SPICING IT UP!

We ordered four flat-iron skillet steaks from Bannister Beef (the only place around where you can find this cut), located at 1193 Point Breeze Rd in Kent. The beef at this farm is grass fed Black Angus. Even the ground beef tastes like steak, so buy a bunch of that when you pick up your order! These are big steaks and easily fed my six guests along with baked potatoes.

Order a spice/coffee grinder.

Next, we went to Amish-owned Miller’s Bulk Food & Bakery on Route 104 in Medina and loaded up on some of their bulk spices, some pre-ground, some not. Try to match flavors that appeal to you, or copy mine. You’ll need the small jelly jars to gather your masterpieces and a sharpie to label them. You can get those at Miller’s too!

My spice rub experiments:
#1 Steak
2 tsp chopped onion
2 tsp celery flakes
1-1/2 tsp dried minced garlic
2 tsp Kosher salt
1-1/2 tsp peppercorns
Grind all of the above. Place in jelly jar.
Rub steak with Olive Oil, gently add some of your spice, and grill to a perfect medium-rare.

#2 Steak
1 tsp cayenne pepper
½ tsp smoked paprika
3 whole dried red chilis
1 tsp dried minced garlic
2 tsp dark brown sugar
1 tsp whole black peppercorns
½ tsp Kosher salt

Grind all of the above. Place in jelly jar.

Glaze:
2 Tbsp sunflower oil
2 Tbsp soy sauce
2 Tbsp Black Strap Molasses

Whisk together.
Put half of the glaze on steak on grill and gently rub steak with spices. Repeat on other side. Grill to a perfect medium-rare.

#3 Steak

2 tsp yellow mustard seeds
1 tsp dried ground lemon peel
½ tsp whole black peppercorns
1 tsp Kosher salt

Grind all of the above. Rub coconut oil on steak and season with spices to taste. Grill to a perfect medium-rare.

#4 Steak

This rub was an oversalted disaster. But that is part of the fun. We rinsed it off and topped our salads with it!

Assign a secretary. We had my daughter, Raine, write down reviews. I served as the griller and the meat slicer, cutting the flat iron steaks on an angle in slices and letting people absorb their thoughts on the flavors of the beef and oils, glazes and spices.

Have plenty of red wine on hand, and let the good food and wine serve as the jumping off point for good conversation! #orleanscountycuisine

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