I hate to complain from San Diego because I know it could be worse (and is just about everywhere else…), but this weather has been brutal! The last thing I want to do when I get done with work is to heat up the house even more by cooking dinner in the kitchen. So, it’s time to fire up the grill! We have been doing a lot of grilling this summer, but this recipe, adapted from Weber’s Big Book of Grilling, is one of our favorites!
Serve with a fresh salad (try Michelle’s amazing Caesar salad from the April 2012 Wine Club Newsletter) or grilled summer veggies, and you have a great dinner. Don’t forget about the wine. I prefer to serve this meal with a bold red so the 2010 Randy’s Red is the perfect match!
Ingredients for 4 Rib-Eye Steaks:
1 tablespoon mixed peppercorns
1 1/4 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/2 cup ketchup
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon ground black pepper
Rib-Eyes with spice rub
Grind the peppercorns in a spice grinder / coffee grinder (I used our Magic Bullet!). Place all ingredients in a small bowl and mix well. Coat the steaks with the spice rub on both sides and spray (or brush) with olive oil about 20 minutes before grilling.
Combine all ingredients with 1/4 cup water in a small saucepan and whisk together. Simmer over low heat for about 12 minutes until sugar is dissolved and flavors are blended.
Grill steak over direct heat until internal temperature reaches 145 degrees (8 to 10 minutes) for medium rare.
Serve the spicy steak with a side of the tangy sauce, veggie, and a bottle of Randy’s Red for the perfect summer dinner!