The trick is to smoke the meat and not make the meat smoke
Date: January 26, 2006 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The 10 spice rub ready to be mixed
The ingredients for the Southwestern style rub
The rib-eye steaks about to be rubbed
After being rubbed the steaks are refrigerated for 4 hours
The steaks on the grill
This recipe is one of my my favorite ways to cook steak
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From the book The Gas Grill Gourmet comes a recipe for a T-Bone steak coated with a spicy Southwestern style rub. I prefer Ribeye’s, so that’s what was used. The rub helps form a crust which helps seal in the juices. This recipe creates a moist, spicy steak with a bit of a kick.