It’s beef for the beefy, baby

Are you getting tired of hearing about the boys?  ME EITHER!!!!  I do pretty much adore them and they KNOW it!

So of course, since the Warriors won Section Champs last week, tonight we are in the quarter finals of the state tourney; I fed Boy Wonder another slab of BEEF!  This time: lean, bottom sirloin, which he informs me, “I prefer, Mom.  Don’t get me wrong, the aged stuff was good, but I like lean meat.  You should dry-age this stuff sometime.”  And well, I might but that also might not work, I don’t know.  You recognize Boy Wonder, far right.The beautiful flanks get dry rub over washed and dried luscious red, raw, lean muscle mass.  Nobody told me to do this; I make this stuff up sometimes, you know.  I sprinkled this top and bottom with Worcestershire.  Look at that.
Then equal measure of coarse grind black pepper, garlic and chili powders.  It rests on both sides, then in the fridge for at least two hours.And like Alton (we’re on first names now, since I use all his advice, especially  for meat prep– but that’s Alton Brown, in case you didn’t know.)  Btw, slight digression, but a nice elderly lady at the meat counter in Costa Mesa, CA divulged very conspiratorially that Alton is not always a nice man.  She knows because her daughter sat next to him at some gala affair in New York City where she writes articles for a foodie mag… and well, “He had some chauvinistic things to say about women!”

It just goes to show, if you quote the man at the meat counter when discussing recipes with a complete stranger, you might get an interesting earful.  At any rate, it’s his prowess in the kitchen I admire.

Back to the beef.  I didn’t even finish Alton’s instructions!  Take the beef out an hour before you’ll cook it so it can come to a nice even temp on the counter.

So insanely easy, it makes me wonder why I didn’t get good at this a long time ago… But then, oh right, my relationship with red meat… the fact I didn’t like to handle any raw …. meat, red or otherwise. Go back and read about it; funny stories.  For this steak, 2 minutes each side.  Slick.  Then because we are going for medium to medium rare, I let it go another 4-5 total, flipping just once more.

For a bottom sirloin, this is just a perfect lean tenderness, plenty juicy inside, flavorful on the outside.  Note that I didn’t add any salt or sugar to the rub.  The salt not only changes the chemistry of the protein, it would light up that pepper and chili powder just a tad beyond good and I don’t want that.

Succulent.

Juicy.

Tender.

Heavenly yum!

Now why was I ever afraid of this?!  It is sooo good.!  Beef: it’s what’s for Playoffs.  GO WARRIORS!

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