I tried a new method for cooking steaks last weekend, and they turned out great. I bought two thick cut rib-eye steaks for the meat counter at my local grocery. The steaks were about 16oz each and had really good marbling which makes the rib eye one of the best steaks you can get.
Now, typically I would marinate the steaks in a little Worcestershire and Soy for about an hour, season lightly, and grill.
But this process is totally different.
First I made a dry rub that consisted of:
2 Tablespoons of Organic Brown Sugar
1 Tablespoon of Cracked Black Pepper
1 Teaspoon of Garlic Powder
1 Teaspoon of Sweet Hungarian Paprika
½ Teaspoon of Chili Powder
½ Teaspoon Cayenne Pepper
½ Teaspoon of Rep Pepper Flakes
Combine all of these dry ingredients and store in an airtight container. It’ll last a while and is a great rub for beef.
Next rinse the rib-eyes and pat dry. Dust both sides and edges with the Dry Rub and wrap tight in plastic wrap. Place the steaks in the refrigerator for 3 days. The Dry Rub starts penetrating the meat adding flavors inside. As the steaks sit in the refrigerator, the Dry Rub is extracting some moisture and creates a marinade without adding any additional liquid. You don’t have to let the meat set for 3 days, but they’ll need to marinade for at least 8 hours to let the rub have time to work its magic. I went the whole 3 days to ensure maximum flavor.
When I unwrapped the steaks, I could immediately see the effects of the rub. The meat takes on a darker color from the reaction to the salt/sugar combination. I let the steaks sit out of the fridge while I started a charcoal fire in my weber kettle grill. I never grill meat straight out of the fridge. You get a more even sear starting with ambient temperature meat. This does not mean to let the meat set for a long period at room temp. I usually go about 15-20 minutes or the time it takes for my coals to get ready.
Once the grill is good and hot place the rib-eyes on the grate and stand back. I let them go for 4 minutes before turning them. Flip the steaks over and sear for another 3-4 minutes depending on how you like your beef cooked. I pull them after a total of 8 minutes for perfect medium rare steaks.
The last step is to rest the steaks for 5-10 minutes before cutting. Doing so will allow the juices to redistribute and you’ll end up with a mouth-watering piece of meat. The Dry Rub creates a seasoned crust like bark on the outside of the steak and the inside is juicy and tender.
I highly recommend giving this method a try if you want a different way to grill a Ribeye.
Let me know if this recipe works for you… or if you have a great steak recipe I should try.