Spring has been slow to arrive here in Minnesota this year, so when it finally reached the mid-50s today, we seized the opportunity to fire up the grill.
Actually, let me rephrase that: the hubs finally got to fire up the grill and feel manly after a long winter…
I’m really not a big fan of steak (as un-American as that sounds). I would usually choose chicken, pork, seafood, lamb, or duck over beef. However, there is still one occasion I will not give up my beef – hamburgers. When it comes to burgers, I still want a good juicy beef patty instead of a veggie burger or turkey burger.
So when we go to restaurants and I happen to order some sort of steak, the hubby’s reaction is always “YOU’RE ORDERING A STEAK?!?!” like it’s the most absurd thing he’s ever heard.
Super simple rub, and it gives the steak a nice flavorful crusty crust (ha… crusty crust. Not sure why that’s so fun to say). The steak turned out to be super juicy – there wasn’t a whole lot of talking at the dinner table tonight.. we were both too busy shoving food in our mouths.
Poor Bentley did his best to look cute, thinking that he’ll be able to get a little piece of steak as a after-dinner treat. Well, mommy and daddy couldn’t say no to his cute little face and gave in in the end.
Bentley – 2,819, mom and dad – 0.
Granted I’m not a steak connoisseur, this rub sure produced a pretty tasty steak. Of course, props to the man who executed it to perfection.
Man, my man can grill.
- 2 tablespoons salt
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2-16 ounce boneless rib-eye steaks, about 1" thick
- Using a charcoal grill, set up the grill so the coals are nice and hot.
- Combine all the dry ingredients in a small bowl, making sure all the ingredients are evenly distributed.
- Rub both sides of the steaks generously with the rub.
- Place the steaks directly over direct heat and cook for 10 minutes on each side (for medium done steaks).
- Let steaks rest for about 5 minutes.
- Cooking times can vary based on personal preference of how well you like your steaks done and the thickness of your steak.
Have a wonderful week, folks!
Recipe adapted from Food Network