Cowboy Rib Eye
July August 2016
from Ron Shewchuk
I love the flavours of
Mexico and the American Southwest. This rub is
the perfect way to season a rib eye, whether it
has a handle or not.
4 T. sea salt
1 t. ground pepper
2 T. toasted cumin seeds
1 T. ground oregano
2 T. granulated onion
1 T. granulated garlic
2 T. ancho chile powder
1 T. ground chipotle chili
(if you can't find this, substitute cayenne)
Combine the ingredients. It's better if it sits for a few days,
but it's fine at the moment you make it.
Here's the basic steak grilling technique:
Lightly sprinkle both sides of the steaks
with some of the rub and drizzle with
olive oil, turning them to coat. Preheat
your grill for high direct cooking. Put the
steaks on the cooking grate. Once you've
got both sides seared, turn the heat down
to medium, cover the grill, and cook for a
few more minutes, turning often, until the
steaks become slightly springy to the touch
and the internal temperature reads 120°F.
Remove from the grill and let them rest for
about five minutes.