Provided by LeeAnn Polster for the May 2022 issue of WeatherfordNOW Magazine.
- 3 Tbsp. kosher salt
- 3 Tbsp. smoked paprika
- 2 Tbsp. onion powder
- 2 Tbsp. garlic powder
- 2 Tbsp. dried oregano
- 2 Tbsp. coarsely ground black pepper
- 1 Tbsp. brown sugar or sugar replacement
- 2 grass-fed filet mignon or high-quality ribeye
- 3 Tbsp. butter, melted (optional)
- For rub: In a small bowl, combine the kosher salt and next 6 ingredients to create a seasoning rub; mix well. Generously apply the rub to the steaks; cover with plastic wrap. Refrigerate for at least 15 minutes before cooking.
- Preheat a gas grill to medium-high. Place the steaks on the grill; cook about 4 minutes on each side for medium-rare steaks. As the steaks are on the grill, baste with butter, if desired. If no grill is available, add the butter to a pan on medium-high heat and cook the steaks as recommended above, basting with butter.
- Once cooked, remove from the grill or pan; cover with foil. Allow the steaks to rest for 5 minutes before serving.
You must be logged in to post a comment.