RE: [CH] Is this list still working?
TG (skoot@bellsouth.net)
Mon, 24 Nov 2003 20:51:19 -0500
Yeah, I was wondering myself. Seemed quiet.
So I'll post the results of my "Chile Rub" experiment.
Test subject - 2# Flank steak (rare find - most here are 1/5-1/75#). Less
than 1" thick in the center.
Test rub - ground toasted Anchos and de Arbols crushed with garlic, salt,
cumin and oregano
After rubbing and resting at room temp for about 1 hr (had to hurry - had
Dolphins tix) cut it in half.
A- One half flashed on both sides in hot cast iron skillet, then finished
off on a gas grill about 450-500 deg (thaas all she got, Cap'n), carefully
turning 3x - (each side down twice) about 8 more minutes.
B- One half directly onto grill slathered with peanut oil (the grate, not
the steak). Turn once for 5 min each side.
Results:
A- had a reasonable crust, somewhat more stayed on the steak than on the
grill, but I turned it gently from below with one of those burger thingies
with a spatula on one side and loop on the other. Evenly cooked through to a
med-rare.
B- still left a lot of crust on the grill, but had a bit more than the
original. Somewhat overcooked on the outside, undercooked at the center.
Conclusion:
Work on the rub. It seems too coarse and clumpy. Maybe some lime juice,
maybe try the butter suggestion. Going to stay with the 3 flip method for
meat this thin. Sorry purists. I'll use 'flip once and forget' for the
thicker cut steaks.
Thanks to all for the suggestions.
Burp.
Todd