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PatioDaddio
09-13-2009, 01:10 AM
Here's a shot of the the chile-rubbed top sirloin and grilled balsamic baby Yukon golds that I made for dinner tonight.

http://www.patiodaddiobbq.com/images/food/beef/CowboySirloin_1_2.jpg

John

jerryz
09-13-2009, 07:05 AM
Thats some good looking grub.

aquablue22
09-13-2009, 07:17 AM
That looks good, how long did you cook the taters?

Phubar
09-13-2009, 08:54 AM
Mmmmm....looking good Patio!

1fastf7
09-13-2009, 09:12 AM
looks great! I could eat that for breakfast!

noskos
09-13-2009, 09:14 AM
That looks great, specialy the taters!!

Mark Stanton
09-13-2009, 09:14 AM
Great lookn meal. Steak n taters is the way to go

Phesant
09-13-2009, 09:38 AM
Great looking meal John, nothing wrong with steak and tators :biggrin: mmmmm mmmmm

BBQ Grail
09-13-2009, 10:04 AM
Very nice job.

cowgirl
09-13-2009, 10:59 AM
Mmmmmm!! :-D

Brian in So Cal
09-13-2009, 11:11 AM
Yea, It all looks good. Those taters are making my mouth water.

Markbb
09-13-2009, 11:22 AM
Good looking steak......the crusty rub just kicked it over the top..

ljh34465
09-13-2009, 03:41 PM
That steak looks great - what was in the chile rub and how did you cook to not burn the rub?

PatioDaddio
09-13-2009, 03:52 PM
Thanks for the kind words. Here is the seasoning and process I used for the steaks:

2 Tbsp Gebhardt's Chili Powder (http://ecx.images-amazon.com/images/I/319EJ9XG8GL._SL500_AA280_.jpg) (available at many grocery stores)
1 Tbsp Kosher salt
1 Tbsp Garlic salt
2 tsp Worcestershire pepper (http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z/Worcestershire-Ground-Black-Pepper-Blend.aspx) (or plain black pepper -- see the note below)

Note: If you can't find the Worcestershire pepper, just rub the steaks with a little Worcestershire sauce before seasoning.

Mix the seasoning ingredients in a small bowl.

Dust both sides of each steak liberally and pat the seasoning to ensure it adheres well.

Let sit covered at room temperature for an hour.

Fire your grill up to 400* and let the grates get rocket hot.

Swab the grates quickly with canola oil.

Grill to desired doneness.

Enjoy,
John

ljh34465
09-13-2009, 04:16 PM
Thanks, John

Will have to track down that Worchestershire Pepper but I do have some W. powder - may add that to some fresh ground black pepper.

PatioDaddio
09-13-2009, 04:19 PM
Thanks, John

Will have to track down that Worchestershire Pepper but I do have some W. powder - may add that to some fresh ground black pepper.
Yep, that's all it is. It's pretty light on the Worcestershire, so I'd say maybe 1/8 tsp Worcestershire powder to 1 Tbsp of pepper.

John

Greendriver
09-13-2009, 05:15 PM
Here's a shot of the the chile-rubbed top sirloin and grilled balsamic baby Yukon golds that I made for dinner tonight.

http://www.patiodaddiobbq.com/images/food/beef/CowboySirloin_1_2.jpg

John

This is TOO GOOD for this one pic! Got any more pics? Looks GREAT!

PatioDaddio
09-13-2009, 06:54 PM
This is TOO GOOD for this one pic! Got any more pics? Looks GREAT!Just the same shot from a little different angle.

http://www.patiodaddiobbq.com/images/food/beef/CowboySirloin_1_1.jpg

John