K Kruger
TVWBB 1-Star Olympian
I know many people like nothing or just salt and pepper on steak. For those who, like me, rub steaks, this was last night's rub for two beautiful 1.5-inch, 1-lb bison rib-eyes.
(For those of you in the Atlanta area, I got them at Harry's in Marietta ($14/lb) along with some great evoo--Morea, an unfiltered Greek oil pressed from Koroneiko olives--delicious [thanks, Bryan].) I served the bison steaks with mashed plantain with cumin and lime, sauteed kale with shallots, and a mound of freshly made guacamole topped with diced ripe beefsteak tomatoes.
1/4 c powdered dried mushrooms (I used a mix of cepes, shiitake, and oyster but a single variety would work. Put in a spice grinder and grind till completely powdered.)
1 T gran onion
1 T gran garlic
1 T ground Ancho chile
2 t celery seed
2 T fresh ground green peppercorns
pinch Turbinado
Either allow the steaks to come to room temp, about 30-90 min, depending on thickness. Rub the steaks with evoo, if desired, then salt to taste plus a bit more. Apply the rub lightly; rub it in and apply a bit more, or salt the steaks to taste (plus a bit more - both sides) when you take them out of the fridge. Allow to sit on the counter at least 60 min. Rub with oil first, if desired, apply rub.
Grill.
Variation made for Jane:
1/2 c ground-to-a-powder dried wild mushroom mix
2 T ground Ancho
2 T onion powder
1 T gran garlic
1 T thyme
1 T marjoram
2 t ground celery seed
2 t rubbed sage
several turns of a white peppermill
Mix well. Prep as above.
(For those of you in the Atlanta area, I got them at Harry's in Marietta ($14/lb) along with some great evoo--Morea, an unfiltered Greek oil pressed from Koroneiko olives--delicious [thanks, Bryan].) I served the bison steaks with mashed plantain with cumin and lime, sauteed kale with shallots, and a mound of freshly made guacamole topped with diced ripe beefsteak tomatoes.
1/4 c powdered dried mushrooms (I used a mix of cepes, shiitake, and oyster but a single variety would work. Put in a spice grinder and grind till completely powdered.)
1 T gran onion
1 T gran garlic
1 T ground Ancho chile
2 t celery seed
2 T fresh ground green peppercorns
pinch Turbinado
Either allow the steaks to come to room temp, about 30-90 min, depending on thickness. Rub the steaks with evoo, if desired, then salt to taste plus a bit more. Apply the rub lightly; rub it in and apply a bit more, or salt the steaks to taste (plus a bit more - both sides) when you take them out of the fridge. Allow to sit on the counter at least 60 min. Rub with oil first, if desired, apply rub.
Grill.
Variation made for Jane:
1/2 c ground-to-a-powder dried wild mushroom mix
2 T ground Ancho
2 T onion powder
1 T gran garlic
1 T thyme
1 T marjoram
2 t ground celery seed
2 t rubbed sage
several turns of a white peppermill
Mix well. Prep as above.