1. And so, I took a Trader Joe's bone-in rib roast (grass fed New Zealand meat) and cut it apart.
2. I pureed into the food processor some Cyprus sea salt, (1 cup) and fresh thyme, rosemary, and sage.
3. I added into that dehydrated garlic flakes, red pepper flakes, and fennel seeds.
4. I ribbed the steaks with this salt-herb rub, and MEANT to add olive oil and make a "slush" and entirely forgot. Next time!
5. I REVERSE SEARED, as I smoked for 5 minutes at 280 with hickory chips on my beloved POS Brinkmann gas smoker that has been my sole smoker for anything on this forum that I have posted so far. How grateful am I.
6. Then I made pest with flat leaf parsley, basil, elephant garlic and some truffle flavored Marcona almonds from Trader Joe's (food processor) and it was the best pesto I have ever made!
7. I then seared the steaks 8 minutes - mostly on the fat sides, or only really. Hot grill, natural Cowboy charcoal.
8. And smoked the papaya mopped in grapseed oil, and for 15 minutes on 280.
9. Crirmini mushrooms in grapeseed oil, were grilled on the grill's edges for 25 minutes.
I chopped the smoky papaya (love!) into the pesto.
10. Meat rested 21 minutes.
I loved this! I did!
Hall Cabernet - 1 bottle for me - was the pairing.
WON-DER-FUL!
Thanks for sharing!!!!!!
Happy 2015!
Cheers! Leah
