Growing up in southern Ontario, the only thing we rubbed on our steak was Lowry’s seasoning salt and Kraft barbecue sauce. It has taken me a while to discover how the wonderful flavours of fresh herbs and kosher salt can bring out the beef’s true flavour versus masking it in a sticky sweet sauce.

In keeping with the spirit of beef week, below are some simple and not so so simple ways to grill, marinade and braise beef. For more great recipes visit Epicurious.com. If you have a favourite of your own I invite you to share it with us. Does anyone use beer to cook beef (other than drinking it while you’re barbecuing)?

Pan Seared Rib-Eye Steaks with Porcini Rosemary Rub

2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.

Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).

Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.

Herb Rubbed Top Sirloin Steak

Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)

Mix oregano, thyme, pepper, and salt in small bowl. Press herbs evenly into meat covering both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.

Braised Beef with Tomato Gravy

1 1/2 lb beef top-round steak (1/2 inch thick)
1/2 cup all-purpose flour
2 tablespoons rustic rub
1/4 cup vegetable oil
2 cups chopped onion (1 large)
1 cup chopped green bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 1/2 cups chopped peeled and seeded tomatoes (see cooks’ note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
5 Turkish bay leaves or 2 California
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned; 16 fl oz)
1/2 cup dry red wine
3 tablespoons chopped scallions
2 tablespoons chopped fresh parsley

Cut beef into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour.

Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté beef, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 2 1/2 hours.

Discard bay leaves and stir scallions and parsley into grillades. Serve over egg noodles.

Cooks’ note:
To peel a tomato, first cut an X in the bottom and immerse in boiling water 10 seconds. Transfer to ice water, then remove and peel.

Emeril’s Rustic Rub

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme

Stir together all ingredients in a bowl until combined well.

Cooks’ note:
Spice rub keeps in an airtight container at room temperature 3 months.

Cheers,

Julie

PS - If you ever wondered why the beef served in Chinese restaurants is so tender it’s because they use very inexpensive cuts, like shank and flank (14 oz), sliced to 1/4 inch and then soak it in water (1/4 cup) mixed with baking soda (1/2 tsp) and potato starch (1 tbsp) for about 30 minutes. The baking soda breaks down the meat very quickly but leaves it with a slightly salty taste.

This entry was posted on Friday, April 4th, 2008 at 2:22 pm and is filed under Barbeque, Entertaining, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.