Barbecue sauce

[tooge]

My idea of a ribeye is salt, pepper, and a hot coal fire. Nothing more.

[BigMeatballDave]

Originally Posted by tooge

My idea of a ribeye is salt, pepper, and a hot coal fire. Nothing more.

[mdchiefsfan]

Originally Posted by tooge

My idea of a ribeye is salt, pepper, and a hot coal fire. Nothing more.

On my ribeye I put Worcestershire sauce, Montreal Steak seasoning and minced garlic. Cooked to med rare. Good Lord is it amazing

[BigMeatballDave]

Originally Posted by mdchiefsfan

On my ribeye I put Worcestershire sauce, Montreal Steak seasoning and minced garlic. Cooked to med rare. Good Lord is it amazing

Worcestershire sauce?

Why mask all the beef flavor?

[Fire Me Boy!]

Originally Posted by Dave

Worcestershire sauce?

Why mask all the beef flavor?

"Mask all the beef flavor?" Au contraire. There's some science behind it that's solid, as long as you go light. Worcestershire sauce is very high in glutamates (as are mushrooms, tomatoes, anchovies), which makes beef taste "beefier" and adds umami.

I can imagine a little splash to finish after searing on a hot pan could be good, but it would need to be light. I often use a little in ground beef and certainly on cheaper cuts, just never on a ribeye. Certainly a better idea than dousing it with hot barbecue sauce.

[mdchiefsfan]

Originally Posted by Fire Me Boy!

"Mask all the beef flavor?" Au contraire. There's some science behind it that's solid, as long as you go light. Worcestershire sauce is very high in glutamates (as are mushrooms, tomatoes, anchovies), which makes beef taste "beefier" and adds umami.

I can imagine a little splash to finish after searing on a hot pan could be good, but it would need to be light. I often use a little in ground beef and certainly on cheaper cuts, just never on a ribeye. Certainly a better idea than dousing it with hot barbecue sauce.

I didn't know all that other stuff like glutamates and what the hell is umami? All I know is that is how I was raised to grill a steak and it is delicious.

[Fire Me Boy!]

Originally Posted by mdchiefsfan

I didn't know all that other stuff like glutamates and what the hell is umami? All I know is that is how I was raised to grill a steak and it is delicious.

Umami is a Japanese term from around the early 1900s that is the fifth flavor the tongue can taste (others are salty, sweet, sour, bitter). It's loosely described as deliciousness or savoriness. And its primary source is glutamate.

[mdchiefsfan]

Originally Posted by Fire Me Boy!

Umami is a Japanese term from around the early 1900s that is the fifth flavor the tongue can taste (others are salty, sweet, sour, bitter). It's loosely described as deliciousness or savoriness. And its primary source is glutamate.

This is why Chiefs Planet rocks. Thanks FMB.

[Nzoner]

Originally Posted by Fire Me Boy!

"Mask all the beef flavor?" Au contraire. There's some science behind it that's solid, as long as you go light. Worcestershire sauce is very high in glutamates (as are mushrooms, tomatoes, anchovies), which makes beef taste "beefier" and adds umami.

I actually marinate my steaks(including ribeye) in worcestershire sauce with sliced onion,mushrooms and garlic salt.Once I'm ready to grill I heat the marinade in a sauce pan until the onions start to break down and serve it as a side and it is delicious.

[mdchiefsfan]

Originally Posted by Nzoner

I actually marinate my steaks(including ribeye) in worcestershire sauce with sliced onion,mushrooms and garlic salt.Once I'm ready to grill I heat the marinade in a sauce pan until the onions start to break down and serve it as a side and it is delicious.