Wednesday, April 30, 2008

Steak Rub

So we went to this amazing butcher today. They have a spectacular selection. We just got a thick t-bone. In our house, one steak feeds two. Not only is it cheaper, but I have a hard time justifying eating that much of any kind of meat at one time.

For the steak, I made a paste to rub onto the meat. The meat sat with the paste on while the potatoes were cooking and then I grilled the pasted meat. I'll post the recipe for the rub below. In addition to the steak, we had baked potatoes, a very sharp Bulgarian feta and roasted garlic. It was all delicious.

2 cloves of garlic (you can pre-chop them or not; up to you)
1 allspice berry
5 juniper berries
.25 teaspoon pink peppercorns
.25 teaspoon salt
pinch of celery seed
pinch of cumin seeds
1 tablespoon olive oil
1 teaspoon lime juice
.5 teaspoon worcestershire sauce

Put the dry ingredients and the garlic in a mortar and grind. Add wet ingredients and continue to grind until it makes a nice paste. Spread on both sides of meat.

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