Dry Rub

The Pennsylvania Beef Council invited us to hang out with them at the Atlantic City Food and Wine Festival in July. It was a ton of fun talking to everyone about Roseda Beef and letting them try it. One of my personal favorites is to watching peoples face as they try Roseda for the first time. No matter what cut it is there is always shock and awe over how truly amazing it tastes. For this trip we took the Roseda Sirloin Roast with a dry rub that we love to use on pretty much any roast or steak.  It allows that great beefy flavor that we love to come through and shine!

Dry Rub

Dry Rub

To make the dry rub take equal parts Montreal Steak Seasoning, Sea Salt, and Fine Ground Dark Roast Coffee. Thoroughly mix it all together then rub on the meat and refrigerate over night.

Sirloin Dry Rubbed

Sirloin Dry Rubbed

For the Atlantic City Food and Wine Festival we actually rubbed them down on Wednesday morning and cooked them on Saturday Morning. Searing them before putting them in the oven to finish cooking the rest of the way.  

Set Up and Ready

Set Up and Ready

Seared Off and Ready for the Oven

Seared Off and Ready for the Oven

 This is a great rub for either steaks or roasts! Enjoy ~Paula

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About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
This entry was posted in Atlantic City, Beef, Beef Checkoff, Cooking Tips, Food and Wine, Grilling Tips, Know your Beef, Pennsylvania Beef Council, Recipes, Roseda Events. Bookmark the permalink.

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