Grill night

Ever since we had the insanely delicious strip steaks from John Brown’s Butchery, I’ve been craving another serving of excellent beef.  We went today to see what they had and bought gorgeous bone-in ribeye steak.  (The steak was enormous so they kindly cut it in half for easier cooking and serving.  It will serve 3 of us.)  I had some dry rub leftover and used it on the beef.  I’m sautéing some spinach in olive oil with chopped shallots and garlic to have on the side.  The other side was a cheat – mushroom risotto from a mix.

Dry rub

  • 2 TB whole allspice
  • 2 TB black peppercorns
  • 1 TB cumin seeds
  • 1 cinnamon stick, broken in half
  • 7 whole cloves
  • 2 TB sweet paprika
  • 1 TB chipotle powder
  • 1 TB ancho chile powder
  • 1/4 cup kosher salt
  • 1/4 cup sugar

Toast allspice, peppercorns, cumin, cinnamon and cloves in a nonstick pan over medium heat, tossing frequently.  When fragrant, remove from heat and let cool.  Grind in a spice grinder and place in a bowl.  Add remaining ingredients and whisk together.  Keep the leftover in a jar for another time.

About 45 minutes before you are ready to eat, rub both sides of steak with rub.  Let sit at room temperature.  Before grilling, spray with cooking spray and then grill 5 minutes on one side, 4 on the other and let sit for 5 minutes before slicing.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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