A perfect steak for your Memorial Day Weekend! This serves 4 people.

Also you can prep your steak up to two days in advance, that way just put
it on the grill when you are ready.  I love make-ahead meals.

Here is what you will need:

1 1/2 tablespoons salt (some people like more, not me)

2 tablespoons brown sugar

1 teaspoon pulverized crushed red pepper

2 teaspoons smoked Paprika

1 teaspoon garlic powder

Oil, for brushing grill

2 (22 to 24-ounce) bone-in rib-eye steaks

Extra-virgin olive oil


All photos by Sally for 1055


In a bowl mix together your dry rub ingredients, salt, brown sugar, red pepper,
paprika and garlic powder.


Lay out two pieces of saran wrap. Do this now so you can place your steaks
right on them. Your hands will be messy so do it now!

Rub the rub all over both sides of the steak, use it all. I know it seems like
too much, but it's not. Then place one steak on each wrap.

Then tightly wrap up your steaks.

Then put them in the fridge. Again for at least 12 hours but up to 2 days 
is great. 

Take the steak out of the fridge and let it get to room temperature before 

you put it on the grill. About 30 minutes. This is very important, no cold steak on hot grill!

I will tell you exactly what to 

Preheat a gas or charcoal grill. . Right before grilling take off  the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. About one minute per side maybe just a little longer depending on how thick your steak is. After searing both sides, put the steak on a cooler part of the grill and grill for about 4 minutes per side or until medium rare.  

Take the steaks off the grill and let them rest for 8 to 10 minutes, remember they will continue to cook while resting so you don't want to overcook them.

After they have rested, cut the steak off the bone and slice on the bias across the grain.  Or you can serve whole but then it only serves 2. Enjoy!!