We love rib eye steak. Grilled up just right, it tastes wonderful with some creamed spinach, corn on the cob, maybe some fried okra, a crunchy salad with a tasty vinaigrette, and a bottle of some local red wine. Wow.
Steak doesn't need smoking. It can be grilled in a matter of minutes, so here's what I did to "dress it up" a bit. The rub was Traeger's Salmon Rub. I think this stuff might be good on peanut butter sandwiches. I put copious amounts of the rub on both sides of the meat and put in the fridge for a couple of hours, cleaned the grill, spread a little vegetable oil on the grill, turned it on high and closed the lid.
When the grill was "smokin'," I dropped the steak on and let it sizzle on each side for about 3 1/2 minutes. The steak was almost an inch thick, so this gave us the perfect medium-rare steak we love. Oh yeah, about two minutes into the sizzle, I turned the steak 45 degrees to give it that beautiful cross-hatch.
It was simply, to die for!
Meal Planning.
4 years ago
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