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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

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Dry Rub Grilled Ribeye

Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 thick-cut ribeye steaks
  • Steak rub, as needed
  • Dijon mustard, as needed
  • Worcestershire sauce in a spray bottle

Method

  1. Spread a thin layer of mustard on both sides of each steak. Shake on steak rub liberally and gently massage into meat. Set aside.
  2. Quickly wipe the towel on the grate of a preheated charcoal grill. Add steaks to the hottest part and cook 1 ½ minutes, then rotate 90° and cook for another 1 ½ minutes. Flip and repeat 1 more time. If flare-ups appear close to meat, spray with Worcestershire sauce. If not, leave alone.
  3. Move to a cooler part of the grill and cook, turning often until 10°F below your desired doneness.
  4. Remove and let rest for 10 minutes. Serve.