I've had a few rubs and a couple marinades I've liked, but a nicely cooked rib eye (medium rare) shouldn't need more than a little salt and pepper.
Good cut of meat should only need a bit of salt and pepper...maybe a few other minimal spices but that's it.
Anything else masks the flavor IMHO...I guess that's a good thing if it's a bad piece of meat LOL
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Cracked black peppercorns, maybe (probably), with some sauteed mushrooms on top. Oh yeah.Agreed. I don't use anything with mine.
Not always. There are some French recipes (then again, almost all "American" recipes are actually French) for sauced steaks that are sublime.Sauce is blasphemy.
Can't say I've had the bison steaks, but I have had bison burgers in South Dakota and it was better than beef in flavor, very good.This is a long thread and just read the last few pages, but anyone else do bison steaks? My wife isn't a big beef eater but I cook a nice bison New York strip about once a month, medium-rare with just a touch of a seasoned salt and pepper. Grilled asparagus and/or garlic mashed potatoes and a nice Zinfandel or Tempernillo rounds out the meal.
I still love to get a good beef filet when we go to a nicer restaurant where I know they will cook it right (again, medium-rare).
Yes. In New Mexico at Philmont Scout Ranch..... but I have had bison burgers ....very good.
Yes. In New Mexico at Philmont Scout Ranch
i take my ribeyes, cut a minimum of 1" thick, and salt an pepper them, then they go in the smoker set at 185*. They smoke until the center reaches a temperature of 125*, then they come off and rest, uncovered, for at least 15 minutes. Then, I heat the cast iron, ribbed skillet to about 475* and throw the steaks in for two minutes on each side. this way, I get medium rare all the way through, and a nice crisp caramelized crust on the outside. YUM