Mike's Rib-Eyes with Award Winning Rub

RUB

4 t coarse kosher salt

1 T coarsely ground black pepper

1 t dried oregano

1 t dried thyme

1 t paprika

1 t minced garlic

6 boneless rib-eye steaks, about 12 ounces each, and 1 1-1/4 inches thick, trim excess fat

Vegetable oil

DIRECTIONS

1.  (If using a charcoal grill), prepare a two zone fire for high heat using enough charcoal so that all 6 steaks can cook over direct heat.

2.  In a small bowl, mix the rub ingredients.  Lightly coat the steaks with oil.  Massage the rub into both sides of each steak.  Let the steaks sit at room temperature for 20 -30 minutes before grilling.

3.  Brush the cooking grates clean.  Grill the steaks over direct high heat, with the lid closed as much as possible until cooked to your desired doneness, 8-10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed for even cooking.   If flare-ups occur, more the steaks, temporarily over indirect heat.  Remove from the grill and loosely tent with foil, let rest for 3-5 minutes.  Serve Warm

[ as seen in "Weber Charcoal Grilling, the art of cooking with live fire" by Jamie Purviance, recipe  by Mike McGrath ]

Do you know the difference between Kobe, Angus and Bison?

There is a new trend in burgers, and it does not seem to include the traditional ground sirloin and ground chuck meats.  Kobe, Angus and Bison are definitely the front runners when you think of a high end burger.  Now the question remains, what makes these meats so good?

Kobe Beef is very similar to champagne in the way that is can only be called Kobe Beef if it comes from a specific region, as champagne can only be produced in the region of champagne.  And, they are both considered to be the best of the best.  Kobe beef comes from wagyu cattle.  There meat is highly marbled, extremely tender and has a great deal of flavor.

Certified Angus Beef is considered to be the top grade given by the USDA.  It is also know for its fine marbling tenderness, age and color.  You can also find "prime", "choice" and "select" grades of angus, but they are not same as the certified.

Bison, also known as buffalo, is a very lean form of meat.  Unlike the Kobe and Certified Angus Beef, Bison is actually considered a healthy meat option.  In  a study comparing skinless chicken, beef and bison, the bison showed it had fewer calories and considerably less fat.