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Steak?
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<blockquote data-quote="fishboy1" data-source="post: 2863641" data-attributes="member: 1827"><p>Since it is so hot out, and we have a total burn ban here in R county.>>> (cant even run a grill and I wouldn't want to anyway)</p><p></p><p>Mill Stone Dry Rub for Beef Tenderloin and Venison</p><p></p><p>� Cup Kosher Salt (reduce amount for salt conscious diets)</p><p>� Cup Brown Sugar packed</p><p>3 T Coffee, Turkish Grind (very fine)</p><p>2T ground paprika</p><p>2T granulated Garlic</p><p>1T ground Cumin</p><p>1T ground Cinnamon</p><p>1t ground Cloves</p><p>1t ground Ginger</p><p>1t ground Mace</p><p>1t ground Corriander</p><p>1 t Ground Black Pepper</p><p>� t Crushed Red Pepper Flakes</p><p>� t Ground Cayenne Pepper</p><p></p><p>Combine all ingredients in a bowl and whisk to mix. Store in sealed mason jar out of direct light.</p><p></p><p>Coat your tenderloin, ribeye steak, or venison steaks or roast with rub. Don�t be shy, put a good amount on, heavier on roasts/tenderloins and a little lighter on steaks.</p><p>Sear in HOT cast Iron Skillet. Get skillet to temp and then add a little olive oil. (should smoke) Sear meat on all sides to create a beautiful brown crust. about 1-3 min per side.</p><p></p><p>Once seared pop into a 350 degree oven. Steaks will need 3-10 minutes depending on thickness and desired doneness. Remove when slightly less cooked than desired, and plate for at least 5 minutes before serving. Meat will continue to cook from internal heat</p><p></p><p>( use less time for venison and a little more for thick cut beef steaks )</p><p></p><p>I like to put skillet back on stove after removing meat and add 1 cup red wine. Deglaze pan getting all the tasty crusty bits. Bring to simmer and reduce by 1/2. Remove from heat and add half stick cold butter 1 Tbs at a time wisking constantly.</p><p>Don't get it too hot or the sauce will break (separate)</p><p></p><p>Serve over beef.</p><p></p><p>Another kick a$$ addition is to thin slice a large portabello cap sideways to make a frisbee looking cap. ( or you can just break the stem off and clean the ribs out if you prefer ) Heat a non stick skillet with a Tsp of olive oil. Put mushroom cap in skillet for just a few minutes to soften slightly. Sprinkle with garlic powder. Flip the cap onto the top of ribeye cooked as outlined above. Cap should have curled slightly to make a saucer. Add red wine reduction to the cap and serve. </p><p></p><p>When you cut through the mushroom cap, the redwine reduction runs all over the steak and down into your garlic mashed potatoes. Mmmmmmmmmm! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="fishboy1, post: 2863641, member: 1827"] Since it is so hot out, and we have a total burn ban here in R county.>>> (cant even run a grill and I wouldn't want to anyway) Mill Stone Dry Rub for Beef Tenderloin and Venison � Cup Kosher Salt (reduce amount for salt conscious diets) � Cup Brown Sugar packed 3 T Coffee, Turkish Grind (very fine) 2T ground paprika 2T granulated Garlic 1T ground Cumin 1T ground Cinnamon 1t ground Cloves 1t ground Ginger 1t ground Mace 1t ground Corriander 1 t Ground Black Pepper � t Crushed Red Pepper Flakes � t Ground Cayenne Pepper Combine all ingredients in a bowl and whisk to mix. Store in sealed mason jar out of direct light. Coat your tenderloin, ribeye steak, or venison steaks or roast with rub. Don�t be shy, put a good amount on, heavier on roasts/tenderloins and a little lighter on steaks. Sear in HOT cast Iron Skillet. Get skillet to temp and then add a little olive oil. (should smoke) Sear meat on all sides to create a beautiful brown crust. about 1-3 min per side. Once seared pop into a 350 degree oven. Steaks will need 3-10 minutes depending on thickness and desired doneness. Remove when slightly less cooked than desired, and plate for at least 5 minutes before serving. Meat will continue to cook from internal heat ( use less time for venison and a little more for thick cut beef steaks ) I like to put skillet back on stove after removing meat and add 1 cup red wine. Deglaze pan getting all the tasty crusty bits. Bring to simmer and reduce by 1/2. Remove from heat and add half stick cold butter 1 Tbs at a time wisking constantly. Don't get it too hot or the sauce will break (separate) Serve over beef. Another kick a$$ addition is to thin slice a large portabello cap sideways to make a frisbee looking cap. ( or you can just break the stem off and clean the ribs out if you prefer ) Heat a non stick skillet with a Tsp of olive oil. Put mushroom cap in skillet for just a few minutes to soften slightly. Sprinkle with garlic powder. Flip the cap onto the top of ribeye cooked as outlined above. Cap should have curled slightly to make a saucer. Add red wine reduction to the cap and serve. When you cut through the mushroom cap, the redwine reduction runs all over the steak and down into your garlic mashed potatoes. Mmmmmmmmmm! :) [/QUOTE]
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