I rarely flavour my steaks, preferring the simple taste of good beef, enhanced by a little salt and a grinding of black pepper. But Im no stick-in-the-mud and a change is as good as a rest so I tried this new steak rub from Barts Smokehouse Barbecue range, which was kindly sent to me for review purposes.
The ingredients in the New York Steak Rub are certainly complementary for seasoning steak: Mustard seeds, Roasted Garlic, Sugar, Cracked Green Peppercorns, Coriander, Salt, Onion, Black Pepper, Chillies, Rapeseed oil.
But, still, I was concerned that subjected to high heat in a frying pan or under the grill, they would burn and become bitter.
Next, was to choose a cut. I went with these pave rump steaks, I bought from Donald Russell.
And finally, what to serve them with: a lovely green salad, plucked from my wifes roof terrace garden, with crushed and roasted new potatoes.
1. Add the contents of the Barts package and a little oil to the marinating bag that comes with it, then add the steaks, mix and put in the fridge for an hour or so.
2. When it comes to cooking, heat a dry frying pan until it is white hot, or a grill to very hot. Remove the steaks from the marinating bag, and drain any excess marinade into a bowl. Cook the steaks for 2 mins on each side, for medium-rare.
3. Remove the steaks and allow to rest for a couple of mins, before slicing across the grain.
4. Serve with the salad, with the excess marinade drizzled over the top.