Perini’s Ranch Steak Rub
Tom Perini, one of the most popular cooks of
authentic Texas cuisine in the country, says, “I’m
a believer in letting the flavors of the meat speak
for themselves.” This is the standard rub used in
his restaurant, the Perini Ranch Steakhouse, located
in Buffalo Gap, Texas; www.periniranch.com.
1 tablespoon cornstarch
2 tablespoons salt
4 teaspoons coarsely
ground black pepper
1 teaspoon dried oregano
4 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon granulated
Mix all ingredients together. Sprinkle or rub
into steaks before grilling or broiling. Makes
1/2 cup. Will cover 4-10 steaks, depending on
size and flavor preference.
Bourbon-Basted Swift BBQ Beef
Swift & Company is a leading supplier of fresh beef
and pork under the Swift Premium and Swift brands.
Tri-tip used to be the butcher’s secret, but now the
word is out about what a tender cut this is. Tri-tip is
perfect for grilling and matching with a zesty sauce.
2 pounds Swift beef tri-tip
1 teaspoon ground cumin
2 tablespoons ground
3 tablespoons salt
2 cups ketchup
1/3cup dark molasses
1/4cup Dijon-style mustard
hot pepper sauce
2 garlic cloves, minced
1/2medium onion, minced
1. Combine all steak rub ingredients except the
bourbon. Sprinkle a generous amount of rub on
each side of the tri-tip and place in a plastic bag
or bowl. Add bourbon and work into the mixture
to coat the meat. Marinate in the refrigerator for
at least 1 hour, or overnight (preferred).
2. Combine BBQ sauce ingredients in a large, heavy
saucepan. Bring to a simmer over medium heat,
stirring occasionally. Cover, reduce heat to low and
cook another 20 minutes, until thickened. This
can be made several days in advance and stored
in the refrigerator.
3. Apply a light coating of BBQ sauce to each
side of the meat. Grill over medium heat about
10 minutes per side, or to an internal temperature
of 130°F for medium-rare. Serve with BBQ sauce
for dipping. Makes 4 servings.