Spice-Rubbed Grilled Rib Steaks
These grilled steaks get another layer of flavor from a simple spice rub. Mix together garlic and mustard powder with salt and pepper, coat the rib steaks. Chowhound
Servings: 4
Ingredients
- 2 teaspoons ground mustard
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 lbs rib steaks, at least 1 inch thick (2 to 3 pounds total)
Instructions
- 1-Combine the mustard, garlic, salt, and pepper in a small bowl. Coat both sides of the steaks with a thin layer of the spice mixture, rubbing it in thoroughly. Let them sit at room temperature for 1 hour. (The rub should be almost completely absorbed by the meat, or it will burn when the steaks are grilled.) Meanwhile, make the salad.
- To grill the steaks: Vegetable oil, for coating the grill grates1-Heat a gas or charcoal grill to high (about 450°F to 550°F).2-When the grill is ready, rub the grates with a towel dipped in vegetable oil, place the steaks on the grates, and close the grill. Cook, undisturbed, until grill marks appear on the bottom and the steaks are lightly charred on the edges, about 4 to 5 minutes. Flip, close the grill, and cook until the steaks reach medium rare, about 4 minutes more. (To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should register 115°F to 120°F for rare, 125°F to 130°F for medium rare.)3-Transfer the steaks to a cutting board and let them rest for at least 5 to 10 minutes. Serve with the salad.