Ribeye or Filet med- med/well Coffee Rub: 1/4 cup ancho chili powder 1/4 cup finely ground espresso 2 tablespoons Spanish paprika 2 tablespoons dark brown sugar 1 tablespoon dry mustard 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon ground coriander 1 tablespoon dried oregano 2 teaspoons ground ginger 2 teaspoons chili de arbol powder MONEY!!!
I prefer a NY Strip or a Tenderloin, because I like my steak cooked medium-rare. At home, I like to season the steak with a Tuscan spice blend that my Mom makes regularly and gives me jars of. It's a blend of crushed & dried basil, oregano, rosemary & thyme, plus garlic, sea salt and parmesan cheese. I always try to grill it outside over mesquite chips, weather permitting. If I'm out of the blend, I use garlic powder and black pepper. Where do y'all like to buy your steaks here in Houston for cooking at home? My preferences are Beldens, Rice Epicurean, and Central Market, not neccessarily in that order.
Why would you ruin a perfectly good steak with all that crap? A little salt, a dab of pepper, an open flame... and a side of au jus.
for all you porterhouse fans, if you find yourselves in tuscany, you must try "Bistecca alla Fiorentina", grilled over an open fire, awesome.
For the record: Thick cut ribeye, rare with Montreal Seasoning (garlic and rock salt) So you are a cow: You can live four years scrounging for food, fightng off disease and end up getting torn limb by limb by wolves. Or You can live for 2 years muching fertilized grass or mown hay, maybe even sorgham and grain, treated by trained veternarians, then when your time comes you get quickly whacked in the head with a mechanical sledge hammer ..you never see it coming. You gotta call that a symbiotic relationship. They live the life of Riley, we get meat, fabulous meat.
Ribeye, my favorite one is the Texas Land & Cattle 16oz. ribeye (it tastes oh so yummy). I wouldn't make a habit of eating it, however, since it would probably clog my arteries in less than a week. Once or twice every six months is more like it.
I hear ya with the plain taste and let the meat do the talking, but sometimes I want a little more complexity to the taste of the meat.. I look at it like this…I'm big into cigars and some of the "aficionados" I know say you will ruin your palate if you drink anything else with a good cigar besides water, I say a good beer/wine/coffee can help complement certain types of cigars to bring out the full flavors.. so why not add to it?? Don’t knock it till you try it
Now THAT was a good one liner. myself...ribeye all the way. medium, seasoned with my proprietary blend of salt, garlic powder and lemon pepper(very light amounts of course)...and smoked on the hot end of the smoker with red oak and pecan wood.
