My take on Steak frites
Posted on November 11, 2012
I headed over to Bob’s Quality Meats in Columbia City on the reccomendation of my business partner. Bob’s is a cool little place obviously loved by locals. I bought a smaller boneless rib roast under 3 pounds. I do not know if rib roast and prime rib are the same thing..trying to look it up for this post…I am going to say “Plausible,” <– been watching a lot of Mythbusters lately Anyways the rib roast was fairly easy to cook. Here is what I did.
My dry rub consisted of, mustard powder, smoked sea salt, ground pepper, garlic powder, dried parsley flakes, pinches (knife tips) of curry powered, cayenne, and paprika.
Next I grilled the fat side down for 8 minutes on a pretty high heat about 500+ degrees (according to grill on windy night in Seattle). Then flipped over for another 8 minutes. Next I stood the rib roast up on the flat end for 4 minutes. For the last 5 minutes I wrapped the roast in foil and let cook on the grill for 2 minutes.
With the drippings from the meat I created some type of sauce using butter, horse radish and Worcestershire sauce by whisking in a small sauce pan and the roast stood idle for 10 minutes off the grill.
Finally, I sliced the roast and poured the sauce over the cuts.
The dish reminded me of the many times we ate steak frites in Paris however I did not have fries with mine last night