Welcome to Seasoned Cooking and to Phil's International Flair!
This year's garden is taking shape. So far I've got corn planted, watermelon, cantaloupe, cucumbers, tomatoes, celery, parsley, artichokes, squash, Brussels sprouts, green beans, onions, lettuce and a few other veggies. It should be a bountiful year in the garden.
The drip system was relatively easy to install, and certainly saves a lot of water and labor. I had a couple of small leaks in the system that were easy to repair. So far, all is working as expected. In case you haven't heard, California is currently experiencing a serious drought, so water conservation is mandatory in most areas of the state.
Now, on to the recipe! Be well, and good eating!
- 2 thick ribeye steaks, bone in.
- 2 tsp. freshly ground pepper.
- 2 tsp. salt.
- 1 tsp. ground red pepper.
- Spice rub (optional).
Simple is often best. A good quality steak doesn't need a marinade. However, applying a few spices to the meat before cooking will enhance the flavor of the meat.
Rub the salt and pepper evenly on both sides of the steaks. Also apply a spice rub if you prefer, but this isn't necessary with a good cut of meat. Let the steaks sit for about an hour to reach room temperature before cooking. Grill over hot coals for 7 to 8 minutes per side, rotating 90 degrees after 4 minutes each side. Rotating the steaks will give those nice hatch grill marks on the meat. Finally, allow the steaks to rest for at least 5 minutes after removing from the grill. As the meat cools down, it will then retain the juices in the meat.
Serve with grilled potatoes or other vegetables.
- Yields: 2 servings
- Preparation Time: 25 minutes