Rib Steak with Adobo Rub
By EricS52
Ingredients
- ingredients
- 4 Boneless Rib Steaks (1" thickness)
- Kosher Salt
- Olive Oil
- For Adobo Rub
- 2 tablespoons Ground Ginger
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 2 tablespoons Ground Cumin
- 2 tablespoons Dark Brown Sugar
- 2 tablespoons Paprika
- 2 tablespoons Ancho Chili Powder
- 2 tablespoons Ground Black Pepper
- Quick Salad
- 1 large ripe Tomato (sliced 1/2-inch thick)
- 1 bunch Watercress (trimmed)
- 1 Red Onion (sliced)
- Olive Oil
- Sherry Vinegar
Details
Cooking time 30mins
Adapted from abc.go.com
Preparation
Step 1
step-by-step directions
printer friendly version
1
2 tablespoons Ground Ginger
2 tablespoons Garlic Powder
2 tablespoons Onion Powder
2 tablespoons Ground Cumin
2 tablespoons Dark Brown Sugar
2 tablespoons Paprika
2 tablespoons Ancho Chili Powder
2 tablespoons Ground Black Pepper
4 Boneless Rib Steaks (1" thickness)
Prepare the Adobo rub by combining all the ingredients in a large bowl or on a platter. Dip each Rib Steak in the Adobo rub and coat both sides evenly. Keep refrigerated till needed.
2
To cook the Rib Steaks: Preheat outdoor grill to high heat.
3
Kosher Salt
Season the Adobo-Coated Rib Steak with Kosher Salt and sear the first side for 3-4 minutes before turning to cook the second side. Cook till desired doneness.
4
Allow the finished Steaks to rest 10 minutes before serving.
5
1 large ripe Tomato (sliced 1/2-inch thick)
1 bunch Watercress (trimmed)
1 Red Onion (sliced)
Olive Oil
Sherry Vinegar
Toss Tomato, Red Onion, and Watercress very lightly in Olive Oil and Sherry Vinegar and serve alongside Steak.
Helpful Tips:
1. This rub is also great for poultry
2. This rub is easy to store! Make a batch and use as you need.
3. Cook 2 1/2-3 minutes a side. Don’t touch the steak until you flip sides
4. This steak pairs well with a Zinfandel.
Review this recipe