Grilled Rib-Eye Steaks with Bobby Flay's Dry Rub

"Why have we not used a dry rub before?" "Because you never wanted to."

Well let's just say that we have been missing out on amazing flavors. I like my steak grilled without any thing on it. If I am going to eat a steak I want to taste the steak.
That was then and this is now. This all started with an article in the paper this week about Mario Batali and his Grilled Rib-Eye recipe. He used a rub consisting of mushrooms. One of us is not a mushroom fan. But the article peaked our interest. My job was to find a rub that would work. Easy to do. I think the Bobby Flay recipe was maybe the third or fourth recipe I looked at. And happily I had all the spices it required in the house.
Let's talk about the flavor. Simply put - this was the most delicious steak Chris has ever grilled. The rub gave one side a nice crisp sear and the flavors were a perfect blend. I am tempted to try another rub next time but might just stick with this recipe.

For a side dish I made Sugar Snap Salad. The recipe is from Bon Appetit. Only change I made was not to use sumac(?). I have never seen it at the store. The recipe was very good without it. Click here to try the recipe.

Oh and to drink we had a very nice bottle of Francis Coppola Zinfandel 2011. Perfect choice!



Comments