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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-05-2013, 02:57 AM   #1
AussieTitch
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Default Titch's Middle Eastern Rib Eye Steak

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.
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Old 03-05-2013, 03:00 AM   #2
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Nice one titch.
I like Sumac.
What was the sauce recipe?
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Old 03-05-2013, 03:04 AM   #3
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Originally Posted by buccaneer View Post
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.
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Old 03-05-2013, 03:07 AM   #4
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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?
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Old 03-05-2013, 03:14 AM   #5
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Quote:
Originally Posted by LoneStarMojo View Post
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..?
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Old 03-05-2013, 03:15 AM   #6
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Thanks Titch!
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Old 03-05-2013, 03:51 AM   #7
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Gotta love sumac!
Nice work Titch!
BTW...my pics are visible again.
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Old 03-05-2013, 06:18 AM   #8
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Thanks Titch, that looks fabulous. Definitely gonna try that with pork and a beer reduction.
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Old 03-05-2013, 06:58 AM   #9
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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.
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Old 03-05-2013, 07:06 AM   #10
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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...
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Old 03-05-2013, 08:12 AM   #11
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Default Titch's Middle Eastern Rib Eye Steak

Now that looks really good. Six a.m on the west coast and I'm ready for dinner. Thanks for the pron.
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Old 03-05-2013, 08:31 AM   #12
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What's not to luv?! And with great thickness and fantastic idea with the pommegranate juice! Cheers, Titch
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Old 03-05-2013, 08:43 AM   #13
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Quote:
Originally Posted by deguerre View Post
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!
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Old 03-05-2013, 09:30 AM   #14
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That looks amazing, def gonna try that! Thanks for sharing!
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Old 03-05-2013, 09:41 AM   #15
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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:
Sumac
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!


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