Tried the Guinness once, didn't have the patience to let it do the 'food of love' thing and not sure the steak got the full flavor. What is Tamari sauce?
Edited to say: Wait a sec, are you talkin' mustard seeds or processed mustard with the seeds left in... The first might be interestin'...
mustard seeds
Bet that would be good with some blue cheese sprinkled on top after grillin'... Damn ain't got any mustard seeds or blue cheese... Goin' shoppin' tomorrow!
Edited to say: Wait a sec, are you talkin' mustard seeds or processed mustard with the seeds left in... The first might be interestin'...
mustard seeds
Bet that would be good with some blue cheese sprinkled on top after grillin'... Damn ain't got any mustard seeds or blue cheese... Goin' shoppin' tomorrow!
i dont know if it is nice, he loves it though and so do others that come for tea. I dont eat meat at all. Sometimes i cant even stomach cooking it
Fresh chopped Cilantro (substitute dry cilantro or dry chervil), Dry Mustard, Garlic Powder, Ground Guajillo Chile (careful with the heat, or sub Ancho Chile), Ground Coriander, Black Pepper, a little Salt, a dash of Allspice.
I rub this on a tenderloin roast or filets with great results. I make it up as I go along each time, so I don't have set proportions. Lot of room for variation. Best if it sits on the meat for 6-8 hours or overnight.
Fresh chopped Cilantro (substitute dry cilantro or dry chervil), Dry Mustard, Garlic Powder, Ground Guajillo Chile (careful with the heat, or sub Ancho Chile), Ground Coriander, Black Pepper, a little Salt, a dash of Allspice.
I rub this on a tenderloin roast or filets with great results. I make it up as I go along each time, so I don't have set proportions. Lot of room for variation. Best if it sits on the meat for 6-8 hours or overnight.
That's what I was lookin' for! Droolin' now. Too bad the steaks on the grill by now...
I'm partial to doing steaks in the Florentine manner; rub with a little garlic, a few drops olive oil, and then minced fresh rosemary, let 'em sit an hour before grilling. Ancho chili rub is good also. Santa Maria style dry rub is equal parts garlic powder, coarse salt and cracked pepper, more typically used on whole cuts to be grilled then served sliced.
For what it's worth, a mustard rub (ordinary yellow mustard, massaged into surface of meat 'til only a film shows) is exceptionally useful for grilling and roasting of meats; it seals in the moisture as the outside sears and yields an especially juicy cut with no aftertaste whatever. The oil serves this purpose as well, in the Florentine version.
Butchers Ground Black Pepper and Kosher Salt. That's pretty dry and pretty simple but it rocks!!! Saute your steaks (cook in a pan)with light oil, do one side (sear)flip it and finish in the oven (325)flip it a few more times to evenly caramelize the meat. Works great with a proper sauce Au Poivre or even a simple Vinaigrette.
You could also try a Jerk Rub. Probably best to be grilled.
I trained at Le Cordon Bleu(Paris)and after seeing all the French styled over-processing, I'd say keep it as simple as possible, whenever possible. Less is more. Easy combinations, perfectly balanced will always win.
I've never done this before but a nice toasted seed rub could be very cool. Don't over do it though!!!!
In a heated pan toss, a 1/4 t cumin, a 1/4 t Fennel Seed, a 1/4 t Mustard seed, a 1/4 t sesame seed, a 1/4 t Dry Rosemary, a 1/4 t Butchers Ground Bl. Pepper, 2 t Kosher Salt, toast, until a rich golden brown. Place in a small coffee grinder and whizzit, but don't powder.
I used to work as a chef, and the best thing to put on a steak is the natural spices I found hiking in the mountains, all kinds of plants and roots, rubbed in a nice tender Icelandic lamb fillet and grilled over extreem heat for a few seconds and then wrapped in aluminum foil and baked at 70 degr celsius for 1 hour whil preparing the salad and sauce :)
If Im grilling a big bull steak then it´s just black pepper, and show the bull the grill, don´t let it touch the grill too much, then eat it whil it´s still moving :)
That dude couldn't cook his way out of a paper bag.
I've worked with the guy at special functions and have other chef buddies who have done the same and it was unanimous...the guy has no clue what he's doing.
They should rename his show...
"Bobbing For French Fries(...and other things not to do in the kitchen)"
If you're interested in the actual physics and chemistry that's going on when you cook that steak, check out On Food and Cooking by Harold McGee (second edition recently published).
