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TRex With a Twist

wdan
wdan Posts: 261
edited November -0001 in EggHead Forum
A few of us tossed athread back and forth a few months ago regarding whether anyone still smeared mustard on their steaks before condemning them to the searing embers of TRex's inferno, followed by his patent-pending 20 minute rest and then 400F roast.[p]Consensus at the time was nobody seemed to be doing the mustard schmear thing anymore...much of it seemed to get left behind on the grate.[p]But dammit, I like mustard! Tonight I tried a slight variation that seemed to keep much of Mr. Mustard at his station on the meat. After the usual rub with EVOO and sprinkling of salt, I rubbed in a bit of Colman's dry mustard. Added ground pepper and finished per usual. I definitely got some mustard flavor into the meat. Next time, I'm going to be bolder yet with the Colman's.
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Comments

  • Moldy Coyote
    Moldy Coyote Posts: 36
    WDAN,
    We've experimented with many prep's for our TRex, and have settled on the following: A light coating of sea salt, Montreal seasoning, Boar's Head Natural mustard, and EVOO.
    They turn out with beautiful grill marks, quite tasty, but no visible evidence of mustard remaining.[p]David

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