This simple rub will leave your guests begging for your secret to such a phenomenal piece of meat. Try it out on your favorite cut of steak, but don’t be afraid to branch out. It’s great on chicken and pork too.
Extra Virgin Oil
Your Favorite Cut of Steak
1. Fire up your grill to high heat or get a hot fire going if you’re using charcoal.
2. Mix equal parts of all the dry spices. The amount needed depends on how many steaks you are preparing. Stir up enough to cover both front and back of all your steaks.
3. Rub down both sides of your steaks with olive oil, then season with spice mixture.
4. Add water soaked Mesquite or Hickory chunks to the grill.
5. Place your steaks on the grill, uncovered for 3-4 minutes per side, per inch of steak. Having high heat sears the steak and seals in all of the juices.
6. Cover the grill with lid so the steaks get some nice smoke for the last two minutes to enhance the smoked flavor.
Pro Tip: Avoid under-cooking by using a meat thermometer. For rare steaks bring your meat up to an inside temperature of 140 degrees, medium-rare 150 degrees and well-done 160 degrees. In my opinion, if you hit 160 degrees you may as well count that one as a goner. There’s no chance of reviving that charred cow back to life.