Titch's Middle Eastern Rib Eye Steak

Titch · Mar 5, 2013

Middle Eastern Rib Eye Steak
Influenced Flavours
Folks this was Kick butt.
I believe this Sauce would be a Killer with pork Ribs,please try it.
Reverse seared Rib Eye Steak,2 inch.
tad overcooked but damn nice.
Pictures should do the Talking .
Steak was rubbed with Powdered Sumac.
set for about 2 hours.

Drank way to much of this, BUUUURRRP

reduction is a cup of onion browned,2 cup of pomegranate juice, 2 cup of Beef stock. reduce to a half cup of everything.

This gave us the wow factor, the taste could be used on most dishes, the Sumac blended so well with the sauce.
Hope you enjoy.

buccaneer · Mar 5, 2013

Nice one titch.
I like Sumac.
What was the sauce recipe?

Titch · Mar 5, 2013

buccaneer said:
Nice one titch.
I like Sumac.
What was the sauce recipe?

Thank you,first Sumac taste, Nice.

sauce.
reduction is a cup of onion browned 2 Tbls of Butter
,2 cup of pomegranate juice, 2 cup of Beef stock. reduce to a half cup of everything.

LoneStarMojo · Mar 5, 2013

The steak looks cooked to my own personal perfection. And while the sauce certainly looks good, I have to admit that i never sauce a steak unless it's dry as a desert. I gonna admit that I have never used sumac. Would that rub work well on it's own and without the sauce? BTW..did I mention that is one fine looking cook on that steak?

Titch · Mar 5, 2013

LoneStarMojo said:
The steak looks cooked to my own personal perfection. And while the sauce certainly looks good, I have to admit that i never sauce a steak unless it's dry as a desert. I gonna admit that I have never used sumac. Would that rub work well on it's own and without the sauce? BTW..did I mention that is one fine looking cook on that steak?

That is my first steak with any sort of rub besides crusted or plain salt and pepper.
My first take of the steak before sauce was ,tasted a bit like plum ,maybe..?

buccaneer · Mar 5, 2013

Thanks Titch!

Phubar · Mar 5, 2013

Gotta love sumac!
Nice work Titch!
BTW...my pics are visible again.:wink:

Gore · Mar 5, 2013

Thanks Titch, that looks fabulous. Definitely gonna try that with pork and a beer reduction. :thumb:

Bluesman · Mar 5, 2013

That looks great. I have tried a Pomegranate sauce on pork tenderloin before and you are correct it is good. I never heard of Suamc will have to look that up, thanks.

deguerre · Mar 5, 2013

Awesome Titch! The only sumac I had heard of before was poison sumac. Not a good plant to fall into, and you definitely don't want to be breathing anywhere near where it's burning...

LittleHill Smoke · Mar 5, 2013

Now that looks really good. Six a.m on the west coast and I'm ready for dinner. Thanks for the pron.

beercuer · Mar 5, 2013

What's not to luv?! And with great thickness and fantastic idea with the pommegranate juice! Cheers, Titch

chicagokp · Mar 5, 2013

deguerre said:
Awesome Titch! The only sumac I had heard of before was poison sumac. Not a good plant to fall into, and you definitely don't want to be breathing anywhere near where it's burning...

Agree, poison sumac is bad stuff, like poison ivy or oak.

Will have to look for the spice variety...the steak looks great, sauce too!

JandJbuidasmoker · Mar 5, 2013

That looks amazing, def gonna try that! Thanks for sharing!

Thermal Mass · Mar 5, 2013

Thanks! Looks awesome.
I had never heard of Sumac (except the poisonous stuff) either, but will definitely be giving it a run. The wheels are really turning now.
Here is what Penzy's has to say about their product:
[FONT=Helvetica, Arial, Times New Roman, sans-serif]Sumac[/FONT]
Cherry red sumac is used extensively throughout the Middle East, especially in Turkey, Syria and Lebanon, either plain or mixed with thyme leaves and sesame seeds (Zatar) as a tabletop condiment. Before the arrival of lemons in Europe, the ancient Romans used sumac for its sour flavor. In the Mediterranean region today, sumac is used as a tabletop condiment or added during cooking to lend a pleasant, fruity sourness and soft cherry color to sauces, poultry, fish, and Turkish salads. The flavor is on the order of lemon juice or vinegar but milder and less acidic. Because of the moistness of the fresh, whole sumac berries, a small amount of salt is added during processing to facilitate grinding. From Syria. Contains Sumac and Salt.

Thanks Titch! :thumb:

fingerlickin' · Mar 5, 2013

I'll admit I too was a bit leery of the poison sumac, but I may have to get my hands on some now. Sounds like something that could be really useful in a poultry rub. The steak looks great btw Titch! :thumb:

caliking · Mar 5, 2013

looks taaaaasssssttttttyyyyy! :grin: I've used sumac before but never on a steak - yours looks phenomenal.

VA-Dave · Mar 5, 2013

I'd eat that off the floor Titch.

Thanks for sharing.

Dave

Titch · Mar 5, 2013

VA-Dave said:
I'd eat that off the floor Titch.

Thanks for sharing.

Dave

I am so messy that sometimes I do:caked:
Thank you

swinn · Mar 5, 2013

Looks great Titch

Titch's Middle Eastern Rib Eye Steak

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