Recipe for salted steak (to cut up for street tacos)
In the comment section are recipes for oven baked ribs.
EASY BAKED PORK TENDERLOIN
Preheat oven to 400
Grease a large baking dish
Pierce tenderloin all over with a fork
Rub oil on all sides of meat
Whisk together
2 tsp italian seasoning
1 tsp each - garlic powder, cumin, salt chili powder
1/2 tsp smoked paprika
1/4 tsp pepper
Whisk together, sprinkle on all sides of tenderloin and pat it onto the meat
Place in baking dish
Drizzle with 2-3 T fresh lemon, lime or orange juice
Bake 25-35 minutes until outside is browned
Cook to 145F - with a thermometer
Spoon juices over meat.
Allow to rest for 5-10 min
Slice into 1-in pieces
Garnish with fresh cilantro
BEEF TENDERLOIN
Food Network - really easy
Preheat to 500
4-5 pound filet - trimmed and tied
2 T butter
1 T kosher salt
1 T ground pepper
Place beef on sheet pan, pat the outside dry with paper towels.
Spread butter on meat with hands.
Sprinkle with salt and pepper.
Roast 22 minutes for rare
25 minutes for medium rare
Remove, cover with foil and lat rest for 20 minutes
Byerly's
Preheat to 425
2-4 whole tenderloin on rack.
Brush with oil
Use thermometer
Roast 35-40 min for rare -- to 135F
40-50 min for med to 150F
Let rest, covered with foil, for 10 min
3-4 servings per pound
Keith/Dick/Kent (Butchers)
preheat to 475
turn down to 350F roast 15 min - rest 15 min
or
1/2 hr before roasting - rub with oil, salt, pepper, Lawrey's
Sprinkle with flour
Preheat pan in oven to 450F
Flip meat onto hot pan - it will sizzle
roast 10 minutes
Lower to 300F for 15 min
Let it rest
SALTED STEAK
1.25 to 1.5 inch thick steak (filet, sirloin, rib eye, porterhouse, t-bone, NY strip)
The more fat in the steak - the faster the salt will work.
Sprinkle 1/2 - 1 tsp kosher salt PER SIDE
For every inch of steak thickness, let sit at room temperature for 1 hr,
Less than 1-in thick steak - 30-45 min
1-in thick - 1 hour
1.25 thick - 1 hr-15 min
If you do not have enough time - up the salt
If you have to leave it longer, reduce the salt
To salt overnight - use half the amount of salt
Rinse salt off, pat dry
Season with fresh ground pepper - no more salt
RIBS -- click on the comments
Epicurious Rib Recipe
ReplyDeleteYIELD8ACTIVE TIME20 minTOTAL TIME5hr
INGREDIENTS
Ingredients
2 racks baby back ribs ( our favorite are baby back ribs, but this works well with St. Louis style ribs too) 1 cup barbecue sauce
PREPARATION
Preheat oven to 200 degrees. Season your ribs with marinade, your favorite rib rub, grill seasoning, or simply salt and pepper. Place ribs, meat side down, in baking dishes. Cover the baking dishes with aluminum foil and place in the oven. If you are using small baby back ribs, take out after 4.25 hours. If you are using regular baby back or St. Louis style ribs, then take out after 5.25 hours. Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes or toss on the grill. Remove from oven and serve them up with a side of potato salad and some b
spicesinc.com
ReplyDeleteIngredients:
1 rack of baby back ribs (ours was 3 lbs which should serve 6 people)
3 Tablespoons St. Louis Rib Rub
1 cup BBQ sauce (prepared or homemade)
Instructions:
Preheat oven to 250 degrees
Remove the membrane from the back of the ribs, cut away the extra flap of tough meat and the top and discard. Click here for more information on prepping ribs.
Line a baking sheet with foil and lay the ribs on the baking sheet.
Generously coat all sides of the ribs with tSt. Louis Dry Rib Rub. Work it in with your hands, making sure that all surfaces are coated.
Bake ribs, meaty side up, in the oven for 2 to 2.5 hours, uncovered.
After the 2.5 hours has passed, remove the ribs from the oven and brush 1/2 of BBQ sauce all over them.
Cover the ribs with aluminum foil and put them back in the oven and continue cooking for an additional 2 to 2.5 hours.
Ribs are done when they reach an internal temperature of 190 degrees. (Click here for more information on how to tell if your ribs are done)
Increase the temperature in the oven to 450 degrees.
Brush the remaining sauce over the ribs and place them back in the oven uncovered for 5-10 minutes to create a thick crust with the sauce.
Remove from oven, loosely cover with foil and rest for about 5 minutes. Serve.
Prime Rib Roast Food&Wine (Three Ingredient)
ReplyDelete1/3 cup finely ground coffee
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 vanilla bean, split and seeds scraped
One 12-pound, bone-in prime rib roast (5 bones)
Step 1
In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.
Step 2
Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
Step 3
Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.
Make Ahead
The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.