Dry Rub is always good, it is just a blend of your favorite seasonings, such as–onion powder, garlic powder, cajun seasoning, kosher salt, black pepper, oregano, or whatever you like.
It is hard to keep meat with little or no fat moist. One important thing is to SEAR the meat first, witch is to get your skillet or grill very hot then placing the meat on to cook both sides very rapidly before reducing the heat to finish the cooking process.
Another piece of advice would be to tenderize the steak or chop a little, witch is to hit it a few times with a meat mallet,(not to smash it out, but just to break up some of the connective tissue known as sinue)check spelling.
Lastly, try laying some bacon on top during the cooking process. The fat of the bacon will seep into the meat to help keep it moist.
Here’s one more cut meat into steaks 1 1/2 thick or cubes
Marinade the meat in one half beer.
1/4 cup alegro marinade
1 tablespoon worechestershire sauce
salt & pepper to taste
1 tablespoon garlic powder
1/4 cup olive oil
Let meat soak in the ref. 1 hour or more
Wrap peaces in bacon I use two tooth picks to hold the bacon on
grill meat over hot coals cook the bacon fast this also sears the venison.
Remove from direct heat,cook slower until med rare or med.
The seasonings you can add or take away and just use your
favorite things for steak.[:thumbup]
Soak them in olive oil and cavanders seasoning (or just salt and pepper) and then grill. Dont over cook….Just about Medium….You will love this!!!!
Agreed! A little johnies season salt, fresh ground pepper, dried red peppers, Italian seasoning and then cover in Olive Oil, do this to both sides and let sit in the fridge for a few hours, fire up the bbq and cook til med. rare….MMMMMMMMM YUMMY![=P~]
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