Monday, May 27, 2013

Memorial Day Dry-Rubbed, Grilled Rib Eye

Happy Memorial Day! This entry is for you if you intend to grill or gather with friends today- or on any day this summer. A no-fail, full-of-flavor steak is at your fingertips. Enjoy!

All you will need (sans computer) is:

6 tbsps salt 
4 tbsps brown sugar 
2 tsps crushed red pepper 
4 tsps smoked paprika 
2 tsps Old Bay 
extra-virgin olive oil 

4 (22-24 oz.) rib-eye steaks 

Thoroughly mix all of the spices in a bowl.

Cover and rub each steak with the spices.

Cover with plastic and refrigerate for twenty-four hours. If you are cooking the same day, cover with plastic and let stand at room temperature. Results are best when the rib-eye is marinated overnight, but it still packs a punch if you make it on the fly. Either way, your steak will taste as if it has been aged.

If your steak has been refrigerated, take it out thirty minutes before cooking. Get it to room temperature.

Get your grill ready. This recipe works with gas, charcoal or a stovetop.

Lightly oil your steaks.

Place them on a hot grill, charring both sides.

Then, move the steaks to a cooler part of the grill to continue cooking, 6-7 minutes per side for medium rare.

Remove from the grill when you are happy with the temperature of the meat and let it rest in a warm space 7-8 minutes.

Drizzle with olive oil and serve immediately.

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