Start any holiday like the 4th of July with a pitcher of refreshing Watermelon margaritas and finish with another one of America’s greatest traditions a big, thick rib-eye steak on the grill, Western style. Add Rosemary Roasted Potatoes, Bourbon Baked Beans, and Apple Pie and Ice Cream for a spectacular celebration. You can find all these great recipes on my website.
Serves 6
Prep time: 10 minutes
Total time: 20 minutes
Ingredients:
Dry Rub
1 tablespoon chili powder
2 teaspoons cumin
1/2 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/4 teaspoon ground clove
6 eight ounce rib -eye steaks or steak of choice, 1 ½ inch thick
Kosher salt, fresh cracked pepper
6 tablespoons Worcestershire sauce
½ cup red wine
Instructions:
Mix all dry rub ingredients together.
Combine Worcestershire sauce and wine.
Refrigerate and marinate steaks in with sauce mixture for 4 hours.
Bring steaks to room temperature
Liberally salt and pepper steaks then coat them evenly with the dry rub.
Prepare grill with high heat coals.
Sear steak 3-4 minutes on each side for medium rare.
Serve with grilled onions:
Peel and slice into thick slices one onion, brush with olive oil and add to the grill. Cook until tender.
Terri’s Tips:
Make a large batch of dry rub and use it for chops, ribs, and even vegetables; store in air tight container in the freezer
For best results you should use a light to medium bodied red wine when cooking or marinating. I use a light burgundy or Pinot Noir for this recipe
Don't over marinate steaks in the wine it will cause them to become mushy. Tougher cuts of steak like round and flank can marinate overnight but the more tender cuts should not marinate over 2-4 hours
Drink a big, bold oak flavored Cabernet Sauvignon with this big, bold steak
Cooking Wiser:
Select a less expensive cut of beef and marinate steaks overnight to tenderize.