Posted by Joke at 9:09 AM
Badger posted at 11:39 AM, August 18, 2009
Did I mention those bone-in ribeyes I bought were $3.99/lb.? It's like they were PAYING me to take them!
And alas, I am a bit of a minimalist when it comes to steak. Salt & pepper, HARD sear, resting to bring up to medium-rare.
But I may try your indirect heating method for the menfolk's steaks, as they prefer their cow not be mooing when they eat it. Philistines.
Joke posted at 1:43 PM, August 18, 2009
The indirect heating works well on anything from "warm rare" on up. I sear 2 min. side (at which point it's "cold rare") and then give it 3 minutes on the indirect side for a "on the rare side of medium-rare" steak, assuming a room temperature steak of 2" thickness.
The thing about this rub is the transparency of the flavor. If I may paraphrase a makeup saying (from as far back as the "Jane's Browned Down Red" days) "it's like the steak, but better."
Jen posted at 1:19 PM, August 20, 2009
And here I was feeling all smug about my pie crust.
Joke posted at 1:33 PM, August 20, 2009
When I have a moment to breathe, I might get to feel smug. But first I have to get all this foodie-obsessiveness out of my system.