Prime Cut of Beef??-- I'll pass

[anthony]

Glenn,

Add some Worcestershire to that and it'll be just right.

[canyongear]

2" thick best you can get, fork stick it a bunch..in a zip lock freezer bag..1/2 bottle soy or terriyaki depending on your taste buds..3/4 cup of regular ol honey..nuke for about 10 secs..honey will mix with terri or soy..couple shakes of garlic powder..in goes the beef..seal and frig it for 5-6 hours..cook high on grill till rare-med rare..let sit..for 5 mins before slicing across the grain at an angle..crank open a bottle of red..add sides..you will cry!!

[Glenn W]

2" thick best you can get, fork stick it a bunch..in a zip lock freezer bag..1/2 bottle soy or terriyaki depending on your taste buds..3/4 cup of regular ol honey..nuke for about 10 secs..honey will mix with terri or soy..couple shakes of garlic powder..in goes the beef..seal and frig it for 5-6 hours..cook high on grill till rare-med rare..let sit..for 5 mins before slicing across the grain at an angle..crank open a bottle of red..add sides..you will cry!!

Good gracious that sounds good----

[capemaychef]

I'm at work...I will come on in a few when I come on....type up a few different ideas....

Rubs are my thing with meat....or brine it dry it and then Rub it...amazing!

[capemaychef]

Nothing like a good rub...

This rub will give be a bit sweet then salty to the taste...alter as you see fit...but make a great rub...I use it at work here and there...most recently I ran a 18oz dry aged sirloin rubbed with this...served with pomme frites and warmed arugula salad...

Brown Sugar 1/2 Cup
White Sugar (50/50 with brown) 1/2 Cup
Salt 1/2 Cup
Cayanne- as much as you wish
Dried Chipotle(if you like)-up to you
Fresh cracked blackpeppercorns- 1 Tbsp
Fresh Thyme- 2 Tbsp Chopped
Fresh Majoram- 2 Tbsp Chopped
Fresh Rosemary- 1Tbsp Chopped
Fresh Sage- 1Tbsp chopped
Garlic Powder- 1 Tbsp
Onion Powder-1 Tbsp
Ground Cumin-1 Tbsp
Ground Coriander-2 tsp

Mix all together and rub onto steak...no poking/prodding/sticking knives into it or forking it...just rub it on very generously and let sit for 24-36hrs....on a rack so it's not sitting in it's own blood when the salt starts pulling out the blood/water.

Pull the meat out a few hours before cooking to let it "warm" up before grilling....

A marinade.....

Honey- 4 Tbsp
Worchishire-1 Cup
Red Chili Flake- 1 Tbsp
Ground Cumin- 1Tbsp
Dark Balsamic Vinager(good quality no the cheap shit)-1/2 Cup
100% pure olive oil-2 Cup
1/2 Tsp Sesame Oil- 1 tsp
Dijon Mustard- 1/4 Cup
Fresh herbs(rosemary, thyme, majoram, sage chopped or dried if you have to)
Fresh garlic- 4-6 cloves chopped
2 Shallots- chopped

Mix everything together but the oil....add the oil while whisking slowly...this will form an emulsification(vinaigrette) but it should be really thick because of the mustard....the key is to keep whisking but add the oil super slow....

Salt and pepper...add anything else you might want to add to it...and marinate on your steak...again no prodding, forking, sticking it like a pig....just let the meat coat it...marinate for up to 36 hours in refridgeration.....prior to grilling, pull from "marinade" should be more like a wet rub...wipe off excess marinade and place on grill....be careful as it will burn quickly...you might want to "mark" the steak and pull it from the flame so you don't have a burnt steak...


To me cooking is just like fishing....have fun with it...people follow very "strict recipes just like my grandmother made" type things...a recipe should act as a "idea" giver...not the holy grail where once you find it you can't alterate it any...

If someone gives me a recipe...I will be fair...try it the way it's given to me...and then after I make it...9 times out of 10 I'm fiddeling around with it to make it better or different etc etc etc....I cook for a living what do you expect

In all seriousness....play around with whatever above...if something doesn't works out...or if something seems out of whack...then add you're touches to it and make it your own...that's what cookings all about...fun

[Glenn W]

We may have found the key to heaven's gate right here---

A couple questions for ya on this rub thing as I have never done it on beef ( Pork and chicken, not beef):

Q. I am not a fan of salt (except ham and salt fish). It would seem the salt would toughen the meat and dry it out. The question is this: is the salt necessary in order for the rub to do it's thing properly? does it impart a salty taste to the meat?

Q. Does ya have to use-- "pomme frites and warmed arugula salad"---- ever da hell that is, or will mashed taters and snaps go with it?

I grew up with my mom using the cheapest dang balsamic vinegar available, and never really cared for it. In later years I started using better quality for my own use--- like night and day. I can't justify that 15 year old mess that is $25 a bottle, but the $8 stuff sure is better than the local Store label swill.

[bigfish4me]

i marinate mine in red wine and vinegar salad dressing and worchesire with salt, pepper, garlic powder over night. I got the flavor injector which is an oversized hypo needle in reality and it does mak a difference but forkin it a few times helps too. He he he i just re read that last line ...forkin it Any way it will come out good like that but to really set it off 15 minutes before its done brush it with a-1 bold & spicy and it gives it that little bit of zip .....i do deer steaks the same way and ill tell you what my 2 girls ages 10 & 12 will weild forks like sabres and fight you for the last steak.

[Scooper]

We may have found the key to heaven's gate right here---

A couple questions for ya on this rub thing as I have never done it on beef ( Pork and chicken, not beef):

Q. I am not a fan of salt (except ham and salt fish). It would seem the salt would toughen the meat and dry it out. The question is this: is the salt necessary in order for the rub to do it's thing properly? does it impart a salty taste to the meat?
.

I'm not big user of salt, but its an important part of the rub... I'm sure that CMC will give you a specific reason for the salt from a culinary perspective... but I believe the salt is used to draws out the liquids from the meat and allows the other seasons and spices from the rub to infuse their flavors upon the meat. It doesn't toughen the meat... you don't notice an overly salted taste as there is a plethora of other ingredients that are part of the rub. But like he said, tinker with the recipe and reduce the salt to your taste...

[capemaychef]

Glenn...

The reasoning for the salt is to help inhance the other flavors you have in the rub. It doesn't dry out the meat at all...now if you were to salt cure something...then it will become dry as it's 100% salt that pulls out the moisture. The sugar and salt combination will make it happen for you...in a good way trust me.

You can taste the rub before you apply it...if it's too salty for you're liking....go ahead and add some more sugar...it should be balanced though.

As for the sides...like I said in my post...a recipe should be used as a "guidline/idea giver" not a "need to do it this way only"...

It's for the meat only...you can put whatever side you would like it with...can't beat mashed spuds with snaps...or whatever you prefer!

Cook it up and let me know how it works out....I would bet my left one...that you will enjoy it!!