DPChallenge: A Digital Photography Contest You are not logged in. (log in or register) 
 

DPChallenge Forums >> General Discussion >> Question for Bear_Music and other cooks...
Pages:  
Showing posts 1 - 25 of 42, (reverse)
AuthorThread
 04/17/2005 11:32:06 PM · #1
What's your favorite dry rub for steak recipe?

Edited to add: Or are you a marinade man like myself?

Message edited by author 2005-04-17 23:32:41.
 04/17/2005 11:39:45 PM · #2
guinness with tamari sauce, garlic, and onion powder.
 04/17/2005 11:42:54 PM · #3
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?
 04/17/2005 11:45:00 PM · #4
Tamari is to soy sauce as espresso is to coffee.
 04/17/2005 11:46:06 PM · #5
my husband loves wholegrain mustard on his eye fillet
 04/17/2005 11:50:18 PM · #6
Originally posted by lentil:
my husband loves wholegrain mustard on his eye fillet


Tell the hubbie that I said that sounds like a waste of a good fillet... :-P

Edited to say: Wait a sec, are you talkin' mustard seeds or processed mustard with the seeds left in... The first might be interestin'...

Message edited by author 2005-04-17 23:57:35.
 04/18/2005 12:04:08 AM · #7
Originally posted by TooCool:
Originally posted by lentil:
my husband loves wholegrain mustard on his eye fillet


Tell the hubbie that I said that sounds like a waste of a good fillet... :-P

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
 04/18/2005 12:12:26 AM · #8
Originally posted by lentil:
Originally posted by TooCool:
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!
 04/18/2005 12:13:58 AM · #9
My Doc says no more red meat.

:(
 04/18/2005 12:16:00 AM · #10
Originally posted by Riggs:
My Doc says no more red meat.

:(


Time for a new doc...
 04/18/2005 12:16:37 AM · #11
Originally posted by TooCool:
Originally posted by lentil:
Originally posted by TooCool:
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
 04/18/2005 12:16:45 AM · #12
Stubbs Rub (it's a cajun mix) pretty awesome stuff...I tried the emeril stuff and it's kinda like dusting your cow with...ah...dust.

Nuttin less than a Rib-eye...

Q three times a week and I'm a happy camper :)

Message edited by author 2005-04-18 00:17:36.
 04/18/2005 12:21:43 AM · #13
Originally posted by strangeghost:
Originally posted by Riggs:
My Doc says no more red meat.

:(


Time for a new doc...


Heh, aint that the truth...I am going to get the cholesterol down far enough were I can have a steak once a week.

I like Pineapple juice and pepper...yummmm.

Message edited by author 2005-04-18 00:22:57.
 04/18/2005 12:24:25 AM · #14
Originally posted by lentil:
I dont eat meat at all. Sometimes i cant even stomach cooking it


Guess I won't invite ya over for my midnite snack then... ;-)
 04/18/2005 12:25:28 AM · #15
Originally posted by Riggs:
I like Pineapple juice and pepper...yummmm.


Is that a dry rub or a marinade? Guess it can't be too dry with the juice and all...
 04/18/2005 12:30:54 AM · #16
I don't eat meat either..

Meat is Murder

//www.goveg.com

04/18/2005 12:33:37 AM · #17
Originally posted by aerogurl:
I don't eat meat either..

Meat is Murder

//www.goveg.com


Don't turn this into a rant thread. If I wasn't intended to eat meat I wouldn't have the teeth that I was given...
 04/18/2005 12:37:31 AM · #18
Hope I'm remembering this right,

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.
 04/18/2005 12:39:20 AM · #19
Originally posted by davidbedard:
Hope I'm remembering this right,

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...
 04/18/2005 12:52:53 AM · #20
I'm a better cook than photographer! :)
 04/18/2005 02:35:47 AM · #21
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.

Robt.
 04/18/2005 08:28:13 AM · #22
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.

The fennel seed will kick booty.

Message edited by author 2005-04-18 08:41:43.
 04/18/2005 10:56:27 AM · #23
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 :)
 04/18/2005 11:16:06 AM · #24
Oh....one more thing.

DON'T WATCH EMERIL!!!

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)"

Message edited by author 2005-04-18 11:16:51.
 04/18/2005 11:19:46 AM · #25
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).

Message edited by author 2005-04-18 11:20:16.
Pages:  
Current Server Time: 04/25/2024 04:57:14 PM

Please log in or register to post to the forums.


Home - Challenges - Community - League - Photos - Cameras - Lenses - Learn - Prints! - Help - Terms of Use - Privacy - Top ^
DPChallenge, and website content and design, Copyright © 2001-2024 Challenging Technologies, LLC.
All digital photo copyrights belong to the photographers and may not be used without permission.
Current Server Time: 04/25/2024 04:57:14 PM EDT.