Titch's Middle Eastern Rib Eye Steak

AussieTitch · 03-05-2013, 02:57 AM

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 · 03-05-2013, 03:00 AM

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

AussieTitch · 03-05-2013, 03:04 AM

Quote:

Originally Posted by buccaneer

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 · 03-05-2013, 03:07 AM

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?

AussieTitch · 03-05-2013, 03:14 AM

Quote:

Originally Posted by LoneStarMojo

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 · 03-05-2013, 03:15 AM

Thanks Titch!

Phubar · 03-05-2013, 03:51 AM

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

Gore · 03-05-2013, 06:18 AM

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

Bluesman · 03-05-2013, 06:58 AM

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 · 03-05-2013, 07:06 AM

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 · 03-05-2013, 08:12 AM

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

beercuer · 03-05-2013, 08:31 AM

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

chicagokp · 03-05-2013, 08:43 AM

Quote:

Originally Posted by deguerre

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 · 03-05-2013, 09:30 AM

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

Thermal Mass · 03-05-2013, 09:41 AM

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!

03-05-2013, 02:57 AM	#1
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	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. __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-05-2013, 03:00 AM	#2
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Nice one titch. I like Sumac. What was the sauce recipe? __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

03-05-2013, 03:07 AM	#4
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO Downloads: 0 Uploads: 0	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? __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709 / Very near future UDS & 6' x 37" 325 gallon offset projects.

03-05-2013, 03:15 AM	#6
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Thanks Titch! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

03-05-2013, 03:51 AM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Gotta love sumac! Nice work Titch! BTW...my pics are visible again. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

03-05-2013, 06:18 AM	#8
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Thanks Titch, that looks fabulous. Definitely gonna try that with pork and a beer reduction. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

03-05-2013, 06:58 AM	#9
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	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. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

03-05-2013, 07:06 AM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	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... __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

03-05-2013, 08:12 AM	#11
LittleHill Smoke On the road to being a farker Join Date: 07-13-12 Location: Los Angeles, Ca Downloads: 0 Uploads: 0	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. __________________ 22.5" WSM, 22.5" Weber OT Silver, Kenmore Vert. , Weber BabyQ

03-05-2013, 08:31 AM	#12
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA Downloads: 0 Uploads: 0	What's not to luv?! And with great thickness and fantastic idea with the pommegranate juice! Cheers, Titch __________________ Got beer???

03-05-2013, 09:30 AM	#14
JandJbuidasmoker Full Fledged Farker Join Date: 02-18-13 Location: Terre Haute, Indiana Downloads: 0 Uploads: 0	That looks amazing, def gonna try that! Thanks for sharing!

03-05-2013, 09:41 AM	#15
Thermal Mass Full Fledged Farker Join Date: 02-05-13 Location: Jackson, WI Downloads: 0 Uploads: 0	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! __________________ 42" WFO In Progress-Brick vert smoker, Tuscan wood grill 22" Weber ECB-sent to the curb! My Build: http://www.bbq-brethren.com/forum/sh...d.php?t=153650 "When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes Last edited by Thermal Mass; 03-05-2013 at 09:43 AM.. Reason: Poisoin comment