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Dry Rubbed Rib-eye
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3 Tbs | salt |
2 tbs | brown sugar |
1Tbs | pulverized crushed red pepper |
2 tsp | pimeton, (smoked Spanish paprika) |
1tsp | garlic powder |
Oil for brushing grill | |
2 (22-24 oz) | bone in rib-eye steaks |
Extra virgin olive oil |
Combine all dry ingridents in bowl, use fingers to make sure all are evenly distributed and run outside I'd steak generously. Wrap steaks and refigerate 24hrs. (2-3 days sometimes better)
Preheat grill and let crud loosen and fall off. Take steaks out 20-30 mins before cooking. Right before cooking remove plastic wrap and lightly oil steaks. Place steaks on hot grill to char on it, when charred on both sides remove and set aside to cool area of grill to cook for another 6-7 mins. Cut steak off the bone and drizzle w/extra virgin olive oil and serve.
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