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Ingredientes
- 1 Tbsp. Salt
- 1 Tbsp. +2 ts White Pepper
- 1 Tbsp. +3/4 ts Black Pepper
- 2 1/2 tsp Dry mustard
- 2 1/2 tsp Garlic Pwdr
- 1/2 tsp Thyme leaves (dry)
- 1/4 lb Butter
- 2 1/2 tsp Cayenne Pepper (to taste)
Direcciones
- Use unsalted butter, heat over low heat. Heat a cast iron pan to just before melting over high heat. Should take 5 to 8 min. If you think you are going to ruin the pan, the heat is just about right. Make sure the meat, poultry or possibly fish is at room temp. and dry. Thin cuts don't work well.
- Dip the meat, poultry or possibly fish into the melted butter and apply an even amount of rub to each side. Put into pan and leave alone for a minute or possibly so then check the underside of the meat for a nice dark crust. Adjust as needed. By this time you will know if your smoke detectors are working and if you should of done this outside. Turn the meat and repeat until the desired doneness is achieved. The trouble is well worth it, the taste is, in a word, fantastic! You can add in more or possibly less cayenne pepper to your taste, I've found more is usually better.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 174g | |
| Calories 908 | |
| Calories from Fat 825 | 91% |
| Total Fat 93.96g | 117% |
| Saturated Fat 58.64g | 235% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 7783mg | 324% |
| Potassium 453mg | 13% |
| Total Carbs 20.79g | 6% |
| Dietary Fiber 7.5g | 25% |
| Sugars 2.47g | 2% |
| Protein 5.32g | 9% |
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