Summer Steak Dry Rub

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We are right in the middle of the grilling season and I wanted to share with you our new favorite dry rub. It is tasty on all steak cuts, the citrus in this recipe is a nice refreshing touch. I have found that many dry rubs included sugar or brown sugar. Stay away from that sweetness! Sugar burns and you are left with a charred taste on the steak. The rub doesn’t need any sugar. The flavor of the beef and the spices are the perfect match.

Ingredients:

  • zest of 1 lime
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Few things to remember when cooking beef:

  • Beef should be room temperature. Take the beef out of the fridge 30 minutes prior to cooking and rub that tasty seasoning mix on the meat.
  • Let the meat rest after cooking. Don’t cut in to the beef right away.

 

 

 

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What is a Rib Steak?

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We all know how delicious a Rib Eye Steak is, but what is a Rib Steak? Well, let me tell you that Rib Steak is even better than Rib Eye Steak. The Rib Eye is boneless and the Rib Steak includes the rib bone and is often called a “Bone-In Rib Eye Steak”. Rib Steaks are also the same as Prime Rib. When combined as a multiple Rib Roast Section and roasted, it is Prime Rib. When each bone section is sliced and then grilled, it becomes a
Bone-in Rib Steak.

Now, how do we cook it?

You can grill it or we cooked it last night in the cast iron pan. The important step that many people forget is to bring the meat to room temperature (at least 30 minutes), dry it with paper towel and adequately salt it.

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If you are grilling the steak, cook it low and slow. If you are using a cast iron pan, make sure to heat the pan first, then pour in one tablespoon of canola oil and I also include a little bit of butter. Let it heat up again. Sear the meat on both sides, the pan should be screaming hot and sizzling. I would say about two minutes on each side, check out the nice crust on our steak. Transfer the meat onto a cookie sheet with a rack, pour your oil and butter mixture from the cast iron pan onto the meat and put it into 475 degree oven for three minutes to finish the meat. Don’t move from the kitchen, you can easily overcook the meat! Take the meat out of the oven and let it rest for about 4 minutes, cover it with foil.

Time to cut the steak and enjoy this wonderful cut. I have served the steak with loaded cauliflower mash. (Steamed cauliflower, 1/2 brick of cream cheese, 1/2 cup of shredded cheddar, 2 chopped up green onions, 2 cloves of chopped up garlic. Mix it all together, you can also use a little bit of your steaming liquid to make the perfect texture. Sprinkle with more cheese and bacon pieces).