Saturday, November 17, 2012

Perfectly Grilled Steak

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We are total beef eaters around here and nothing beats a Medium Rare Grilled Rib Eye in my opinion.  
I use my BBQ all year round as long as it's not raining.

Here is what you need:

1-1/2 - 2 Pounds Rib Eye steaks, I buy mine at Costco or Bel Air and they are Huge
2-3 Tbs. Michelle's Grilling Rub
2 Tbs. Butter

Remove steaks from the refrigerator at least 30 - 60 minutes before grilling to take the chill off.  Meat cooks much more evenly when not ice cold.
Sprinkle liberally on both sides with Michelle's Grill Rub at least 30 minutes before grilling.
Notice the before and after - see how the spices really sink in :)

Preheat the BBQ to 350 - 375.  I use mine at 375 degrees.

Place the steaks on the grill and close the lid - Do not move the steaks for at least 5 - 7 minutes (unless the sugar in the rub catches on fire (it happens).
Flip the steaks only once during the grilling process.  Grill on the second side 5-7 minutes or until done to your liking.  My kids and I like medium rare, my husband like medium well.
Place 1/2 - 1 Tablespoon of butter on each piece and remove to a plate to sit for 10 minutes before cutting. This will redistribute the juices and you won't have a dry steak.
DO NOT CUT THE STEAK IN HALF TO SEE IF IT'S DONE! Test with a thermometer if you don't know what it's supposed to feel like when pressed with a finger.

Slice and serve, or cut in half, or serve whole - preferably with a baked potato :)

Beef Temperatures via All-Clad Thermometer
145 F - Medium Rare
160 F - Medium
170 F - Well Done

Serves 4

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