Sep 09 2014
Tonight we had T-bone steaks with Tim’s, (from Savor
Spices), Top Secret rub, seasoning. For my sides I would have some Spanish
roasted potato salad, some frozen mushrooms I had and a sliced baguette with
butter. The Top Secret rub is only available to LTBBQ members for testing for
now. Use another of Savors rubs or your favorite steak seasoning.
It was a mostly cloudy but nice day today about 80 deg.
About 2:00 I made up the potato salad. I sliced up a pound of yellow potatoes ¼
inch thick, coated with olive oil, salt and pepper and some Spanish smoked
paprika. I roasted them in the oven at 400 deg. in a single layer on a cookie
sheet. I turned them after 12 minutes and another 12 minutes they were done.
After cooling they were dressed with mayonnaise, lemon juice, a little mustard
and a little smoky horseradish sauce; then they went in the fridge.
The original recipe at Food52 called for Dijon mustard but I
was out so did a teaspoon of yellow mustard and a half teaspoon of the
horseradish sauce. I added the smoked paprika to the recipe.
The steaks were some I had bought over a week ago at $4.95 a
pound and froze. I dry salt brined them using coarse grey sea salt on both
sides. I placed them on a wire rack over a plate, loosely covered with plastic
wrap and in the fridge for an hour. I then rinsed them well and dried well;
back in the fridge loosely covered. It was about 2 hours later when I got them
out, seasoned well on both sides with the Top Secret.
I think the dry brine really helps tenderize the steaks and
helps them retain moisture. These steaks were ¾ inch thick and I just let them
set one hour in the fridge with the salt. For thicker steaks I would let set
for two hours.
I had set the potato salad out an hour to warm up some. I
heated my Weber Spirit to 450 deg. with grill grates. I had the mushrooms in a
wire basket and put them on for 2 minutes before the steaks. When I put the
steaks on the sauce on the mushroom was causing a flare up so I pulled them and
then they went back in on the warming rack the last 4 minutes. I did the steaks
4 minutes per side turning 90 deg. every two minutes. I let the steaks rest for 5 minutes before serving.
The steaks were done just right for us and we liked the Top
Secret on them; it goes great with beef! I liked the potato salad for a
different one but think I would like it better re-heated.
Potatoes roasted
Dressing added
Steaks salted
After one hour
Rinsed dried and two hours in the fridge
Seasoned and ready to grill
Mushrooms
Ready to serve
My supper
Good!
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