- 1/4 cup of vegetable oil
- 1/4 cup of extra virgin olive oil
- 4 cloves of garlic, crushed
- 2 tsp thyme, finely chipped (fresh is preferred, but dried does the trick)
- 2 tsp mayonnaise
- 1 tsp paprika
- salt and pepper to taste
Combine all the ingredients in a food processor, and use as a rub on baguette slices, and mushroom caps before grilling. You’ll end up with flavorful croutons, and divine mushrooms, but this tastes amazing on pretty much anything.
Steak Dry-rub ingredients:
- 2 tablespoons paprika
- 3 tablespoons crushed black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon crushed coriander
- 1 tablespoon crushed red pepper flakes
While most rubs use salt, I cook my steaks without salt, and season them just prior to eating. I find that adding salt early on makes the steaks just a little more chewy, and adds firmness to the meat.
I prefer my steak to be on the rare side, allowing the steak to have a fully red, and a slightly warm center. Below you will find temperature readings, and a description of steak done-ness:
Raw – Uncooked.
Seared, Blue rare or very rare – Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked.
Rare – (52°C [125°F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm.
Medium rare – (55°C [130°F] core temperature) The steak will have a fully red, warm center.
Medium – (60°C [140°F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium well done – (65°C [150°F] core temperature) The meat is light pink surrounding the center.
Well done – (71°C [160°F] and above core temperature) The meat is gray-brown throughout and slightly charred.
Overcook – (much more than 71°C [160°F] core temperature) The meat is dark throughout and slightly bitter.