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

Discussion in 'Grilling Beef' started by edward36, Dec 29, 2014.

  1. edward36

    edward36 Meat Mopper

    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!).


    Happy New Year, my friends!

    Ed
     
  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
     
  3. edward36

    edward36 Meat Mopper

    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
     
  4. My kind of meal   Great Job

    Gary
     
    edward36 likes this.
  5. edward36

    edward36 Meat Mopper

    Gary,

    Thanks!

    Cheers!
    Ed
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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
    edward36 likes this.
  7. edward36

    edward36 Meat Mopper

    By all means!

    Cheers,
    Ed
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

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

    :beercheer:
     
  9. edward36

    edward36 Meat Mopper

    Indeed!

    Thank you!

    Cheers,

    Ed
     
  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
     
  11. edward36

    edward36 Meat Mopper

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

    Cheers!

    Ed
     

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