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
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
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
Seared Off and Ready for the Oven
This is a great rub for either steaks or roasts! Enjoy ~Paula
Roseda Beef
