Text 34089, 68 rader
Skriven 2015-12-08 03:45:00 av DAVE DRUM (1:123/140)
Ärende: Five 939
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak ala Cave
 Categories: Five, Beef, Sauces
      Yield: 1 Serving
 
     16 oz Steak
      2 tb Teriyaki Sauce
      2 ts World Spice Merchants Bar-H
           - Beef rub
 
  The first step in this recipe begins at the store. Choose a
  steak with good marbling, and trimmed well - just leaving a
  thin 1/4" fat layer on the sides. The marbling will provide
  good flavor and should add to the meatâ€Ös tenderness.
  
  Trimming makes sure you aren't wasting your money on useless
  fat, though you want some to remain to keep the steak juicy
  and tender. Also, look for a nice red to maroon color. When
  the meat has sat there a while it starts to go to more of a
  very dark burgundy color, and once it starts to turn brown
  don't buy it!
  
  Take half the teriyaki sauce and spread evenly over one side
  of the steak. Take half of the rub and sprinkle evenly, as
  well. Turn steak over and repeat. Cover with plastic wrap
  and refrigerate at least 2 hours. No need to add salt as the
  sauce and rub already have plenty.
  
  HINT #1: I strongly recommend the use of Trader Joe's Island
  Soyaki sauce. It has flavor and seasonings that most
  teriyaki sauces lack. Also, if you don't have the Bar-H Beef
  rub (again, highly recommended) use the World Spice Montreal
  Steak Spice. The store-bought brands have too much salt for
  my tastes, but can be used as well.
  
  I suggest grilling your steak on a BBQ. If the weather won't
  cooperate, go ahead and put that baby under the broiler for
  3-5 minutes per side. When ready to cook, remove steak from
  the fridge and heat grill. I like to get my hood temperature
  to at least 450øF/230øC, which should translate to a grill
  temp of at least 500øF/260øC. Place the steaks on the grill,
  close lid, and immediately reduce heat by 30%. Cook for 2-3
  minutes and flip steaks. Cook for another 2-3 minutes, flip
  again. Repeat process once more so that each side gets over
  the heat twice. Steak should end up with a nice pink color
  throughout.
  
  Served here with baked potato and Sautéed Shrooms.
  
  HINT #2: Have some water handy to control any flame ups - I
  always barbeque armed with a squirt gun to protect the meat
  from getting burnt.
  
  FROM: Caution: Caveman Cooking/UHearMe, Inc. All rights
  reserved. This recipe originally appeared on the Caution:
  Caveman Cooking blog at http://cavemancooking.net authored
  by Caveman. This recipe may be shared and reprinted.
  
  From: http://en.petitchef.com/recipes
  
  Uncle Dirty Dave's Archives
 
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... Mayonnaise: A sauce which serves the French in place of a state religion
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