I have been tinkering with a versatile “Tuscan inspired” rub on various types of meat for the last year or so. In doing so, the sensory perceptions of aroma and taste remind me of the time I spent in Tuscany. The best way to describe this rub and how it differs from most everything I have experienced is that it is earthy and herbaceous yet delicate enough to let the true flavor of the meat shine through, no matter which type of meat you use it on and how you cook it. It will surely provide you with a different type of sensory experience from what you may be used to enjoying and is worth the try, especially if you are attempting to impress your “better half.” Note: this is one recipe you will want to take note of the wine pairings for to complete your dining experience. And if you really want to set the mood for a romantic evening, give some thought to speaking with some type of Italian accent while the two of you are enjoying your dinner in a dimly lit room or in the yard.
The recipe below will make enough rub for more than one meal. I suggest using it somewhat sparingly at first until you determine the desired degree of flavor you want for your various cuts of meat. I’ll typically apply a heavier dose on pork than I would on my venison or large game steaks. My “Coffee Dawg Steak Sauce” is a nice complement for the red meat options if you are looking to enjoy your steaks with a little sauce on the side. My “Flying Kitty Fig Sauce” is a killer complement with the pork… as it is for everything else. Both recipes are in “Changing The Game”.
Tuscan Inspired Rub
Ingredients
- 1 tablespoon ground, dried rosemary needles Use the rub same day if using fresh rosemary
- 1 tablespoon fennel powder or ground fennel seeds
- 2 teaspoons granulated garlic
- 2 teaspoons dried thyme
- 3 teaspoons iodized sea salt
- 1 teaspoon freshly ground black pepper (FGBP)
- 1/4 teaspoon granulated onion
- 1/4 teaspoon finely crushed red pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground bay leaves or two whole bay leaves broken in half and placed into the container
Instructions
- How to use on venison, large game steaks, lamb and beef: Coat both sides of the steaks with olive oil and apply the rub. Grill or pan sear over medium-high heat to desired tenderness, up to doneness of “medium.” If pan-searing, add a tablespoon or two of olive oil and half of a teaspoon of crushed garlic to the pan. For larger pieces of meat such as whole tenderloins, cover while cooking to cook more thoroughly. Drizzle pan drippings onto the meat when serving. Further salt to taste if desired. And as in “Changing The Game”, this rub can also be used on lean cuts of beef in the same manner.
- How to use on wild boar or pork tenderloins, loins, roasts and chops: Braising is one of my favorite options for larger cuts such as whole pork tenderloins. Generously coat all sides of the meat with olive oil and the rub. Then sear over high heat in an oven-safe pan with a tablespoon or two of olive oil and a hint of crushed garlic. Transfer with about a quarter of a cup of hot water to a preheated oven, cover and bake at 275 until an internal temperature of 165 degrees F is reached or the desired doneness is achieved. This will be dependent upon the size and cut of the meat. Chops will not need much time at all in the oven or may even be cooked to the desired doneness in the pan. Drizzle pan drippings onto the meat when serving. Further salt to taste if desired.
Notes
