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%