Spade L Ranch "Beef Marinade and Seasoning" is the best marinade rub on the market. It rocks! Just because it says Beef on the bottle doesn't mean you are limited to just meat. In addition to steaks, this seasoning is also awesome on fish fillets (especially salmon), vegetables and stews. I first discovered this years ago at Albertson's on a rack next to the meat. Not sure what possessed me to try it, but I'm hooked. The other Spade L Ranch rubs don't even compare to this "beef" label one. Use it with EVERYTHING.
Here, we have 4 thick awesome tenderloin fillets (filet mignon). Lightly sprinkle the Spade L Ranch Beef Marinade on both sides and let sit for at least 10 minutes. Since these are fabulous cuts, don't over-season. Since it is cold and late outside, we'll pan-sear it (more reason not to over-do it with spice) inside.
Heat a pan with olive oil, enough to coat it nicely. When the oil is hot and just beginning to smoke, add the fillets.
Pull out that spatter screen. If the oil and pan are as hot as they should be, the juices and oil will start popping. Danger zone!
Remember to not move the meat around once you set that steak down on the pan with the oil. It needs to stay put to sear. Depending on how rare or medium you like your steak, turn it over as you see the sides cooking. Looks like about 2 minutes per side.
Wow, look at how gorgeous that is. Perfectly black edges and a pinkish red center. Incredible flavors are in the air!
Remove the steaks from the pan to keep it from cooking any further. Remember to let the steak sit for at least 5-10 minutes before cutting into it. This will result in deliciously juicy slices once you start cutting. While you wait, add some mushrooms and onion to that same pan and heat on high for another 3-5 minutes, a quick saute using the leftover flavors from the steaks. Flip the pan once. Serve the steak, mushrooms and onion with some white rice. Trust me, it is AMAZING!
Remove the steaks from the pan to keep it from cooking any further. Remember to let the steak sit for at least 5-10 minutes before cutting into it. This will result in deliciously juicy slices once you start cutting. While you wait, add some mushrooms and onion to that same pan and heat on high for another 3-5 minutes, a quick saute using the leftover flavors from the steaks. Flip the pan once. Serve the steak, mushrooms and onion with some white rice. Trust me, it is AMAZING!
Listening to The Doors, eating steak and doing KenKen. (Thanks, Adamo!)
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