Dry Rubbed Steak Recipe
This is about as easy as it gets, and in my opinion is a well worth the time. Dirty Apron Beef Rub is a great compliment to a steak. The flavors accent, but do not overpower, the beef. All you need is a steak and the Dirty Apron Rub and you're good to go.
Ingredients
- Steak (however many you want, whatever cut you want), I usually use a strip steak or a rib-eye
- Dirty Apron Beef Rub
Instructions
- Put your steak on the counter to let it come up to room temperature, preheat your grill. I use charcoal or wood, so I'll light a chimney of charcoal when I pull the steak out of the fridge.
- Sprinkle your steak with Dirty Apron Beef Rub just before you're ready to put it on the grill. How much is up to you, on a thinner steak I'll use a little less, on a thicker steak I'll go heavy.
- Oil your grill grates to prevent sticking and cook the steak on a hot grill. If you're a fan of hash marks you can rotate your steak 45 degrees 2 minutes after you put it on the grill and again 2 minutes after you turn it over. I usually go 3-5 minutes a side total (depending on how thick the steak is) for medium rare. Turn the steak and give it another 3-5 minutes. If you have a fatty cut and start to get flare ups you might need to move the steak around.
- Rest your steak for 5-7 minutes depending on how thick it is. While the steak is resting plate up any sides you have and serve as soon as the meat is rested.