|Competition Barbeque Team|
SALT & PEPPER RIB EYESIíve used this recipe for Rib Eye, T-bone and Porterhouse steaks, any good cut will do. While this sounds funny, mustard is a great way to season your steaks.
Rib Eye Steaks at least an inch thick
Sprinkle salt and pepper to taste and about a tablespoon of ground mustard over meat. Spread with a fork creating a paste covering over the steak. Do this to both sides. Oil the grill. Grill over a hot grill flavored with mesquite wood a few minutes per side for desired doneness. After removing from the grill let them sit a couple minutes to let the juices set and serve with Texas Toast.
Even though steaks should always be cooked outside over hot coals, there are several methods for cooking steaks in doors and each can provide a good steak. Here are three. In your ovenís broiler with the steaks about 2 inches from the flame or a grill pan. If you opt for the grill pan make sure you lightly oil the surface and be sure the pan is hot! If the steak is real thick you can use a combination method used in some restaurants. Heat a cast iron skillet until smoking hot. Sear each side about 2 minutes per side. Then put pan in the oven pre heated to 400ļ until desired doneness. Be careful with the pan. It will be hot. There are two things that will spoil a good steak. The first is over cooking. The second is a nasty burn. Luckily, your burn will heal - there is nothing you can do to cure an over cooked steak.