TO DRY RUB OR MARINATE. THAT IS THE ETERNAL STEAK QUESTION. IF YOU HAVE GOOD QUALITY MEAT, PROBABLY THE BEST WAY TO HAVE A STEAK IS GRILLED SIMPLY WITH A BIT OF BUTTER (OR OIL), SALT AND PEPPER.
There seems to be a clear divide between those who favor dry rubs or marinades on steak. So here’s one of each. I saw a couple of tele chefs doing their thing. These are my slightly simpler versions. Good options when you’re hitting the grill for barbecue season.
HERE’S MY TAKE:
SPICE RUB STEAK (Dry Rub)
Serves 2-4
INGREDIENTS:
- One 2-inch thick (1 1/2 pounds) boneless rib-eye steak (you can use any cut you like, but the fat in the rib-eye is great for flavor)
- Salt and freshly ground black to taste
- 1 tablespoon ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 4 ounces (1 stick) unsalted butter
- 1 sprig thyme
- 2 sprigs rosemary
- 4-6 cloves garlic, lightly smashed
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
METHOD:
- Season the steak liberally on both sides with salt and a bit of pepper. Leave the steak rest at room temperature for 30 minutes to an hour.
- Combine the paprika, cumin and mustard in a bowl. Pat the mixture all over the steak. Be generous.
- Prepare a frying pan over high heat. Once the pan is smoking hot, add the steak and sear one one side and the edge (by holding the steak up with tongs). About 3 minutes each.
- Flip the steak to the sear the final side. Quickly add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning). **This should give you a medium-rare steak. Cook longer if you want the steak more well done.
- Transfer the steak onto a plate. Pour the sauces and herbs over the steak. Lightly cover the plate with foil to keep the steak warm and allow it to rest for about 10 minutes. Serve.
SALSA VERDE STEAK (Marinade)
INGREDIENTS:
- 3 tablespoons chopped fresh coriander/cilantro
- 3 tablespoons chopped fresh basil
- 1 large clove garlic
- 1/4 cup olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- Optional: 3 tablespoons chopped green onion tips (the green ends of spring onions)
- 1 jalapeño, stemmed, seeded, very thinly sliced
- 2 1-inch thick sirloin steaks (or any other cut you’d like)
- 1/2 white onion, very thinly sliced
- 2 peppers sliced, (yellow and red for color, but optional)
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
METHOD:
- Season the steak liberally on both sides with salt. Leave the steak rest at room temperature for 30 minutes to an hour.
- In a small bowl, combine the cilantro, basil, green onion tops, jalapeno, garlic and olive oil. Season with salt and pepper.
- Coat the steaks on both sides with the mixture. Place them in a large roasting tray.
- Arrange peppers and onions around the steak. Drizzle with olive oil, salt and pepper.
- Broil the steaks until they are browned on top, about 5-6 minutes depending on your oven.
- Flip steaks and broil for another 5-6 minutes (**This should give you medium-rare steaks. Cook longer if you’d like them more done.)
- If the vegetables need to be cooked longer. Remove the steaks from the oven. Transfer the steak onto a plate. Lightly cover the plate with foil to keep the steak warm and allow it to rest for about 10 minutes.
- When the vegetables are done. Remove from the oven. Put the steaks back onto the roasting tray and serve with all those beautiful vegetables around them.
SAVORY SOUNDS
THIS PAST MONTH THERE WAS SO MUCH TALK ABOUT BEYONCE’S LEMONADE ALBUM. THE SOUR NOTES IN THE LYRICS AND REVELATIONS ARE ALL ANYONE SEEMS TO TALK ABOUT. I HAVE TO ADMIT, THEY ARE NOT MY FAVORITE BEY SONGS.
But these are. I really did love the Beyonce album from 2013. I love Haunted.
XO
I never I would like any other Sweet Dreams after the Eurythmics song. Until I heard this one.
I think this is my very favorite remix of a Beyonce song. This is Diva massively remixed. It rocks.
And finally, this is my fave Destiny’s Child song. I thought the lyrics were clever.
Yyyyuuuummmmyyyyy well done. Sorry, I think its rare to medium rare…that’s the way most people like it…RIGHT CHEF!!