The Ongoing Steak Spice Project
I have had a number of ongoing spice blend projects underway for quite some time now. This summer, I continued on with a steak spice recipe I have been working on but I am still not quite satisfied with as yet. I took as a starting point two previous blends I have featured in previous posts; the first being one I used for an Oven-baked Beef Ribs recipe (which I liked very much), and the second a rather exotic blend for Barbecue Beef Ribs (which I didn’t care for nearly as much). The work in progress thus far takes a little for each but it needs something else so I thought I would share my progress thus far and invite some input from my readers…
Here are some nice bone-in rib-steaks I used to test the current recipe. The spice blend has been rubbed into the meat (with extra in the fat and on the bone), and left to sit for a couple of hours. The list of spices is as follows:
- 4 tbsp. Garlic Salt;
- 1 tbsp. Dried Porcini powder;
- 1 tsp. Spanish Paprika;
- 1 tbsp. Dried Lemon Peel;
- 1 large Dried Chipotle Pepper;
- 1 tbsp. mixed Peppercorns;
- ½ tsp. Thyme;
- ½ tsp. Cumin Seed;
- ½ tsp. Celery Seed.
The last 7 ingredients were ground together using a coffee bean grinder and then mixed with the first three.
The steaks were very nice after being grilled to medium rare and I am quite happy with the spice blend. Indeed, I like as much as any commercial mix I have used before. Still, it really needs something… a little more ‘tang’ for one thing… but I am still pondering where to go.
If anyone wants to try this out and give me some suggestions I’d be very interested…