Recipe courtesy of The Taste of South Texas Bar-B-Que
Recipe courtesy of The Taste of South Texas Bar-B-Que
Show:
Food Network Challenge
Episode:
World Championship Steak Cook-Off
Rib-Eye Steak Rub
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- Level: Easy
- Total: 53 min
- Prep: 8 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 15 steaks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 1269
- Total Fat
- 90 g
- Saturated Fat
- 35 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 101 g
- Cholesterol
- 318 mg
- Sodium
- 572 mg
- Level: Easy
- Total: 53 min
- Prep: 8 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 15 steaks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 1269
- Total Fat
- 90 g
- Saturated Fat
- 35 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 101 g
- Cholesterol
- 318 mg
- Sodium
- 572 mg
Ingredients
Directions
- Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side
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