Note: This can be any steak you prefer whether it is a filet, New York, Ribeye, Prime Rib, etc. This rub works great for any steak, but for this recipe, we will use a Ribeye. Enjoy it with Lorie’s Garlic Roastie Potatoes.
- 1 tablespoon and 2 teaspoons Pink Himalayan Salt
- 1 tablespoon smoked black pepper
- 2 teaspoons granulated garlic
- 1 teaspoon coriander
- 1/2 teaspoon lemon rind (lemon pepper can work as a replacement)
- 1/2 teaspoon rosemary, chopped
- A dusting brown sugar
Note: It sounds strange, but it really works. The above measurements can be adjusted to your preference, it is quite forgiving, you just have to be careful with your measurements on coriander and rosemary as they can quickly become very overpowering.
- Combine all ingredients in a bowl except the brown sugar. Reserve the brown sugar on the side until you are ready to grill.
- Pat your steak lightly with a paper towel and evenly coat your steak with the dry rub.
- For best results, let the steak sit with the dry rub for approximately 2-3 hours prior to cooking. This will give the flavors time to sink in and really accentuate the flavors. If that is not an option, you can apply the rub to your steak and grill or saute, as desired.
- If you are grilling, apply a light dusting of brown sugar to your steak. This will give the steak a light crust, but too much brown sugar and that is all you taste.
- Let your grill heat up, preferably on medium-high heat. For best results, we are grilling to medium-rare, with approximately 2 1/2 to 3 minutes per side. See instructions below on a four-point flip.
- Once grilled, allow your steak to rest, approximately 5-7 minutes.
Four-Point Flip: To cook this steak, we are going with a four-point flip. This will ensure the juices stay in the center of your steak and will result in a juicy steak when you cut into it. So, with a four-point flip, you will start on one side, then flip the steak to the opposite face, this will create one set of marks on both sides, essentially sealing in the juices. Next, after your time has been met on the second flip (I recommend using a timer), flip back to the first face, but at a different angle, this will give you those really nice crosshatch type grill marks everyone loves so much. Then repeat on the second face with your fourth flip. Once the time has been met on your fourth flip, and you have really nice marks on both sides, you can pull the steak from the grill to rest on a plate.
