by Jeff Hoyt
I eat a lot of beef. From ground chuck to filet mignon, I enjoy it probably more than I should. Since my wife doesn’t eat red meat, I don’t get to go out to steakhouses very often. Frequently the steaks I enjoy are ones I grilled myself, next to a piece of fish for the Mrs.
After rubbing some quality olive oil into one side of the meat, I sprinkled a handful of the thick mixture on top and threw it on the grill. The mix actually smelled pretty good, so I did the same thing to the other side after the flip. When I applied fork and knife, I was pleasantly surprised to see how much I enjoyed the new method of eating steak, from the taste to the texture. The black peppercorns gave off a satisfying burst of flavor as I bit into them, which enhanced the meat instead of overwhelming it. I felt like I was enjoying a simple steak au poivre. There was rosemary, which I usually use to season chicken, and some heat from chipotle and other peppers. The biggest shock was that I was enjoying the variations in texture while chewing instead of eschewing them.
A few days later, I tried it again on a London broil (next to some mahi-mahi) and the results were once again positive. Now I’m wondering, why did I wait so long to try a steak rub? And how long should I wait before I try it again? The last thing I needed was another reason to eat more beef!