(see pg. 70 to see who Mike is)
Mike's Rib-Eyes with Award-Winning Rub
Rub
4 tsp. coarse kosher salt
1 TB. coarsely ground black pepper
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. paprika
1 tsp. minced garlic
6 boneless rib-eye steaks about 12 oz. each and 1 to 1 1/4" thick, trimmed of excess fat
Vegetable oil
1. Prepare a two-zone fire for high heat, using enough charcoal so that all 6 steaks can cook over direct heat.
2. In a small bowl mix the rub ingredients . Lightly coat the steaks with oil. Massage the rub into both sides of each steak. Let the steaks sit as room
temperature for 20 to 30 minutes before grilling.
3. Brush the cooking grate clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired
doneness, 8 to 10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed for
even cooking. Remove from the grill, tent loosely with foil and let rest for 3 to 5 minutes. Serve warm.
Source: Weber's Charcoal Grilling-Jamie Purviance-2007
Mike's Rib-Eyes with Award-Winning Rub
Rub
4 tsp. coarse kosher salt
1 TB. coarsely ground black pepper
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. paprika
1 tsp. minced garlic
6 boneless rib-eye steaks about 12 oz. each and 1 to 1 1/4" thick, trimmed of excess fat
Vegetable oil
1. Prepare a two-zone fire for high heat, using enough charcoal so that all 6 steaks can cook over direct heat.
2. In a small bowl mix the rub ingredients . Lightly coat the steaks with oil. Massage the rub into both sides of each steak. Let the steaks sit as room
temperature for 20 to 30 minutes before grilling.
3. Brush the cooking grate clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired
doneness, 8 to 10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed for
even cooking. Remove from the grill, tent loosely with foil and let rest for 3 to 5 minutes. Serve warm.
Source: Weber's Charcoal Grilling-Jamie Purviance-2007
