Planked Laura’s Lean Beef Ribeye Steaks with Dry Rub

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You don’t need this many spices in a dry rub, but it’s always fun to experiment with combinations. Mix this dry rub up, use what you need here (only about 8 teaspoons) and save the rest for the next time you grill burgers. The plank imparts a great smoky flavor and makes its own serving platter, too. And if you don’t feel like mixing all these ingredients together? Use your own favorite marinade (I’m a big fan of Dale’s) or even Old Bay seasoning.

1/4 teaspoon coffee
1/4 teaspoon celery salt
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dill
1 teaspoon basil
1 teaspoon oregano
1 teaspoon smoked paprika
1 tablespoon dark brown sugar
1 cedar plank
1 pound Laura’s Lean Beef Ribeye Steaks

1. Mix all spices and sugar together for dry rub. Rub about 4 teaspoons of rub into steaks at least 3 hours before cooking time.
2. Soak cedar plank in water at least 30 minutes before grilling.
3. 30 minutes before grilling, heat grill to high. Take steaks from refrigerator and let rest on counter.
4. Sear steak about 3 minutes on each side. Drain cedar plank and place it on the grill the same time you place steaks on the grill. When the second side of the steak is seared, turn plank over and place steaks on hot side of plank. Sprinkle each steak with another teaspoon dry rub. Reduce grill to medium-low heat, lower grill lid and cook to desired doneness.
5. Serve steaks immediately right from cedar plank.
Serving Suggestion: Grilled corn on the cob

Nutrition Information for 4-ounce ribeye with 2 teaspoons dry rub
Calories 192; Calories from Fat 82 (42% calories from fat); Fat 9g; Cholesterol 60mg; Sodium 295mg; Carbohydrate 4g; Fiber 0g; Protein 24g; Vitamin A 5%; Vitamin C 1%; Calcium 2%; Iron 13%

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2 Responses to Planked Laura’s Lean Beef Ribeye Steaks with Dry Rub

  1. Anonymous says:

    I was wondering how to clean the board after grilling it and does it get burnt easily from the grill? Thanks!

  2. Anonymous says:

    I took one after use and scrubbed it clean with a tiny bit of dish soap and plenty of hot water, then left it in the dish drainer to dry. I think it will depend on how long it is on the grill as to how many uses you get out of it. The plank I used for the steaks recipe I re-used for an upcoming August recipe. However, that second recipe left the plank on the grill for more than 35 minutes. It was well-charred and good only for the trash once it had cooled off..I think if I used even a brand new plank for the longer-cooking recipe, I probably would have had to throw it away. All by way of saying, yes, they char and you will even see it burning with flame, but the flame dies down (it should!) because you will have soaked that plank so well in water before putting it on the grill. And don’t forget to reduce the heat or at least move the plank to a cooler part of the grill (if you are not using a gas grill with heat control). I was SO thrilled with the results of this recipe that recently, when I was visiting friends and they suggested I cook dinner (it happens and I love to honor any requests to cook!), I asked if they had cedar planks–they did, and they had never used them, so I got to impress them with my cedar plank cooking; it was easy, it was fun, and most of all? It was delicious!

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