for the dry rub:
1/2 oz dried porcini mushrooms, ground to small bits
1 tablespoon sea salt
1/2 teaspoon dried mustard
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon hot paprika
Stir all of the dry rub ingredients together.
Rub into both sides of each steak.
Cook on high or on the hottest part of your grill for about 3 minutes on each side or until the internal temperature is one of the following: Rare Steak – 125, Medium-Rare Steak – 130 – 135, Medium Steak – 140 – 145, Medium-Well Steak – 150 – 155, Well-Done Steak – 160.
Note: The steak may continue to cook for few minutes after removal from the grill, adding up to an additional 5 or 10 degrees of doness.
Welcome to the first week of My Grill Friday! Check back each Friday until Labor Day for more grill related recipes covering a variety of cuisines.
When you have a good steak, you don’t need a marinade to tenderize it but some times it is nice to add a little extra flavor. Dry rubs are the perfect solution. The flavor really permeates the meat as it cooks, and while the dominate flavor remains the steak it just has this hint of savory spices and mushrooms in the background.
And now a little bit about those steaks:
You all know how much I love to eat locally and seasonally as much as possible. So imagine how excited I was when Roseda Beef contacted me wanting to know if I wanted to try some of their natural dry aged beef that comes from cattle raised right here in Maryland (and also in DE, PA & VA). All of their products are from Black Angus cattle that were fed a vegetarian diet and have no added hormones. It was perfect timing because we were just delivered our new grill the day before and were dying to try it out. Anyway, by that very night I was the proud owner of a variety of steaks and steakburgers. We made the steaks right away, and let me tell you, they were the juiciest, most flavorful steaks I’ve ever made. They melted in your mouth. So good. I am sorry they are gone!