Grilling season is my favorite way of preparing meat and vegetables. Always looking for new seasonings to add robust flavor. Quebec Beef Spice – May Featured Ingredient (+Recipe) will be your new favorite spice when it comes to seasoning beef. The kind of cut doesn’t matter whatsoever.
However, don’t stop at just beef. Use this seasoning on other meats including pork, chicken, and heartier vegetables like potatoes, carrots, beets, and roasted cauliflower. The spice has little salt and is used liberally for best flavor.
Quebec Beef Spice – May Featured Ingredient (+ Recipe)
This May Featured Ingredient contains the good stuff as I call the spice blend. Made of salt, black pepper, coriander, garlic, white pepper, and sugar. You are going to fall in love at your first use.
The first time you season your food, don’t be shy. I recommend spraying your meat and vegetables lightly with your choice of oil before applying spice blend. If the spice blend had alot of salt, I’d say be gentle but with this spice gentle doesn’t come into play.
Quebec spice blend is warm and comforting and comes alive once heated. Another spice my friends and family loves is Penzeys English Prime Rib Rub. This seasoning is also used on beef, other meat and vegetables. Use in the same manner as you would the Quebec Spice. Visit Penzey.com for more information on online ordering and store locations.
How to Use Quebec Beef Spice
Using Penzeys Quebec Beef Spice is simple to use and adds flavor to other meats and vegetables. The amount you use for any recipe is easily adjustable to your own taste. After using the spice blend once or twice you’ll know how to adjust in your recipes to your liking.
Prepare desired meat, trimming extra fat if needed. Spray or rub meat with oil and rub meat with Quebec Beef Spice. Can you smell it? Wait until you unwrap your meat when ready to cook. The smell in your kitchen is pure joy. Don’t you love the smells that go on in your kitchen? Simply, there is nothing like it.
I recommend rubbing your meat, wrap in plastic wrap and refrigerate overnight. Before cooking, sprinkle additional spice blend on your meat. No need to season vegetables a second time. Cook indoors or fire up the grill as desired. Enjoy!
Quebec Beef Spice – May Featured Ingredient (+ Recipe)
Ready to try Penzeys Quebec Beef Spice? How about a nice juicy ribeye? Feel free to use New York Strip if your heart desires. Either steak will have the same fabulous outcome, tender and flavorful.
I had planned on grilling the day this ribeye steak was cooked but the rain came. Yes, this steak was cooked in a cast iron skillet and yes, most definitely delicious.
One of the most important things to do is to buy a steak that’s at least 1-inch thick. The thickness is favored due to the cooking time which will allow for more basting of the steak.
This recipe for Rosemary Butter Basted Ribeye rubbed with Quebec Beef Spice – May Featured Ingredient and is started on top of stove then finished in the oven. If you’re using the grill, cooking can be done in a skillet. Heat skillet on grill prior to cooking. Cast iron works great on the grill and either cooking method is perfectly okay. Give this fantastic recipe a try and enjoy!
Quebec Beef Spice – May Featured Ingredient (+ Recipe)
Quebec Beef Spice – May Featured Ingredient (+ Recipe)
Rosemary Butter Basted Ribeye
1 – 1-pound boneless Ribeye steak, at least 1-inch thick or more
3 t. Penzeys Quebec Beef Spice, plus extra for use before cooking
1 to 2 T. Olive oil
1 to 2 sprigs fresh rosemary
1 T. unsalted butter
Heat oven to 450 degrees. Pat your steak dry with a paper towel and generously season Ribeye steak with Quebec Beef Spice. Allow to sit at room temperature for 30 minutes or chilled overnight.
In a 10-inch cast iron skillet, heat olive oil over medium-high heat.
Add steak to skillet and sear for 4 minutes and turn steak cook another 4 minutes until nicely browned.
Place rosemary in oil and butter. As butter melts, baste steak for a couple minutes.
Put skillet in oven and roast for 10 minutes or until desired doneness is achieved. At 10 minutes an instant read thermometer will read 125 to 130 degrees for medium-rare.
Remove skillet from oven and baste steak again. Allow steak to rest for 10 minutes before slicing.
Makes 2 – 3 servings.
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