So the wife and her mother were out shopping all day yesterday and I was asked to take care care of dinner.
After reading Mosca 's post on OTS seasonings I put my mad scientist hat and lab coat on for another challenge.
I had just got 2 new spice blends (Simply Asia Sweet Ginger Garlic and Red Robin's Signature Blend) and I went to Publix and picked up these mid-range cost steaks:
Here are the 4 OTS spice mixes I went with:
1. Tony Chachere's (old stand by)
2. Simply Asia Sweet Ginger Garlic
3. McCormick's Montreal Steak (old stand by)
4. Red Robin Signature Blend
NOTE - The Cheddar Beer chips were all for me - any good challenge needs some snack food - right?
I divided the steaks into equal weight amounts and carefully spiced up each and put them in separate ziploc bags so as to not cross-contaminate flavors.
Now I get the Peformer and with the Vortex ready to rock:
Vortex ON!
Vortex is at full throttle (turned out lights for effect):
Now I put steaks on the indirect areas on the outside ring. The Kettle temp immediately jumps right up to 450. This is something I don't think the SNS can do.
After only 12 minutes at an indirect temp of 450 these babies were ready to reverse sear!
Let the reverse searing begin!!
I must say I don't beleive I have ever cooked such perfect steaks. All were nice and pink inside, but not bloody with a perfect sear.
I couldn't wait to serve and taste them!
Now for the taste results from the peanut gallery (including me):
1st Place: McCormick's Montreal Steak - not a surprise, it's always very good
2nd Place: Tony Chachere's - again, not a real surprise here even though I rarely use Tony's on beef
3rd Place: Simply Asia Sweet Ginger Garlic - really good flavor, but points had to be taken away due to the fact burnt sesame seeds from searing didn't really taste good. I should have figured that out on the front end, but was too busy eating my Cheddar Beer chips I guess. This seasoning will be excellent in stir fry or rice - I highly recommend it - just maybe not for reverse searing.
4th Place: Red Robin Signature - I was really surprised by this. It wasn't a bad flavor - more of a lack of flavor. The wife informs me later that this spice is what Red Robin uses on their fries - she didn't think it was a meat spice. I did use this spice in the smashed potatoes I made as a side, and they were some of the best I have ever made -- so I'll keep that in mind for the future. (No, I have never been to Red Robin, but will make a piligrimage up to Myrtle Beach or Columbia soon to try!!)
Like I mentioned, these were some of the best cooked steaks I have ever made as far as doneness, moistness and searing, BUT...
THESE WERE THE WORST STEAKS I HAVE EVER HAD!!!
The flavors were good, but the meat itself was extremely tough, chewy and just unpleasant in general. Most of the meat got cut up to be mixed in dog's food for the next few days.
This leads me to my next word of advice - when you see a cut of meat advertised as "Mock Tender Steak" - DO NOT BUY IT at any cost.
I have no idea where a "Mock Tender Steak" comes from - maybe some of the AR member's with butchering experience can help out. It is suitable stew meat, that is about it.
Anyway - another cooking adventure comes to a close.
Takeaways:
1. Never ever buy "Mock Tender Steaks" unless they are being ground up or cut up for stew.
2. Only use Red Robin seasoning on potatoes. Sweet potatoes fries will be the next time I try it.
3. Sesame seeds do not reverse-sear well.
4. McCormick Montreal Steak and Tony Chachere's will ALWAYS be in my spice cabinet.
After reading Mosca 's post on OTS seasonings I put my mad scientist hat and lab coat on for another challenge.
I had just got 2 new spice blends (Simply Asia Sweet Ginger Garlic and Red Robin's Signature Blend) and I went to Publix and picked up these mid-range cost steaks:
Here are the 4 OTS spice mixes I went with:
1. Tony Chachere's (old stand by)
2. Simply Asia Sweet Ginger Garlic
3. McCormick's Montreal Steak (old stand by)
4. Red Robin Signature Blend
NOTE - The Cheddar Beer chips were all for me - any good challenge needs some snack food - right?
I divided the steaks into equal weight amounts and carefully spiced up each and put them in separate ziploc bags so as to not cross-contaminate flavors.
Now I get the Peformer and with the Vortex ready to rock:
Vortex ON!
Vortex is at full throttle (turned out lights for effect):
Now I put steaks on the indirect areas on the outside ring. The Kettle temp immediately jumps right up to 450. This is something I don't think the SNS can do.
After only 12 minutes at an indirect temp of 450 these babies were ready to reverse sear!
Let the reverse searing begin!!
I must say I don't beleive I have ever cooked such perfect steaks. All were nice and pink inside, but not bloody with a perfect sear.
I couldn't wait to serve and taste them!
Now for the taste results from the peanut gallery (including me):
1st Place: McCormick's Montreal Steak - not a surprise, it's always very good
2nd Place: Tony Chachere's - again, not a real surprise here even though I rarely use Tony's on beef
3rd Place: Simply Asia Sweet Ginger Garlic - really good flavor, but points had to be taken away due to the fact burnt sesame seeds from searing didn't really taste good. I should have figured that out on the front end, but was too busy eating my Cheddar Beer chips I guess. This seasoning will be excellent in stir fry or rice - I highly recommend it - just maybe not for reverse searing.
4th Place: Red Robin Signature - I was really surprised by this. It wasn't a bad flavor - more of a lack of flavor. The wife informs me later that this spice is what Red Robin uses on their fries - she didn't think it was a meat spice. I did use this spice in the smashed potatoes I made as a side, and they were some of the best I have ever made -- so I'll keep that in mind for the future. (No, I have never been to Red Robin, but will make a piligrimage up to Myrtle Beach or Columbia soon to try!!)
Like I mentioned, these were some of the best cooked steaks I have ever made as far as doneness, moistness and searing, BUT...
THESE WERE THE WORST STEAKS I HAVE EVER HAD!!!
The flavors were good, but the meat itself was extremely tough, chewy and just unpleasant in general. Most of the meat got cut up to be mixed in dog's food for the next few days.
This leads me to my next word of advice - when you see a cut of meat advertised as "Mock Tender Steak" - DO NOT BUY IT at any cost.
I have no idea where a "Mock Tender Steak" comes from - maybe some of the AR member's with butchering experience can help out. It is suitable stew meat, that is about it.
Anyway - another cooking adventure comes to a close.
Takeaways:
1. Never ever buy "Mock Tender Steaks" unless they are being ground up or cut up for stew.
2. Only use Red Robin seasoning on potatoes. Sweet potatoes fries will be the next time I try it.
3. Sesame seeds do not reverse-sear well.
4. McCormick Montreal Steak and Tony Chachere's will ALWAYS be in my spice cabinet.
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