inline-block; font-size: .75rem; background: #fff4ec; color: #b94708; border: 1px solid #f36a10; padding: .15rem .5rem; border-radius: 999px; margin-bottom: .5rem; }\n  .gmc-sub { margin: .5rem 0 .75rem; color: #333; }\n  .gmc-list { margin: .5rem 0 0; padding-left: 1.2rem; }\n  .gmc-list li { margin: .25rem 0; }\n  .gmc-note { font-size: .9rem; color: #555; }\n  .gmc-divider { height: 1px; background: #eee; margin: 1.25rem 0; }\n  @media (min-width: 640px){ .gmc-grid { grid-template-columns: 1fr 1fr; } }\n\u003c\/style\u003e\n\u003cdiv class=\"gmc-wrap\"\u003e\n\u003ch2 style=\"margin-top: 2rem;\"\u003eWhat's Inside the Upper Crust Steak Box\u003c\/h2\u003e\n\u003cp class=\"gmc-lead\"\u003eSeven pieces built around one cook: the dry brined, reverse seared steak. Two tools, a searing fat, three seasonings and a steak sauce.\u003c\/p\u003e\n\u003cdiv class=\"gmc-grid\"\u003e\n\u003c!-- Thermometer --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eTool\u003c\/span\u003e\n\u003ch3\u003eGrill Masters Club Digital Instant Read Meat Thermometer\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eThe 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eReads In:\u003c\/strong\u003e Under one second\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDisplay:\u003c\/strong\u003e Rotates automatically, so it reads at any angle and in either hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStores:\u003c\/strong\u003e Magnetic back sticks to the grill or the fridge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePower:\u003c\/strong\u003e Two AAA batteries, included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Rack --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eTool\u003c\/span\u003e\n\u003ch3\u003eFox Run Wire Dry Brining Rack (14 x 10 in.)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eThe 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e Dry brining steaks overnight in the fridge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 14.25 x 10.25 x 1 in., sits inside a half sheet pan to catch drips\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBonus:\u003c\/strong\u003e Slides onto the smoker for the slow stage of the reverse sear\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry completely\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Tallow --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eSearing Fat\u003c\/span\u003e\n\u003ch3\u003eWagyu Beef Tallow Spray by South Chicago Packing (7 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eBeef 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade From:\u003c\/strong\u003e 100% rendered American Wagyu beef tallow\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpray:\u003c\/strong\u003e Bag-on-valve system, no chemical propellants and no seed oils\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e Searing steaks, oiling grates, cast iron and flat tops\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- SPG --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eDry Brine\u003c\/span\u003e\n\u003ch3\u003eLivia's Salt Pepper Garlic (3 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eYour 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Kosher salt, coarse black pepper, garlic salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e Dry brining steaks, chops and roasts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- The Rocks --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eRub\u003c\/span\u003e\n\u003ch3\u003eThe Rocks All Red Meat Rub by Whiskey Bent BBQ (5 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eA 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e Ribeye, strip, tri-tip, brisket and wild game\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade:\u003c\/strong\u003e MSG free with gluten free ingredients\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Garlic Butter --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eFinishing Rub\u003c\/span\u003e\n\u003ch3\u003eHeath Riles Garlic Butter Rub (8 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eThe 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e Finishing steaks, plus shrimp, chicken and potatoes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePro Tip:\u003c\/strong\u003e Add it after the sear, not before, so the garlic stays sweet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Steak Sauce --\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eSauce\u003c\/span\u003e\n\u003ch3\u003eRufus Teague Steak Sauce (7 oz)\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eA 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e On the side, so everyone sauces their own\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade:\u003c\/strong\u003e Gluten free, kosher and Non-GMO verified\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNote:\u003c\/strong\u003e Contains anchovy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"margin-top: 2rem;\"\u003eWhy It Works\u003c\/h2\u003e\n\u003cp class=\"gmc-lead\"\u003eA 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.\u003c\/p\u003e\n\u003cdiv class=\"gmc-grid\"\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eThe Dry Brine\u003c\/span\u003e\n\u003ch3\u003eA Dry Surface Sears Fast\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eSalted 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eThe Slow Stage\u003c\/span\u003e\n\u003ch3\u003eEven Pink, Edge to Edge\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eLow 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eThe Sear\u003c\/span\u003e\n\u003ch3\u003eCrust in About a Minute a Side\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eThe Gift\u003c\/span\u003e\n\u003ch3\u003eFor the Steak Lover\u003c\/h3\u003e\n\u003cp class=\"gmc-sub\"\u003eA ready-made gift for anyone who loves a good steak, owns a grill or smoker and wants to cook steakhouse-level beef at home.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-divider\" role=\"presentation\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp class=\"gmc-note\"\u003e\u003cstrong\u003eThe Method, Start to Finish:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Footer CTA --\u003e\n\u003cdiv style=\"background: #111; color: #fff; border-radius: 8px; padding: 1rem 1.25rem; margin-top: 1.25rem;\"\u003e\n\u003cstrong\u003eBrine it dry. Cook it slow. Sear it hard. Pull it on the number.\u003c\/strong\u003e\u003cbr\u003e\u003cspan style=\"font-size: .95rem; opacity: .85;\"\u003eThe 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.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Grill Masters Club","offers":[{"title":"Default Title","offer_id":50615196156121,"sku":"BUNDLE-UPPER-CRUST","price":109.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0649\/4388\/2457\/files\/UpperCrustSteakGrillingKit_1.png?v=1791380322","url":"https:\/\/www.grillmastersclub.com\/products\/upper-crust-steak-box","provider":"Grill Masters Club","version":"1.0","type":"link"}