Sirloin steak with grilled cherry tomatoes - it cannot get any simpler...

edward36

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Original poster

Mar 3, 2014

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73

Sydney, Australia

• Dec 29, 2014

• #1

Hi guys!

This time - back to the basics... I decided to grill a cut of 21 days dry aged sirloin, the old school style. No marinating, no spice rubs- just coarse salt, ground black pepper and extra virgin olive oil... Got some cherry tomatoes roasted as well, to make the garnish (and some extra flavor too!).

Photo2.jpg

• edward36
• Dec 29, 2014

Happy New Year, my friends!

Ed

 

kc5tpy

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May 12, 2013

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Newark on Trent, United Kingdom.

• Dec 30, 2014

• #2

Hello Ed.  I do most of my smoked food "old school".  Salt, pepper and some smoke.  Once in a while I use cayenne pepper instead of black pepper.  Good quality meat holds it's own without adding 425 different ingredients to a rub.  To my way of thinking by the time all the rub etc. is added you could be eating cardboard with a great rub on it.  I know many folks like the rubs and such and to each his own.  If that's your tipple then go for it!   Have a read of the link below.  My good friend Mr.T did a very interesting experiment.  Many "high dollar" restaurants around the world simply age their meat and don't mess around with it; just simply grill the steak.  They also charge an arm and a leg for eating that steak.  If some of the best chefs in the world are treating beef this way who am I to argue?  Just my humble opinion  Keep Smokin!

Danny

http://www.smokingmeatforums.com/t/133806/ugly-duckling-dry-aged-salt-crusted-prime-rib-roast-q-view

 

edward36

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Sydney, Australia

• Dec 31, 2014

• #3

Hi Danny,

Well, I like experimenting many different ways... And I absolutely agree on the eating a cardboard point. 

I'll have a look at that link. 

Thanks a lot!!!

Ed

 

gary s

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Jan 6, 2011

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• Jan 6, 2015

• #4

My kind of meal   Great Job

Gary

 

• 

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edward36

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• Jan 6, 2015

• #5

gary s said:

My kind of meal   Great Job

Gary

Click to expand...

Gary,

Thanks!

Cheers!
Ed

 

atomicsmoke

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Apr 3, 2014

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• Jan 6, 2015

• #6

When you start with great ingredients (good aged beef and tomatoes bursting with flavours -this time of the year I can only dream about) it would be a shame to overdo it with rubs and powerful spices.

Great looking (and I am sure tasting) meal.

 

Last edited: Jan 6, 2015

• 

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edward36

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Mar 3, 2014

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Sydney, Australia

• Jan 6, 2015

• #7

atomicsmoke said:

When you start with great ingredients (good aged beef and tomatoes bursting with flavours -this time of the year I can only dream about) it would be a shame to overdo it with rubs and powerful spices.

Great looking (and I am sure tasting) meal.

Click to expand...

By all means!

Cheers,
Ed

 

Rafter H BBQ

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Jun 18, 2013

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• Jan 6, 2015

• #8

Nice looking steak ! The "back to basic" smokes are tasty !!

:beercheer:

 

edward36

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Sydney, Australia

• Jan 6, 2015

• #9

WaterinHoleBrew said:

Nice looking steak ! The "back to basic" smokes are tasty !!

:beercheer:

Click to expand...

Indeed!

Thank you!

Cheers,

Ed

 

gary s

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Jan 6, 2011

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• Jan 7, 2015

• #10

I agree with the "Back to the basics"  over many years of smoking and grilling I have tried just about everything you can imagine rubs, marinades, injections, etc  several years ago I just went back to the basics. The main reason is I really want to taste that I am smoking or grilling, and not have some other flavor overpower it. I get amused at some of the BBQ shows where they are injecting all kinds of flavors crazy rubs and sauces, what happened to just about the meat ?  And the judges ! some like sweet, some like spicy, some like less smoke, some like more so unless you know what the judges like it's a crap shoot.  Main thing I learned is cook what I like and the family likes. But I keep it simple

Gary

 

edward36

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• Jan 9, 2015

• #11

gary s said:

 
I agree with the "Back to the basics"  over many years of smoking and grilling I have tried just about everything you can imagine rubs, marinades, injections, etc  several years ago I just went back to the basics. The main reason is I really want to taste that I am smoking or grilling, and not have some other flavor overpower it. I get amused at some of the BBQ shows where they are injecting all kinds of flavors crazy rubs and sauces, what happened to just about the meat ?  And the judges ! some like sweet, some like spicy, some like less smoke, some like more so unless you know what the judges like it's a crap shoot.  Main thing I learned is cook what I like and the family likes. But I keep it simple

Gary

Click to expand...

As I said... the nature did it all. Don't interfere with it :)

Cheers!

Ed