Lavender Thyme Steak Rub
March 1, 2010admin No Comments »
Lavender is cute. I won’t say pretty because I find other herbs more attractive to look at. It smells nice, but I don’t go into the backyard specifically to stick my nose in it like I do lemon balm or spearmint. Frankly I always considered it overrated.
What possessed me to massage it into rib eye is somewhat of a mystery. I used it in a steak rub for the first time on a whim. I had a whole lot of it dried and didn’t know what to do with it. Not inspired to make satchels or soap, I wondered if I could cook with it.
The opportunity presented itself one Sunday afternoon. We were having a barbeque and my thawing steaks were staring at me begging for a rub. I opened the cupboard to find the bag of dried lavender looking dejected – knowing I would reach right past.
I had already experimented using fresh lavender to infuse vodka with exciting results (try a shot drizzled over vanilla ice cream, or on the rocks with Limonata!). But if I used it on the steak – would the finished product taste like it was marinated in body lotion?
It was risky. I didn’t do them all – though later I wished I had. The first bite brought delightful surprise. To my relief, I didn’t get a flashback of cursing my brother and being led into the bathroom by my mom. Moreover, I avoided punishing my guests with a mouth washing, and gave them a mouth-watering reward instead.
Lavender Thyme Steak Rub
- Dried lavender
- Dried thyme
- Course sea salt
- Fresh ground black pepper
On each steak, crush and sprinkle a quarter of a teaspoon of dried lavender, a quarter of a teaspoon of dried thyme, and a pinch or two of sea salt, and give a turn or two of the pepper mill. Massage in. Turn steaks over and repeat. Let sit for 30 minutes to 8 hours before grilling or broiling to desired doneness (remember – steaks from grass fed cattle require a shorter cooking time).
Tags: grass fed beef recipe, steak rub
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