Had a crazy busy day here last Friday and not much time to prep and cook a decent meal. Threw this together in a hurry but it came out well. Got a big rib eye out of the freezer, defrosted it, and seasoned up with my new dirt rub that I put together the day before. I've really enjoyed the Nat the Cat's dirt rub that I was gifted but it just lacked the depth of flavor I really like so I put my own recipe together and it's came out very good. More on that and the recipe later.
1 pound 7 ounce CPB rib eye I cut from a 103 sub primal rib section. I already seasoned one side before remembering to take a pic. For reference, that's a full sized Styrofoam dinner plate.
All seasoned up
Onto the Weber directly over screaming hot coals
After the flip. I'm loving the crust on this thing.
Done and resting
Plated up with a loaded baked tater and a nice little salad I threw together while the tater was cooking
IMHO, and only my opinion, I feel there's a delicate balance when seasoning steaks. The seasonings need to enhance the flavor without overpowering it. The integrity of the steak's flavor must be maintained otherwise it's pointless to have good quality meat I'm cooking. This rub was created with our good friend John (
SmokinVOLfan
) in mind. I sent him 7 different homemade rubs in our Christmas exchange, some of which he has seemingly enjoyed. The dilemma has been that he has a family member with issues where salt is concerned so this rub was created with no salt at all. As with the Mexican spice mix I posted recently, there are quite a few ingredients in here but they come together to create depth, complexity, and a great compliment to the flavor of the meat. One thing I had not banked on was the crust I got with this stuff. It was fantastic!! Here is the recipe for what I'm calling my Texas Dirt Rub. Not a very creative name but my brain (what little of it that's left) was in overdrive when I put this together.
3 T Chili powder
3 T Activated charcoal
3 T Smoked paprika
2 T Garlic powder
1 T Onion powder
2 t Oregano
1 t Rosemary (crushed finely or run gently in a spice grinder)
1 t Cayenne
2 t Black pepper
1 ½ T Coriander
1 t White pepper
1 ½ T Cumin
2 t Ground coffee
Word of warning: using the activated charcoal is a messy proposition!! That stuff is so light and airy that it just goes everywhere. It's pretty cool stuff to work with other than that and staining your hands black. Not fancy in any way but this was another 15 minute meal that I was very happy with. Steak was great, we LOVE loaded taters especially with homemade bacon bits, and the salad was really tasty. Not much in the way of offerings but it filled the void after a very busy day. Oh well, gonna call this one done. Y'all stay safe and we'll see everybody next time.
Robert
1 pound 7 ounce CPB rib eye I cut from a 103 sub primal rib section. I already seasoned one side before remembering to take a pic. For reference, that's a full sized Styrofoam dinner plate.
All seasoned up
Onto the Weber directly over screaming hot coals
After the flip. I'm loving the crust on this thing.
Done and resting
Plated up with a loaded baked tater and a nice little salad I threw together while the tater was cooking
IMHO, and only my opinion, I feel there's a delicate balance when seasoning steaks. The seasonings need to enhance the flavor without overpowering it. The integrity of the steak's flavor must be maintained otherwise it's pointless to have good quality meat I'm cooking. This rub was created with our good friend John (
SmokinVOLfan
) in mind. I sent him 7 different homemade rubs in our Christmas exchange, some of which he has seemingly enjoyed. The dilemma has been that he has a family member with issues where salt is concerned so this rub was created with no salt at all. As with the Mexican spice mix I posted recently, there are quite a few ingredients in here but they come together to create depth, complexity, and a great compliment to the flavor of the meat. One thing I had not banked on was the crust I got with this stuff. It was fantastic!! Here is the recipe for what I'm calling my Texas Dirt Rub. Not a very creative name but my brain (what little of it that's left) was in overdrive when I put this together.3 T Chili powder
3 T Activated charcoal
3 T Smoked paprika
2 T Garlic powder
1 T Onion powder
2 t Oregano
1 t Rosemary (crushed finely or run gently in a spice grinder)
1 t Cayenne
2 t Black pepper
1 ½ T Coriander
1 t White pepper
1 ½ T Cumin
2 t Ground coffee
Word of warning: using the activated charcoal is a messy proposition!! That stuff is so light and airy that it just goes everywhere. It's pretty cool stuff to work with other than that and staining your hands black. Not fancy in any way but this was another 15 minute meal that I was very happy with. Steak was great, we LOVE loaded taters especially with homemade bacon bits, and the salad was really tasty. Not much in the way of offerings but it filled the void after a very busy day. Oh well, gonna call this one done. Y'all stay safe and we'll see everybody next time.
Robert
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