WWTBAM Bored

Is not as good as ours.

I have been trying to get the spic rub recipe from Ann Burrells show this morning. It is a steak spice rub I wanted to try. I even go the steaks so I could put the rub on tonight.

Stoopid page won't load.

Is this it?


Dry-Rubbed Rib-Eye
Prep Time: 10 min
Inactive Prep Time: 24 hr 40 min
Cook Time: 15 min Level: Easy
Serves: 4 servings

3 tablespoons salt
2 tablespoons brown sugar
1 teaspoon pulverized crushed red pepper
2 teaspoons pimenton (Smoked Spanish Paprika)
1 teaspoon garlic powder
Oil, for brushing grill
2 (22 to 24-ounce) bone-in rib-eye steaks
Extra-virgin olive oil


Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

You are such a doll!

Did the page load right away for you?

I wonder why mine doesn't.

Hmmmm.

But you just contributed to the tastiness of tomorrow's dinner here at
Maison1111!

MWAH!

christie1111 wrote:You are such a doll!

Did the page load right away for you?

The site was kind of sticky, but it got there. Are you doing the Pommes Anna, too? What time should I arrive for the carnivore feast?

6:30 if you would like a nice glass of red wine to start.



The Pommes Anna is something I learned from my mom. It is dead easy and looks sooooo classy. It helps if you have a mandoline, which I do of course.

Of to wrap som steaks in dry rub while I wait for daughter1111 to come home from marching band.

Thanks again sweetie!

Oh, I am going to the fabric store tomorrow. I LOVE having a reason to go there!

christie1111 wrote:I have been trying to get the spic rub recipe

I'm sure they like to be rubbed as much as any other ethnic group, but using that term might rub them the wrong way.

Steaks are dry-rubbed.

I'll let you know how it turns out.

Unless the doorbell rings tomorrow around 6:30.

TheConfessor wrote:

christie1111 wrote:I have been trying to get the spic rub recipe

I'm sure they like to be rubbed as much as any other ethnic group, but using that term might rub them the wrong way.

LOL!

My typing sucks!

christie1111 wrote:6:30 if you would like a nice glass of red wine to start.



The Pommes Anna is something I learned from my mom. It is dead easy and looks sooooo classy. It helps if you have a mandoline, which I do of course.

Of to wrap som steaks in dry rub while I wait for daughter1111 to come home from marching band.

Thanks again sweetie!

Oh, I am going to the fabric store tomorrow. I LOVE having a reason to go there!

I got sucked into buying a mandoline and some extra attachments to go with it. It was SO spendy.

Several years later, I went to the market one day in Italy. (local market held weekly) Mandolines were being sold at one of the stands, and the price was 7 euro. That price included all the attachments too. I hated my mandoline for a brief moment. LOL

I absolutely adore my mandoline though, and it was worth every penny that I spent on it.

How can you cook at the same time you're playing a mandolin?





Or are you talking about something different?