Here's what I said the first time around:
I've put off blogging about this because the rub was so wonderful and the steaks were so awful. I'd hoped to have time to get a couple of small steaks at the grocery and make this again with decent steaks. But, somehow, the week got away from me. We survived on leftovers, pizza and carryout and put in more hours at the office than I care to count. Because we were going on vacation and I wanted the meals to be special, I asked around at the farmer's markets we go to and was told one particular provider had wonderful steaks. So, I splurged and spent $1 an ounce for two little four ounce strip steaks. Shoe leather would have been better. Let's just say I'll never go back to that vendor again!! I'd been hankering for these steaks since Drick wrote about them a few weeks ago. (Check out his blog at Drick's Rambling Cafe - he's got some of the best southern cooking around. The link's also over to the right in my blog's I love to read list) On the way down to Starlight, IN, I read a Cooks Illustrated that said you need a bit of sugar in a marinade to give a piece of meat a great crust. AH, something I'd never thought about. I always thought you just needed an acid to make it tender. It also said you need some oil because the herbs and spices need that as a delivery system. So, this recipe takes care of everything Cooks Illustrated says you need to successfully marinate a piece of beef. My guess is this'd be great on pork and possibly lamb too. These steaks were really easy to prepare and, like I said before, the rub was wonderful. I'm very much looking forward to getting an opportunity to make them again - next time with something resembling a real steak!
Drick's Cowboy Sugar Rubbed Steaks
2 steaks of choice
4 t brown sugar
1/4 t ground cumin
1/4 t freshly ground pepper
1 t garlic powder
1/4 t dry mustard
1/4 t chili powder
Rub the steaks on both sides with some olive oil. Then, rub in the brown sugar. Follow by mixing the cumin, pepper, garlic, cayenne, dry mustard and chili powder and rubbing that mixture in.
Cover the steaks and allow them to rest in the refrigerator for an hour.
About an hour before you're going to grill these steaks, remove them from the refrigerator and sprinkle them well with the liquid smoke. (I confess - I skipped this because I don't own liquid smoke and forgot to buy it!) Let the steaks rest for another 30 minutes. They'll work on coming to room temperature during that time period.
Finally sprinkle them with Worcestershire and soy sauce and let them rest for another 30 minutes before grilling them. We grilled ours over direct heat to get a nice crust. If only the nice crust had gone with nice steaks. You can spoon the leftover marinade over the steaks as you grill them.
When you remove the steaks from the grill, put a pat of butter on them, tent them under some aluminum foil and allow them to rest for 5-10 minutes. This will allow the juices to redistribute.
Please stop by Drick's blog and tell him thank you and check out some of his other recipes. We particularly love the oven fried catfish :-)
adapted from Drick's Rambling Cafe