Monday, December 03, 2007

Southwest Steaks


I tried a Southwest rub a few months ago...with decent results. But I could tell the boyfriend wasn't thrilled, and I was feeling average, at best, with the recipe.

So, here is our re-do. We thought it created fantastic flavor...don't overdo the steaks and this will become your go-to steak treatment.

Southwest Steaks:
(serves 2-4)

2 1 lb bone-in, or 6-12 oz boneless steaks, Rib Eye or New York preferred
Course-ground sea salt coating all sides of steak
Cayenne pepper generously rubbed onto steak
Chili powder, again generously rubbed onto steak
Black pepper, generously rubbed onto steak
Cinnamon, light sprinkle
Brown Sugar, generously rubbed onto steak

1/2 c dry red wine
1/4 c Worcestershire sauce
1/4 c honey

Directions:
Rub steaks with all dry seasoning and let stand at room temperature. Meanwhile, stir sauce ingredients in a small bowl.

Grill steaks over high heat, basting with liquid mixture at least twice. Steaks may be done as quickly as 5 min per side, check frequently!

10 comments:

Patricia Scarpin said...

Joao would drool over this steak!

Greg said...

MEAT! Did I say I love MEAT! That looks absolutely scrumptious.

leosatter said...
This comment has been removed by a blog administrator.
Terry B said...

Kirsten, you're killin' me here. First with gorgeous steaks late at night when I can't do a thing about it. And second, with no quantities on your spices. Did you use the same amounts as in the original recipe? Or did you just do it "by ear?"

One Food Guy said...

It's 10:30am in Boston and I'm dreaming of my firing up my Weber. What a great sounding rub you've got there.

There's nothing better than a bone-in rib eye, bone-in is a must, with a sweet and spicy rub. Add some wine, Worcestershire and honey and I can't think of anything better!

Nicely done

Kristen - Dine and Dish said...

Oh my mouth is watering! Yum!!

Hey... would you consider participating in my adopt a blogger event? I need a few more "veteran" bloggers and would love to have you participate!

Kristen http://dineanddish.squarespace.com

Kirsten said...

Thanks all for the comments! :)

Sorry Terry, I just went to town, no measuring. I would say about a half teaspoon of each spice for each steak is about right, adding more of the ones you like and less of the ones that might be too spicy, etc. I used less cinnamon than anything...

Cakespy said...

Whoa-this just kind of puts it all out there. STEAK. If I could have made that 24 point type I would have!

Freya and Paul said...

Delicious! This would take my husband back to the days living in America when steaks were "proper!"

leosatter said...

Maybe you can help me out with something…? I want to order all of my food online from now on because of various reasons, but I don’t know where to go for quality food. I have tried 2 companies so far, Fresh Dining, and and Celebrity Foods, but I wanna get others I can try out. Do you know of any? The main thing I’ve ordered so far is steak. I guess you can say, I’m a steak junkie. LOL!!! From what I have found out (from what I have ordered so far) I think I am able to regulate the quality of beef I buy. I hate going to a store and getting that crappy slab of beef that I have to cut down until there is like nothing left. Hahaha!!!! (its so true though) Anyhow, sorry that I made this comment so long. If you can help me out or point me in a direction where I might find more quality foods online, I would greatly appreciate it. Have a good day or night! (depending on when you read this) LOL!!!!