[Standard Review Disclaimer: This product review is based on my subjective opinions only. When it comes to food, what one person finds to be the best ever, someone else will call horrible. I have no business affiliation from any product reviewed and have paid retail price for the product, unless otherwise noted in full disclosure.]
I tried Weber Grill's new Chicago Steak seasoning tonight on some ribeye steaks that I had cut from my spring splurge, a whole ribeye. Alexis bought a jar of it at Sam's Club this past weekend. (Again, excuse the photos, my good camera is still at Nikon. These were taken with a pocket camera.)

I did two with the Weber's and one with my homemade cajun beef rub.
My Opinion: I really like the fact this product uses whole spices and the integrated grinder grinds them up (that's what grinders do, right?) as you need them. I liked to use a fine grind at first to get a good coating and then switch to a coarse grind to get a nice surface texture on the meat. The flavor was good but not as strong as I thought it would be (I went light on the rub). Next time I would use more.
Franconia Potatoes
I wanted to do something I haven't tried before so I thought I would try the Franconia Potatoes from the Joy of Cooking (97 version). The quick version of their recipe was parboil potatoes, put them in a pre-heated cast iron pan with 3 T butter, 3 T of oil, and parsley. Cover and cook at 350 for 20 minutes. Uncover and cook 10 more minutes. Blah blah blah.
I did it a little different. As you can see from the steaks I sliced (but had not yet trimmed), they had a bit o' fat on them. hmmmmmm butter....oil....fat.

Update: Made the same thing Thursday night. But instead, used a mixture of 1 diced shallot, 2 stems of fresh thyme, 2 sage leaves chopped, and kosher salt. I waited to add the mixture until the last 10 minutes (when the lid comes off). MUCHO BETTER!
I'm not even going to lie Chris, I TOTALLY skipped to the pictures. : / BUT the steak looks delicious at the end.
ReplyDeleteOooh come on you know I'm never going to cook.
: D
Steak and potatos - simple but good. I love how hot you can get the BGE and how quick it is to BBQ.
ReplyDeleteI'm more curious about your Cajun beef rub though . . .
I like that followers name 'Lord of the Wings', too funny...
ReplyDeleteDamn there is nothing like a good marbleized ribeye on the grill, my mouth is watering, and I won't shave mine if you don't :)
Oh heavenly. Ribeye is my VERY favorite cut of beef - extra fat is the best. I only splurge every great once in awhile but know you have me drooling. The potoates cooked in the fat is just killing me too. Can you tell I like steak fat?
ReplyDeleteBrandi: You will cook....just you wait. Someone has to feed that hunk o' marine you've landed;)
ReplyDeleteLOTW: I'll post it shortly.
Chef E: I forgot about my comment on your blog and was asking myself, "Won't shave?" and then I remember! Funny.
Pam: I am torn between ribeye and tenderloin, they are both outstanding in their own way!
I'm always up for steak and potatoes! I love a steak seared fast the way you did. The potatoes sound amazing. I love potatoes with a healthy dose of rosemary.
ReplyDeleteYou have a terrific blog! Thanks for stopping by my blog. I laughed when Ii saw your ost about grits - great minds!
Stay safe with these nasty storms.
boy those steaks look great....
ReplyDeletegotta run, lunch you know