Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Rubs and slow cooking steaks


Home Cooking 21

Rubs and slow cooking steaks

makinitgreen | Sep 25, 2012 09:17 AM

I'm in the process of cooking up a bunch of cheaper cuts of meat we got from our purchase of 1/2 cow. My husband and I really don't care for steak, especially the tougher cuts that require lots of chewing. We don't even like the t-bone or porterhouse cuts unless we cook them low and slow, like a stew, with lots of flavoring.

So, two questions: how long do you recommend cooking these kinds of steaks in the crock pot? It seems from what I've read that just a couple of hours would be enough. More than that would dry them out. I did one batch overnight, and while flavorful it was very dry.

Second, I'm expecting my first child in 2 weeks and want to get as many meals into the freezer now as possible. But I don't want everything to taste the same. What are some recommendations for rubs we could throw on these steaks? I'm limited by our sensitivity to garlic and onions. Can I just follow the recommendations for other rubs and leave out the allium? I've been using a lot of smoked paprika, oregano, cumin, s+p and sometimes cinnamon, depending on the recipe. Yummy, but gets a little boring after awhile. Suggestions? Thanks!

Want to stay up to date with this post?

Recommended From Chowhound