Using tea leaves to flavor your food

You may be used to only sipping tea. But, cooking with it can provide a variety of benifits and flavors. The Urban Tea Loft in downtown Chandler offers this tasty recipe using tea to flavor ribeye.

Lapsang Souchong Rubbed Ribeye

Ingredients:
1 cup brown sugar
1/8 teaspoon ground cayenne pepper
1 teaspoon granulated garlic
½ teaspoon dried thyme leaves
1 tablespoon lapsang souchong tea (finely ground)
tt salt and pepper
2 ea 10 oz ribeye steaks
2 oz extra-virgin olive oil

Instructions:

1. Combine all dry ingredients in a small mixing bowl using a fork or small wisk.

2. Preheat oven to 350 degrees.

3. Generously apply rub to both sides of steak and rest for 30 min.

4. After 25 minutes, heat large saute pan on high.

5. Brown steaks on high heat for 2 minutes on each side.

6. Place saute pan with steaks in preheated oven and cook to desired wellness.

7. Once out of the oven, rest for 3-5 minutes then serve.

(Note: steaks can be prepared on a grill or grill pan using the same method)

Garlic & Herb Roasted Fingerling Potatoes

Ingredients:

1 lb fingerling potatoes
2 teaspoons granulated garlic
2 tablespoons dried thyme leaves 0r italian seasoning
3 oz extra-virgin olive oil
tt salt and pepper

Instructions:

1. Preheat oven to 350 degrees.

2. Wash, dry and half potatoes.

3. Combine all ingredients in a medium sized mixing bowl and toss until potatoes are well covered.

4. Place ingredients on a baking sheet and bake 20-25 minutes or until golden brown.
 

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