Whether you’ve picked up a great piece of prime from your butcher, or you went all out and bought a spinalis steak from a pedigreed Angus cow that was sired by a stud named Flavorus Prime, you need to let that thing be true to its bovine self.
Simple salt and pepper on a steak is like a plain slice of pizza -- massively popular, a little standard, but still damn enjoyable. Find an herb and spice combo that brings the meat’s flavor out, rather than buries it. And a full-out sauce can be sublime if you get the flavors right.
When you’re trying to turn heads at the Royal, you’ll need to get a little more in tune with the flavors of your meat and really make it match if you want to impress the judges. The rules are clear: Garnishes have to be from four approved greens, sauces must only be applied to the top of the meat, and any “chunky” sauce can only be as large as a fine dice.
So whether it’s sauce or spice, the search is on for the perfect ingredients. When Michael gets to the Royal he's unveiling his new brisket recipe, complete with seasonings based on the wise counsel (and fresh ingredients) he found in Florida. Look out, Royalgoers; nothing's rotten in Denmark, but that won't stop Mixon from going Hamlet on the meat. Get a taste, and it'll make you say “Ay, there’s the rub!”